Beverage pouring device, comprising a central air injector

Abstract

The invention relates to a device (3) for pouring a liquid (4) coming from a container (2) provided with a neck (6), this device (3) comprising: a housing (12) provided with a system for securing to the container (2); a tube (16) that is able to inserted into the neck (6), this tube (16) defining a pouring duct (17); - a pump (20) comprising: ∘ a compressor (22) provided with at least one air inlet, with an air outlet and with a mobile assembly that is able to bring the air inlet and the air outlet into fluidic communication, and ∘ an electric motor (26) coupled to the mobile assembly; - an injector (37) which is connected to the air outlet of the compressor by way of an upstream end and opens into the centre of the pouring duct by way of a downstream end.

Description

[0001] The invention relates to the field of food, and more specifically to the field of beverages. It relates more particularly to a device for pouring a liquid, in particular an alcoholic beverage, typically wine.

[0002] Wine, known since antiquity, is a beverage produced through the alcoholic fermentation of grape must. Its organoleptic properties vary according to several criteria, including the grape variety, the terroir, the winemaking method, and the method and duration of aging. The diversity of these criteria explains the variety and complexity of aromas that emerge from a wine, both on the nose and on the palate.

[0003] Oenology makes numerous contributions to vine cultivation and winemaking, as well as to wine tasting. While it has long been known that air (and more specifically oxygen) affects the organoleptic properties of wine, it is thanks to modern chemistry that we have systematized its analysis. We now know that oxygen plays a role, during the maturation of wine in barrels or bottles, in the slow oxidation of phenolic compounds, to the point that micro-oxidation techniques have emerged. These techniques involve injecting measured quantities of oxygen into barrels, as explained by E. Anli in "A review of microoxygenation application in wine," Institute of Brewing & Distillery, 2012, 118:368-385.

[0004] Left uninformed about these sophisticated techniques, the average consumer generally only knows that opening a bottle and exposing the wine to air affects its aroma, color, and taste. Few consumers know which wines to decant for and when, how long to wait between opening the bottle and serving, between serving and tasting, or which type of glass is best suited for serving.

[0005] Roughly speaking, average knowledge can be summed up by the following fallacy: "to be good, wine must be aerated." However, it is well known that wine left exposed to air for too long loses its flavor.

[0006] While it is common for consumers planning a tasting to ask the winemaker or wine merchant for advice, it is rare that this advice is correctly applied and, in the vast majority of cases, the poorly conducted tasting is unable to do justice to either the wine or its producer.

[0007] To improve the quality of the tasting, pouring devices have therefore been proposed, designed to ensure forced oxidation of the wine by the introduction of air.

[0008] Thus, French patent FR3007999 (10 Wines) – or its American equivalent US2016175783 – describes a machine for dispensing wine from a container such as a cartridge. The wine is drawn from the cartridge by means of a needle; it is oxygenated from the air by means of a venturi, and then heated by the Peltier effect before being poured into a glass.

[0009] This machine has several flaws: Firstly, it is stationary and cannot, in the restaurant environment, accompany the sommelier to the table; secondly, it is bulky; thirdly, the wine is taken from the lower part of the container, where solid deposits (typically sediments or crystals) may have accumulated; fourthly, it is necessary to turn the container upside down and mount it on the machine neck down, which leads to tedious handling; the pouring is not natural, the operation of the machine being similar to that of a beer tap or a coffee machine.

[0010] We also know, from US patent US4494452, of a wine aeration device which includes a box intended to be mounted on the neck of a bottle, and, mounted in this box, a diaphragm pump connected to an injector which plunges into the wine to bring the pumped oxygen.

[0011] This device also has several flaws: First, it does not allow for pouring the wine; second, introducing the injector into the wine poses hygiene problems, as the injector protrudes from the casing and can be exposed to a bacterial environment between uses; third, mains power requires the user to have (and be near) an electrical outlet; fourth, the consumer is unaware of the wine's oxygenation time, even though prolonged oxygenation can cause partial or total loss of aromas. Also known are US patent 2016 / 214071 relating to an aerator comprising a bubble-generating chamber located at the distal end of the gas duct and WO patent 2015 / 058556 relating to a decanting apparatus that automatically oxidizes wine.

[0012] US patent 2016 / 0214071 discloses a pouring device comprising a housing; a tube; a pump; an injector; an electronic circuit.

[0013] The invention aims in particular to remedy the aforementioned drawbacks and to achieve at least some, and preferably all, of the following objectives: Firstly, allow controlled aeration of the wine; secondly, adapt the amount of oxygen supplied to the wine according to its characteristics; thirdly, allow natural pouring of the wine; fourthly, offer a portable, autonomous, compact pouring device.

[0014] To this end, a device for pouring a liquid from a container with a neck is proposed firstly; this device comprises: a housing provided with means for fixing to the container; a tube at least partially housed in the housing and suitable for insertion into the neck of the container, this tube defining a pouring conduit; a pump housed in the housing and comprising: o a compressor provided with at least one air inlet, one air outlet and a moving assembly suitable for putting the air inlet and the air outlet into fluidic communication, and o an electric motor coupled to the moving assembly; an injector also housed in the housing and which, by an upstream end, is connected to the air outlet of the compressor, and, by a downstream end, opens into the heart of the pouring conduit.

[0015] This allows, in particular, for the direct injection of a predetermined quantity of air, corresponding to the desired oxidation level, into the heart of the liquid during pouring. In the case of wine, this makes it possible to adjust its organoleptic properties very precisely, thus improving the quality of the poured wine.

[0016] Several additional features are planned. These include: The device includes an electronic control circuit including an electric generator to which the motor is connected; the electronic circuit includes a processor programmed to: o take into account an oxygenation setpoint linked to the quantity of air to be injected into the liquid when pouring, o vary the electrical power delivered by the generator to the motor according to this setpoint; the electronic circuit includes a wireless communication interface, connected to the processor; the processor is programmed to communicate, via the wireless communication interface, with a communicating device to receive the oxygenation setpoint.

[0017] Secondly, a system is proposed for managing the quantity of air to be injected into liquids from containers; this system includes: a pouring device as described above, a database containing a list of liquids, each with an associated oxygenation setpoint; a software module (which can be implemented on a communicating device) programmed to: ∘ identify the liquid by optical means; o query the database to collect at least the oxygenation setpoint.

[0018] Thirdly, a method is proposed for injecting, using such a system, a quantity of air into a liquid from a labeled container, this method comprising the operations of: take a picture of the label or a code on it, identify the corresponding liquid, extract from the database at least the corresponding oxidation instruction, take into account the oxidation instruction to adjust the electrical power to be delivered to the motor according to this instruction, deliver to the motor the power thus adjusted to start the pump and inject into the heart of the liquid being poured the air thus pumped.

[0019] Other objects and advantages of the invention will become apparent from the description of an embodiment, given below with reference to the accompanying drawings in which: there FIG.1 is a schematic perspective view illustrating a system for managing the amount of air injected into a bottled beverage, via a pouring device; the FIG.2 is a cross-sectional view showing the pouring device, mounted on the neck of the bottle; the FIG.3 is a view of a larger-scale detail of the pouring device, according to medallion III of the FIG.2 , further showing the electronic control circuit receiving a command from a wirelessly communicating device.

[0020] On the FIG.1 a system is represented 1 managing the quantity of air to be injected into liquids, preferably beverages (and more specifically wines), from containers 2, and especially bottles. To perform this injection, the system 1 the management system is equipped with a device 3 of pouring which will be described below.

[0021] We have represented on the FIG.1 a bottle 2 containing a wine 4. This bottle 2 can, in the traditional way, be made of glass; it comprises a body 5 topped with a collar 6 equipped with a collar 7forming a radial projection on the neck 6. On the bottle 2 - and more specifically on the body 5 - a label is attached 8, e.g., by gluing. The label 8 carries information (not shown) such as the type of wine contained in the bottle 2, its origin, the identity of the harvester / handler, the year of harvest.

[0022] Oenological studies have demonstrated not only that oxygen from the air oxidizes certain phenolic compounds in wine to the point of affecting its organoleptic properties (nose, taste), but also that these properties vary depending on the amount of oxygen supplied to the wine.

[0023] The inventors set out to systematize this approach to wine tasting, studying the impact of oxidation on a large list of wines to determine, for each, the precise amount of oxygen to introduce in order to enhance its organoleptic properties from the moment the bottle is opened. 2, and by building a base 9 data compiling the list of wines studied, with, for each of them, the appropriate amount of oxygen to be supplied to it.

[0024] More specifically, the base 9 The data advantageously includes, for each wine, an entry that provides access to at least: a wine identification detail, an oxygenation guideline, relating to the amount of oxygen to be introduced into the wine 4 during pouring.

[0025] The wine identification data 4 is, for example, an image of the label 8 of the bottle 2in which the wine is usually packaged 4. Alternatively, it could be an identifier number associated with an optical code (e.g., a barcode or a matrix code). QR code) printed on the label 8. It is also possible to store an image of the label at once 8 and an identification number, particularly in case identification by image proves impossible due to, for example, substantial alteration of the label 8 making image recognition difficult.

[0026] The instruction is presented, for example, in the form of a flow rate of oxygen (or air, the proportion of which is well known) to be delivered to the wine 4during its pouring, or a parameter proportional to this flow rate, e.g., the electrical power to be delivered to a pump ensuring oxygen injection. Note that the concept of "electrical power" covers the concepts of electrical current and voltage, all these quantities being linked by Ohm's Law.

[0027] Additional information can be stored in the database entry. 9 data corresponding to each wine. This information is, for example, in the following order: Legal or administrative: winemaker's identity, registered office or residence, membership in a cooperative; technical: types of grape varieties used and their proportions, harvesting method (e.g. manual, mechanical, early, late), presence of additives (e.g. must, sugars, sulfites), geological properties of the terroir (e.g. limestone, sandy, chalky, granitic, basaltic); oenological: olfactory and gustatory notes (e.g. fruity, floral, mineral notes), colors adopted by the robe (e.g. ruby, garnet); tourist or gastronomic: history of the wine, the winemaker or the estate, points of interest in the region, recommendations for food to pair with the wine.

[0028] The management system is designed to: recognize a wine, access the database, extract at least the oxygenation instruction, inject into the wine a quantity of air conforming to this instruction.

[0029] To recognize the wine 4,the system 1 includes a software module programmed to: identify the wine 4 by optical means; query the database 9 data to collect at least the oxygenation setpoint.

[0030] According to a first embodiment, this software module is implemented on a processor equipping a device 10 communicating like a smartphone, as illustrated on the FIG.1 And FIG.3 . According to a second embodiment, the software module is directly implemented on a processor equipping the device 3 pouring.

[0031] The module is, for example, programmed to take a picture of the label on command. 8 of the container 2. For this purpose, the module is connected to a camera (or photographic device) fitted to the device 10 communicating (or equipping, respectively, the device 3 pouring).

[0032] If the wine identification 4 must be done by recognizing its label 8, This image can be a photograph (partial or complete) of the label 8, as illustrated by the dotted lines of the FIG.1 . Wine identification 4 In this case, it is carried out using an image recognition algorithm: parameters (notably colorimetric and contrast) are extracted from the image and an image correlation is performed among the images stored in the database 9 data is used to identify the image whose parameters most closely match those extracted from the photograph. For increased reliability, character recognition can optionally be integrated into the program, for example, to identify the name of the wine. 4 directly on the label 8and thus accelerate the process of recognizing and querying the database 9 of data.

[0033] If the wine identification 4 must be carried out by recognizing a code (such as a barcode or QR code); the photograph may be limited to the code present on the label. 8. In this case, the identification module integrates with or communicates with a program dedicated to optical character recognition (OCR), which converts the image (usually made up of contrast variations) into a number. This number corresponds to the wine's identifier. 4 in the base 9 data is transmitted to it by the device 10 (or directly through the device) 3 pouring).

[0034] Once the wine 4 Once recognized, the corresponding data is extracted from the database. 9 data and retrieved by the device 10(or directly through the device) 3 pouring).

[0035] According to an embodiment illustrated on the FIG.1 , the base 9 data is advantageously hosted on a remote server, accessible via a network 11 Local area network (LAN), metropolitan area network (MAN), or wide area network (WAN, such as the Internet). The device connection 10 (or the device) 3 pouring) to the network 11 is advantageously done via the air interface (wireless), using a conventional communication protocol, e.g. a mobile telephony protocol (GPRS, EDGE, UMTS, LTE) or a wireless communication protocol (e.g. IEEE 802.11, more commonly known as WiFi).

[0036] When the data includes additional information such as those listed above (legal or administrative, technical, oenological, touristic or gastronomic), this information is advantageously displayed on the device. 10 communicating (or on the device) 3 (pouring screen if it is equipped with a screen) for the user, who can in particular take this opportunity to verify that the identity of the wine extracted from the database 9 The data corresponds to the information displayed on the label 8.

[0037] The oxygenation instruction is either relayed by the device 10 to the device 3 of pouring, or directly taken into account by it.

[0038] The device 3 The pouring system includes, firstly, a casing 12 equipped with a system for attaching it to the container 2. More specifically, the case 12 is equipped with a shell13 by which it can be mounted on the pass 6 of the container 2. In the example shown, the case 12 is designed to fit onto the collar 6 from a bottle 2 of wine. The mountain passes 6 Wine bottles can come in various shapes, but for the majority of bottles, the necks 6 include collars 7 of roughly identical diameters and heights.

[0039] The case 12 is advantageously designed to attach to the container 2 by snapping onto the collar 7. To this end, and according to an embodiment illustrated on the FIG.2 , the case mounting system 12 on the container 2 comes in the form of legs 14 elastic bands with hooks 15 capable of cooperating by snapping into the collar 7. The case 12may include several legs 14 elastic bands (possibly alternating) of different types, suitable for snapping onto collars 7 of varying diameters and heights.

[0040] The case 12 can be made in a plastic material, e.g. in an acrylobutadiene styrene (ABS) type resin, possibly metallized on the surface, or in a metallic material, e.g. in a light alloy such as zamak.

[0041] The device 3 The pouring system includes, secondly, a pipe 16 at least partially housed in the casing 12 and suitable for insertion into the cervix 6 of the container 2 to form a conduit 17 wine pouring 4, as illustrated on the FIG.2 . This tubing 16 includes a section 18 lower part intended to be inserted into the neck 6. This section 18The lower part of the neck therefore has an external diameter less than or equal to the internal diameter of the neck. 6. To facilitate its insertion into the neck 6, the section 18 The lower part can be chamfered externally at its end. The tubing 16 also includes a section 19 upper section 18 lower and forms a wine pouring spout 4 in a glass. According to an embodiment illustrated on the FIG.2 , the section 19 The upper part protrudes from the casing 12, although slightly preferably. To limit turbulence during pouring, the section 19 The upper part is advantageously chamfered internally.

[0042] The tubing 16 is preferably made of a food-grade plastic material, e.g., high-density polyethylene (HDPE). According to a particular embodiment, the tubing16 and the case 12 form a single unit. In this case, the unit is made of the same food-grade material.

[0043] The device 3 The pouring system includes, thirdly, a pump 20 housed in the case 12. This pump 20 is small in size, with its largest dimensions on the order of centimeters. According to an embodiment illustrated on the FIG.2 And FIG.3 , the pump 20 is fixed (in particular by screwing, gluing or welding) onto a wall 21 internal of the hull 13.

[0044] The function of this pump 20 is to draw in ambient air and inject it into the wine 4 during its pouring. For this purpose, and as illustrated on the FIG.3 , the pump 20 includes, on the one hand, a compressor 22 equipped with at least one entrance 23air, from an outlet 24 of air and a crew 25 mobile suitable for entering 23 air and the outlet 24 of air in fluidic communication, and, on the other hand, an engine 26 electric coupled to the crew 25 mobile.

[0045] We illustrated on the FIG.3 a possible pump architecture 20, of the membrane type, which corresponds to a known embodiment illustrated, for example, by US patent US4801249. According to this embodiment, the crew 25 mobile compressor 22 includes, housed in a case 27 closed by a lid 28 : a membrane 29 flexible defining rooms 30 air-conditioned and equipped, for each room 30 air-filled, with an outgrowth forming a piston 31 ; for each room 30 an air valve 32 flexible mounted on the lid 28,which is equipped with holes at the valve 32, these holes forming the entrance 23 compressor air 22 a plateau 33 swinging with branches 34 each attached to a piston 31, this plateau 33 being coupled to a tree 35 engine output 26 via an axis 36 inclined in free rotation relative to the plateau 33.

[0046] When the engine 26 is powered by electricity, its tree 35 The output shaft is driven in rotation. 35 drives the axis 36 inclined in a rotary sweeping motion of a cone, which drives the platform 33 in an oscillating motion and each piston 31 in a back-and-forth translational movement. This results in alternating cycles of compression and expansion of each chamber 30 air-cooled.

[0047] Relaxation (corresponding to the state of the room) 30 left air vent on the FIG.3 ) causes the valve to open 32 of the lid 28 and the air intake in the room 30 through the holes forming the entrance 23 of air.

[0048] Conversely, compression (corresponding to the state of the chamber) 30 right air vent on the FIG.3 ) plate the valve 32 against the lid 28, thus sealing the holes forming the entrance 23 air and forcing the air to escape towards the exit 24 by deformation of the chamber 30 under the effect of pressure.

[0049] Within its operating range of the compressor 22, The airflow exiting it is proportional to the engine's rotational speed. 26,itself proportional to the electrical power delivered to it (losses due to Joule effect are neglected here).

[0050] The device 12 The pouring system includes, fourthly, an injector 37, also housed in the casing 12 and whose function is to inject into the wine 4 the air from the compressor 22. The injector 37 presents an end 38 upstream by which it is connected to the outlet 24 of air, and one end 39 downstream through which it opens into the heart of the conduit 17 pouring.

[0051] The injector 37 advantageously takes the form of a hollow needle, the end of which 39 downstream can be beveled. In the illustrated example, where the pump 20 is oriented in such a way that its output 24 extends parallel to the conduit 17 pouring injector 37is angled. The injector 37 can extend substantially perpendicularly to the axis of the duct 17 of pouring; however, it may be advantageous to tilt it relative to this axis, as illustrated on the FIG.3 .

[0052] In the example illustrated on the FIG.3 , the injector 20 extends through the wall of the tubing 16 and extends beyond it internally, preferably to the center of the conduit 17 pouring.

[0053] The injector 37 It is advantageously made of steel, preferably stainless steel. For example, surgical-grade steel.

[0054] Introducing the injector 37 in the conduit 17 Pouring can be done by drilling into the tubing. 16 using the end 39 downstream. Alternatively, the tubing 16is pierced with a pilot hole into which the end is inserted 39 downstream of the injector 37.

[0055] The device 3 pouring includes, fifthly, a circuit 40 control electronics including a generator 41 electrical to which the motor is connected 26. According to an embodiment illustrated on the FIG.2 And FIG.3 , the circuit 40 The electronics are performed on an electronic board mounted in the case. 12 by being fixed internally to the wall, for example 21 internal of the hull 13 (particularly by screwing, gluing or welding).

[0056] This circuit 40 electronics advantageously includes a processor 42 programmed to take into account the oxygenation setpoint, and to vary the electrical power delivered by the generator 41 to the engine 26based on this instruction.

[0057] We illustrated on the FIG.3 , schematically, a possible circuit architecture 40 electronic. We can see that the generator 41 includes a battery 43, and an impedance 44 (such as a variable resistor), controlled by the processor 42, mounted between the battery terminals 43 to vary the electrical voltage (and therefore the power delivered). As seen on the FIG.3 , the battery terminals 43 are connected to the motor 26 to supply it with electrical power.

[0058] The circuit 40 The control electronics also include an interface 45 wireless communication, connected to the processor 42.

[0059] This interface 45Wireless communication is intended to enable processor communication 42 either with the device 10 communicating to receive the oxygenation instruction, either directly with the base 9 data to receive oxygenation instructions and any other information associated with the identified wine.

[0060] In the first case, the interface 45 The communication interface is advantageously programmed to use a short-range, high-frequency communication protocol (e.g., Bluetooth). In the second case, the interface 45 communication can be programmed to use a mobile telephony protocol (GPRS, EDGE, UMTS, LTE) or wireless (e.g. IEEE 802.11, more commonly known as WiFi).

[0061] To ensure air is injected into the wine 4 During its pouring, the following procedure is followed.

[0062] The first step is to take a picture, either with the camera 10 communicating, either directly with the device 3 of pouring if it is equipped with a camera, of the label 8 or a code (e.g., barcode or QR code) present on it.

[0063] A second step involves querying, via the network 11, the base 9 data to identify the entry (and therefore the wine) corresponding to the label 8 photographed or scanned as such.

[0064] A third step involves extracting from the database 9 data: at least the oxygenation setting stored in this entry, and corresponding to the wine 4 present in the bottle 2 ; where applicable, additional legal or administrative, technical, oenological, tourist or gastronomic information.

[0065] A fourth step involves transmitting at least the oxygenation instruction to the processor 42, either directly via the network 11 and the interface 45 communication, either via the device 10 communicator who relays it.

[0066] When a device 10 communicating is employed, and additional information is extracted from the database 9 of data, which is advantageously displayed on the screen equipping the device 10.

[0067] When the device 3 The pouring system communicates directly with the base 9 of data, the additional information it receives is advantageously displayed on a screen whose device 3 a pouring spout is provided for this purpose.

[0068] A fifth step consists, for the processor 42,Upon receiving the oxygenation instructions, adjust the power output of the generator. 41 to a value corresponding (in particular proportional) to this instruction. In practice, in the illustrated example, the processor 42 adjusts the impedance 44 to a value that allows the generator to be output 41 the desired electrical power.

[0069] A sixth step involves starting the pump 20 by putting the engine 26 under power, typically by closing a switch 46 controlled by the processor 42.

[0070] The rotation of the engine 26 triggers the compressor to start 22, which ensures an injection of air (materialized by the bubbles) 47 on the FIG.3 ) in the conduit 17 pouring at a flow rate corresponding to the oxygenation setpoint.

[0071] Oxygen from the air thus injected into the wine 4 during pouring (in the direction of the arrow) FIG.3 ) ensures instantaneous, in situ, progressive and controlled oxidation (thanks to flow control) of the phenolic compounds in the wine 3, which helps to improve its organoleptic properties during tasting.

[0072] The fact that air (and therefore oxygen) is injected directly into the heart of the wine 4, allows for very fine adjustment of its organoleptic properties.

[0073] Note that the pump start-up 20 (that is, closing the switch) 46 ) may be contingent upon the presence of wine 4 in the conduit 17 pouring. For this purpose, the tubing 16 may be equipped with a presence sensor (e.g., optical, resistive, or capacitive), connected to the processor 42,which is then programmed to not start the pump 20 that when the sensor sends back a signal characteristic of the presence of wine 4 in the conduit 17 pouring.

[0074] Alternatively, starting the pump 20 may be dependent on the tilt of the bottle 2, that is to say, to the very act of pouring. For this purpose, the device 3 The pouring mechanism can be equipped with a gyroscope connected to the processor. 42 and capable of detecting a tilt of the case 12 (and therefore of the bottle) 2 ), the processor 42 being programmed not to turn on the pump 20 it only starts moving when the gyroscope returns an angle greater than a predetermined threshold value.

[0075] According to a preferred embodiment illustrated on the FIG.2 , the device 3 The pouring spout is equipped with a vent 48,intended to ensure that the inside of the container is brought up to atmospheric pressure 2 during pouring to facilitate it. In the illustrated example, this vent 48 takes the form of a conduit that runs within the wall of the tubing 16 and opens, on the one hand, at its lower end (on the bottle side) 2 ) and, on the other hand, in the vicinity of its upper end (e.g. radially).

[0076] The device 3 The pouring system just described includes only one pump 20 and a single injector 37. However, as an alternative, several pumps 20 and / or multiple injectors 37 could be planned. Thus, it is conceivable to plan for two pumps- 20 and / or two injectors 37, which can be mounted diametrically opposite to the conduit 17 pouring, or even three pumps 20and / or three injectors 37 mounted, for example, in a uniformly distributed manner at 120° around the duct 17 pouring.

[0077] Note that the case has an ovoid shape 12 is given as an example. Similarly, since the drawings are schematic, the dimensions of the case 12 has been deliberately exaggerated to improve the readability of the drawings; it would be advantageous to minimize this bulk, which can be done easily due to the miniaturization of the components (especially the pump). 20 and the circuit 40 control electronics).

[0078] The system 1 and the device 3 The pouring methods that have just been described offer the following advantages.

[0079] Firstly, as already explained, the injection of air into the core of the duct 17 The pouring method allows for controlled aeration of the wine 4,which helps to improve its organoleptic qualities during tasting.

[0080] Secondly, adapting the amount of oxygen to the wine 4 identified thanks to the consideration of an oxygenation setting stored on the database 9 This data allows you to taste each wine at its best.

[0081] Thirdly, if we exclude the operations necessary for wine identification and device assembly 3 pouring onto the bottle 2, The tasting can take place in a simple and natural way: the wine 4 is simply poured from the bottle 2 in a glass.

[0082] Fourth, the compactness of the device 3 The pouring mechanism facilitates transport, and notably allows its use in catering, typically by restaurant sommeliers.

Claims

1. Device (3) for pouring a liquid (4) from a container (2) fitted with a neck (6), said device (3) comprises: - a casing (12) containing a system (14, 15) for attaching the container (2); and - tubing (16) which is partially fitted into the casing (12) and suitable for inserting into the neck (6) of the container (2), said tubing (16) serving as a pouring duct (17); This device (3) comprises, housed in the casing (12): - a pump (20) comprising: o a compressor (22) with at least one air inlet (23), an air outlet (24) and moving assembly (25) capable of connecting the air inlet (23) and the air outlet (24) fluidically; and o an electric motor (26) fitted to the moving assembly (25); - an injector (37) which is connected at its upstream end (38) to the air outlet (23) compressor (22) and at the downstream end (39) opens at the middle of the pouring duct (17) and this device (3) comprises an electronic control circuit (40) including an electric generator (41) which is connected to the motor (26) and a processor (42) programmed to: - take into account a said oxygenation setpoint related to the quantity of air to be injected into the liquid (4) during the pouring; - vary the electrical power delivered by the generator (41) to the motor (26) according to this setpoint and the electronic circuit (40) comprises a wireless communication interface (45), connected to the processor (42), the processor (42) is programmed to communicate via the wireless communication interface (45) with a communicating device (10) which processes the oxygenation setpoint.

2. A system (1) for managing the quantity of air to be injected into liquids (4) from containers (2), the said system (1) comprises: - a pouring device (3) as defined in claim 1, - a database (9) including a list of liquids with associated individual oxygenation setpoints; - A software module programmed to: o Identify the liquid (4) using an optical system; and o Query the database (9) to collect at least the oxygenation setpoint.

3. System (1) as set out in claim 2 whose software module is implemented on a communicating device (10).

4. A method for injecting a quantity of air into a liquid (4) from a container (2) with a label (8) through a system (1) as set out in claim 3, which carries out the following operations: - taking a picture of the label (8) or a code on it; - identify the corresponding liquid (4); - extracting at least the corresponding oxidation setpoint from the database (9); - taking the oxidation setpoint into account to adjust the electrical power to be delivered to the motor (26) according to this setpoint; and - delivering the power thus set to the motor (26) to start the pump (20) and inject the pumped air into the liquid (4) during pouring.

Images