In-Container Beverage Aerator Using Segmented Flow

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Solution Overview

Problem

Conventional methods of aerating tannin- and polyphenol-containing beverages like wine and whiskey, such as pouring into a decanter, are time-consuming and inconvenient.

Innovation Solution

An aerator system is designed to be inserted into the neck of a container, featuring a cylindrical body with grooves and holes that creates turbulence and allows air to enter, enhancing oxidation and flavor development during pouring.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of time

If conventional decanting method is used to aerate beverages, then the beverages can be exposed to air for flavor development, but the process takes considerable time and is inconvenient

Engineering Contradiction:

Improveaeration timeVSAvoidconvenience of aeration process

Core Design Contradiction:

Loss of timeVSEase of operation

Solution Approach 1:

The aerator divides the liquid stream into multiple smaller streams through the bore and grooves, increasing the surface area exposed to air and accelerating aeration without requiring time-consuming decanting processes

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The aerator is designed to be inserted into the existing container neck, nesting the aerating function within the existing container structure, eliminating the need for separate decanting equipment and reducing time loss

Inventive Principle:

Principle #7Nested doll (Nesting)

2Productivity

If aerator is inserted into container neck, then aeration efficiency is improved, but the aerator structure must be precisely dimensioned to fit within the neck

Engineering Contradiction:

Improveaeration efficiencyVSAvoiddimensional accuracy of aerator

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The aerator body is designed with specific dimensional parameters (length, diameter, groove depth) that can be adjusted to match different container neck specifications, allowing the same basic design to achieve high aeration efficiency across various container types without requiring extreme manufacturing precision

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The aerator system efficiently aerates beverages by mixing air with the liquid, improving flavor and aroma without requiring user interaction or significant modifications to existing containers, and can be made from various materials for recyclability.

Implementation Method 1

creates turbulence and allows air to enter, enhancing oxidation and flavor development during pouring

Methodology Applied

Scientific EffectTurbulence: Turbulence

Implementation Method 2

enhancing oxidation and flavor development during pouring

Methodology Applied

Scientific EffectOxidation: Oxidation

Data Source

PatentUS11390833B2Aerating systems, apparatuses, and methods

Publication Date: 2022.07.19 JETSTREAM WINE TECH INC

AI summary

An apparatus includes a body having a length extending from a first end to a second end. The body defines a bore extending through the entirety of the body and at least one of a plurality of grooves or holes around the bore. The body has a length that is dimensioned to be received entirely within a neck of a container.