Wine decanting device

A decanting device and decanter technology, applied in the field of wine utensils, can solve the problems of short decanting time, long decanting time, insufficient decanting, etc., and achieve the effects of adjustable shaking amplitude, saving decanting time, and quick decanting

Inactive Publication Date: 2016-10-26
费子文 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is convenient and fast, but the operation procedures are cumbersome, the time for sobering up is short, the contact time between tannins in red wine and oxygen is short and insufficient, and it is random
The third is to fully contact the tannins in the red wine through the process of oxygen flowing through the red wine or liquid, so that the bitterness of the tannins on the taste is minimi

Method used

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  • Wine decanting device
  • Wine decanting device
  • Wine decanting device

Examples

Experimental program
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Effect test

Embodiment 1

[0038] Such as figure 1 As shown, the wine sobering device 100 includes a base 110 and a wine decanter 200 disposed on the base 110 , and also includes a shaking assembly 120 , a housing 150 and an elastic sleeve 160 . The shaking component 120 is disposed inside the casing 150 and under the base 110 . The base 110 is connected to the shell 150 through the elastic sleeve 160 and exposed from the shell 150 . The rocking component 120 drives the base 110 to perform a circular motion that changes direction periodically.

[0039] As mentioned above, the base 110 and the wine decanter 200 are exposed from the housing 150 , and the base 110 is embedded in the base through the elastic sleeve 160 . The way that the base 110 is embedded in the housing 150 makes the position of the wine decanter 200 more fixed when the shaking component 120 shakes the wine decanter 200 . At the same time, the structure of the elastic sleeve 160 makes the shaking assembly 120 more flexible when shakin...

Embodiment 2

[0076] Such as Figure 4 As shown, the difference between this embodiment and Embodiment 1 is that in this embodiment, the diversion cap 440 of the alcohol decanter 400 and the outer wall of the air inlet chamber 230 form a diversion channel extending to the bottom of the accommodating chamber 220 .

[0077] The oxygen input into the air intake chamber 230 is directly guided to the bottom of the accommodating chamber 220 through the diversion cap 440 , that is, it is directly guided into the red wine.

[0078] Please also refer to Figure 5 , because the sobering device 300 is accompanied by the swaying of the swaying component 320 during the sobering process, when the red wine is swaying, oxygen is injected into the red wine, which will not cause the red wine to generate bubbles, and the tannins in the red wine can be quickly released by shaking while oxygen is being supplied. oxidation.

[0079] Specifically, the diversion cap 440 is cylindrical, and the diversion cap 440 ...

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PUM

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Abstract

The invention provides a device for sobering up alcohol, which relates to the field of wine utensils. It includes a base and a wine decanter arranged on the base, and also includes a shaking assembly, an elastic sleeve and a shell. The shaking assembly is arranged inside the shell and under the base. The base passes through The elastic sleeve is connected to the shell and exposed from the shell; the shaking component drives the base to do circular motion with periodic direction change. The sobering device of the present invention is effectively combined with the input oxygen or used alone, and is easy to operate, and is a sobering device with a high degree of automation and a good sobering effect.

Description

technical field [0001] The invention relates to the field of wine utensils, in particular to a hangover device. Background technique [0002] Regardless of the red wine stored for a long time or a short time, there are tannins that will produce a sour taste, and direct reference will affect the taste. Therefore, in order to reduce the sourness and fishy smell and improve the taste, red wine needs to be sobered before drinking. [0003] In the prior art, one is to use the cross section of the container to make the surface of the red wine in the container expand to the largest area to contact with the oxygen in the air, thereby reducing the influence of tannin to the minimum, so as to achieve the purpose of sobering up. This is also the service method initially provided on the market, which is to use the large cross-section of the container to expand the maximum area of ​​the red wine in contact with the air, so that it can be left for a period of time to achieve the purpose ...

Claims

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Application Information

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IPC IPC(8): A47J43/00
CPCA47J43/00
Inventor 费子文阮凯
Owner 费子文
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