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  Apparatus for regulating the temperature of a liquid, in particular wineUSPTO Application #: 20060162374Title: Apparatus for regulating the temperature of a liquid, in particular wine Abstract: The invention concerns an apparatus for regulating by cooling the temperature of a liquid, and more particularly wine. The inventive apparatus consists of a hollow cylindrical refrigerated body (1) designed to be inserted through the neck (9) of a bottle (10), said body being closed at its lower end (2b) and tipped with grip means (2) at its upper end (2a), consisting in a piece (3) with a circular section the diameter of which is greater than that of the neck (9) of the bottle (10) and comprising a truncated base (13) whereof the side walls of the base (13) taper inwards to form a cap when the apparatus is inserted into the bottle. The cylindrical body (1) is divided into two parts (1a) and (1b), the lower part (1b) being at least partly filled with a fluid (6) freezing at 0 DEG C. and the upper part (1a) comprising at least one longitudinal slot (8) extending over its entire length and communicating with outside through a conduit (5) passing through said piece (3) in its centre. (end of abstract)
Agent: Horst M Kasper - Warren, NJ, US Inventor: Edmund Becker Ganser USPTO Applicaton #: 20060162374 - Class: 062457400 (USPTO) Related Patent Categories: Refrigeration, Cooled Enclosure, Portable Receptacle, With Holdover Material, For Beverage Receptacle The Patent Description & Claims data below is from USPTO Patent Application 20060162374. Brief Patent Description - Full Patent Description - Patent Application Claims
[0001] The invention concerns apparatus making is possible to regulate by cooling the temperature of a liquid, and more particularly a wine. [0002] It is well known to all professionals and connoisseurs of quality wines that the temperature at which a vintage is served is decisive to be able to appreciate its special qualities, in particular its flavours. [0003] So, there are various tables of authorities which show the ideal temperature ranges for each type of wine or vintage. [0004] The temperature range varies greatly according to the type of wine concerned and it is not always easy to obtain and then maintain the ideal temperature which would allow a wine to reveal all its qualities, due to many constraints. [0005] The first constraint concerns the conditions in which the bottles are stored and kept which can lead to a temperature which is either too high or too low, at the time the bottle is selected with a view to being served. [0006] In the event of the bottles not being kept in satisfactory conditions, i.e. in a wine cellar, they will more often than not be too warm and it will to say the least be necessary to wait for some time before drinking them, after having cooled them. [0007] The operation which consists in cooling a wine and then keeping it at a temperature below ambient temperature is particularly tricky. [0008] There is indeed a risk of <<breaking>> the wine, i.e. making it lose its own flavours and taste by bringing about a fall in temperature which is too sharp. [0009] Some unscrupulous people resort to empirical and totally reprehensible methods which consist in placing the bottle to be cooled in the refrigerator or freezer for a certain period of time. [0010] It is quite obvious that such methods have destructive effects on the liquid's qualities and that they are absolutely inappropriate. [0011] Now, sometimes, for example in the catering business, things need to be done quickly and this cannot be ignored. Indeed, if an enlightened connoisseur can afford to wait several hours to taste a fine wine in private, the same is not true when the wine is served in a professional environment, particular in the catering business. [0012] For obvious reasons of profitability and credibility, it is not possible for a restaurant owner or his wine cellar steward to ask the customer to wait for several hours to taste the vintage chosen on the wine list. Neither is it possible to take the risk of being discredited by serving a wine which has been cooled very much or too much, by a method which is neither controlled nor progressive. [0013] It is therefore necessary to be able to have means at one's disposal which make it possible to bring the wine to the ideal temperature to savour it and keep it at this temperature without necessarily affecting its organoleptic qualities. [0014] Various solutions have been proposed to cool the liquid relatively quickly in conditions which do not jeopardize its taste. [0015] Publication U.S. Pat. No. 5,651,254 describes a circular shaped recipient inside which provision is made to place a circular sleeve, the upper part of which juts out from the open end of the container to which it can be firmly attached by means of two crossbars. [0016] The space lying between the sleeve and the container is then filled with water and the unit is placed for a certain period of time in a freezer. [0017] When the water has frozen, the unit is taken out of the freezer and the sleeve is removed, which frees a circular shaped space in the container, inside which a bottle or a recipient containing the liquid can be placed. [0018] It is true that this solution makes it possible to cool a liquid relatively quickly. However it takes a long time to implement it and above all its design is not very attractive when being used for example in a restaurant. [0019] Publication U.S. Pat. No. 6,196,017 describes an insert designed to be inserted inside a wine bottle cooling device. [0020] The insert comprises a housing provided to receive a cooling material or fluid and is designed to be placed inside a drink container. The bottle containing the liquid is then inserted inside this drink container, so that the insert is arranged between the wall of the container and one of the sides of the bottle. [0021] This method is not satisfactory either as it is long and difficult to implement, and its design is questionable when not being used in private. [0022] Publication GB 2 340 591 describes a more attractive solution, in which an insert designed to be inserted through the neck of a bottle after having been refrigerated is used. [0023] The insert described is comprised of a cylindrical hollow body which is closed at its bottom end, and its upper part has two side rims at the end which rest on the neck of the bottle and each comprises at least one passing orifice, the whole unit being topped by a circular cap comprising peripheral orifices able to match the orifices arranged in side rims when the cap is in the opening position, so as to allow the liquid in the bottle to pass through. [0024] This device is well suited, for example, to the consumption of drinks in a sports or informal environment. However, using it depends to a large extent on the dimensions of the container and it is not able to be adapted to all types of bottle. Furthermore, for the liquid to flow through the peripheral orifices of the cap, this presupposes a prior rotation of the latter to bring it into a suitable position, with risks of a leak or unwanted effusion on the sides of the bottle, as there remains a residual space between the ends of the insert and the cap. Continue reading... Full patent description for Apparatus for regulating the temperature of a liquid, in particular wine Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Apparatus for regulating the temperature of a liquid, in particular wine patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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