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WO2025075962A1 - Procédé de vieillissement accéléré par étiquette propre pour spiritueux distillés - Google Patents

Procédé de vieillissement accéléré par étiquette propre pour spiritueux distillés Download PDF

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Publication number
WO2025075962A1
WO2025075962A1 PCT/US2024/049408 US2024049408W WO2025075962A1 WO 2025075962 A1 WO2025075962 A1 WO 2025075962A1 US 2024049408 W US2024049408 W US 2024049408W WO 2025075962 A1 WO2025075962 A1 WO 2025075962A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
wood
concentration
kit
less
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.)
Pending
Application number
PCT/US2024/049408
Other languages
English (en)
Inventor
Slavko Komarnytsky
Marvin MONCADA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
North Carolina State University
Original Assignee
North Carolina State University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by North Carolina State University filed Critical North Carolina State University
Publication of WO2025075962A1 publication Critical patent/WO2025075962A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • 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
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
    • 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

Definitions

  • the spirit aging process begins as soon as the freshly distilled colorless spirit is placed into wooden barrels typically in wooden casks.
  • the filled barrels are normally deposited in conditioned warehouses for some time under ambient conditions of temperature and humidity. This process can range from a few months to decades and is terminated with the withdrawal of the spirits from the barrel.
  • the cost of aging spirits contributes to the largest fraction of total production cost, and creates strategic problems of handing large volumes as to the demand for spirits increases, and since the manufacturer must predict future requirements to allow appropriate time for aging.
  • FIG. 1 A-B shows a schematic for aging alcoholic beverages comprising a device.
  • Figure 1A shows a general scheme.
  • Figure IB shows specific components, wherein the device (100) comprises a barrel (101), a basket (102) which can optionally contain wood chips (103), and lights (104).
  • the device (100) can also comprise an agitator for mixing (105) a heat source (106), a control box (107), and a thermocouple (108).
  • the device can also comprise a thermometer (such as a 2 dial thermometer, (111). a manway (110) and a clean-in-place (CIP) (109) option.
  • the control box can optionally comprise a VFD component. Other embodiments may also be included.
  • Barrel Aging The process of maturing spirits in a wooden barrel to develop flavor, aroma, and character. Patents may describe specific methods or technologies to optimize this maturation.
  • Toasting The process of heating wood to develop specific flavors and aromas. This can be done before charring. Various toasting techniques or equipment can be used to achieve desired results. Maturation: The period during which spirits age. Various methods for monitoring and controlling maturation conditions such as temperature, humidity, and air flow can be used.
  • a method for accelerating aging of a beverage comprising exposing the beverage to wood in a water bath at a temperature from 100°F to 175°F.
  • the water bath can be at a temperature between 115°F and 150°F.
  • the water bath is at a temperature between 125°F and 141°F.
  • the temperatures is from 130°F to 136°F.
  • the beverage can be exposed to the wood for 7, 8, 19, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26. 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40 days or longer.
  • beverage can be exposed to the wood for 14 to 28 days.
  • the beverage is exposed to the wood for 18 to 24 days.
  • the beverage is placed in a water bath. It is noted that the beverage itself doesn't come into contact with the water bath, but is surrounded by it in order to maintain a temperature in a certain range, as discussed in detail above and shown in the figures.
  • the water bath can be a steam-jacketed or water-jacketed kettle, for example.
  • the kettle can be any size. An example is a kettle from 1-1000 gallons in size, but of course it can be larger or smaller depending on the need. For example, it can be designed for home use, or can be scaled up significantly for industrial use.
  • the ethyl decanoate can be greater than 3,000 pg/L, 4,000 pg/L, 5,0000 pg/L, or more.
  • the beverage can have a concentration of syringol of greater than 100 pg/L but less than 1000 pg/L.
  • it can have 100, 200, 300. 400, 500, 600, 700, 800. 900, or 1000 pg/L. It is noted that all of these ranges are examples, and the actual amount can be higher, lower, or in-between these ranges.
  • the treatment was done at 58°C with LED light for 21 days.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé d'accélération du vieillissement d'une boisson, le procédé comprenant l'exposition de la boisson au bois dans un bain d'eau à une température de 125°F à 141°F pendant 14 à 28 jours. L'invention concerne également un kit pour accélérer le vieillissement d'une boisson, le kit comprenant du bois conçu pour aromatiser des boissons et une bouilloire comprenant un bain d'eau. L'invention concerne en outre une boisson alcoolisée, ladite boisson ayant été vieillie pendant moins de 60 jours, et ladite boisson ayant une concentration d'alcool isoamylique inférieure à 200 000 µg/L, une concentration de décanoate d'éthyle supérieure à 2 000 µg/L, et une concentration de syringol entre 100 et 1 000 µg/L
PCT/US2024/049408 2023-10-05 2024-10-01 Procédé de vieillissement accéléré par étiquette propre pour spiritueux distillés Pending WO2025075962A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202363588133P 2023-10-05 2023-10-05
US63/588,133 2023-10-05

Publications (1)

Publication Number Publication Date
WO2025075962A1 true WO2025075962A1 (fr) 2025-04-10

Family

ID=95283802

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2024/049408 Pending WO2025075962A1 (fr) 2023-10-05 2024-10-01 Procédé de vieillissement accéléré par étiquette propre pour spiritueux distillés

Country Status (1)

Country Link
WO (1) WO2025075962A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160222333A1 (en) * 2015-01-29 2016-08-04 Larrian Gillespie System and methods for the completion of chemical reactions in bottled products
US20180057780A1 (en) * 2016-11-10 2018-03-01 Mark DeCaro Accelerated spirit/beverage aging and flavor loading methods and systems
US20210017477A1 (en) * 2019-07-18 2021-01-21 David R. Preston Preparations including extracts of natural products such as wood and use thereof as flavorings for food and alcoholic and non-alcoholic beverages

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160222333A1 (en) * 2015-01-29 2016-08-04 Larrian Gillespie System and methods for the completion of chemical reactions in bottled products
US20180057780A1 (en) * 2016-11-10 2018-03-01 Mark DeCaro Accelerated spirit/beverage aging and flavor loading methods and systems
US20210017477A1 (en) * 2019-07-18 2021-01-21 David R. Preston Preparations including extracts of natural products such as wood and use thereof as flavorings for food and alcoholic and non-alcoholic beverages

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