Detachable Wine Aerator With Cooling Cavity And Air Inlet Grooves
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Solution Overview
Problem
Conventional wine aerators are difficult to clean, slow in decanting speed, and noisy due to their internal structure, and cooling methods like adding ice can contaminate the wine.
Innovation Solution
A high-efficiency cooling wine aerator design featuring a detachable structure with a tannin balancing piece, ice kettle, aeration nozzle, and bracket, including a cooling cavity, air inlet grooves, and a baffle venting plug, which allows for balanced air intake, reduced noise, and easy cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If ice is added to cool the wine in the wine aerator, then the wine temperature is reduced to the optimal drinking temperature, but the melted ice mixes with the wine and degrades its quality and taste
Solution Approach 1:
The wine aerator is divided into separate functional components: a cooling chamber for ice and a wine flow channel for wine passage. This segmentation prevents direct contact between ice and wine, allowing independent optimization of cooling function while preserving wine quality.
Solution Approach 2:
The patent introduces an intermediary cooling structure (cooling chamber with cooling elements) that mediates the cooling process. Instead of direct ice-wine contact, the cooling chamber acts as an intermediary that transfers cold temperature to the wine through thermal conduction and convection without contaminating the wine.
2Ease of manufacture
If the internal pipeline is made as a whole structure, then the device is simpler to manufacture, but it becomes difficult to clean the inside of the pipeline
Solution Approach 1:
The wine aerator is segmented into multiple detachable components including the cooling chamber, wine flow channel, and aeration components. This segmentation enables easy disassembly for thorough cleaning of internal surfaces while maintaining manufacturing simplicity through modular design.
Solution Approach 2:
The patent employs detachable and removable components that can be separated for cleaning and reassembled for use. This dynamic configuration allows the structure to transition between a assembled state for function and a disassembled state for maintenance, resolving the contradiction between manufacturing simplicity and cleaning convenience.
3Productivity
If two air inlet holes are arranged at both sides of the pipeline to accelerate decanting speed, then air mixing with wine is enhanced, but the decanting speed becomes slow and noise increases
Solution Approach 1:
The patent implements localized aeration zones with optimized air inlet positions and angles within the wine flow channel. This local quality optimization ensures effective air-wine mixing at specific critical points while maintaining smooth overall flow, thereby achieving rapid decanting without excessive noise.
Solution Approach 2:
The aeration structure uses multiple small air inlet channels distributed along the wine flow path, copying the function of large air inlets but with reduced individual impact. This distributes the air injection function across multiple locations, enhancing mixing efficiency while minimizing turbulence-induced noise.
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 design enhances decanting efficiency by balancing air intake, reducing noise, and maintaining wine quality through effective cooling without contamination, making it more hygienic and convenient to use.
Implementation Method 1
the commonly used method is to add a small amount of ice in the wine aerator. Although this method can cool the wine
Implementation Method 2
the cooling cavity forms a shrinking mouth; the diameter of the opening is greater than the diameter of the shrinking mouth
Implementation Method 3
make the wine oxidize with the air, soften the tannins
Implementation Method 4
mix the air with the wine through the air inlet holes by the Bernoulli principle to promote the oxidation of the wine
Implementation Method 5
mix the air with the wine through the air inlet holes by the Bernoulli principle to promote the oxidation of the wine
Data Source
AI summary
A high efficiency cooling wine aerator comprises a tannin balancing piece, a wine aerator body, an ice kettle, an aeration nozzle and a bracket. A cooling cavity is arranged in the wine aerator body; the upper end of the wine aerator body is provided with an opening led to the cooling cavity; the bottom end of the cooling cavity forms a shrinking mouth; the lower end of the wine aerator body is provided with a first connector; the first connector is provided with an aeration cavity led to the shrinking mouth; the lower end of the first connector is provided with a plurality of air inlet grooves at intervals; the tannin balancing piece is detachably connected to the opening at the upper end of the wine aerator body; the ice kettle is placed in the cooling cavity; the aeration nozzle comprises an aeration nozzle body and a second connector arranged above the aeration nozzle body; the aeration nozzle is detachably connected below the wine aerator body through the second connector; and the bracket comprises a supporting seat and a plurality of supporting feet arranged at the circumferential side of the supporting seat at intervals. The high efficiency cooling wine aerator of the present invention is detachable, convenient in cleaning, coolable during decanting and small in noise during decanting.