Wine Decanter

Abstract

A wine decanter comprises a wine feeding funnel that axially passes through the whole body of the wine decanter, a mixing cavity, and a wine discharge funnel. A gas guide tube is disposed in the wine feeding funnel. One end of the gas guide tube is accommodated in the mixing cavity, and the other end is provided with an umbrella end capable of fully covering but not blocking the passage of the gas guide tube. The gas guide tube is further provided with a connection sheet perpendicular to the axial direction of the gas guide tube and having several through holes. The periphery of the connection sheet is matched with and connected to an inner wall of the wine feeding funnel, and divides the wine feeding funnel into upper and lower cavities. The wine decanter enables wine to contact air for multiple times, avoids blocking the gas inlet tube, and obstructs dust.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The invention relates to a wine set and, in particular to a wine decanter facilitating wine and air to sufficiently contact with each other and facilitating undesirable odor to be dispersed.TECHNICAL BACKGROUND OF THE INVENTION[0002]Wine is a symbol where man pursuits fashion and which indicates life quality. With the improvement of people's living standards and the in-depth promotion of wine culture, the sales volume of wine is in increasing trend yearly. However, there is more stress for drinking wine. As wine is in the long-term preservation and under sealed state, it will produce the substance of “Canning acid” with sour taste and odors similar to hydrogen sulfide, sulfur, SO2, etc. Therefore, the wine, after a bottled wine is opened, shall not be drunk immediately, but needs to be oxidized firstly and fully, which is called as a decantation process. The main decantation purposes have three flowing aspects: firstly, wine tastes supple; secon...

AI Technical Summary

Benefits of technology

[0014]When the above wine decanter is in use, wine liquid is poured from the top of the umbrella end. Under the counterforce of the wine liquid hitting the top of the umbrella end, wine liquid covers the whole umbrella end, is uniformly dispersed around, drops down and reaches an upper cavity. The hitting as well as fast dispersing and falling cause the larger contact area between wine and air and hence form level-1 decantation. Then, the wine liquid seeps through a through hole on the connection sheet and drips down. With the increase of wine liquid in the upper cavity, the pressure also increases. The flow of the wine liquid is then accelerated, is sprayed down and reaches the lower cavity. Wine liquid contacts air once again, is blended with air and forms level-2 decantation during the fast spraying process. Wine liquid then flows into the mixing cavity. As the flow of the mixing cavity is smaller than that of the wine feeding funnel, under the pressure of the upper part thereof, the passage of the air guide tube, one end of which is accommodated in the mixing cavity, then produces negative pressure, thus facilitating a large amount of air to be absorbed into the mixing cavity and be sufficiently blended with and contact the wine liquid, carrying bubbles, fast dropping into the wine discharge funnel and forming level-3 decantation.

[0015]The invention has the following effects: Three-level diffluent decantation is provided. During each level of diffluent process, wine fully contacts air. Finally, the wine concentrates oxidation in the mixing cavity to rapidly realize decantation, thus saving a large amount of decantation time. After the wine is hit twice, the negative oxygen ions produced due to the rapid flow of a falling body accelerates the oxidation process, thus achieving sufficient oxidation and then immediately releasing the pressure of the inner part of the molecular structure of red wine. Tannin, stored in the red wine under long-term high pressure, is rapidly oxidized, thus facilitating the red wine to have balsamic and soft taste; meanwhile, the defect, where a passage of a air inlet tube is easily blocked and the dust outside of a cup body is easily entered into the mixing cavity, is avoided.

Problems solved by technology

However, there is more stress for drinking wine.

However, during the whole decantation process, wine is always under the state of mild shaking, which requires to wait for a long period of time before decantation.

The decantation process is time consuming and complex.

Furthermore, the decantation utensil has big volume and hence is heavy, which often cause inconvenient use.

If decantation time is shortened, the quality of the wine, especially the wine brewed by premature grapes, cannot be guaranteed.

These wine decanters have the following problems: 1) As it is inadequate that the flow of the red wine is accelerated once and the bubbles are produced through the contact between wine and air with instant pressure, “Canning” under many-year sleep may not be completely softened, release fully closed aroma, and incompletely disperse sulfide odor to dissipate as quickly as possible, thus affecting taste and quality.

2) As a air inlet passage is close to a holding part, a air hole is often and easily blocked during the operation.

In addition, the dust at the holding part and an outer wall of a cup is easily absorbed into the passage under the negative pressure, thus affecting sanitation of wine.

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