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Method for rapid maturation of distilled spirits using light and heat processes

A technology for distilled wine and fruit wine, which is applied in the field of rapid ripening of distilled wine with light and heat treatment, and can solve problems such as difficult to predict the market, unable to seize market opportunities, and unable to maximize investment

Inactive Publication Date: 2020-01-21
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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  • Method for rapid maturation of distilled spirits using light and heat processes
  • Method for rapid maturation of distilled spirits using light and heat processes
  • Method for rapid maturation of distilled spirits using light and heat processes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 5

[0106] Example 5: Mixed batch heating and actinic light process

[0107] 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 with Figure 4 ). However, the level of acetal compared to untrea...

Embodiment 6

[0109] Example 6: Sequential temperature and light treatments

[0110] 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.

[0111] Image 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 Figure...

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Abstract

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with anunmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

Description

[0001] This application is a divisional application with the application number 201580003971.4, the application date is 20150112, and the invention name is the rapid aging method of distilled wine using light and heat treatment. technical field [0002] The technical fields are: food chemistry and other consumer products. Background technique [0003] 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 e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16
CPCC12H1/165C12H1/18C12G3/07
Inventor 布莱恩·亚历山大·戴维斯
Owner LOST SPIRITS DISTILLERY
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