Part of the problem is if you want to chill something, like a warm beer or bottle of wine, you dont want to freeze any part of it. Sure you could dubk it in superchilled liquid nitrogen at -255 or whatever, but the heat energy leaves the object from the outside, and the liquid nearer the edge would freeze before you got the middle cold. You might also thermally shock the glass and break it.
The fastest way to chill a wine or beer would probably to put it in an immersion bath fully submerged in a dense, thermally conductive liquid like salt water, kept at a temperature of -2 degrees C or so, and a pump to circulate it around, like a cold sous-vide where maximum surfacearea is being exposed to the chilling liquid. If you left it in long enought it might eventually freeze, but you could optimise immersion time and bottle temperature to ensure that its inner heat energy and thermal transfer rate is enough to prevent the liquid at the outer edge from freezig.
If your wine or beer had a magnetic stir bar or something inside to keep the temperature of the inner liquid circulating and thermally consistent, your saltwater bath could go even colder, but that would introduce other problems like nucleating the carbon dioxide in the beer or wine.
Part of the problem is if you want to chill something, like a warm beer or bottle of wine, you dont want to freeze any part of it. Sure you could dubk it in superchilled liquid nitrogen at -255 or whatever, but the heat energy leaves the object from the outside, and the liquid nearer the edge would freeze before you got the middle cold. You might also thermally shock the glass and break it.
The fastest way to chill a wine or beer would probably to put it in an immersion bath fully submerged in a dense, thermally conductive liquid like salt water, kept at a temperature of -2 degrees C or so, and a pump to circulate it around, like a cold sous-vide where maximum surfacearea is being exposed to the chilling liquid. If you left it in long enought it might eventually freeze, but you could optimise immersion time and bottle temperature to ensure that its inner heat energy and thermal transfer rate is enough to prevent the liquid at the outer edge from freezig.
If your wine or beer had a magnetic stir bar or something inside to keep the temperature of the inner liquid circulating and thermally consistent, your saltwater bath could go even colder, but that would introduce other problems like nucleating the carbon dioxide in the beer or wine.
There are cheap household gadgets that rotate a can or bottle in a [salt] ice water bath to chill it rapidly. https://www.amazon.com/Chill-Matic-Automatic-Beverage-Chiller/dp/B0148K37K2?th=1 etc
Also more expensive ones with better temperature control for wine bottles.