FR3035119A1 - PROCESS FOR MATURING ALCOHOLIC BEVERAGE SUBJECTED TO MUSICAL VIBRATIONS - Google Patents
PROCESS FOR MATURING ALCOHOLIC BEVERAGE SUBJECTED TO MUSICAL VIBRATIONS Download PDFInfo
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- FR3035119A1 FR3035119A1 FR1500763A FR1500763A FR3035119A1 FR 3035119 A1 FR3035119 A1 FR 3035119A1 FR 1500763 A FR1500763 A FR 1500763A FR 1500763 A FR1500763 A FR 1500763A FR 3035119 A1 FR3035119 A1 FR 3035119A1
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- France
- Prior art keywords
- alcoholic beverage
- volume
- wine
- music
- red wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 31
- 230000035800 maturation Effects 0.000 claims abstract description 9
- 235000020095 red wine Nutrition 0.000 claims description 25
- 235000014101 wine Nutrition 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 9
- 238000011514 vinification Methods 0.000 claims description 7
- 239000000126 substance Substances 0.000 abstract description 2
- 238000009792 diffusion process Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04R—LOUDSPEAKERS, MICROPHONES, GRAMOPHONE PICK-UPS OR LIKE ACOUSTIC ELECTROMECHANICAL TRANSDUCERS; DEAF-AID SETS; PUBLIC ADDRESS SYSTEMS
- H04R1/00—Details of transducers, loudspeakers or microphones
- H04R1/44—Special adaptations for subaqueous use, e.g. for hydrophone
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04R—LOUDSPEAKERS, MICROPHONES, GRAMOPHONE PICK-UPS OR LIKE ACOUSTIC ELECTROMECHANICAL TRANSDUCERS; DEAF-AID SETS; PUBLIC ADDRESS SYSTEMS
- H04R2400/00—Loudspeakers
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Alcoholic Beverages (AREA)
Abstract
L'invention porte principalement sur un procédé de maturation de boisson alcoolisée qui est essentiellement caractérisé en ce que la boisson alcoolisée est directement soumise à des vibrations musicales diffusées dans le volume de la dite boisson alcoolisée (1). L'invention porte également sur la boisson alcoolisée obtenue par ce procédé et présentant une composition chimique modifiée. L'invention porte enfin sur une cuve de maturation de boisson alcoolisée (2) qui comporte un volume de boisson alcoolisée à traiter (1) et au moins un haut-parleur subaquatique (3) immergé dans le volume de la boisson alcoolisée (1) et apte à diffuser de la musique directement dans ce volume de boisson alcoolisée (1).The invention relates primarily to an alcoholic beverage maturation process which is essentially characterized in that the alcoholic beverage is directly subjected to musical vibrations diffused in the volume of said alcoholic beverage (1). The invention also relates to the alcoholic beverage obtained by this process and having a modified chemical composition. Finally, the invention relates to an alcoholic beverage processing tank (2) comprising a volume of alcoholic beverage to be treated (1) and at least one underwater loudspeaker (3) immersed in the volume of the alcoholic beverage (1). and able to broadcast music directly into this volume of alcoholic beverage (1).
Description
Procédé de maturation de boisson alcoolisée soumise à des vibrations musicales.Process for the maturation of an alcoholic beverage subject to musical vibrations.
L'invention concerne principalement un procédé de maturation de boisson alcoolisée. L'invention porte également sur la boisson alcoolisée ainsi obtenue et sur une cuve de maturation adaptée à la mise en oeuvre d'un tel procédé. Nombre de boissons alcoolisées sont stockées au cours de leur élaboration 10 dans des cuves adaptées pendant un temps leur permettant d'acquérir les qualités gustatives nécessaires à leur consommation. C'est notamment le cas du vin rouge qui est d'abord vinifié puis subit ensuite un temps de latence également dénommé phase de vieillissement, pouvant durer plusieurs mois au cours duquel il est stocké dans des cuves et soumis à des 15 conditions particulières de températures et d'hygrométrie. Les qualités organoleptiques d'un vin rouge sont particulièrement importantes et déterminantes. Dans ce contexte, la présente invention vise un procédé de vinification et/ou de vieillissement de vin rouge permettant l'obtention d'un vin aux qualités 20 organoleptiques améliorées. L'invention vise de façon plus générale un procédé de maturation de boisson alcoolisée permettant d'agir sur les qualités organoleptiques de la boisson alcoolisée. À cet effet, le procédé de maturation de boisson alcoolisée de l'invention est essentiellement caractérisé en ce que la boisson alcoolisée est directement 25 soumise à des vibrations musicales diffusées dans le volume de la dite boisson alcoolisée. Le procédé de l'invention peut également comporter les caractéristiques optionnelles suivantes considérées isolément ou selon toutes les combinaisons techniques possibles : 30 la boisson alcoolisée est du vin rouge et le procédé de maturation correspond au processus de vinification et/ou de vieillissement du dit vin. les vibrations musicales sont délivrées par au moins un haut-parleur subaquatique directement plongé dans le volume de la boisson alcoolisée. 3035119 2 le haut-parleur subaquatique est alternativement positionné dans le fond du volume de la boisson alcoolisée et à mi-hauteur de ce même volume. le haut-parleur subaquatique diffuse de la musique classique. le haut-parleur subaquatique délivre de la musique pendant 10 5 heures consécutives par jour. L'invention porte également sur la boisson alcoolisée obtenue par le procédé précédemment mentionné, cette boisson alcoolisée présentant un profil notamment en sucres, en tanins et en alcool substantiellement différent. L'invention porte enfin sur une cuve de maturation de boisson alcoolisée qui est essentiellement caractérisée en ce qu'elle comporte un volume de boisson alcoolisée à traiter et au moins un haut-parleur subaquatique immergé dans le volume de la boisson alcoolisée et apte à diffuser de la musique directement dans ce volume de boisson alcoolisée. Avantageusement, la boisson alcoolisée est du vin rouge en cours de processus de vinification et/ou de vieillissement. D'autres caractéristiques et avantages de l'invention ressortiront clairement de la description qui en est donnée ci-dessous, à titre indicatif et nullement limitatif, en référence à la figure unique illustrant de façon schématique une cuve de vieillissement de vin rouge de l'invention.The invention mainly relates to a process for the maturation of an alcoholic beverage. The invention also relates to the alcoholic beverage thus obtained and to a maturation tank adapted to the implementation of such a method. Many alcoholic beverages are stored during their preparation in adapted tanks for a time allowing them to acquire the taste qualities necessary for their consumption. This is particularly the case of red wine which is first vinified and then undergoes a latency period also called the aging phase, which may last several months during which it is stored in tanks and subjected to special conditions of temperature. and hygrometry. The organoleptic qualities of a red wine are particularly important and decisive. In this context, the present invention is directed to a method of vinification and / or aging of red wine making it possible to obtain a wine with improved organoleptic qualities. The invention more generally relates to a method of maturation of alcoholic beverage to act on the organoleptic qualities of the alcoholic beverage. For this purpose, the alcoholic beverage maturing process of the invention is essentially characterized in that the alcoholic beverage is directly subjected to musical vibrations diffused into the volume of said alcoholic beverage. The process of the invention may also include the following optional characteristics considered in isolation or in any possible technical combination: the alcoholic beverage is red wine and the ripening process corresponds to the process of vinification and / or aging of said wine. the musical vibrations are delivered by at least one underwater loudspeaker directly immersed in the volume of the alcoholic beverage. 3035119 2 the underwater loudspeaker is alternately positioned in the bottom of the volume of the alcoholic beverage and halfway up the same volume. the underwater speaker diffuses classical music. the underwater speaker delivers music for 10 consecutive hours a day. The invention also relates to the alcoholic beverage obtained by the process mentioned above, this alcoholic beverage having a profile including sugar, tannins and substantially different alcohol. Finally, the invention relates to an alcoholic beverage maturation tank which is essentially characterized in that it comprises a volume of alcoholic beverage to be treated and at least one underwater loudspeaker immersed in the volume of the alcoholic beverage and capable of diffusing music directly in this volume of liquor. Advantageously, the alcoholic beverage is red wine during the vinification and / or aging process. Other characteristics and advantages of the invention will emerge clearly from the description which is given below, by way of indication and in no way limiting, with reference to the single figure schematically illustrating an aging tank of red wine of the invention.
En référence à la figure unique, le vin rouge à traiter 1 est vieilli dans une cuve 2 de 300 litres contenant environ 225 litres de vin rouge classiquement utilisée lors du vieillissement du vin rouge. Un haut-parleur subaquatique 3 est placé au fond de la cuve 2 en étant reliée à un limiteur de 25 Watts et un amplificateur de 60 Watts 4 situés à l'extérieur de la cuve 2 et reliés au haut- parleur 3 par des câbles adaptés et étanches. L'utilisation d'un haut-parleur subaquatique 3 autorise la diffusion de musique directement dans le volume du vin 1, ce qui permet d'agir de la façon la plus efficace possible sur les propriétés de ce vin. Le haut-parleur subaquatique 3 peut être un haut-parleur classiquement utilisé pour la sonorisation de piscine. Un tel haut-parleur ne nécessite avantageusement aucune adaptation particulière car les matériaux utilisés sont déjà prévus pour résister à des liquides oxydants. Au-delà d'un volume de vin de 225 litres, un second haut-parleur subaquatique est préférablement utilisé afin de maintenir les performances de la cuve de l'invention 2 sur le vin à traiter.Referring to the single figure, the red wine to be treated 1 is aged in a tank 2 of 300 liters containing about 225 liters of red wine conventionally used during the aging of red wine. An underwater loudspeaker 3 is placed at the bottom of the tank 2 by being connected to a 25 Watts limiter and a 60 Watts amplifier 4 located outside the tank 2 and connected to the loudspeaker 3 by suitable cables. and waterproof. The use of an underwater speaker 3 allows the distribution of music directly in the volume of the wine 1, which allows to act as effectively as possible on the properties of this wine. The underwater loudspeaker 3 may be a loudspeaker conventionally used for pool sound. Such a loudspeaker advantageously requires no particular adaptation because the materials used are already designed to withstand oxidizing liquids. Beyond a wine volume of 225 liters, a second underwater speaker is preferably used to maintain the performance of the vessel of the invention 2 on the wine to be treated.
3035119 3 Le procédé de l'invention consiste ainsi à soumettre du vin rouge en cuve de vinification ou de vieillissement à de la musique diffusée directement dans le volume du vin. De façon plus générale, le vin est ainsi soumis à la diffusion de vibrations musicales.The method of the invention thus consists in subjecting red wine in a vinification or aging tank to music diffused directly in the volume of the wine. More generally, the wine is thus subjected to the diffusion of musical vibrations.
5 Dans le cadre du procédé de l'invention, de la musique classique est diffusées dans le volume de vin rouge 1 10 heures par jour, de 9 heures à 19 heures et ce, tous les jours. Dans le cadre du procédé de l'invention, le haut-parleur subaquatique 3 est toujours immergé dans le volume de vin rouge 1 mais alternativement positionné 10 dans le fond de la cuve comme représenté sur la figure et à mi-hauteur du volume de vin 1. La modification de la composition du vin rouge 1 soumis à la musique diffusée par le haut-parleur subaquatique 3 a été observée de la façon suivante. Le vin rouge 1 soumis au procédé précédemment décrit a été comparé à un vin 15 rouge placé en cuve dans les mêmes conditions mais sans diffusion de musique dans son volume. Les deux cuves ont été remplies au même moment du même vin dans un même volume et placées l'une à côté de l'autre dans une atmosphère identique. Les résultats comparatifs entre le vin rouge 1 en cuve 2 dans lequel de la 20 musique a été diffusée, et du vin rouge en cuve dans lequel aucune musique n'a été diffusée sont présentés dans le Tableau 1 ci-dessous. Ces tests ont été réalisés par un laboratoire d'analyse spécialisé dans le domaine de l'oenologie.As part of the process of the invention, classical music is diffused in the volume of red wine 1 10 hours a day, from 9 am to 7 pm, and every day. In the context of the process of the invention, the underwater loudspeaker 3 is always immersed in the volume of red wine 1 but alternately positioned in the bottom of the tank as shown in the figure and at half height of the volume of wine 1. The modification of the composition of the red wine 1 subjected to the music diffused by the underwater loudspeaker 3 has been observed as follows. The red wine 1 subjected to the previously described process was compared to a red wine placed in the vat under the same conditions but without diffusion of music in its volume. Both vats were filled at the same time with the same wine in the same volume and placed next to each other in an identical atmosphere. The comparative results between the red wine 1 in vat 2 in which music has been broadcast, and the red wine in vats in which no music has been broadcast are presented in Table 1 below. These tests were performed by an analytical laboratory specialized in the field of oenology.
25 30 3035119 4 Tests réalisés après 2 mois et demi de mise en cuve Densité Optique Sucres réducteurs (g/1) Titre alcoométrique Tanins acquis à 20°C (% du volumique) Vin rouge soumis à la diffusion musicale 54,5 1,9 11,30 Référence - Vin rouge 47,8 2,5 non soumis à la 9,83 diffusion musicale Tableau 1 On constate qu'au bout de deux mois et demi en cuve, le vin rouge 2 soumis 5 au procédé de l'invention présente une teneur en tanins plus importante, une teneur en sucres inférieure et une alcoolémie supérieure, comparé à un vin rouge classiquement en cuve sans musique. L'ensemble de ces résultats montrent que le procédé de l'invention engendre la réalisation d'un vin rouge plus mature et plus cohérent dont les io propriétés organoleptiques sont bien supérieures à celle d'un vin rouge classiquement mis en cuve sans musique. Ces résultats montrent également que le vin rouge obtenu par le procédé de l'invention présente une composition chimique particulière. En variante restant dans le cadre de l'invention, le procédé de l'invention 15 peut s'appliquer à toute boisson alcoolisée tel que du vin rosé, du vin blanc, du champagne. Par ailleurs, la musique diffusée peut être tout type de musique.4 Tests carried out after 2 and a half months of bottling Optical density Reducing sugars (g / 1) Alcoholic strength Tannins acquired at 20 ° C. (% of volume) Red wine subject to musical diffusion 54.5 1.9 11.30 Reference - Red wine 47.8 2.5 not subject to the 9.83 musical distribution Table 1 It is noted that after two and a half months in the vat, the red wine 2 subjected to the process of the invention has a higher tannin content, a lower sugar content and a higher alcohol level, compared to a red wine classically in the tank without music. All of these results show that the process of the invention leads to the production of a more mature and more consistent red wine whose organoleptic properties are much greater than that of a red wine conventionally bottled without music. These results also show that the red wine obtained by the process of the invention has a particular chemical composition. As a variant remaining within the scope of the invention, the process of the invention can be applied to any alcoholic beverage such as rosé wine, white wine or champagne. Moreover, the music broadcast can be any type of music.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1500763A FR3035119B1 (en) | 2015-04-14 | 2015-04-14 | PROCESS FOR MATURING ALCOHOLIC BEVERAGE SUBJECTED TO MUSICAL VIBRATIONS |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1500763 | 2015-04-14 | ||
| FR1500763A FR3035119B1 (en) | 2015-04-14 | 2015-04-14 | PROCESS FOR MATURING ALCOHOLIC BEVERAGE SUBJECTED TO MUSICAL VIBRATIONS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR3035119A1 true FR3035119A1 (en) | 2016-10-21 |
| FR3035119B1 FR3035119B1 (en) | 2019-03-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR1500763A Expired - Fee Related FR3035119B1 (en) | 2015-04-14 | 2015-04-14 | PROCESS FOR MATURING ALCOHOLIC BEVERAGE SUBJECTED TO MUSICAL VIBRATIONS |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR3035119B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12448593B2 (en) | 2021-07-20 | 2025-10-21 | American Metal Whiskey LLC | Sonic infusion of alcohol |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12187991B2 (en) | 2018-08-29 | 2025-01-07 | Meyer Sound Laboratories, Incorporated | Apparatus and method for modifying a responsive liquid held in a liquid container having resonant frequencies in the audio frequency range |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2088585A (en) * | 1933-11-15 | 1937-08-03 | Submarine Signal Co | Method of aging alcoholic liquors |
| FR2570080A1 (en) * | 1984-09-07 | 1986-03-14 | Mo T Insti | Process for the ageing of spirits and drinks obtained by the said process |
| EP0477583A1 (en) * | 1990-08-31 | 1992-04-01 | Bodysonic Kabushiki Kaisha | Apparatus for improving the quality of liquid foods |
| WO2003020870A2 (en) * | 2001-09-04 | 2003-03-13 | Tyler O Z Iii | Enhanced beverage flavoring process and products |
| US20060210679A1 (en) * | 2005-01-27 | 2006-09-21 | Leonhardt Charles G | Method and system for removing harmful gases from wines and other beverages |
| CN203128538U (en) * | 2013-03-28 | 2013-08-14 | 王勇 | Strong sound wave loading wine aging accelerating equipment |
-
2015
- 2015-04-14 FR FR1500763A patent/FR3035119B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2088585A (en) * | 1933-11-15 | 1937-08-03 | Submarine Signal Co | Method of aging alcoholic liquors |
| FR2570080A1 (en) * | 1984-09-07 | 1986-03-14 | Mo T Insti | Process for the ageing of spirits and drinks obtained by the said process |
| EP0477583A1 (en) * | 1990-08-31 | 1992-04-01 | Bodysonic Kabushiki Kaisha | Apparatus for improving the quality of liquid foods |
| WO2003020870A2 (en) * | 2001-09-04 | 2003-03-13 | Tyler O Z Iii | Enhanced beverage flavoring process and products |
| US20060210679A1 (en) * | 2005-01-27 | 2006-09-21 | Leonhardt Charles G | Method and system for removing harmful gases from wines and other beverages |
| CN203128538U (en) * | 2013-03-28 | 2013-08-14 | 王勇 | Strong sound wave loading wine aging accelerating equipment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US12448593B2 (en) | 2021-07-20 | 2025-10-21 | American Metal Whiskey LLC | Sonic infusion of alcohol |
Also Published As
| Publication number | Publication date |
|---|---|
| FR3035119B1 (en) | 2019-03-29 |
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