Using ultrasound technology and computational analysis to develop an automated champagne pourer

Abstract

Champagne overspill is a problem that is well-known for party hosts and sommeliers(wine waiters). In this project, I endeavored to develop a solution to this common problem, one that has the potential to revolutionise the catering market at home, in social bars, and in corporate events. I started by considering the feasibility of the product by conducting three vital experiments -the change in CO 2 concentration of the champagne over time, the ability of ultrasonic waves to reflect off the champagne in a feedback system, and finally, a test of the durability of the product by applying virtual forces to various faces of the body (using solid works and a self-made simulator). From these experiments, the final outcome was comfortably deemed feasible in a virtual but conceptual form. I then set out to develop the virtual product using electronic, structural, and mechanical prototyping as well as programming. The computer-aided design (CAD) of the product was also developed throughout the project. Having finally emerged with a successful outcome, I then evaluated my project against the 'desired outcomes' of my project. Not only does my research and design accomplish this small problem, but the underlying mechanical principles can be applied to many other areas of the catering market.