Expansion Chamber for Wine Bottle Aerator

Abstract

The hollow expansion chamber of the present invention is configured to temporarily accommodate the expansion of a bubble during an aeration process for aerating a liquid, the chamber body of the expansion chamber having a flattened ellipsoid shape. Starting from a maximum inner diameter and moving circumferentially downward along the chamber body, the flattened ellipsoid shape of the bottom portion has a first integral transition that is a tangential transition to a first frusto-conical shape. Continuing to move circumferentially downward, the first frusto-conical shape has a second integral transition to a cylindrical extension. The cylindrical extension has a bottom opening at a distal end that is configured to mate with an open bottleneck. The first frusto-conical shape has a minimum angle of 15 degrees with respect to the horizontal. The second integral transition is a radial second integral transition having an inner surface radius of at least 0.25 inches.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This international application claims priority to U.S. Utility Model Application No. 17 / 445,942, filed August 25, 2021, the entire contents of which are incorporated herein by reference.

[0002] This invention relates generally to an apparatus for aerating wine in a wine glass, bottle, or other container at an enhanced rate through the expansion and control of aeration bubbles trapped in an expansion chamber. More particularly, this invention relates to a significant improvement in the expansion chamber such that the region of aeration bubbles dissipates more quickly. [Background technology]

[0003] Decanting red wine has a long tradition in the wine industry. In decanting, the wine is simply poured into another container, usually one of clear glass or crystal. Decanting is especially important for most young red wines (between three and ten years old). These younger wines can be harsh or astringent if consumed directly after opening the bottle. Such wines have this harsh characteristic because the red wine is maintained in a relatively oxygen-free environment during aging in the bottle. Over time, this environment leads to a closed-off flavor in the drink, resulting from the accumulation of certain aromatic compounds. The aroma of a wine changes during the first 10 to 30 minutes after the bottle is opened. Decanting accelerates the breathing process, which enhances the wine's natural fruit and oak aromas by evaporating some volatile substances. Decanting also softens the tannic flavors that cause harshness and astringency in young wines. In older red wines, the tannin reactions have progressed long enough to reduce astringency. As a result, the taste is not as harsh as when the wine is drunk straight from the bottle. Compared to red wine, white wine has fewer tannins and is not aged very long in the bottle before serving. Thus, white wine has very little opportunity to develop the aromas of the bottle, which requires evaporation. Instead, the natural fruit aromas of white wines more clearly define their flavor. However, there are several white wines that can benefit from decanting, or especially aeration.

[0004]

[0004] In the past, it was quite common for wine poured from both barrel and bottle to contain a significant amount of solids (i.e., sediment). However, most wines on the shelves today have been filtered and are substantially pure. Certain fine wines, especially after long storage, may still have substantial sediment. Decanting a young wine (especially one without sediment) involves pouring the wine into a separate decanter and letting it sit for about 20 minutes before serving; you will likely notice a dramatic increase in finesse and complexity. If you have the time, you can continue tasting the wine over several hours. Many wines continue to evolve and improve over time. Some experts believe that decanting all types of wine, from Bordeaux to Burgundy and even white wines, can have a beneficial effect on the wine.

[0005]

[0005] Of course, the problem with decanting is that it takes a substantially longer period of time for oxygen to work its miraculous effect on the wine's taste. For example, if you know the day before that you'll be having a meal with a particular type of wine, the wine may be uncorked and decanted just one day in advance. Some experts recommend the following process for properly drinking a bottle of red wine: First, chill the red wine in the refrigerator for at least two hours. Second, uncork and decant the wine bottle. Allow the wine to return to room temperature over a period of several hours. Third, taste and then drink the wine. The warming process tends to draw in more oxygen from the surrounding air, thereby refining the wine. Inventors have actually done this process and it works surprisingly well. The downside is that it is very time-consuming.

[0006]

[0006] However, all of this historical decanting and the rituals people put wine (especially red wine) through ignores a simple physical phenomenon. It is really only the act of pouring wine from one bottle into a different container that has a truly meaningful effect, as surface tension is broken and oxygen from the surrounding air has a chance to actually interact with the wine molecules. Once the wine has been decanted and allowed to settle again, there is surface tension across the surface of the fluid, which makes gas exchange a very slow and lengthy process.

[0007]

[0007] Therefore, to eliminate astringency and reduce the level of tannins, wine must be rapidly aerated to ensure complete oxygen exchange. U.S. Patent No. 4,785,724 to Vassallo describes an apparatus for aerating bottled wine. Referring to FIG. 1 of Vassallo, one can see a wine bottle 1 filled with wine and aeration tubes 20, 21 disposed within the wine bottle, terminating at distal end 22 in a structure with fine holes for airflow to break down the final bubbles. The problem with Vassallo's invention is that the air flow rate through tubes 20, 21 is extremely low, resulting in the wine not forming bubbles but instead spurting out the top and scattering over the surface of base unit 2. The inventors experimented with such a technique and found it no more efficient than decanting. In other words, it can take up to 20 minutes to very slowly introduce bubbles into the wine, creating slight surface agitation so that the wine does not spurt out of the bottle.

[0008] Reference is also made to U.S. Patent No. 5,154,112 to Wettern. Wettern's invention involves a manual pump positioned on top of a wine bottle that is manually compressed by a person. Referring to Figures 1 and 2 of the '112 patent, one can see the end of the pump 8 and the mounting collar 13 that rests on the neck of the wine bottle. Referring to Figure 2, one can see the cross section of the manual pump and area 13, noting that no fluid-tight seal is formed. This means that if air is injected downward into the wine bottle as shown in Figure 1, the air will have a very low flow rate. If a bubble of foam were to form, this would mean that liquid and foam would escape between the neck of the wine bottle and the collar 13, which only loosely rests on the end of the wine bottle. This is a major flaw in the invention, as previously explained in the Vassallo '724 patent. In other words, Wettern's invention will only work at very low flow rates.

[0009] Another wine bottle aerator is described in U.S. Patent No. 5,595,104 to Delaplaine. FIG. 1 of Delaplaine shows an air pump housing 12, a sealing device 14, an extension tube 16, and an end with an aeration hole 18. As shown, there is an air release hole 24. The '104 patent suffers from all of the same deficiencies described in the Vassallo and Wettern patents. The deficiencies are that the air flow exiting the distal tip 18 will be so low as to not create bubbles and froth, which will cause the wine to spill outside the wine bottle and onto, for example, a countertop.

[0010]

[0010] U.S. Patent No. 8,561,970 to Mills et al. describes another type of low-volume aeration system. The Mills et al. aeration system does not have an expansion chamber and is therefore, by definition, a low-volume system. This contrasts sharply with the present invention, which is a high-volume aeration system capable of achieving complete aeration and tannin reduction in wine in a specific time period of less than 10 seconds, or much shorter than the prior art. All of the prior art technologies described above require aeration at a very slow rate for at least several minutes. The reason for this is a simple physical phenomenon. When a very high volume of gas, such as air or oxygen, is forced into a bottle of wine, a large amount of foam formation and froth quickly occurs. Without the expansion chamber, this froth would spill over the top of the wine bottle and become scattered. Summary of the Invention [Problem to be solved by the invention]

[0011] The inventors of the present invention have indeed invented such an expansion chamber. However, the inventors have recently discovered deficiencies in their previous design and have identified a solution that overcomes them. Accordingly, the present application is an improvement over the inventors' previous U.S. patent application Ser. No. 15 / 929,670, filed May 14, 2020, the entire contents of which are incorporated herein by this reference in their entirety. For the reader's convenience and understanding, reference numbers in this application match those of the '670 application. [Means for solving the problem]

[0012] The present invention discloses a hollow expandable chamber (12') comprising a chamber body (200) defined with a top portion (14) above a bottom portion (16), both of which cooperate to form a hollow chamber volume (202) configured to temporarily accommodate foam expansion (54') during an aeration process for aerating liquids, such as wine and other alcoholic beverages. The chamber body has an oblate ellipsoid shape (230). The top and bottom portions meet to define a maximum inner diameter (124). The maximum inner diameter is formed along a major axis (234) when the oblate ellipsoid shape is rotated about a minor axis (232). Starting at the maximum inner diameter and moving circumferentially downward along the chamber body, the oblate ellipsoid shape of the bottom portion has a first integral transition (236) to a first frusto-conical shape (238). Continuing to move circumferentially downward, the first frusto-conical shape has a second integral transition (240) to a cylindrical extension (242). The cylindrical extension has a bottom opening (206) at a distal end (244) configured to engage the inside of the opening of an uncorked and / or opened wine bottle. The top portion has a top opening (204) that is disposed above the opening of an uncorked and / or opened bottle when the bottom opening is engaged with the opening of the uncorked and / or opened bottle. The hollow chamber volume is in fluid communication with the ambient air through the top opening. The hollow chamber volume is configured to be in fluid communication with the interior of the uncorked and / or opened bottle when the bottom opening is engaged with the opening of the uncorked and / or opened bottle. The maximum interior diameter of the hollow chamber volume in the horizontal plane (208) for the uncorked and / or opened wine bottle positioned on a horizontal surface is cooperatively defined between the top and bottom portions.The entire inner surface (246) of the hollow chamber volume of the chamber body is inwardly sloped to drain all liquid out through the bottom opening when the hollow expansion chamber is oriented with the top opening directly above the bottom opening. The first integral transition is a tangential first integral transition from the bottom portion of the chamber body to the first frusto-conical shape. The first frusto-conical shape has a minimum angle (248) of 15 degrees with respect to horizontal. The second integral transition is a radial second integral transition having an inner surface radius (250) of at least 0.25 inches.

[0013] In other exemplary embodiments, the first frusto-conical shape (248) has a minimum angle of 20 degrees or 25 degrees relative to the horizontal.

[0014] In other exemplary embodiments, the second integral radial transition has an inner surface radius (250) of at least 0.325 inches or 0.50 inches.

[0014]

[0015] In other exemplary embodiments, the expansion chamber may be optically transparent or translucent, and the chamber body may be made of polymer or glass.

[0016] In another exemplary embodiment, the expansion chamber includes a sealing element (44) attached to the bottom opening of the expansion chamber, the sealing element being configured to seal against the inner surface of the opening of the uncorked and / or opened bottle and having a resilient or rubber-like material.

[0015]

[0017] In other exemplary embodiments, the maximum inner diameter may be at least 2.50 inches, or at least 2.75 inches and less than 4.5 inches, or at least 3.0 inches and less than 4.25 inches, or at least 3.25 inches and less than 4 inches, or at least 3.50 inches and less than 3.75 inches, or may have a maximum inner diameter that is 3.625 inches plus or minus 10%.

[0016]

[0018] In another exemplary embodiment, the top opening may include a spout (120).

[0019] In other exemplary embodiments, the top opening of the expansion chamber may be asymmetrically shaped about a minor axis shaped for the spout, and the bottom opening may be symmetrically shaped about the minor axis.

[0017]

[0020] In other exemplary embodiments, the bottom opening of the expansion chamber may be configured to fit inside the opening of an uncorked and / or opened wine bottle.

[0018]

[0021] Other features and advantages of the present invention will become apparent from the following more detailed description, taken in conjunction with the accompanying drawings, which illustrate, by way of example, the principles of the invention.

[0022] The accompanying drawings illustrate the invention. [Brief explanation of the drawings]

[0019] [Figure 1]

[0023] FIG. 40 is a cross-sectional view taken from FIG. 40 of U.S. Patent Application No. 15 / 929,670. [Figure 2]

[0024] FIG. 40A is a cross-sectional view taken from FIG. 40A of U.S. Patent Application No. 15 / 929,670, showing bubble formation in wine and effervescence into an expanding (holding) chamber. [Figure 3]

[0025] FIG. 78 is a side view of the expansion chamber taken from FIG. 78 of U.S. patent application Ser. No. 15 / 929,670, here with a sealing element. [Figure 4]

[0026] FIG. 4 is a cross-sectional view of the structure of FIG. 3, also taken from FIG. 79 of U.S. Patent Application No. 15 / 929,670. [Figure 5]

[0027] FIG. 1 is a perspective view of a new embodiment of the expansion chamber of the present invention. [Figure 6]

[0028] FIG. 6 is another perspective view of the structure of FIG. 5. [Figure 7]

[0029] FIG. 6 is another perspective view of the structure of FIG. 5. [Figure 8]

[0030] FIG. 6 is another perspective view of the structure of FIG. 5. [Figure 9]

[0031] FIG. 6 is a front view of the structure of FIG. 5. [Figure 10]

[0032] FIG. 6 is a rear view of the structure of FIG. 5. [Figure 11]

[0033] FIG. 6 is a left side view of the structure of FIG. 5. [Figure 12]

[0034] FIG. 6 is a right-hand view of the structure of FIG. 5. [Figure 13]

[0035] FIG. 6 is a top view of the structure of FIG. 5. [Figure 14]

[0036] FIG. 6 is a bottom view of the structure of FIG. 5. [Figure 15]

[0037] 11 showing the roughened bonding surface. [Figure 16]

[0038] 16 is a side cross-sectional view taken along line 16-16 of FIG. 5 and is similar to FIG. 15 for reference. [Figure 17]

[0039] 10 showing the roughened bonding surface. [Figure 18]

[0040] 18 is a rear cross-sectional view taken along line 18-18 of FIG. 5 and is similar to FIG. 17 for reference. [Figure 19]

[0041] FIG. 1 is a diagram of one embodiment of the basic structure of an oblate spheroid. [Figure 20]

[0042] FIG. 1 is a diagram of another embodiment of the basic structure of an oblate spheroid. [Figure 21A]

[0043] FIG. 21A is an enlarged cross-sectional view of one embodiment taken along line 21A-21A of FIG. 18. [Figure 21B]

[0044] 21B is an enlarged cross-sectional view of another embodiment taken along line 21B-21B of FIG. 18. [Figure 21C]

[0045] FIG. 21C is an enlarged cross-sectional view of one embodiment taken along line 21C-21C of FIG. 18. DETAILED DESCRIPTION OF THE INVENTION

[0020]

[0046] FIG. 1 is a cross-sectional view taken from FIG. 40 of Application No. 15 / 929,670, showing a wine bottle 18 containing wine 52. FIG. 1 illustrates the engagement of holding chamber 12 and spout 90 with pump assembly 36, gas conduit 30, and aeration element 42. Accordingly, the entire contents of the subject matter of U.S. Patent Application No. 15 / 929,670, filed May 14, 2020, are incorporated herein by this reference.

[0021]

[0047] FIG. 2, also taken from FIG. 40A of the '670 application, shows the assembly of FIG. 1 with pump 36 on, aeration element 42 generating a column of air bubbles 54, which enters holding chamber 12 as foam region 54'. From reading and understanding the '670 application, one skilled in the art will understand that in FIG. 2, aerator pump 36 introduces air bubbles into the bottom of the wine bottle. This, in turn, creates a foam region that expands upward. Thus, if the wine bottle were to be foamed as shown in FIG. 2, expanding chamber 12 of the present invention would capture foam region 54' within it. This not only prevents mess, but also creates a superior visual impact while showing the aeration process in action.

[0022]

[0048] The foam region 54' and holding chamber 12 reach stability at the widest diameter of the holding chamber 12. Numerous experiments by the inventors have shown that by controlling the maximum diameter of the expansion chamber along with the pump flow rate, a steady state condition can be achieved, with the foam at its maximum diameter approximately halfway up the holding chamber 12 (as shown). Importantly, the pump housing 36 fits tightly into the top opening of the holding chamber 12 and spout 90, and the air pump housing shape is designed with a convenient air passageway 140 to allow air being generated from the aeration element 42 to escape up through the top.

[0023]

[0049] It would be highly undesirable to have a holding chamber 12 with too small a diameter or too high a pump flow rate, such that the foam region 54' does not reach a steady-state condition and instead undesirably bubbles out through the air passage 140. Therefore, there is a design balance achieved by the inventors to ensure that the foam region 54' reaches a static (i.e., steady-state) condition as shown. Through various experiments and 3D model printing, the inventors determined that the smallest possible diameter 124 of the holding chamber 12 is 0.75 inches. At a minimum diameter of 0.75 inches, the maximum holding chamber diameter 12 is quite small, meaning that the pump flow rate would be undesirably reduced to a very low rate. This requires a relatively long bubbling time to adequately aerate the wine or spirit. On the other hand, a practical upper limit for the diameter 124 of the holding chamber 12 is 5 inches. At 5 inches, a very high pump flow rate can be used. However, at 5 inches, the mass of the holding chamber 12 becomes large enough to create potential tipping or tipping issues when attached to the bottle 18. Additionally, such a large diameter also creates aesthetic concerns. Obviously, the holding chamber diameter 124 could be even 10 inches, but this would be prohibitively large to place on top of the wine bottle 18. It will be appreciated that the diameter of the holding chamber can vary widely, starting as low as 0.75 inches and extending to 5 inches in 0.25 inch increments.

[0024]

[0050] The inventors performed numerous experiments based solely on what they believed to be the physics of bubble formation and discovered that their earlier observations were incorrect. For example, the inventors theorized that if even a small column of foam were significantly tall, the weight of the foam would cause it to collapse of its own accord. In fact, actual experimentation revealed the opposite to be true. In one experiment, the inventors had a holding chamber 12 that was approximately the same diameter as the neck of a wine bottle and several inches tall. The actual experiment showed that the bubble region rose several inches (up to one foot) and continued to bubble out the top. This led to several other tests in which the inventors began increasing the diameter of the holding chamber, and these tests determined that the diameter of the holding chamber was critical for the bubble region to reach a static (i.e., steady-state) condition and cease rising. In summary, contrary to the inventors' initial thoughts and concepts, testing has proven that when bubbles are present in a holding chamber 12 of a large enough diameter, the bubbles will readily collapse downwards of their own accord. If the diameter 124 of the holding chamber 12 is too small, the bubbles will simply continue to rise. Another advantage of increasing the diameter 124 in the expansion chamber 12 is that the need for a bubble reduction element 68, as described in the previous application, is no longer needed and can be eliminated.

[0025]

[0051] FIG. 3 is taken from FIG. 78 of the '670 application, here showing a side view of sealing element 44 disposed in a bottom portion of expansion chamber 12. FIG. 4 is also taken from FIG. 79 of the '670 application, and is a cross-sectional view of the structure of FIG. 3. Expansion chamber 12 comprises a chamber body 200 defined having a top portion 14 above a bottom portion 16. Both the top and bottom portions cooperatively form a hollow chamber volume 202. Hollow chamber volume 202 is configured to temporarily accommodate the expansion (i.e., spreading) of foam during an aeration process for aerating liquids, including wine and other alcoholic beverages, as previously taught throughout this application and the '670 application.

[0026]

[0052] The bottom portion has a bottom opening 206 configured to engage the opening of an uncorked and / or opened wine bottle. The top portion has a top opening 204 configured to be disposed over the opening of an uncorked and / or opened bottle when the bottom opening is engaged with the opening of the uncorked and / or opened bottle. It is understood in accordance with this teaching that the hollow chamber volume is configured to be in fluid communication with the interior of the uncorked and / or opened bottle when the bottom opening is engaged with the opening of the uncorked and / or opened bottle. It is also understood herein that the top portion is not sealed, allowing air to escape from the hollow chamber volume 202 to the outside, whether or not the electrically operated pump structure 36 is disposed within the expansion chamber 12.

[0027]

[0053] Through repeated trial and error, the inventors discovered that the maximum inner diameter 124 plays a crucial role in allowing foam formation to quickly dissipate. Contrary to the inventors' expectations, the height of the expansion chamber played little to no role in reducing rapid foam formation. Rather, the inventors discovered that if a sufficiently large surface area was created, this allowed for rapid foam reduction. As best seen in FIGS. 3 and 4 , this maximum inner diameter 124 of the hollow chamber is defined in a horizontal plane 208 relative to an uncorked and / or opened wine bottle placed on a table. As can be seen in FIG. 4 , the maximum inner diameter is cooperatively defined between the top and bottom portions.

[0028]

[0054] In the embodiment shown herein, the maximum inside diameter 124 is approximately 3.625 inches. Some variation in diameter 124 is possible, such as plus or minus 5%, 10%, or 15%. A diameter of 3.625 inches equates to a surface area of ​​10.32 square inches plus or minus 5%, 10%, or 15%. In the inventor's experience, if the diameter 124 is less than 25% of 3.625 inches, foam formation reduction is greatly compromised, and foam formation may rise too quickly and spill out of the top opening 204.

[0029]

[0055] The inventors have found a balance between making the diameter 124 large enough so that bubble reduction occurs quickly, without making the diameter 124 so large that the expansion chamber becomes cumbersome in use or aesthetically unattractive. Accordingly, the inventors have found that the diameter 124 can be selected from the following values: 6.985 to 11.43 cm (2.75 to 4.5 inches) (i.e., area 15.0876 to 35.8648 square cm (5.94 to 14.12 square inches)), 7.62 to 10.795 cm (3.0 to 4.25 inches) (i.e., area 17.9578 to 33.909 square cm (7.07 to 13.35 square inches)), 8. It is believed that the diameter 124 should be between a set range, such as equal to or between 3.25 and 4 inches (i.e., an area of ​​8.30 and 12.56 square inches), 3.5 and 3.75 inches (i.e., an area of ​​9.62 and 11.04 square inches). In other embodiments, the diameter 124 may be 1.5 inches or greater.

[0030]

[0056] Even at this well-developed stage of the expansion chamber, the inventors of the present invention were surprised to find that the expansion chamber shown in Figures 1-4 was inadequate when used with full-bodied wines. Simply put, the bubble region 54' did not dissipate in a relatively acceptable period of time. Thus, there remains a need for an expansion chamber design that works equally well with all types of wines and liquids. The present invention fulfills these needs and provides other related advantages.

[0031]

[0057] 1-4, the inventors encountered problems while aerating a very heavy-bodied red wine bubble region 54' as shown in FIG. 2. This is best illustrated in FIG. 4, where attention is drawn to the transition between curved portion 200 and sealing portion 44, which is designed to be inserted into the neck of a wine or spirits bottle. The inventors tested the shape of FIG. 4 for several years and found that it effectively retained the bubble region 54' of FIG. 2 within an efficient and relatively short period of time (i.e., the bubble region 54' would collapse back into the wine bottle 18 in a few seconds to about 30 seconds).

[0058] The inventors (all members of the Stevenson family, all degreed engineers) were enjoying a special occasion at one of the Stevenson homes and were enjoying a bottle of Tamarack Cellars TAMARACK Cabernet Franc, a very heavy-bodied, dark red wine. To the inventors' concern, in this case, the wine bubble region 54' became stuck to the bottom of the holding chamber 12. The inventors even removed the aeration device, including pulling the stainless steel aeration tube 30 out of the bottle and holding chamber. However, the wine bubble region remained stuck. The inventors then attempted to agitate the stuck bubble region to no avail. The inventors were then dismayed to find that after reinserting the stainless steel tube 30 and using it to agitate the bubble region, the bubble region 54' still had not dissipated. This was extremely disconcerting and required additional testing.

[0032]

[0059] Subsequent careful examination of the attached bubble zone revealed that the wine bubbles touched off at the contact point and formed a simply supported bridge (i.e., a bridge) supported on two ends by the lower portion of the holding chamber at the transition from the bottom curve of the lower portion of the holding chamber to the portion 44 inserted into the neck of the wine bottle. The inventors then re-sourced and re-tested many wines that had previously shown rapid and acceptable collapse of zone 54' without any adhesion issues. However, these previously tested wines were all relatively lighter-bodied red and white wines (and even tequilas), meaning they were not as dark and heavy-bodied as the Tamarack from Washington. It is characteristic of the wine industry that high premiums are offered for wines with very heavy bodies, also known as "exceptional pours." Re-testing confirmed that the shape of Figure 4 performed very well and did not impede the collapse of the bubble zone of all types of white wines, including Zinfandel, Pinot, Merlot, and light-bodied Cabernets. However, while testing very heavy-bodied wines, and especially the more expensive Cabernet red wines, the inventors observed that Insignia Napa Valley Red Wine, Spotswood Carnival Love Shiraz from Australia, SORADA, Cameron Hughes 601 and 602 from Napa (Argentina), Blue Boyed Boy Shiraz from Australia, and Josh Reserve Cabernet Sauvignon all stuck in the wine bottle and failed to disintegrate. All of these wines share the common characteristic of being very heavy-bodied. Unfortunately, several of these heavy-bodied wines stuck for several minutes. This prompted the inventors to purchase more heavy-bodied red wines and intentionally seek out heavier-bodied red wines at higher prices for additional testing. Similarly, all of the actual heavy-bodied wines produced a 54' bubble area of ​​stuck bubbles.

[0033]

[0060] This adhesion of bubble region 54' in the finest heavy-bodied wines was so frustrating to the inventors after over seven years of problem-free testing that they had to go back to square one and start again. The inventors then collaborated on how to smooth the breakup of heavy-bodied wines and instructed their 3D modeling company to prepare several new and novel shapes. Ultimately, the inventors settled on the ideal shape, as shown in Figures 5-18.

[0034]

[0061] 5-14 show various views of the same structure, the novel expansion / retention chamber 12', so that one skilled in the art can appreciate the general shape of the present invention.

[0062] 11 and 12 in contrast to FIG. 4, it can be seen that the bottom portion of the wine holding chamber 12' (i.e., the expansion chamber or spirits holding chamber) has been significantly modified. Again, 3D models using various radii and various angles were 3D printed and tested, and the collapse of the bubble region 54' was timed. The shape depicted in FIG. 12 and better identified in FIG. 16 resulted in a bubble region 54' that ideally collapsed within 20 to 30 seconds, and perhaps even one minute in a worst-case scenario, but never adhered. This is quite acceptable in the wine world. Aesthetically, however, the inventors are quite disappointed that after so many years, the holding chamber 12 of FIG. 4 has not proven successful for the heaviest-bodied red wines. The aesthetic disappointment is that while the holding chamber of FIG. 4 closely resembles a restaurant decanting chamber into which wine is poured for aging (wine lovers are accustomed to the shape of FIG. 4), the new design 12' does not quite retain the look of that decanting chamber.

[0035]

[0063] While testing the heaviest-bodied red wines, the inventors also discovered an optional feature of the present invention. Referring back to FIG. 2 , the pump structure 36 includes an LED light 142. In the original prototype under development, the LED light remained on as long as the aeration pump was running and the bubble region 54′ was present. This created a very appealing visual effect, especially for red wines, due to the red LED. Watching the bubble region grow and dissipate is captivating. However, if the LED 142 were to turn off at the same time the pump 36 was turned off, it would be difficult to even recognize that the bubble region 54′ was still present, sometimes in a dimly lit room, since it is difficult to see inside the holding chamber 12′. In an alternative embodiment of the present invention, the LED light 142 of FIG. 2 would not turn off immediately after the pump 36 was stopped. Instead, the light, lamp, or LED 142 would remain on for a period of time (e.g., only a few seconds to a minute) so that an observer could appreciate the beauty of the bubble region 54′ collapsing. Again, this is especially important for heavy-bodied red wines. Referring again to Figures 12 and 16, even with the angle 248 and curvature 250 optimized, it takes approximately 20 seconds for the heaviest bodied red wine to finally collapse. Again, the presence of the LED light during this collapse is very interesting and fun to watch.

[0036]

[0064] During all the extensive redesign and testing, the inventors also found that it was very difficult to permanently adhere the rubber seal 44, as shown in FIG. 3, and that after multiple insertions and removals from the wine bottle, the rubber seal would come loose. The inventors had learned well how to craft the holding chamber 12' from glass, which was very elegantly spun and then hard-formed. However, glass is a very smooth and slippery surface. This further led to the rubber cylindrical seal 44 popping out and disappearing into the wine bottle itself. The inventors had this bad experience many times and then tried various glues and adhesives, none of which really worked. This led to the invention shown in FIGS. 15 and 17, in which the glass was grit-blasted, sand-blasted, or roughened 254 to create a surface area for the rubber to engage. The inventors also found that the roughened area worked better with a plastic holding chamber. For rubber or silicone seals 44, the roughened surface increases the surface area and helps bond the rubber glue to the glass or plastic. For an improved bond, seal 44 in one embodiment is made silicone-based and the adhesive is made silicone as well, so that a strong silicone-to-silicone bond will be created between the glue and seal.

[0037]

[0065] These sealing adhesive experiments were very lengthy and time consuming. Testing involved multiple insertions into wine bottles, intentionally placing wine (which is a solvent) in the adhesive area, and multiple exposures to a dishwashing environment. In this invention, it is important that the sealing glue or adhesive be food-grade (FDA and USDA approved). In a preferred embodiment, the glue would be a silicone-based food-grade adhesive.

[0038]

[0066] Referring now to FIG. 16 , the hollow expansion chamber 12′ comprises a chamber body 200 defined with a top portion 14 above a bottom portion 16. In production, the top portion 14 and the bottom portion 16 can be manufactured separately, such as by plastic molding. The two parts can then be assembled together, such as by joining or welding techniques. Alternatively, the expansion chamber 12′ can be made of a left half and a right half. These halves can then be assembled together, also by joining or welding techniques. Alternatively, the expansion chamber 12′ can be made as one continuous piece. For example, the expansion chamber 12′ can be made of glass in a blow molding operation. In any of these embodiments, both the top and bottom portions cooperatively form a hollow chamber volume 202 configured to temporarily accommodate the foam expansion 54′ during the aeration process for aerating liquids, such as wine and other alcoholic beverages.

[0039]

[0067] As can be seen in FIG. 16 , the chamber body has an oblate ellipsoid shape 230. The oblate ellipsoid shape can take many forms, as shown in FIGS. 19 and 20 . The oblate ellipsoid shape can be visualized by taking a round ball and then smashing it to a certain extent. This is in contrast to a prolate ellipsoid, such as an American football or rugby football, which takes a round ball and then elongates it at two opposite ends. Referring back to FIG. 19 , FIG. 19 illustrates an ellipsoid for simplicity. The ellipsoid 230 can take the form of an oblate ellipsoid body when the shape is rotated about the minor axis 232. The major axis 234 is the longer axis and is aligned with the inner diameter 124 of the expansion chamber.

[0040]

[0068] Figure 20 shows another example of an oblate spheroid shape created from rotating a shape about the minor axis 232. As can be seen, Figure 20 is a bit more box-like than Figure 10. However, Figures 19 and 20 are merely two examples showing that an oblate spheroid shape can take many forms, as the teachings are not limited to the exact embodiments shown and taught herein.

[0041]

[0069] Referring back to FIG. 16 , the top portion has a top opening 204. The top portion is disposed above the opening of the uncorked and / or opened bottle when the bottom opening is engaged with the opening of the uncorked and / or opened bottle. Those skilled in the art will understand that the hollow chamber volume is in fluid communication with the ambient air through the top opening. Those skilled in the art will also understand that the hollow chamber volume is configured to be in fluid communication with the interior of the uncorked and / or opened bottle when the bottom opening is engaged with the opening of the uncorked and / or opened bottle.

[0042]

[0070] 16 , starting from maximum inner diameter 124 and moving circumferentially downward along the chamber body, the oblate ellipsoid shape of the bottom portion has a first integral transition 236 to a first frusto-conical shape 238. Then, continuing to move circumferentially downward, first frusto-conical shape 238 has a second integral transition 240 to a cylindrical extension 242. The cylindrical extension has a bottom opening 206 at a distal end 244 that is configured to internally engage the opening of an uncorked and / or opened wine bottle.

[0043]

[0071] The maximum inner diameter 124 of the hollow chamber volume is in the horizontal plane 208 relative to the uncorked and / or opened wine bottle when placed on a horizontal surface, and is formed cooperatively between the top and bottom portions. This means that when the hollow expandable chamber is oriented with the top opening (directly) above the bottom opening, the entire inner surface 246 of the hollow chamber volume of the chamber body is inwardly sloped to drain all liquid out through the bottom opening.

[0044]

[0072] The inventors designed the holding chamber 12' to drain all of the liquid and foam region 54' out of the opening 206 by modifying the shape of the bottom portion 16. That is, the first integral transition is a tangential first integral transition from the bottom portion of the chamber body to the first frusto-conical shape. Importantly, the first frusto-conical shape has a minimum angle 248 of 15 degrees with respect to the horizontal plane 208. In other embodiments, the angle can be higher, such as 20 degrees, 25 degrees, or 30 degrees. As shown in FIG. 16, the angle 248 is 25 degrees.

[0045]

[0073] Additionally, the second integral transition is a radial second integral transition having an inner surface radius 250 of at least 0.25 inches. In other embodiments, the radius 250 is at least 0.325 inches, 0.50 inches, 0.625 inches, 0.75 inches, or 1.00 inches. As shown in FIG. 16, the inner surface radius 250 is 0.5 inches.

[0046]

[0074] The inventors have observed that the frusto-conical shape 238 and radius 250 facilitate good foam region distribution (i.e., foam region collapse and reduction) even with the heaviest-bodied wines. However, those skilled in the art will understand that only one of these features can be utilized to improve over previous designs; that is, either the frusto-conical shape or the radius can be utilized separately. However, when both features are combined in one embodiment, that embodiment provided an acceptable improvement over previous designs.

[0047]

[0075] Figures 21A-21C are enlarged views that better help show these novel features more clearly. Figure 21A shows a non-optimized design, such as that in Figures 3-4, where radius 250 is too small and angle 248 is not large enough. This design results in poor adhesion (i.e., non-draining) of the foam region, especially with the heaviest-bodied red wines. Figure 21B is then an improvement over Figure 21A, where Figure 21B has a larger radius 250. However, Figure 21C is the best design, where radius 250 is larger and angle 248 is larger compared to Figure 21A.

[0048]

[0076] In prior designs, such as that of FIG. 21A and those previously taught herein, careful study of the subsequent attached bubble region revealed that the wine bubbles met at the contact points and formed a simply supported bridge supported at two ends by the lower portion of the holding chamber at the transition from the bottom curve of the lower portion of the holding chamber to the portion 44 that is inserted into the wine bottle. Here, in the design shown in FIG. 21B and best shown in FIG. 21C, the frustoconical shape and larger radius of the second integral transition eliminate the end support of the beam that forms when the contact points of the circular bubbles of heavy-bodied wines meet each other and touch the inside of the expansion chamber. Therefore, the embodiment shown in FIG. 21B performs better at dispersing / collapsed bubbles compared to FIG. 21A. Similarly, FIG. 21C performs better at dispersing / collapsed bubbles compared to FIG. 21B. Therefore, FIG. 21C shows superior results even with the heaviest-bodied red wines.

[0049]

[0077] 21A-21C also show that there is an angle 252 between cylindrical extension 242 and horizontal plane 208. Angle 252 is close to but slightly less than 90 degrees so that cylindrical extension with seal 44 remains securely inside the wine bottle. However, it is understood that angle 252 could certainly be 90 degrees.

[0050]

[0078] Although several embodiments have been described in detail for purposes of illustration, various modifications may be made without departing from the spirit and scope of the invention, respectively. Accordingly, the invention is not to be limited except as by the appended claims.

[0051]

[0079] Reference number

[0080] 12' Hollow Expansion Chamber

[0081] 14 Top part

[0082] 16 Bottom part

[0083] 124 Maximum inner diameter

[0084] 200 Chamber body

[0085] 202 hollow chamber volume

[0086] 204 Top opening

[0087] 206 Bottom opening

[0088] 208 Horizontal plane

[0089] 230 Oblate ellipsoid shape

[0090] 232 Short axis

[0091] 234 Long axis

[0092] 236 First integral transition

[0093] 238 First truncated cone shape

[0094] 240 Second integral transition

[0095] 242 Cylindrical Extension

[0096] 244 distal end

[0097] 246 Expansion chamber inner surface

[0098] 248 angle

[0099] 250 radius

[0100] 252 angle

[0101] 254 Rough surface

Claims

1. a hollow expansion chamber comprising a chamber body defined with a top portion above a bottom portion, both the top portion and the bottom portion together defining an interior space of the chamber body configured to temporarily accommodate expansion of foam during an aeration process for aerating a liquid, the liquid being wine and other alcoholic beverages; the chamber body has an oblate spheroid shape, the top and bottom portions meeting to define a maximum inner diameter, the maximum inner diameter being formed along a major axis when the oblate spheroid shape is rotated about a minor axis; and, starting from the maximum inner diameter and moving circumferentially downward along the chamber body, the oblate ellipsoid shape of the bottom portion has a first integral transition to a first frusto-conical shape, and, continuing to move circumferentially downward, the first frusto-conical shape has a second integral transition to a cylindrical extension, the cylindrical extension having a bottom opening at a distal end, the bottom opening configured to engage inside the opening of an uncorked and / or opened alcohol container or bottle; the top portion has a top opening, the top portion is disposed above the opening of the uncorked and / or opened alcohol container or bottle when the bottom opening is engaged with the opening of the uncorked and / or opened alcohol container or bottle, and the interior space of the chamber body is in fluid communication with ambient air through the top opening; the interior space of the chamber body is configured to be in fluid communication with the interior of the uncorked and / or opened alcohol container or bottle when the bottom opening is engaged with the opening of the uncorked and / or opened alcohol container or bottle; the top portion and the bottom portion cooperatively define the maximum inner diameter of the interior space in a horizontal plane with the uncorked and / or opened alcohol container or bottle positioned on a horizontal surface; when the hollow expansion chamber is oriented with the top opening above the bottom opening, the entire inner surface of the chamber body is inclined inwardly to expel all of the liquid out through the bottom opening; the first integral transition is a tangential first integral transition from the bottom portion of the chamber body to the first frustoconical shape; the first frustoconical shape has a minimum angle of 15 degrees with respect to the horizontal plane; the second integral transition is a radial second integral transition having an inner surface radius of at least 0.25 inches; Hollow expansion chamber.

2. 2. The hollow expansion chamber of claim 1, wherein the first frustoconical shape has the minimum angle relative to the horizontal plane of 20 degrees.

3. 2. The hollow expansion chamber of claim 1, wherein the first frustoconical shape has the minimum angle relative to the horizontal plane of 25 degrees.

4. 10. The hollow expansion chamber of claim 1, wherein the second integral radial transition has an inner surface radius of at least 0.325 inches.

5. 10. The hollow expansion chamber of claim 1, wherein the second integral radial transition has an inner surface radius of at least 0.50 inches.

6. 10. The hollow expansion chamber of claim 1, wherein the expansion chamber is optically transparent or translucent and the chamber body is made of a polymer or glass.

7. 10. The hollow expandable chamber of claim 1, including a sealing element attached to the bottom opening of the expansion chamber, the sealing element configured to seal against an inner surface of the opening of the uncorked and / or opened alcohol container or bottle, and comprising a resilient or rubber-like material.

8. 10. The hollow expansion chamber of claim 1, wherein the maximum inside diameter is at least 2.50 inches.

9. 10. The hollow expansion chamber of claim 1, wherein the maximum inside diameter is at least 2.75 inches and less than 4.5 inches.

10. 10. The hollow expansion chamber of claim 1, wherein the maximum inside diameter is at least 3.0 inches and less than 4.25 inches.

11. 10. The hollow expansion chamber of claim 1, wherein the maximum inside diameter is at least 3.25 inches and less than 4 inches.

12. 10. The hollow expansion chamber of claim 1, wherein the maximum inside diameter is at least 3.50 inches and less than 3.75 inches.

13. 2. The hollow expansion chamber of claim 1, wherein the maximum inside diameter is 3.625 inches plus or minus 10%.

14. The hollow expansion chamber of claim 1 , wherein the top opening includes a spout.

15. 15. The hollow expansion chamber of claim 14, wherein the top opening of the expansion chamber is asymmetrically shaped about the minor axis shaped for the spout, and the bottom opening is symmetrically shaped about the minor axis.

16. 16. The hollow expansion chamber of claim 15, wherein the bottom opening of the expansion chamber is configured to fit inside the opening of the uncorked and / or opened alcohol container or bottle.

17. 10. The hollow expandable chamber of claim 1, wherein the uncorked and / or opened alcohol container or bottle is a wine bottle.

18. a hollow expansion chamber comprising a chamber body defined with a top portion above a bottom portion, both the top portion and the bottom portion together defining an interior space of the chamber body configured to temporarily accommodate expansion of foam during an aeration process for aerating a liquid, the liquid being wine and other alcoholic beverages; the chamber body has an oblate spheroid shape, the top and bottom portions meeting to define a maximum inner diameter, the maximum inner diameter being formed along a major axis when the oblate spheroid shape is rotated about a minor axis; and, starting from the maximum inner diameter and moving circumferentially downward along the chamber body, the oblate ellipsoid shape of the bottom portion has a first integral transition to a first frusto-conical shape, and, continuing to move circumferentially downward, the first frusto-conical shape has a second integral transition to a cylindrical extension, the cylindrical extension having a bottom opening at a distal end, the bottom opening configured to engage inside the opening of an uncorked and / or opened alcohol container or bottle; the top portion has a top opening, the top portion is disposed above the opening of the uncorked and / or opened alcohol container or bottle when the bottom opening is engaged with the opening of the uncorked and / or opened alcohol container or bottle, and the interior space of the chamber body is in fluid communication with ambient air through the top opening; the interior space of the chamber body is configured to be in fluid communication with the interior of the uncorked and / or opened alcohol container or bottle when the bottom opening is engaged with the opening of the uncorked and / or opened alcohol container or bottle; the top portion and the bottom portion cooperatively define the maximum inner diameter of the interior space in a horizontal plane with the uncorked and / or opened alcohol container or bottle positioned on a horizontal surface; when the hollow expansion chamber is oriented with the top opening above the bottom opening, the entire inner surface of the chamber body is inclined inwardly to expel all of the liquid out through the bottom opening; the first integral transition is a tangential first integral transition from the bottom portion of the chamber body to the first frustoconical shape; the first frustoconical shape has a minimum angle of 20 degrees with respect to the horizontal plane; Hollow expansion chamber.

19. 20. The hollow expansion chamber of claim 18, wherein the second integral transition is a radial second integral transition having an inner surface radius of at least 0.325 inches.

20. a hollow expansion chamber comprising a chamber body defined with a top portion above a bottom portion, both the top portion and the bottom portion together defining an interior space of the chamber body configured to temporarily accommodate expansion of foam during an aeration process for aerating a liquid, the liquid being wine and other alcoholic beverages; the chamber body has an oblate spheroid shape, the top and bottom portions meeting to define a maximum inner diameter, the maximum inner diameter being formed along a major axis when the oblate spheroid shape is rotated about a minor axis; and, starting from the maximum inner diameter and moving circumferentially downward along the chamber body, the oblate ellipsoid shape of the bottom portion has a first integral transition to a first frusto-conical shape, and, continuing to move circumferentially downward, the first frusto-conical shape has a second integral transition to a cylindrical extension, the cylindrical extension having a bottom opening at a distal end, the bottom opening configured to engage inside the opening of an uncorked and / or opened alcohol container or bottle; the top portion has a top opening, the top portion is disposed above the opening of the uncorked and / or opened alcohol container or bottle when the bottom opening is engaged with the opening of the uncorked and / or opened alcohol container or bottle, and the interior space of the chamber body is in fluid communication with ambient air through the top opening; the interior space of the chamber body is configured to be in fluid communication with the interior of the uncorked and / or opened alcohol container or bottle when the bottom opening is engaged with the opening of the uncorked and / or opened alcohol container or bottle; the top portion and the bottom portion cooperatively define the maximum inner diameter of the interior space in a horizontal plane with the uncorked and / or opened alcohol container or bottle positioned on a horizontal surface; when the hollow expansion chamber is oriented with the top opening above the bottom opening, the entire inner surface of the chamber body is inclined inwardly to expel all of the liquid out through the bottom opening; the first integral transition is a tangential first integral transition from the bottom portion of the chamber body to the first frustoconical shape; the second integral transition is a radial second integral transition having an inner surface radius of at least 0.325 inches; Hollow expansion chamber.

21. 21. The hollow expansion chamber of claim 20, wherein the first frustoconical shape has a minimum angle of 20 degrees relative to the horizontal plane.

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