Venturi device and method

Abstract

An improved venturi device for facilitating the mixture of fluid substances, such as wine and air. The device may be combined with a dispensing valve to further promote functionality. The improved venturi device is especially effective in drawing a second fluid into the primary flow of a first fluid, and when combined with a dispensing valve it obviates the need for a venturi independent from a valve to accomplish mixing at low flows and low liquid head pressure.

Description

RELATED APPLICATION[0001]This application claims the benefit of provisional application Ser. No. 61 / 443,370 filed 16 Feb. 2011.BACKGROUND OF THE INVENTION[0002]The present invention relates generally to devices and methods used for mixing at least two fluids, wherein the fluids may be liquids or gases or a combination of both. Particularly, the present invention relates to a venturi device for use in the aeration of wine and a method of use. Specifically, the present invention is directed to a venturi device for use in the aeration of wine when dispensed from a bladder through a valve, such as that found in boxed wine, but should not be limited to that purpose only.[0003]Wine connoisseurs often expose wine to air, or aerate the wine, prior to drinking. Aeration may be used by connoisseurs to enhance the taste experience, for example, as a way to open up young wines to make them more balanced and smoother by softening tannins, or to improve the expression, harmony, and smoothness of ...

AI Technical Summary

Benefits of technology

[0010]It is an objective of the invention to provide a venturi which is adapted for use in providing an aerated fluid as it is dispensed from a container, obviating the need for an independent, secondary aeration device.

[0014]Another objective of the invention is to provide a dispensing valve having an integrally formed, venturi device that is easily produced at low cost using common molding technology.

Problems solved by technology

While this method has been used for years, it is inefficient and causes the drinker to wait for the requisite time, and further, the narrow bottleneck may encumber most air from opening up the wine.

While devices such as this may have some applicability, they can be awkward to manipulate.

For example, a drawback to designs such as these is that the user must be especially careful to control and limit, the flow from the bottle to avoid overflow of the entrance section.

Another problem is that the user must pour accurately into the entrance section to prevent wine from flowing out of the air entry passages.

This creates an unsanitary and unpleasant experience for the user.

While aeration of wine prior to consumption is desirable, oxidation and spoilage may occur if wine is in contact with oxygen for extended periods.

Although the bladder and valve system protects the non-dispensed wine from oxidation, from a taste perspective, the arrangement can also be seen as a disadvantage because, as mentioned, aeration of the wine immediately prior to consumption can greatly improve the character and complexity of the wine's flavor and aroma.

Furthermore, such boxed wines are relatively large and difficult to maneuver while dispensing wine into a glass.

The handling difficulty therefore encumbers the user from dispensing the wine through a hand-held aerator, such as those mentioned, or even through an aerator supported on a stand.

Furthermore, the apparatus creates new and unexpected results due to its ability to aerate wine that has not been previously exposed to air by using only the internal head pressure provided by the box wine or other container type.

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