Wine decanter

A decanter and wine technology, applied in the field of beverages, can solve the problems of rhythm and length that are not suitable for fast meals, and still need 0.5 hours to 2 hours, etc., and achieve the effect of shortening the decanting time, facilitating drinking, and increasing the contact area.

Inactive Publication Date: 2014-05-28
高庆娜 +12
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing wine decanter is usually a necked pot belly bottle, after the wine is poured into it, the contact surface with the air increases, so it can fully react with the oxygen in the air, but the decanter has a long decanting time and still needs 0.5 hours to 2 hours, not suitable for the fast meal rhythm of modern people

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] Such as figure 1 As shown, a wine decanter includes a columnar bottle body 1 with a cavity inside the top opening, and a plurality of trays 2 capable of holding liquid are fixed inside the bottle body 1, and the trays 2 are located in the bottle body 1 The projection surfaces of the rest of the trays 2 other than the bottom tray 2 all fall into the lower tray 2, and the tray 2 has an upwardly protruding protrusion 20 inside. When pouring wine, the wine is poured from the uppermost tray 2. When the wine in the uppermost tray 2 overflows, it will flow into the lower tray 2, and overflow until it reaches the bottle body 1. bottom. The wine in each tray 2 can fully contact with the oxygen in the air, thereby greatly increasing the total surface area of ​​the wine in contact with oxygen, and shortening the time for sobering up; The effect of the volume, on the other hand increases the internal surface area of ​​the tray 2, when the wine is poured out from the decanter, the...

Embodiment 2

[0031] Such as figure 2 As shown, the structure of this embodiment is basically the same as that of Embodiment 1, the difference is that the tray 2 is fixedly connected to the bottle body 1 through a strip-shaped connecting strip 4, one end of the connecting strip 4 is connected to the outer wall of the tray 2, and the other end is connected to the bottle body 1. The inner wall of the bottle body 1, the connecting strip 4 and the tray 2 of this structure can be integrally formed during manufacture.

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Abstract

The invention provides a wine decanter, and belongs to the technical field of drinks. The wine decanter solves the technical problem that wine decanting time is longer in the prior art. The wine decanter comprises a columnar bottle body, wherein an opening is formed in the top of the bottle body, and a cavity is formed inside the bottle body. The bottle body is internally and fixedly provided with a plurality of trays capable of containing liquid. The projective planes of the trays, except for the tray located at the bottommost of the bottle body, are all located inside the trays below the corresponding trays. The trays are internally provided with protrusion portions which protrude upwards. According to the wine decanter, the contact area between wine and oxygen in air is greatly enlarged, therefore, the wine decanting time of the wine can be effectively shortened, and people can conveniently and rapidly drink the wine.

Description

technical field [0001] The invention belongs to the technical field of beverages and relates to a wine decanter. Background technique [0002] With the improvement of people's living standards in our country, more and more wines appear on Chinese people's tables. Everyone has a certain understanding of how to taste wine correctly, but in the process of tasting wine, they often feel that wine There will be a sour taste in the wine. In fact, this is because the wine will produce "tannin" and eight kinds of amino acids necessary for our human body during the fermentation process, so it is normal to have a sour taste. [0003] The way to taste wine correctly is generally to open the wine, let it fully contact with the oxygen in the air, breathe, and sober up for 0.5 to 2 hours. At this time, the substances in the wine react with the oxygen in the air, and then taste it again , the taste is often better, and the sour taste in the wine will be lighter, but due to the drinking hab...

Claims

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Application Information

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IPC IPC(8): A47J43/00
Inventor 赵东顺
Owner 高庆娜
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