Patent Publication Number: US-2023143608-A1

Title: Device for Chilling Wine

Description:
FIELD OF THE INVENTION 
     The present invention is generally related to devices for lowering the temperature of beverages, and, more particularly, to a device for chilling wine. 
     CROSS-REFERENCES TO RELATED INVENTIONS 
     Not applicable. 
     STATEMENTS AS TO THE RIGHTS TO INVENTIONS MADE UNDER FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
     Not applicable. 
     REFERENCE TO A “SEQUENCE LISTING,” A TABLE, OR A COMPUTER PROGRAM LISTING APPENDIX SUBMITTED ON A COMPACT DISK. 
     Not applicable. 
     BACKGROUND OF THE INVENTION 
     Many people enjoy drinking chilled wine. Placing a bottle of wine that is room temperature in a refrigerator or freezer will chill it, but that usually requires waiting  10  minutes or longer. Placing the bottle in a countertop “wine chiller” may be faster, but even currently available electric wine chillers cannot chill the wine to a desirable temperature within one minute. 
     Other available products can chill small amounts of wine, such as 4 ounces, by a few degrees, but this inventor is unaware of any invention that can chill an entire 750 ml bottle of wine—or even half a bottle—by about 15-20 degrees F. in about one minute. It is therefore an object of the present invention to provide a heat sink device capable of chilling one half or an entire standard-sized bottle of wine by about 15 to 20 degrees Fahrenheit in one minute or less. 
     Currently available devices are not configured or capable of accomplishing the object of the present invention. For example, US D715,143S reveals a “chill rod” that appears substantially similar to the invention described in U.S. Pat. No. 9,802,806 B 2 , entitled “Apparatus For Dispensing A Fluid From A Container And Regulating A Temperature Thereof”  FIG.  4    of the latter invention shows a rod that is inserted into a bottle, and in that regard is somewhat similar to U.S. Pat. No. 5,472,274. Although both of the aforementioned utility patents disclose inventions that may lower the temperature of the liquids they make contact with, they do not reveal a carafe with a heat sink that operates as the instant invention does. 
     Indeed, the concept of a “Chill Rod” inserted into a bottle has long been known, as disclosed by the following US utility and design patents. Utility: U.S. Pat. Nos. 5,502,981; 5,732,567; 6,103,280; 6,584,800 B1; 6,751,982 B2; 7,082,784 B2; 7,614,512 B2; 7,802,446 B2; 7,810,348 B2; 7,997,099 B2; 8,051,674 B2; Design: D478,511 S; D621,660 S; D634,158 S; D682,691 S. 
     Additionally, the prior art also includes cold tubular heat exchangers into which a liquid may be poured. These reduce the temperature of said liquid as it passes through the cold tube. Three such inventions are disclosed in U.S. Pat. Nos. 4,599,872, 5,031,831 and 8,066,152 B2, but none of these reveal a carafe containing a heat sink similar to the instant invention. 
     The prior art in the field of heat sinks reveals many designs that operate in ambient air, such as the following U.S. Pat. Nos. 6,625,021 B1; 6,226,184 B1; 5,162,974; 5,464,054; and 4,899,210, but these inventions are not configured to be immersed in a drinkable liquid or to lower the temperature of said liquid. 
     Some heat sinks can lower the temperature of liquids or work with them, such as U.S. Pat. No. 7,149,087 B2, entitled “Liquid Cooled Heat Sink With Cold Plate Retention Mechanism,” or U.S. Pat. No. 7,219,714 B1, whose title reveals a “liquid pump heat sink,” but these heat sinks are not configured to be immersed into or to cool a drinkable liquid. 
     This inventor is unaware of any prior art revealing a carafe containing a heat sink into which a room temperature drinkable liquid may be poured, resulting in all of the liquid in the carafe being chilled by about 15-20 degrees Fahrenheit in about one minute. Nor does the prior art recognize that to accomplish this result the surface area of the heat sink or heat sinks making contact with the liquid must total about 30-40 square inches for every 100 ml of liquid desired to be chilled in this fashion. To accomplish this result the present invention takes into account
         (1) The configuration of the primary heat sink inside the carafe, which must be designed to maximize its potential surface area versus its mass.   (2) The material composition of the carafe, such glass or metal, which can operate as a secondary heat sink, versus plastic, which is not a good heat sink.   (3) The configuration of the carafe, which must allow (a) the insertion therein of a primary heat sink with a high surface area to mass ratio, and (b) physical contact between the wine and substantially all of the surface area of the primary heat sink in the carafe.   (4) The total heat sink surface area in relation to the total quantity of wine in the carafe, which surface area shall be 30-40 square inches per 100 ml of wine.       

     SUMMARY OF THE INVENTION 
     A device for chilling wine, according to an exemplary embodiment of the present invention, may comprise a carafe which may operate as a secondary heat sink and a primary heat sink positioned inside the carafe. The carafe may be glass, plastic or any other suitable material known to those experienced in the art of making carafes that hold drinkable liquids. The carafe need only be a simple single wall vessel, such as that shown in US D874,862 S. If comprised of metal or glass, the carafe itself may operate as a secondary heat sink, along with the primary heat sink contained in the carafe. 
     The primary heat sink inside the carafe may be made out of metal, such as aluminum or stainless steel, that is suitable for contact with food or drink. Such metals are well known to those experienced in the art of making food containers. The primary heat sink may also be frozen water encased in a thin layer of plastic. The primary heat sink may be a single structure or a series of unattached structures operating in unison, as shown in the figures herein. The carafe itself may also operate as a secondary heat sink if it is comprised of metal or glass or some other material that can absorb heat well and quickly. The surface area of the heat sink(s) will total about 30-40 square inches per 100 ml of wine intended to be poured into the carafe to its fill line. 
     The primary heat sink may be stored in a typical household freezer and inserted into the carafe prior to wine being poured therein. Alternatively, where the carafe itself operates as a secondary heat sink the entire invention may be stored in a freezer. As an example, if the fill line of the carafe is meant to hold about 400 ml of wine, which is a little more than one half of a typical wine bottle, the total heat sink surface area making contact with the wine will be about 120-160 square inches. That will chill all of the room temperature wine poured into the carafe by about 15-20 degrees Fahrenheit in about one minute. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG.  1    is a front perspective view of a device for chilling wine, accordingly to an exemplary embodiment of the present invention. 
         FIG.  2    is a front perspective view of a heat sink for a device for chilling wine, according to an exemplary embodiment of the present invention. 
         FIGS.  3  and  3 A  are front perspective and side views, respectively, of a device for chilling wine, accordingly to an exemplary embodiment of the present invention. 
         FIG.  4    is a front perspective view of a device for chilling wine, according to exemplary embodiments of the present invention. 
         FIG.  5    is a front perspective view of a device for chilling wine, accordingly to an exemplary embodiment of the present invention. 
         FIG.  6    is a side view of a device for chilling wine, accordingly to an exemplary embodiment of the present invention. 
         FIG.  7    is a side view of a device for chilling wine, according to an exemplary embodiment of the present invention. 
         FIG.  8    is a side view of a device for chilling wine, according to an exemplary embodiment of the present invention. 
         FIG.  9    is a side view of a device for chilling wine, according to an exemplary embodiment of the present invention. 
     
    
    
     DETAILED DESCRIPTION 
       FIG.  1    is a front perspective view of a device  100  for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe  105  may be configured to receive heat sink  110 , which may be comprised of a plurality of plates, three of which are labeled with reference number  115  in  FIG.  1   , positioned in parallel to one another. More or less plates  115  can be used depending on the size of carafe  105 . Heat sink  110  may further comprise base  120 , to which the plurality of plates  115  are permanently attached such that each of said plurality of plates  115  do not touch any other of the plurality of plates  115 . Thus, base  120  positions the plurality of plates  115  so they do not touch one another as shown. While the shape of heat sink  110  may be essentially cylindrical, the aforementioned positioning of the plurality of plates  115  increases the surface area of heat sink  110 . The plurality of plates  115  may be manufactured from aluminum, stainless steel, or some other metal suitable for being placed in contact with a drinkable liquid. Such materials are well known to those experienced in the art of making food containers. The plurality of plates  115  may also be comprised of a thin layer of plastic containing frozen water. Positioning base  120  may be manufactured from the same material as the plurality of plates  115 , or of some other inert material that will not react with the liquid, such as solid plastic or silicone. Where the carafe  105  itself does not operate as a secondary heat sink the primary heat sink  110  has 30-40 square inches of surface area making contact with wine per 100 ml of wine in the carafe  105 . According to an exemplary embodiment of the present invention, if the carafe  105  is not a secondary heat sink then the primary heat sink  110  is configured with 120-160 square inches of surface area making contact with 400 ml of wine. 
       FIG.  2    is a front perspective view of a heat sink  200  for a device for chilling wine, according to an exemplary embodiment of the present invention. Heat sink  200  may be essentially cylindrical in shape, and may comprise a plurality of plates, three of which are labeled with reference number  205  in  FIG.  2   , attached to base  210  and configured such that each of said plurality of plates  205  is parallel to the remainder of each of the plurality of plates  205 . Heat sink  200  may further comprise a plurality of channels, three of which are labeled with reference number  215  in  FIG.  2   , between each of the plurality of plates  205 , thereby increasing the surface area of heat sink  200 . 
       FIGS.  3  and  3 A  are front perspective and side views, respectively, of a device  300  for chilling wine, according to an exemplary embodiment of the present invention. In some embodiments, carafe  305  may be configured to receive heat sink  310 , which may have an essentially cylindrical shape and comprise central positioning rod  315 , a plurality of parallel disks, two of which are identified as reference number  320 , and base  325 . Heat sink  310  may further comprise a plurality of channels, two of which are identified as reference number  330 , between each of the plurality of disks  320 , thereby increasing the surface area of heat sink  310 . 
     Similar to the embodiments illustrated in  FIGS.  1  and  2   , the components of the heat sink  310  may be manufactured from aluminum, stainless steel or some other metal that may suitable for being placed into contact with a drinkable liquid without reacting with said liquid or affecting its taste. Such materials are well known to those experienced in the art of making food containers. Heat sink  310  may also be comprised of a thin layer of plastic encapsulating frozen water. In some embodiments, carafe  305  may further comprise fill line  335 , which may designate the total volume of wine or other liquid carafe  305  is configured to receive when heat sink  310  is positioned therein. Thus, in certain embodiments, the size of heat sink  310  may be selected such that the ratio of surface area of heat sink  310  to the volume of wine or other liquid designated by fill line  335  is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid. 
       FIG.  4    is a front perspective view of a device  400  for chilling wine, accordingly to an exemplary embodiment of the present invention. As with previously discussed embodiments, device  400  may comprise a carafe  405  configured to receive heat sink  410 . Heat sink  410  may further comprise a central vertical hub  415  and a plurality of metal fins, two of which are identified as reference number  420 , radiating outwardly from said central vertical hub  415 . Heat sink  410  may also be comprised of a thin layer of plastic encapsulating frozen water. In some embodiments, carafe  405  may further comprise fill line  425 , which may designate the total volume of wine or other liquid carafe  405  is configured to receive when heat sink  410  is positioned therein. Thus, in certain embodiments, the size of heat sink  410  may be selected such that the ratio of surface area of heat sink  410  to the volume of wine or other liquid designated by fill line  425  is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid. 
       FIG.  5    is a front perspective view of a device  500  for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe  505  may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as  510 , that need not be joined to each other. Units  510  may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units  510  may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic. In some embodiments, carafe  505  may further comprise fill line  515 , which may designate the total volume of wine or other liquid carafe  505  is configured to receive when heat sink  510  is positioned therein. Thus, in certain embodiments, the size and shape of each of the plurality of units  510  may be selected such that the ratio of surface area of the plurality of units  510  to the volume of wine or other liquid designated by fill line  515  is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid. 
       FIG.  6    is a side view of a device  600  for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe  605  may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as  610 , that need not be joined to each other. Units  610  may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units  610  may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic. In some embodiments, carafe  605  may further comprise fill line  615 , which may designate the total volume of wine or other liquid carafe  605  is configured to receive when heat sink  610  is positioned therein. Thus, in certain embodiments, the size and shape of each of the plurality of units  610  may be selected such that the ratio of surface area of the plurality of units  610  to the volume of wine or other liquid designated by fill line  615  is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid. 
       FIG.  7    is a side view of a device  700  for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe  705  may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as  710 , that need not be joined to each other. Units  710  may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units  710  may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic. In some embodiments, carafe  705  may further comprise fill line  715 , which may designate the total volume of wine or other liquid carafe  705  is configured to receive when heat sink  710  is positioned therein. Thus, in certain embodiments, the size and shape of each of the plurality of units  710  may be selected such that the ratio of surface area of the plurality of units  710  to the volume of wine or other liquid designated by fill line  715  is between 30 to 40 square inches of surface area per 100 ml of wine or other liquid. 
       FIG.  8    is a side view of a device  800  for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe  805  may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as  810 , that need not be joined to each other. Units  810  may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids. Units  810  may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic, such that plurality of units  810  is configured to act as a primary heat sink. Additionally, in certain preferred embodiments of the present invention, carafe  805  may be manufactured from glass, metal, or any other material that can absorb thermal energy, such that carafe  805  is configured to act as a secondary heat sink. In some embodiments, carafe  805  may further comprise fill line  815 , which may designate the total volume of wine or other liquid carafe  805  is configured to receive when heat sink  810  is positioned therein. Thus, in certain embodiments, the size and shape of carafe  805  and each of the plurality of units  810  may be selected such that the surface area of the inner surface of carafe  805  below fill line  815  added to the surface area of the plurality of units  810 , produces a total surface area of heat sinks with 30 to 40 square inches of surface area per 100 ml of wine when carafe  805  is filled to fill line  815 . 
     For example, in one embodiment of the present invention, carafe  805  may be a secondary heat sink manufactured from glass and have an interior diameter of about 3.2 inches. Heat sink  810  may comprise 18 cubes of frozen water encapsulated in plastic, each having a surface area of 6 square inches, yielding a total surface area of  108  square inches across all units  810 . Fill line  815  may designate a volume of 500 ml of wine or other liquid within carafe  805  when units  810  are positioned therein, and may be positioned at a height of about 5.5 inches from the base of carafe  805 . In such an embodiment, the surface area of the inner surface of carafe  805  below fill line  815  that makes contact with a wine or other liquid therein is about 63 square inches (i.e., about 55 square inches from the side of carafe  805 , and 8 square inches from the base). Thus, the total surface area of the inner surface of carafe  805  below fill line  815  and the surface area of the 18 units  810  making contact with the wine or other liquid within carafe  805  is about 168 square inches. The ratio of surface area to wine or other liquid below fill line  815  is thus 33.6 square inches of contact area. 
       FIG.  9    is a side view of a device  900  for chilling wine, accordingly to an exemplary embodiment of the present invention. Carafe  905  may be configured to receive a heat sink which, in certain embodiments, may be comprised of a plurality of units, three of which are identified in the figure as  910 , that need not be joined to each other. Units  910  may take a variety of shapes, such as cubes, spheres, triangular prisms or triangular pyramids, or the shape as shown for units  910 . Units  910  may be manufactured from metal or any other material that can absorb thermal energy, including frozen water encapsulated in a layer of plastic, such that plurality of units  910  is configured to act as a primary heat sink. Additionally, in certain preferred embodiments of the present invention, carafe  905  may be manufactured from glass, metal, or any other material that can absorb thermal energy, such that carafe  905  is configured to act as a secondary heat sink. In some embodiments, carafe  905  may further comprise fill line  915 , which may designate the total volume of wine or other liquid carafe  905  is configured to receive when heat sink  910  is positioned therein. Thus, in certain embodiments, the size and shape of carafe  905  and each of the plurality of units  910  may be selected such that the surface area of the inner surface of carafe  905  below fill line  915  added to the surface area of the plurality of units  910 , produces a total surface area of heat sinks with 30 to 40 square inches of surface area per 100 ml of wine when carafe  905  is filled to fill line  915 . 
     To operate embodiments of the present invention comprising a carafe configured to receive a heat sink, the heat sink is placed in a household freezer for several hours, preferably overnight. The heat sink is removed from the freezer immediately before the wine or other liquid is sought to be chilled. The heat sink is then placed inside the carafe and the wine or other liquid is poured therein. In certain embodiments, said heat sink may be further configured to aerate said wine as it is poured into the carafe. Assuming the wine is room temperature, the heat sink may be configured such that in about one minute the temperature of wine in the carafe will be reduced by about 15-20 degrees and may be served as chilled wine. In other embodiments of the present invention where the carafe is made from glass, metal, or other such material capable of absorbing thermal energy, wherein the carafe is configured to be a secondary heat sink, both the primary heat sink and the carafe may be stored together in a household freezer prior to use. 
     While the embodiments of the present invention are described herein with reference to various implementations and exploitations, it will be understood that these embodiments are illustrative and that the scope of the invention(s) is not limited to them. In general, embodiments of a device for chilling wine as described herein may be implemented using methods, facilities, devices, and materials consistent with any appropriate structure as described or illustrated herein. Many variations, modifications, additions, and improvements are possible. 
     For example, plural instances may be provided for components, operations, or structures described herein as a single instance. Boundaries between various components, operations, and functionality are depicted somewhat arbitrarily, and particular operations are illustrated within the context of specific illustrative configurations. In general, structures and actions presented as separate components or steps in the exemplary configurations may be implemented as a combined structure or step. Similarly, structures and actions presented as a single component or step may be implemented as separate components or steps. These and other variations, modifications, additions, and improvements may fall within the scope of the inventive subj ect matter.