A container assembly (10) for aging a liquid (14) includes: a container (12) that retains the liquid (14) being aged, the container (12) including a container aperture (24); and an oxygenator (16) that is positioned adjacent to the container aperture (24), the oxygenator (16) including a porous oxygenator membrane (38B) that allows for the flow of air into the container (12) through the oxygenator membrane (38B) and the container aperture (24).

A container assembly (10) for aging a liquid (14) includes: a container (12) that retains the liquid (14) being aged, the container (12) including a container aperture (24); and an oxygenator (16) that is positioned adjacent to the container aperture (24), the oxygenator (16) including a porous oxygenator membrane (38B) that allows for the flow of air into the container (12) through the oxygenator membrane (38B) and the container aperture (24).

An artificial aging apparatus for spirits and other alcoholic beverages to decrease the time it takes for alcoholic beverages to mature. The artificial aging apparatus includes an inlet, an outlet, a processing pipe, a pump, a housing, a plurality of electromagnets, a plurality of copper probes, an ultraviolet (UV) radiation source, and a power source. The alcoholic beverage is pumped through the inlet and then into the processing pipe. Subsequently, the alcoholic beverages passes through an electromagnetic field generated to expedite aging, past a plurality of copper probes to smooth the alcoholic beverage, and exposed to the UV radiation source for sanitization. Then, the alcoholic beverage is discharged from the outlet for storage or packaged for consumption.

An artificial aging apparatus for spirits and other alcoholic beverages to decrease the time it takes for alcoholic beverages to mature. The artificial aging apparatus includes an inlet, an outlet, a processing pipe, a pump, a housing, a plurality of electromagnets, a plurality of copper probes, an ultraviolet (UV) radiation source, and a power source. The alcoholic beverage is pumped through the inlet and then into the processing pipe. Subsequently, the alcoholic beverages passes through an electromagnetic field generated to expedite aging, past a plurality of copper probes to smooth the alcoholic beverage, and exposed to the UV radiation source for sanitization. Then, the alcoholic beverage is discharged from the outlet for storage or packaged for consumption.

A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14). The container aperture (20) can have a size that is less than approximately twenty-five percent of the total surface area of a top of the container body (14). Additionally, the container aperture (20) can extend outward radially from the center of the top of the container body (14).

A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14). The container aperture (20) can have a size that is less than approximately twenty-five percent of the total surface area of a top of the container body (14). Additionally, the container aperture (20) can extend outward radially from the center of the top of the container body (14).

A wine aeration device and methods of aerating wine that draw wine from the bottom ⅓ of the container into an aeration chamber where the wine undergoes a first phase of aeration. The wine continues through a return tube into the container where it undergoes a second phase of aeration by way of multiple slits in the return tube causing a venturi effect on the flowing wine.

A wine aeration device and methods of aerating wine that draw wine from the bottom ⅓ of the container into an aeration chamber where the wine undergoes a first phase of aeration. The wine continues through a return tube into the container where it undergoes a second phase of aeration by way of multiple slits in the return tube causing a venturi effect on the flowing wine.

An apparatus includes a body having a length extending from a first end to a second end. The body defines a bore extending through the entirety of the body and at least one of a plurality of grooves or holes around the bore. The body has a length that is dimensioned to be received entirely within a neck of a container.

A receptacle for storing, pressurizing, and dispensing packaged beverages. The receptacle includes an airtight chamber with a removable lid, wherein the joint between the lid and the chamber is also airtight. A gas valve allows for the inflow and outflow of gas, and a tap port and tap stem allow the beverage to be dispensed without breaking the seal of the chamber. A pressure relief valve allows for more rapid depressurization. The chamber can be used at high and low pressures, such as a partial vacuum, to prevent oxidation of a number of open beverages, such as beers, wines, and sodas. A pressure gauge port coupled with an optional pressure gauge allows a user to verify the appropriate pressure for the type of beverage being preserved. The gas valve may be disposed on a base of the receptacle, as may the pressure relief and/or the pressure gauge port.