Rapid maturation method of distilled wine by light and heat treatment

A technology of distilling wine and photochemical light, which is applied in beer fermentation methods, biochemical equipment and methods, and beer brewing, etc. It can solve problems such as failure to seize market opportunities, failure to maximize investment, and difficulty in predicting the market.

Active Publication Date: 2019-11-15
LOST SPIRITS DISTILLERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to predict the market many years from now
A manufacturer that produces too much fails to maximize its investment, while a manufacturer that produces too little fails to capture a potentially beneficial market opportunity

Method used

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  • Rapid maturation method of distilled wine by light and heat treatment
  • Rapid maturation method of distilled wine by light and heat treatment
  • Rapid maturation method of distilled wine by light and heat treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 5

[0107] Example 5: Mixed batch heating and actinic light process

[0108] Untreated, pot still rum is added to stainless steel tanks, mixed with charred oak planks and heated to between 150°F and 170°F. Keep the temperature in this range for 48 hours. Separately, untreated pot-distilled rum was placed in airtight flint glass bottles with charred oak panels and held in a greenhouse for 30 days. The heat-treated product and the light-treated product were then mixed together in a proportion of 60% heat-treated product and 40% actinic light-treated rum. The mixture was allowed to react for 24-48 hours. After this period of time, the resulting product was analyzed by GCMS. Figure 5 GCMS chromatograms are shown. This chromatogram shows some unexpected results as well as important developments. The concentration of acetyl groups (peak 1) unexpectedly decreased below that of either of its constituents ( image 3 and Figure 4 ). However, the level of acetal compared to untreat...

Embodiment 6

[0110] Example 6: Sequential temperature and light treatments

[0111] Untreated, pot still rum is added to stainless steel tanks, mixed with charred oak planks and heated to between 150°F and 170°F. Keep the temperature in this range for 48 hours. The resulting product was then placed in a sealed flint glass bottle along with a charred oak board and placed in front of a 500W halogen bulb for 3 days. 70 glass vials were placed on a rack surrounded by a total of 20 lights. Toggle the light on and off in 2-4 hour cycles to prevent boils. The resulting product is then placed in stainless steel tanks, mixed with charred oak planks and heated to between 150°F and 170°F. Keep the temperature in this range for 48 hours. The resulting product was analyzed by GCMS.

[0112] Figure 6 The GCMS chromatogram of a rum sample that has been treated with both heat and light according to Example 6 is shown. It shows some surprising results as well as important developments. and Figur...

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Abstract

The present invention provides an improved system and method for the rapid production of distilled spirits with characteristics associated with relatively lengthy maturation processes. The method involves contacting wood with undistilled spirits under heat and exposing the resulting heat-treated spirit to actinic light. The present invention provides embodiments for the continuous processing of wine by thermal and actinic light treatments. The present invention also provides embodiments in which the heat-treated wine is mixed with wine that has been individually burnt out to obtain the characteristics of a mature wine.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to US Serial No. 14 / 152,915, filed January 10, 2014, which is hereby incorporated by reference in its entirety. technical field [0003] The technical fields are: food chemistry and other consumer products. Background technique [0004] According to some reports, humans have been aging distilled spirits in wooden containers for almost five hundred years. Despite billions of human-hours of experience, the myriad of chemical reactions that lead to the flavor of wine aged in wooden containers are still not fully understood. Wine develops its unique character over time when stored in wooden containers, partly due to the production and presence of esters. Esters are compounds created by chemically bonding acid molecules with alcohol molecules to form new compounds, usually with a pleasant aroma and taste. This process is called "esterification". In addition to esterification, wood-vessel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/00
CPCC12H1/165C12H1/18C12G3/07
Inventor 布莱恩·亚历山大·戴维斯
Owner LOST SPIRITS DISTILLERY
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