Aging of Alcoholic Beverages Using Controlled Mechanically Induced Cavitation

Abstract

An extreme acceleration of the process of aging spirits to obtain aged liquors includes circulating the spirits through a cavitation zone within a controlled cavitation reactor and exposing the spirits therein to high energy cavitation induced shockwaves. Sources of flavor and color such as charred wood chips may be added to the spirits to provide the color and flavor of liquors aged for years in traditional charred oak barrels. The method and apparatus of the present invention obtains the same conversion of undesirable alcohols, flavor extraction, and color as years of aging in an oak barrel but does so in a matter of minutes or hours. The apparatus and method also can be used in conjunction with traditional aging techniques and methods and the total aging time is still reduced dramatically.

Description

REFERENCE TO RELATED APPLICATION[0001]Priority is hereby claimed to the filing date of U.S. provisional patent application 62 / 141,595 filed on Apr. 1, 2015 and to the filing date of U.S. provisional patent application 62 / 293,069 filed on Feb. 9, 2016. The contents of these provisional patent applications are hereby incorporated by reference.TECHNICAL FIELD[0002]This disclosure relates generally to the aging of alcoholic beverages such as distilled spirits, beer, and wine, and more specifically to the rapid aging of alcoholic beverages using controlled mechanically induced cavitation to enhance maturity and drinkability of resulting beverages thereby simulating traditional aging.BACKGROUND[0003]The most desired of spirits are aged. Examples include whisky, scotch, bourbon, tequila, and many others. Likewise, beer and wine also are aged prior to drinking. These aged products are more expensive by virtue of the time and resources expended during the aging process and arguably have more...

AI Technical Summary

Benefits of technology

This patent describes a method for using shock waves generated by cavitation events to break down unwanted chemicals in alcoholic beverages and reduce the need for traditional aging to improve their taste and flavor. The treatment involves using charred wood chips or hops to infuse flavor into the beverage, and this process can be done much faster than traditional aging. The method can also be used with young wines to speed up the tannin reduction process. Overall, this technology allows for more efficient flavor extraction and reduces waste and costs associated with traditional aging processes.

Problems solved by technology

The shock waves, which are very highly energetic, break down undesirable alcohols, tannins, and other chemicals in the spirits just as traditional aging does, thus mellowing the taste of the spirits.

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