The present invention relates to an aerating bottle, particularly, but not exclusively, an aerating bottle for aerating alcoholic drinks such as wine, fortified wines and liquors as they are dispensed from the bottle.

It is accepted practice that many alcoholic drinks (especially wine) benefit from an enhanced taste when they are aerated prior to consumption. Aeration typically involves exposing a surface area of the liquid to air and can be achieved by passing bubbles or streams of air through the fluid.

Many products which achieve this are already known. One of those is described in US Patent Publication No. 2015/0174537. However, the design of these devices mean that they tend to create an "air lock” when the wine being dispensed is at a particular level / orientation relative to the pressure equalisation inlet / fluid outlet. This can hinder, or even prevent, continued and efficient flow of wine from the bottle. Furthermore, it is typically left to the end user to remember to proactively place such a device on the open bottle prior to pouring and this is not always possible, convenient or desirable - especially in commercial / restaurant environments where time, appearance and visual perception can often be important.

Some attempts at alleviating these issues have been made by proposing a small (typically plastic) aerator device inserted into the neck of the bottle once it has been filled with fluid but before it has been sealed. Whilst this may solve some of the aforementioned problems it does not solve all of them - for instance, the visual perception / usability problem. Furthermore, this adds an additional financial cost to the manufacturer / customer and an additional environmental cost due to the additional need for plastic and / or other components.

According to a first aspect of the present invention there is provided an aerating bottle for providing enhanced aeration of fluid as the fluid is dispensed from the bottle, the bottle comprising: - a bottle body having a closed base toward one end thereof and upwardly extending sidewalls projecting therefrom and which converge toward one another at an upper end of the bottle body to provide a closable bottle mouth such that the bottle body is capable of retaining fluid within the bottle until it is desired to dispense such fluid through said bottle mouth;

the sidewalls comprising at least a pressure equalising air inlet channel formed at least partially integral with the bottle sidewalls and extending from the bottle mouth toward the closed base and into the interior of the bottle such that air may be sucked through the inlet channel, and hence through the bottle body, into the interior of the bottle as fluid is dispensed from the bottle; and

a venturi portion comprising a relatively narrow fluid flow restriction toward the inner end of the bottle mouth, the diameter of which widens as it approaches the outer end of the bottle mouth, so as to cause a venturi effect as fluid is dispensed from the bottle.

Optionally, the aerating bottle may also comprise a venturi inlet channel formed at least partially within the bottle sidewalls and extending from the bottle mouth to adjacent the fluid flow restriction of the venturi portion so as to facilitate the venturi effect and aerate the fluid as fluid is dispensed from the bottle.

Optionally, the fluid flow restriction may be provided with an ejector formation comprising an enlarged diameter chamber adjacent an outlet of the venturi inlet channel, the enlarged diameter chamber having a larger cross section than the fluid flow restriction of the venturi portion.

Optionally, the pressure equalising air inlet channel is also provided with an extended air inlet snorkel which has an air outlet at its distal end thereof and which protrudes and projects into the interior of the bottle such that air sucked into the interior of the bottle during dispensing of fluid from the bottle enters the bottle from said distal end of the air inlet snorkel and hence further aerates said fluid prior to it being dispensed from the bottle.

Optionally, the length of the extended air inlet snorkel is such that its air outlet is located adjacent the closed base of the bottle. This substantially prevents aeration of fluid remaining within the bottle by the pressure equalisation inlet which may be desirable in certain circumstances.

Optionally, the pressure equalising air inlet channel extends down a sidewall of the bottle toward a lower air outlet adjacent the closed base of the bottle such that air sucked into the interior of the bottle during dispensing of fluid from the bottle will enter the bottle from lower air outlet. Optionally, the pressure equalising air inlet channel is attached to, and integral with, the internal diameter of the bottle sidewalls. Alternatively, the pressure equalising air inlet channel is formed within the thickness of the bottle sidewalls. Alternatively, the pressure equalising air inlet channel is attached to, and integral with, the external diameter of the bottle sidewalls.

Optionally, the pressure equalising air inlet channel and the venturi air inlet channel may comprise the same channel for a portion of the distance there along.

Optionally, a plurality of pressure equalising channels may be provided in the bottle.

Optionally, a plurality of venturi air inlet channels may be provided.

Optionally, the bottle body may comprise a pair of longitudinal or transverse sections which may be joined to one another at a joint by suitable means. Optionally, said joint may comprise a heat-treated, press fuse, material weld, or other suitable joint.

Optionally, a closure adapted to close the mouth and air inlets of the bottle may be provided.

Further features and advantages of the aspects of the present invention will become apparent from the claims and the following description.

Embodiments of the present invention will now be described by way of example only, with reference to the following diagrams, in which: - Fig. 1 is schematic cross section of a bottle according to a first embodiment of the present invention;

Fig. 2 is schematic cross section of a bottle according to a second embodiment of the present invention;

Fig. 3A is a transverse cross-sectional illustration of an alternative venturi inlet;

Fig. 3B is a plan view cross-sectional illustration of the alternative venturi inlet of Fig. 3 A;

Fig. 4A is a schematic perspective illustration of a bottle according to a second embodiment of the present invention where the pressure relief channel is provided on the outer diameter of the bottle sidewalls; and

Figs. 4B and 4C are further schematic perspective illustrations of the bottle of Fig. 4A.

With reference to Fig. 1, a bottle generally designated 10 comprises a body 12 which includes a mouth portion 14, a shoulder portion 16, neck portion 18, mid-section 20 and a closed base 22. The body 12 may comprise any suitable material such as glass, plastic etc.

A closure in the form of a cap 24 is also provided.

A pressure equalising inlet 26 is provided atop the mouth 14 and this leads to a pressure equalising channel 28 which extends through the body of the mouth 14, neck 16 and shoulder 18 and down into an elongated pressure equalisation snorkel 30 which terminates in an outlet 32 adjacent to the closed base 22 of the bottle 10.

The inner bore of the neck portion 16 is tapered so as to increase from a relatively small diameter restriction 34 toward the interior of the bottle 10, to a relatively larger diameter opening adjacent the mouth 14 of the bottle.

A venturi air inlet 36 is also provided atop the mouth 14 and this leads to a venturi air inlet channel 38 which extends through the body of the mouth 14, neck 16 and shoulder 18. Toward its lower end the channel 38 diverts radially inward so as to exit into the interior of the shoulder 18 adjacent the small diameter restriction 34 so as to provide a fluidically connected channel between the surrounding atmosphere at inlet 36 and the small diameter restriction 34. In the illustrated embodiment, the venturi air inlet 36 and associated channel is positioned diametrically opposite from the pressure equalisation air inlet 26; however, these could alternatively be combined into a single channel for at least part of their length or could be alternatively spaced around the circumference of the bottle mouth 14.

The bottle 10 may be formed in two sections which are each formed prior to joining to one another at a joint 40. The joint may comprise any appropriate form of joint such as e.g. a threaded screw arrangement and associated sealing arrangement.

Alternatively, the bottle 10 may be press moulded in two halves which are symmetrical about a longitudinal plane of the bottle and which are heat welded together.

Alternatively, the bottle 10 may be manufactured as a single piece from a suitable mould.

In use, the bottle 10 is first filled with wine (or other fluid) in the normal manner. The closure 24 is then secured to the mouth 14 of the bottle by any appropriate means, including but not limited to a screw-thread cap, capped cork, friction fit stopper, sealed foil etc.

When a user wishes to dispense wine from the bottle 10 he must first remove the closure 24. The user then simply begins to pour wine / fluid from the bottle 10. As wine / fluid begins to pass through the restriction 34 it will accelerate and create an area of relatively lower pressure in the region of the restriction 34 before then decelerating as it progresses along the neck’s tapered interior.

In accordance with the well-known Bernoulli’s principle, the faster flow at the restriction 34 causes a lower pressure area to be created at the restriction 34. This in turn causes air to be sucked thereinto from the atmosphere along the venturi air inlet channel 38 and its associated inlet 36 in accordance with the well-known venturi effect. This incoming air turbulently mixes with the flow of wine being dispensed from the bottle in order to beneficially aerate the wine prior to consumption.

In addition, as the wine is dispensed from the bottle 10, a vacuum / pressure differential would be otherwise created in view of the displaced wine no longer taking up volume within the bottle 10. If left unchecked this pressure differential could build to a significant magnitude to either prevent further dispensing of wine from the bottle or reduce the efficiency of dispensation by inducing a "glugging” action. However, in the present invention, this pressure differential is relieved by the pressure equalisation snorkel 30 and pressure equalisation inlet 26 which together allow air to pass from the surrounding atmosphere and into the interior of the bottle through the outlet 32. This incoming flow of air is able to pass into the bottle toward the closed base 22 which prevents said air from bubbling through the wine during pouring. This may be desirable aesthetically.

Furthermore, preventing air from bubbling through the wine remaining within the bottle in this way may also be desirable in the event that the user does not wish to consume all of the wine in the bottle at that time but instead wishes to keep some of the wine remaining in the bottle for consumption at a later time. This is because wine which has already been aerated in a bottle may begin to over-oxidise more rapidly if kept in the bottle - this could adversely affect the taste and potential longevity of the wine remaining within the bottle. In other words, the invention has an advantage in that it only aerates wine at the point at which it is dispensed from the bottle.

In an alternative embodiment (not shown), the pressure equalisation snorkel 30 may be shorter and only protrude into the bottle by a relatively small distance. This will place the outlet 32 higher within the bottle interior which results in the air entering the bottle during the aforementioned pressure equalisation process bubbling up through the wine remaining in the bottle during pouring. This may be desirable in certain circumstances.

With reference to Fig. 2, a further aspect of the present invention will now be described. In order to minimise repetition, similar features of the apparatus described subsequently are numbered with a common two-digit reference numeral and are differentiated by a third digit placed before the two common digits. Such features are structured similarly, operate similarly, and/or have similar functions as previously described unless otherwise indicated.

With reference to Fig. 2, a bottle generally designated 110 comprises a body 112 which includes a mouth portion 114, a shoulder / neck portion 116, mid-section 120 and a closed base 122. The body 112 may comprise any suitable material such as glass, plastic etc.

A closure in the form of a cap (not shown) which is similar to the cap 24 of the previously described embodiment may also be provided.

A pressure equalising inlet 126 is provided atop the mouth 114 and this leads to a pressure equalising channel 128 which extends through the body of the mouth 114, neck / shoulder 116 and down through the walls of the mid-section 120 ending in an outlet 132 adjacent to the closed base 122 of the bottle.

The inner bore of the neck portion 116 is tapered so as to increase from a relatively small diameter restriction 134 toward the interior of the bottle 110, to a relatively larger diameter opening adjacent the mouth 114 of the bottle.

The inlet 126 includes a venturi offshoot channel 138 which diverts from the channel 128 radially inward so as to exit into the interior of the neck/shoulder 116 adjacent the small diameter restriction 134 so as to provide a fluidically connected channel between the surrounding atmosphere at inlet 126 and the small diameter restriction 134. In the illustrated embodiment, the bottle 110 is symmetrical in that corresponding inlets 126A and channels 128A, 138A which are similar to those illustrated at 126, 128, 138 are also provided at the other side of the bottle 110 too. Further such inlets and channels may be provided around the circumference of the bottle 110. Indeed, the bottle wall may be essentially doubled-skinned so as to provide a resultant large cross sectioned annulus between the inner bottle wall and the outer bottle wall which thus provides a relatively high flow of air therethrough when wine is dispensed from the bottle 110. As can be seen from Fig. 2, the point at which offshoot channel 138 enters the interior of the bottle is higher than the junction between offshoot channel 138 and channel 128. This inclined nature of the channel 138 helps to resist flow of wine / fluid into the channel 138 when fluid passes through the restriction 134. Although not shown in the illustrated embodiment, the channel 138 may be tapered from a relatively smaller cross section to a relatively greater cross-section.

In use, the bottle 110 is first filled with wine (or other fluid) in the normal manner. A closure (not shown) which may be similar to the closure 24 of the first embodiment is then secured to the mouth 114 of the bottle by any appropriate means, including but not limited to a screw-thread cap, capped cork, friction fit stopper, sealed foil etc.

When a user wishes to dispense wine from the bottle 110 he must first remove the closure. The user then simply begins to pour the wine from the bottle 110. During pouring the flow will then accelerate and create an area of relatively lower pressure in the region of the restriction 134 before then decelerating as it progresses along the neck’s tapered interior.

In accordance with Bernoulli’s principle, the lower pressure area created at the restriction 134 causes air to be sucked thereinto along the venturi air inlet channel 138 and through the inlet 126 / channel 128. The air entering through the venturi air inlet channel 138 in turn turbulently mixes with the flow of wine passing out of the bottle in order to beneficially aerate the wine prior to consumption.

In addition, as the wine is dispensed from the bottle, a vacuum / pressure differential would be otherwise created in view of the displaced wine no longer taking up volume within the bottle 110. If left unchecked this pressure differential could build to a significant magnitude to prevent further efficient dispensing of wine from the bottle. However, in the present invention, this pressure differential is relieved by the pressure equalisation channel 128 and pressure equalisation inlet 126 which allow air to pass into the interior of the bottle through the outlet 132. This air is able to pass into the bottle toward the closed base 122 which prevents the air from bubbling through the wine during pouring which may be desirable aesthetically and can also help to reduce unwanted spray or liquid fragmentation upon discharge.

In an alternative embodiment (not shown), the pressure equalisation outlet 132 may be provided at a higher point within the bottle. This higher position of the outlet 132 within the bottle results in the air entering the bottle during the aforementioned pressure equalisation process bubbling up through the wine remaining in the bottle. This may be desirable in certain circumstances.

With reference to Figs. 3A and 3B, in an alternative embodiment of the invention, the fluid flow restriction section 234 of the venturi may also include an enlarged diameter fluid flow ejector formation 235 having an enlarged diameter chamber 237 adjacent the venturi inlet channel 238 and which has a greater cross section than the fluid flow restriction 234 thereabove/below. This arrangement allows fluid flowing through the venturi to make use of the gas / fluid flow ejector principle in order to increase the efficiency of the device.

With reference to Figs. 4A, B and C, in an alternative embodiment of the invention, the pressure equalisation channels 328 may be moulded onto the exterior of the bottle 310 such that they extend down the exterior of the bottle 310 before passing through the wall of the bottle into the interior of the bottle 310 towards its base 322. This may facilitate manufacture by allowing the channels 328 and other previously described features of the bottle to be created by the joining of two bottle-halves along a longitudinal plane of the bottle.

Although particular embodiments of the invention have been disclosed herein in detail, this has been done by way of example and for the purposes of illustration only. The aforementioned embodiments are not intended to be limiting with respect to the scope of the statements of invention.

It is contemplated by the inventors that various substitutions, alterations, and modifications may be made to the invention without departing from the scope of the invention as defined by the statements of invention. Examples of these include the following: -

Although in the described embodiments, the apparatus is formed in a conventional bottle like shape, this could alternatively be any other suitable form of container. Indeed, the container may be of a type which can be adjusted in volume and or style.

The dimensions of the apparatus may be altered depending upon the desired application, volume of the bottle / container, desired pouring characteristics, fluid to be dispensed etc. Similarly, the number, shape and length of the pressure equalisation and / or venturi air inlets may be increased or reduced depending upon the desired application and manufacturing requirements.

Whilst the invention has primarily been described in the context of dispensing alcoholic beverages such as wine, it may also be usefully used to deploy any fluid from a container which benefits from aeration upon exit from the bottle and / or where the efficiency of the dispensing flow is of importance.

The aforementioned embodiments describe a screw cap closure 24; however, this may be any suitable form of closure including for example, a plastic, wooden or other cork. Depending upon the geometry of the closure utilised, the inlets 26 may be arranged on the interior circumference of the inner neck wall such that the closure closes off said inlets when received within the neck of the bottle.

The aforementioned invention is not limited to particular dimensions and may for example be utilised on large, medium or small bottles (such as miniature bottles often found on airlines for example). Furthermore, the venturi shape and dimensions may be altered depending upon the characteristics and resultant degree of aeration desired.

A manually or pre-set adjustable orifice may be provided in order to allow the degree of aeration produced by the apparatus to be altered as desired.