Electric device for processing beverage

Abstract

The present invention provides a device for feeding oxygen at preset intervals into a beverage (for example, wine) to enable automatic breath of the beverage. The device is provided with an air processing system which sucks in air and processes air to obtain concentrated oxygen with an oxygen content up to or exceeding 90% (volume). The device comprises a controller for automatically controlling parameters in a breathing oxygen process. The breathing oxygen process includes a time period in which air containing the concentrated oxygen is fed into the beverage, wherein the time period is predetermined according to one or more characteristics or quality of the beverage.

Description

technical field [0001] The present invention relates to an electrical appliance for processing beverages to improve ready-to-drink beverages, and more particularly, but not exclusively, to an electrical appliance for processing alcoholic beverages such as red wine. Background technique [0002] Some wines need to be breathed for a period of time before drinking to reduce or eliminate any unpleasant gases, so as to improve the wine's taste and alcohol, thereby enhancing the aroma of the wine. The way to make wine breathe properly involves exposing the wine to air for a period of time. The oxygen in the air acts on the wine to aerate it and release the aromas and flavors in the wine. [0003] Wine breathing usually involves red wines, but some white wines also benefit from this process. If there is breathing, the degree to which the wine should breathe varies according to many factors including the type of wine, the age of the wine, the type of grapes used to make the wine, ...

AI Technical Summary

Problems solved by technology

The disadvantage of such devices is that they cannot differentiate between different wines and provide different conditions according to the different breathing requirements those wines require

[0007] Furthermore, in the known devices for aerating wine, including decanters, a major disadvantage is that the degree of aeration is largely dependent on human experience, usually measured over a period of time, but can also include an assessment of the ambient temperature assessment, which may be required for any particular general wine

However, even wines of different qualities and / or ages from the same origin (e.g. vineyard) will have different breathing requirements, even though wine connoisseurs may struggle to accomplish this task

[0008] An important part of the process of aerating wine is exposing the wine to oxygen, but there is no known device that increases the concentration of oxygen in the air used to aerate wine

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