Wine decanting device

Abstract

The invention discloses a wine decanting device. The wine decanting device comprises a shell, a switch, a pump body and a telescopic rod; the switch is electrically connected with the pump body; the pump body is arranged in the shell and an air blowing opening extends out of the shell; the upper end of the telescopic rod is movably connected with the air blowing opening of the pump body; a plugging cover covers the lower end of the telescopic rod; the telescopic rod is hollow; a plurality of groups of air hole groups are formed in the circumferential wall of the telescopic rod at intervals from bottom to top; each air hole group comprises air outlet holes which are distributed in the circumferential direction at intervals; the air outlet holes communicate with the air blowing opening of the pump body through the telescopic rod; the diameters of the air outlet holes of adjacent air hole groups are reduced from the bottom to the top. The improved structure of the wine decanting device issimple and reasonable; wine liquid at the bottom of a wine bottle can be decanted effectively; the wine decanting efficiency is high.

Description

technical field [0001] The invention relates to the technical field of daily necessities, in particular to a device capable of fully sobering up. Background technique [0002] In the wine culture, sobering up is a very critical process. The sobering process is to pour the opened bottle of wine into a sobering vessel, so that the wine in the bottle can fully contact with the outside air for oxidation, thereby accelerating the softening of tannins and fully The release of aroma catalyzes the process of sobering up, and then achieves the purpose of increasing the aroma and taste of red wine. In order to improve the efficiency of sobering up, the existing sobering device uses aeration to blow the outside air through the pump body, so that the air is mixed into the wine. The wine makes the wine fully contact with the air to realize the sobering up of the wine, but the existing decanter is not enough to sober up the wine, especially the oxidation of the wine liquid at the bottom i...

AI Technical Summary

Problems solved by technology

[0002] In the wine culture, sobering up is a very critical process. The sobering process is to pour the opened bottle of wine into a sobering vessel, so that the wine in the bottle can fully contact with the outside air for oxidation, thereby accelerating the softening of tannins and fully The release of aroma catalyzes the process of sobering up, and then achieves the purpose of increasing the aroma and taste of red wine. In order to improve the efficiency of sobering up, the existing sobering device uses aeration to blow the outside air through the pump body, so that the air is mixed into the wine. Wine makes the wine fully contact with the air to achieve sobering up of the wine, but the existing decanter is not enough to sober up the wine, especially the oxidation of the wine at the bottom is not sufficient, which affects the drinking of the wine

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