Bottle special for dispelling effect of wine and using method thereof

Abstract

The invention provides a bottle special for dispelling the effect of wine and a using method thereof and belongs to the technical field of beverages. The technical problem of the prior art that time for dispelling the effect of wine is long is solved. The bottle comprises a cylindrical bottle body with the upper end open, wherein a plurality of disc-shaped trays are arranged in the bottle body at intervals, each tray is provided with a discharging outlet and an overflow port capable of allowing liquid in the tray to overflow, the projected areas, in the vertical direction, of the overflow ports of every two adjacent trays do not coincide, and the projected areas, in the vertical direction, of the discharging outlets of all the trays coincide; a piston mechanism capable of blocking or opening the discharging outlets of all the trays is also arranged in the bottle body, and an opening and closing mechanism capable of allowing liquid in the bottle body to flow out is arranged on the bottom of the bottle body and located on the outer wall of the bottle body. By the adoption of the bottle, the contact area between wine and oxygen in air is increased greatly, so that time for dispelling the effect of wine is effectively shortened, and then people can drink wine more quickly.

Description

[0001] This application is a divisional application of a Chinese invention patent application filed on March 25, 2014 with the application number 201410113212.0 and the invention name is a special bottle for wine sobering up. technical field [0002] The invention belongs to the technical field of beverages and relates to a special bottle for sobering up wine. Background technique [0003] 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. [0004] The way to taste wine correctly is generally to open the wine, let it fully contact with the oxygen in the a...

AI Technical Summary

Problems solved by technology

[0004] 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 habits of Chinese people, they usually taste the wine immediately after opening, so that the sour taste of the wine will be stronger, and there is no real taste to the rich, mellow, fragrant taste of the wine

[0005] 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

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