Abstract:
This invention relates to an aerator that resides fully in the neck of a bottle or other liquid vessel. Through differential pressure, created through a venturi, the aerator mixes air with the fluid contained in the bottle. More specifically, the aerator can be used to mix air with wine as the bottle is inverted thus essentially instantly decanting the wine.

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
     This application claims benefit of U.S. Provisional Application No. 61/776,056 filed Mar. 11, 2013 
    
    
     REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
     Not Applicable 
     THE NAMES OF THE PARTIES TO A JOINT RESEARCH AGREEMENT 
     Not Applicable 
     INCORPORATION-BY-REFERENCE OF MATERIAL SUBMITTED ON A COMPACT DISC 
     Not Applicable 
     BACKGROUND OF THE INVENTION 
     Many types of wine such as Merlot, Cabernet, etc, have noticeably improved taste after they have been allowed to interact with fresh air. This can be accomplished through many techniques. A wine bottle can be allowed to sit for an extended period of time after it has been opened. Or wine can be swirled in a glass to accelerate the introduction of air to the wine. Wine can also be poured through a device specifically designed to mix air with the wine, such a U.S. Pat. No. 6,568,660. Also, application Ser. No. 12/893,057 pub. No. US2012/0074092A1 discloses an aerator fully enclosed in the neck of a bottle. 
     The objective of this invention is to add as much air as possible to wine as quickly as possible as it is being poured from its storage container (for the preferred embodiment the container is a glass bottle of wine with a screw cap) into a wine glass as quick as possible and with enough air interaction to make the wine taste as good as possible. 
     SUMMARY OF THE INVENTION 
     The objective of this invention, and the preferred embodiment, is to injection mold an aerator, with an integrated venturi, that is small enough to fit into the neck of a twist top bottle of wine. The aerator would then have a vent tube pressed into it. It also has an air channel integrated into it that allows air to flow to the venturi throat from the exposed face without interacting with the wine in the bottle before it get there. The aerator is pressed into the neck of the bottle, tube end first. Those skilled in the art would realize that in some embodiments the vent tube could also be integrated into the mold for the aerator. When wine is poured from the bottle, the wine goes through the venturi where it is engulfed in air due to the physics of the venturi. The vent tube allows for high flow rate as the wine is dispensed. The aerator seals against the inside frustoconical surface of the wine bottle, this forces the wine through the aerator as opposed to around it. 
     Also one skilled in the art would realize that in some embodiments there could be multiple tubes, a method for attaching the vent tube in the preferred embodiment consists of a press fit. Due to limitations in injection molding, it is very difficult to produce an orifice for air entering the venturi throat, without also creating an orifice in the outer surface of the aerator, which would then become a leak path leading to premature interaction of the venturi air with the wine. In the preferred embodiment, this opening on the outside of the aerator is plugged with the vent tube. More specifically the one end of the vent tube is cut at an angle. This end is inserted into the aerator. The longer portion of the vent tube is then oriented so that it blocks the unwanted outside hole while leaving the inside hole, which feeds the venturi, open. In some embodiments, this unwanted outer opening (for example, which is created from the core pin that also creates the venturi air intake during molding, as previously described) is plugged with a tapered plug that is pressed into the outer hole. In some embodiments the vent tube could have an opening in its wall, near one of its ends, or a slot that starts at the end and moves axially down the wall of the tube. In these embodiments the opening near the end of the tube would be oriented so that it is concentric or partially aligned with the venturi throat air hole, but blocks the unwanted hole on the outer surface of the aerator. 
     In other embodiments, this unwanted opening on the outside of the aerator for example could also be closed with a boss that is molded to the outside surface of the aerator and then distorts as the aerator is inserted into the bottle to an extent that it occludes the unwanted opening. The preferred embodiment also contains a chamfered lip that serves as a stop against the chamfer on the inside edge of the end of the neck of the bottle. This lip to bottle contact prevents the aerator from being driven too deep into the bottle. 
     In the preferred embodiment the angled end of the vent tube is pushed into a hole in the surface that is facing the bottom of the bottle. The fit between the tube and the hole keeps the tube secure. This tube then vents the back of the bottle to atmospheric pressure. Without a vent tube the bottom of the bottle would be under a partial vacuum, which would retard full flow through the aerator. In the preferred embodiment the angled vent tube allows the wine to pour at a high rate. 
     The length of the tube is restricted by the depth of the bottle. In the preferred embodiment there should be a slight gap between the chamfered vent tube and the bottom of the bottle. This gap allows for flow of air and keeps the bottom of the bottle from occluding the tube. A person skilled in the art will realize that the vent tube could be shorter. In the preferred embodiment the diameter of the vent tube is the same as a large drinking straw, although in some embodiments it could be smaller or larger. 
     As with any venturi, as described in U.S. Pat. No. 6,568,660, the venturi air intake is nearly normal to the venturi throat in the preferred embodiment. The high velocity fluid passing through the smaller diameter channel in the venturi throat causes low pressure, which allows the introduced higher pressure air at the venturi air intake to be forced into the fluid, wine in the preferred embodiment, thus aerating the wine in the preferred embodiment. Those skilled in the art realize that other liquids could be aerated in this same manner. 
     The venturi air intake passages originate from the outer exposed face of the aerator (when installed in a bottle), runs parallel to the centerline of the bottle, makes a 90 degree turn and ends up nearly normal to the venturi throat, at the axially center to the throat region. To maintain good air flow, this passage needs to be sealed from the wine in the bottle and is therefore difficult to manufacture without secondary operations and subsequent assembly of sealing members such as plugs for example. The vast majority of wine bottles have frustoconical shaped necks, which compounds the problem of sealing the unwanted opening. For example if a cylindrical object is inserted into a frustoconical shaped neck, the inner wall of the bottle will diverge from the cylindrical surface. This divergence causes a gap which would create a leak path if the cylinder were an aerator. This disclosed invention allows for sealing the venturi air path to the inside surface of a frustoconical shaped bottle neck. 
     Prior art discloses multiple half round seal redundant seal ribs on the aerator to seal against the inside surface of the bottle to guarantee that fluid does not leak out and air does not enter in. The preferred embodiment discloses alternate seal rib shapes to account for bottle inconsistencies and a frustoconical neck. 
     As stated, the inside diameter of the frustoconical shaped wine bottle necks are not consistent. This invention provides for seals with adequate compliance to allow for sealing to a wide range of inner neck diameters, which is in the same location as a cork in bottle would be. 
     The aerator in the preferred embodiment can also be installed during the bottling process or after the bottle has been opened. 
     Furthermore, due to the fluid dynamics of the fluid dispensing process and the related orientation of the orifices in the aerator, the aerator must be oriented relative to gravity in order to achieve the best aeration. This Aerator is configured to make it obvious to the person pouring the wine as to how it needs to be oriented. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is an isometric front oriented view of the preferred embodiment 
         FIG. 2  is an isometric rear oriented view of the preferred embodiment 
         FIG. 3A  is a front view of the preferred embodiment 
         FIG. 3B  is a section view of the preferred embodiment 
         FIG. 4A  is a front view of the preferred embodiment 
         FIG. 4B  is a section view of the preferred embodiment 
         FIG. 5A  is a front view of the preferred embodiment 
         FIG. 5B  is a section view of the preferred embodiment 
         FIG. 6  is a section view of the preferred embodiment 
         FIG. 7  is a section view of the preferred embodiment 
         FIG. 8  is a section view of the preferred embodiment 
         FIG. 9  is a section view of the preferred embodiment 
         FIG. 10  is a closeup view of  FIG. 3B  of the preferred embodiment 
         FIG. 11  is an isometric front oriented view of another embodiment 
         FIG. 12  is an isometric rear oriented view of another embodiment 
         FIG. 13  is a section view of another embodiment 
         FIG. 14A  is a front view of another embodiment 
         FIG. 14B  is a section view of another embodiment 
         FIG. 14C  is a section view of another embodiment 
         FIG. 15  section view of another embodiment 
     
    
    
     DETAILED DESCRIPTION 
     Referring to  FIG. 1  Aerator  100 , which is used to aerate wine, is shown with exterior face  112 , cylindrical face  125 . The aerator  100  has a cylindrical face  125  which is small enough in diameter to fit into the neck of a wine bottle. During operation air is sucked into bottle vent intake  105  and venturi air intake port  119 . At the same time aerated wine flows out of venturi exhaust  102 . In order for this to process to function correctly opening  117  (which is a byproduct of the injection molding process) would be sealed. In the preferred embodiment the air intake seal  118  and recess  126  would be produced during manufacturing and would be used as a seal to close opening  117 . In the preferred embodiment aerator  100  is molded out of PE plastic, but one skilled in the art would realize that Aerator  100  in some embodiments could be made from other plastic such as but not limited to PET, PCP, HDPE, LDPE, PP, PVC, PEEK, PFA, POM, FEP, PPS, FEP in some embodiments Aerator  100  could also be machined or cast from materials such as aluminum or stainless steel or plastic such as PET, PE, PCP, HDPE, LDPE, PP, PVC, PEEK, PFA, POM, FEP, PPS, FEP. Aerator  100  could also be made from ceramic, glass, an elastomer. 
     Referring to  FIG. 2  the rear of Aerator  100  is shown, rear face  124  has bottle vent tube  113  inserted into it and is held into the aerator with friction in the preferred embodiment, although a person skilled in the art would realize that bottle vent tube  113  could be fixed to aerator  100  with adhesive or welded or heat staked or an integral part and produced during injection molding of aerator  100  during manufacturing. In the preferred embodiment bottle vent tube  113  is co-linear with and an open airway with bottle vent intake  105  (not shown). Also in the preferred embodiment bottle vent tube  113  is extruded out of PE plastic, but one skilled in the art would realize that it could also be made from PET, PCP, HDPE, LDPE, PP, PVC, PEEK, PFA, POM, FEP, PPS, FEP. In some embodiments it could also be molded or drawn or made from SS, copper alloy, or nickel alloy tubing. Venturi intake  104  is also shown in  FIG. 2 ; in operation wine would flow into Venturi intake  103 , then through venturi throat  103 , then out of aerator  100  on the far side of aerator  100  as shown in  FIG. 2 . 
       FIG. 3A  is an end view of bottle  135  shown with Aerator  100  installed. Section line A-A is the defining cross-section cut for  FIG. 3B   
     Referring to  FIG. 3B , which is a section view originating from section line A-A shown in  FIG. 3A , bottle vent tube  113  is shown inserted into aerator  100  and is in contact with surface  107 . This surface contact produces pressures between bottle vent tube  113  and surface  107  that are high enough to allow friction between the two surfaces to keep the bottle vent tube  113  secure. In some embodiments if bottle vent tube  113  is inserted deeper into aerator  100 , the end of bottle vent tube  113  will hit tapered  106 , which will cause increasing higher contact pressures, which will in turn increase friction between the surfaces, thus further securing bottle vent tube  113  in aerator  100 . When bottle  135  is tipped for pouring, bottle vent tube  113  allows the bottle bottom  133  to be vented to atmospheric pressure (concurrently, wine travels through venturi throat  103  due to gravitational force). One skilled in the art would realize that other liquids could also be aerated in this same manner. 
     Still referring to  FIG. 3B , in the preferred embodiment, air travels from the exterior face  112  through the bottle vent tube  105 , through the tapered surface  106  and through the bottle vent tube  113  to the bottle bottom  133 . This flow of air prevents a pressure vacuum from forming in the bottom of the bottle  133  (which would retard the flow of fluid and reduce the aeration performance through venturi throat  103 ) as wine pours from the bottle  135 . This method of venting in the preferred embodiment allows the full contents of the bottle to be dispensed with the full aeration action at venturi throat  103 . In some embodiment up to 95% of the wine can be fully aerated. This will be discussed in greater detail later in the specification. 
     Referring to  FIG. 4A . In the preferred embodiment, spout taper  101  serves as a visual clue for a person pouring wine. The straight  130  on spout circumference  111  is also a visual cue for the pourer to hold this straight  130  horizontal and higher than the round region of circumference  111 . This action orients aerator  100  relative to gravitational force, which allows the wine to be dispensed with the best aeration performance. One skilled in the art would realize that straight  130  could also be curved up or down without changing its purpose. Also in some embodiments spout  101  and spout circumference  111  are not included. In this embodiment the venturi exhaust  102  would terminate at the exterior face  112 . Section line D-D is the defining cross-section cut for  FIG. 4B   
     Referring to  FIG. 4B  when the bottle  135  is tipped for pouring, in the preferred embodiment, the wine flows from venturi intake  104  through venturi throat  103  (where air is added from venturi air intake  108 ) and out of venturi exhaust  102 . The flow rate is the same throughout this passage; therefore the fluid is forced to speed up as it passes through venturi throat  103 . This increase in speed causes a pressure decrease relative to atmospheric air pressure. Air at venturi air intake  108 , which is at atmospheric pressure, is then pulled into the lower pressure fluid stream in venturi throat  103 . This action causes air to be intermixed with the wine and therefore aerate it. The air at the venturi air intake  108  originates at exterior face  112  and travels through taper passage  114 , then through air passage  115 , and finally through venturi air intake  108 . In some embodiments one skilled in the art would know that taper passage  114  could be straight. 
     Referring to  FIG. 5A  Aerator  100  is shown when viewed normal to neck face  131 . Section line E-E is the defining cross-section cut for  FIG. 5B   
     Referring to  FIG. 5B  cross section of Aerator  100  through section line illustrated tin  FIG. 5A  is shown. In this figure Aerator  100  is tipped up. 
     Referring to  FIGS. 4A, 4B, 5A, and 5B, 6, 7, and 8  for the preferred embodiment, the Aerator  100  would be made in the most economic manner possible. Injection molding is the preferred manufacturing process. Injection molding requires core pins to create passages for example venturi air intake  104 , venturi throat  103 , venturi exhaust  102 , spout taper  101 , taper  114 , air passage  115 , and venturi air intake  108 . In order to create venturi air intake  108  (which is normal or close to normal to venturi throat  103 ) a core pin (not shown) would also create air intake seal  118  in the cylindrical face  125  of the aerator  100 . This opening  117 , if not blocked in some manner, would allow wine to flow into the venturi air intake  108 , which would reduce or stop the airflow into the venturi throat  103 , reducing or eliminating the aeration performance. To eliminate this undesired intrusion of wine, the preferred embodiment includes an air intake seal  118  which is created in the injection mold. As aerator  100  is inserted into the bottle  135 , air intake seal  118  is allowed to distort in a manner to create a seal with the inner neck taper  132  of the bottle  135 . This can be seen in  FIG. 7 . One skilled in the art would realize that this distortion could result in air intake seal folding over due to bending stress or collapsing on itself like a bellows due to compressive stress or a combination of these two stresses. 
     One skilled in the art would also realize that in some embodiments a tapered plug  138  (not shown) could be pressed into opening  117  to seal it off. 
     Referring to  FIG. 8 . A lip  109  in the preferred embodiment serves to seat the aerator  100  to the bottle chamfer  136  (not shown) which most manufacturers incorporated into their wine bottle  135 . Square rib  151 , tapered rib  152 , and rounded rib  153  are also shown. A quantity of four (approximately equally spaced) Of Tapered rib  152  is the preferred embodiment and one skilled in the art would realize that any number of the tapered rib  152 , square rib  151 , or rounded rib  153  in any combination or spacing could be utilized within the area on the cylindrical face  125  to provide a seal between aerator  100  and neck face  131  (not shown). Due to the large diameter variation of commercially available bottle  135 ; square rib  151 , tapered rib  152 , and rounded rib  153  have more height and yet more ability to bend over and seal than for example a half torus (half round) protruding from cylindrical face  125 . For example a half round protruding from cylindrical face  125  would be too stiff to deflect when installed in the smallest diameter bottle, and would also be too short to seal against the neck face  131  (not shown) of a bottle with nearly the largest neck diameter manufactured. 
     Referring to  FIG. 6 . Aerator  100  is shown installed in bottle  135 .  FIG. 6  is an example of the distortion that Aerator  100  experiences after insertion into bottle  135 . It is a view of the venturi air intake and associated flow paths 
     Referring to  FIG. 9 . This is a cross-section and illustrates an example of the distortion the square rib  151 , or rounded rib  153 , or preferred embodiment tapered rib  152  would experience when aerator  100  is pressed into the neck face  131  of a wine bottle  135 . The interaction between lip  109  and bottle chamfer  136  are also shown. In the preferred embodiment the lip prevents aerator from being driven too deep into aerator  100 . In the preferred embodiment a small gap between lip  109  and bottle chamfer  136  is acceptable. 
     Referring to  FIG. 10 . An example of an installed Aerator  100  is shown installed in bottle  135 . It also shows the position of the bottle vent tube in the preferred embodiment. 
     For the preferred embodiment the venturi air intake  108  diameter is in the range of 0.130-0.150 inches. The venturi throat  103  is 0.205 to 0.225 inches in diameter. The included angle for the venturi intake  104  is 30 to 50 degrees. The included angle for the venturi exhaust  102  is 5.0 to 7.0 degrees. The air passage  115  diameter is 0.150 to 0.170 inches. The diameter of the bottle vent intake  105  is 0.180 to 0.200 inches. The diameter of surface  107  is approximately 0.280 inches to accommodate a slightly larger bottle vent tube  113  to create a press fit. The diameter of the cylindrical face  125  0.68 to 0.70 inches the inside diameter of bottle vent tube is 0.240 to 0.265 inches. 
     For some embodiments the venturi air intake  108  diameter is in the range of 0.110-0.160 inches. The venturi throat  103  is 0.200 to 0.250 inches in diameter. The included angle for the venturi intake  104  is 40 to 80 degrees. The included angle for the venturi exhaust  102  is 4.0 to 8.0 degrees. The air passage  115  diameter is 0.140 to 0.180 inches. The diameter of the bottle vent intake  105  is 0.160 to 0.200 inches. The diameter of surface  107  is approximately 0.190 to 0.280 inches to accommodate a slightly larger bottle vent tube  113  to create a press fit. The diameter of the cylindrical face  125  is 0.66 to 0.69 inches the inside diameter of bottle vent tube is 0.190 to 0.260 inches. 
     Referring to  FIG. 11  Aerator  200 , which is not the preferred embodiment, is used to aerate wine, is shown with exterior face  212  and cylindrical face  225 . The aerator  200  has a cylindrical face  225  which is small enough in diameter to fit into the neck of a wine bottle. During operation air is sucked into air intake port  219 . At the same time aerated wine flows out of venturi exhaust  202 . In order for this to process to function correctly opening  217  (which is a byproduct of the injection molding process) would be sealed. In the some embodiments aerator  200  is molded out of PE plastic, but one skilled in the art would realize that Aerator  200  could be made from other plastics such as but not limited to PET, PCP, HDPE, LDPE, PP, PVC, PEEK, PFA, POM, FEP, PPS, FEP in some embodiments Aerator  200  could also be machined or cast from materials such as aluminum or stainless steel or plastic such as PET, PE, PCP, HDPE, LDPE, PP, PVC, PEEK, PFA, POM, FEP, PPS, FEP. Aerator  200  could also be made from ceramic, glass, or an elastomer. 
     Still referring to  FIG. 11 . In some embodiments, spout taper  201  serves as a visual clue for a person pouring wine. The straight  230  on spout circumference  211  is also a visual cue for the pourer to hold this straight  230  horizontal and higher than the round region of circumference  211 . This action orients aerator  200  relative to gravitational force, which allows the wine to be dispensed with the best aeration performance. One skilled in the art would realize that straight  230  could also be curved up or down or any other shape without changing its purpose. Also in some embodiments spout  201  and spout circumference  211  are not included. In this embodiment the venturi exhaust  202  would terminate at the exterior face  212 . 
     Referring to  FIG. 12  the rear of an embodiment Aerator  200  is shown, rear face  224  has chamfered vent tube  213  inserted into it and is held into the aerator with friction, although a person skilled in the art would realize that chamfered vent tube  213  could be fixed to aerator  200  with adhesive or welded or heat staked or an integral part and produced during injection molding of aerator  200  during manufacturing. In this embodiment chamfered vent tube  213  is co-linear with and an open airway with air intake port  219  (not shown). Also in this embodiment chamfered vent tube  213  is extruded out of PE plastic, but one skilled in the art would realize that it could also be made from PET, PCP, HDPE, LDPE, PP, PVC, PEEK, PFA, POM, FEP, PPS, FEP. In some embodiments it could also be molded or drawn or made from SS, copper alloy, or nickel alloy tubing. Venturi intake  204  is also shown in  FIG. 12 ; in operation wine would flow into Venturi intake  204 , then through venturi throat  203 , then out of aerator  200  on the far side of aerator  200  as shown in  FIG. 12 . 
     Referring to  FIG. 13  a cross section of aerator  200  is shown. Aerator  200  is not the preferred embodiment. It is comprised of chamfered vent tube  213  which is used to allow air flow to the bottle bottom  233  and also serves to plug opening  217  which is created during manufacturing, specifically injection molding. 
     Referring to  FIG. 14A  a view of aerator  200  normal to neck face  231  is shown. The section line the reference for  FIG. 14B . 
     Referring now to  FIG. 14B , which is a section view oriented from the section line shown in  FIG. 14A . In some embodiments tube chamfer  227  is shown relative to aerator  200 . The longer portion of chamfered vent tube  213  would be oriented to plug opening  217  and the shorter side of chamfered vent tube  213  would then allow air to flow into venturi throat  203  from air intake port  219 . Air is then also allowed to flow through chamfered vent tube  213  to the bottle bottom  233  (not shown). At the same time wine flows from inside the bottle  235  through venturi intake  204  then through venturi throat  203 , where air is introduced, then out through venturi exhaust  202 . Tapered surface  206  incrementally creates higher pressures onto tube  213  to secure it as it is inserted deeper into aerator  200 . Or in some embodiments surface  207  is a tight fit with tube  213  and friction holds the tube in place. 
     Referring to  FIG. 14C  in some embodiments, opened vent tube  321  has a tube opening  322  in it, which could be an opening of any shape or a slot open to the end of opened vent tube  321 . This would allow for a practically square cut tube on both ends to be utilized. Tube opening  322  is oriented so that it is concentric or partially concentric to venturi air intake  308 . This results in plugging opening  317  yet allowing air to flow into venturi air intake  308 . Air would also flow down the length of opened vent tube  321  to the bottle bottom  233 . 
     Referring to  FIG. 15  in some embodiments, Instead of tube being installed into the aerator  400 , a tube boss  429  could be integrated into the aerator  400 . Tube boss  429  would be injection molded and integral to aerator  400 . In some embodiments in order to secure bottle vent tube  413  (not shown), it would be press fit onto the outside of tube boss  429 . Also in some embodiments it could be press-fit into the inside of tube boss  429 . Bottle vent tube  413  (not shown) would then protrude to nearly the bottle bottom  433  (not shown). In some embodiments, the length of bottle vent tube  413  is restricted by the depth of the bottle  435  (not shown). In this embodiment there should be a slight gap between the bottle vent tube  413  and the bottle bottom  433  (not shown). This gap allows for flow of air and keeps the bottle bottom  433  (not shown) from occluding the tube. A person skilled in the art will realize that the bottle vent tube  413  could be shorter. In some embodiments the diameter of the vent tube  413  is the same as a large drinking straw, although in some embodiments the diameter could be smaller or larger. 
     In some embodiments, it would be obvious to those skilled in the art that multiples or any combinations of any of the following could be utilized in any embodiment; bottle vent tube  113 , or chamfered vent tube  213 , or opened vent tube  321 , or venturi air intake  108 , or venturi air intake  208 . 
     For some embodiments the air intake port  219  diameter is in the range of 0.210-0.230 inches. The venturi throat  203  is 0.205 to 0.225 inches in diameter. The included angle for the venturi intake  204  is 30 to 50 degrees. The included angle for the venturi exhaust  102  is 5.0 to 7.0 degrees. The diameter of surface  207  is approximately 0.280 inches to accommodate a slightly larger chamfer vent tube  213  or opened vent tube  321  to create a press fit. The diameter of the cylindrical face  225  0.68 to 0.70 inches the inside diameter of bottle vent tube is 0.240 to 0.260 inches, although manufacturing processes in some embodiments may change this range. 
     For other embodiments the air intake port  219  diameter is in the range of 0.190-0.250 inches. The venturi throat  203  is 0.210 to 0.260 inches in diameter. The included angle for the venturi intake  204  is 40 to 80 degrees. The included angle for the venturi exhaust  202  is 4.0 to 8.0 degrees. The diameter of surface  207  is approximately 0.190 inches to 0.280 accommodate a slightly larger chamfer vent tube  213  or opened vent tube  321  to create a press fit. The diameter of the cylindrical face  225  is 0.66 to 0.69 inches The inside diameter of chamfer vent tube  213  or opened vent tube  321  is 0.190 to 0.260 inches, although manufacturing processes in some embodiments may change this range 
     In some embodiments the diameter of tube boss  429  is 0.190-0.280 to accommodate a press fit of bottle vent tube  413  with a slightly smaller inside diameter. 
     Testing using a Dwyer flow meter temporarily attached to the venturi air intake port  119  revealed poor results with a bottle vent tube  113  in preferred embodiment (or bottle vent tube  213  in other embodiments) that was less than one inch long. When a longer bottle vent tube  113  was attached to the aerator  100  (preferred embodiment) or aerator  200  the relative position of the ball in the flow meter raised indicating better suction and therefore an increase of air flow into the venturi throat  103  in the preferable embodiment (or venturi throat  203  in other embodiments). This revealed that the flow rates were improved and in turn an increase in the air quantity pulled into the wine at the venturi throat  103 . In the preferred embodiment, when extrapolating the experimental evidence, the bottle vent tube  113  provides the best performance when it is as long as possible. Due to results of this testing, one skilled in the art would realize that if bottle vent tube  413  is too short performance could suffer. Also, one skilled in the art would realize that due to variation in bottle  135  depths, it may not be practical to custom fit bottle vent tube  113  for each bottle manufacturer. Also in the preferred embodiment the bottle vent tube  113  cannot be so long that it retards air flow through the tube due to contact with the bottle bottom  233 . Test results using a bottle with the bottom cut off also revealed that keeping atmospheric pressure at the back of the bottle increases flow through the preferred aerator  100  and in some other embodiments using aerator  200 . 
     A person skilled in the art would realize that the venturi and the air supply for the venturi could be eliminated with the bottle vent features retained. This device could then be used to dispense any liquid very rapidly at a constant rate. For example; starting with aerator  100 , venturi throat  103  could be increased in diameter to the point of eliminating or almost eliminating spout taper  101 , venturi exhaust  102  and venturi intake  104 . This would result in a larger more constant diameter bore through aerator  100 . This would then be a larger cross-sectional flow path for fluid flowing out of the bottle. The air supplied the venturi to provide aeration would also be eliminated. This would include taper  114 , air passage  115 , and venturi air intake  108 . In this example, bottle vent tube  113  and its air path in aerator  100  would be retained; this would include bottle vent intake  105 , tapered surface  106  and surface  107 . Also one skilled in the art would realize that in this example the new bore created for dispensing fluid would not need to be round in cross-section shape. For example, It could be oval, or an oval that wraps around the centerline of the bottle vent tube  113 , or any other shape. 
     While the present invention has been shown and described in various embodiments, those skilled in the art will appreciate from the drawings and the foregoing discussion that various changes, modifications, and variations may be made without departing from the spirit and scope of the invention as set forth in the claims. Hence the embodiments shown and described in the drawings and the above discussion are merely illustrative and do not limit the scope of the invention as defined in the claims herein. The embodiments and specific forms, materials, and the like are merely illustrative and do not limit the scope of the invention or the claims herein.