Method for the selection and controlled pyrolysis of lignin and its use in the production of whisky

Abstract

The invention relates to a method for the selection and controlled pyrolysis of lignin and its use in whisky production. In particular, the invention relates to a method for selecting an isolated pure lignin based on its plant origin and its chemical-physical process, or pre- and post-treatment methodes, and for subsequent controlled pyrolysis using controllable parameters, including: the lignin composition, the residual moisture content, the dosage form, the heating rate, the reaction temperature and, thus, the pyrolysis rate, the oxygen content, the total moisture content during pyrolysis, the pressure, the residence time, and the optional use of catalysts or / and binders, wherein the parameters for the controlled pyrolysis are selected and controlled in such a way that the lignin undergoes controlled thermal decomposition and evaporation and a desired amount of smoke with volatile aroma components is produced, which is suitable for smoking different components in whisky production, in particular, in that a smoke aroma without disturbing aroma components, or other disturbing secondary components is perceptible, at least sensorially, in a first or a further distillate or in a ready-to-drink single malt or ready-to-drink whisky.

Description

METHOD FOR THE SELECTION AND CONTROLLED PYROLYSIS OF LIGNIN AND ITS USE IN THE PRODUCTION OF WHISKY Field of the invention

[0001] The invention relates to a method for the selection and controlled pyrolysis of lignin and its use in the production of whisky. In particular, the invention relates to a method for selecting an isolated pure lignin for controlled pyrolysis and its subsequent use for smoking different components for the production of whisky. Background to the invention

[0002] The traditional production of smoked beer and smoky whiskies has been closely linked to the use of peat for centuries. Especially for the production of smoked malt, the raw material for smoked beer and smoky whisky.

[0003] To produce a smoked malt, germinated grain (green malt) is dried with smoke. To do this, a wood or peat fire is traditionally heated under the kiln and the drying air, together with the thermal decomposition products from the wood or peat, produced during combustion, is passed over the germinating barley (green malt). This gives the malt its typical smoky aroma. The components of the peat smoke are adsorbed on the surface of the malt grains, during kilning, and partly diffuse into them.

[0004] The smoked malt is then prepared as a mash and then fermented into whisky beer. The whisky beer is then distilled in two stages and the new make is then stored in wood.

[0005] It can be assumed that peat was initially used as a cheap and abundant fuel for heat generation before a new smoky flavor for whisky was created with the peat.

[0006] The characteristic aromas of a smoky whisky are obtained by phenolic components from peat combustion. These components are produced by the pyrolysis of the lignin in the peat. Only a small proportion of the phenolic oils from the peat pass from the smoked malt into the whisky new make. Nevertheless, a certain proportion is important and, depending on the origin of the peat and the note of the whisky brand, is controlled in conventional distillation via so-called cuts.

[0007] From the green malt to the ready-to-drink whisky, the phenols from the peat have to undergo a series of procedures. As a result, the phenol content decreases significantly, in some cases, and in the bottle it can even be only around a third or even less, of the original value, that was still present in the smoky and peaty aroma carriers, in the green malt, immediately after kilning.

[0008] A large amount of peat has to be extracted every year for whisky production. This dependent and permanent use of large quantities of peat is increasingly becoming the focus of whisky producers and is now the subject of controversial debate. Peat bogs are an important part of the local water cycle. They absorb the water, filter it, and slowly release it again.

[0009] It is also known, that coastal peat, in particular, contains a high proportion of chlorides due to the salty air. The combustion of organic molecules in the presence of chlorides can lead to the formation of dioxane. This highly toxic molecule, also known as Seveso poison, is increasingly being detected in areas, where salty peat is cut and burned.

[0010] Distilleries in Scotland have now decided to reduce the use of peat. Alternatives for the production of smoky whisky, without the use of peat, are urgently needed.

[0011] DE885084C discloses the preparation of fine spirits (whisky) with a smoky flavor. For this purpose, a smoke flavor is produced from sawdust (wood) in a smoldering oven. Afterwards, components of concentrated smoke are added to a free spirit in smoke form to create smoke flavor. In particular, the smoke is passed through the spirit, after purification, so that the alcohol-soluble smoke components are dissolved out.

[0012] WO2021168595A1 discloses a method for smoking alcoholic beverages based on wine. For this purpose, a smoke is produced which is based on the combustion of precious woods, such as apple, oak and cherry. This smoke is fed into a container with a fermented distillate. The introduction of the smoke is repeated until a satisfactory result is achieved.

[0013] In general, all prior art methods for smoking alcoholic beverages are based on smoke production by burning peat or wood. When wood is used, it is usually sawdust or wood chips.

[0014] However, the use of wood leads, among other things, a) to fluctuations in the aroma intensity of smoking, b) to the possible need to repeat smoking several times, c) to sensorially disturbing aroma components and sensorially disturbing secondary components, d) to long storage times to break down disturbing aroma, e) to high storage costs, f) to high transport costs, g) to an increased risk, to produce substances that are harmful to health in an uncontrolled manner during smoking, h) to high energy consumption, i) to the high costs of smoking with complex equipment, j) to an overall unfavourable environmental balance.

[0015] It is therefore, an object of the present invention, to overcome the aforementioned disadvantages of the prior art. Furthermore, it is another object of the present invention to provide an efficient, economical, and sustainable method for the controlled production of smoke for smoking different components for the production of smoky whiskies or smoky single malts, in which the use of peat can also be dispensed with.

[0016] According to an aspect of the invention, there is provided a method for the selection and controlled pyrolysis of lignin and its use in whisky production, comprising at least the following steps: a) selecting an isolated pure lignin according to its plant origin, whereby several isolated pure lignins of the same plant origin can also be combined for the selection; whereby the selection is chosen such that the subsequent pyrolysis of the lignin produces a smoke that is suitable for the smoking of different components in single malt or whisky production, in that a smoky aroma without any disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or a further distillate, or in a ready-to-drink whisky or single malt during whisky production; b) further selecting the lignin from a) according to its chemical-physical process, or pre- and post-treatment method, whereby several isolated pure lignins with the same process, or pre- and post-treatment method can also be combined for the selection; wherein the selection is made such that the subsequent pyrolysis of the lignin produces a smoke, that is suitable for the smoking of different components in single malt or whisky production, in that a smoke aroma without disturbing aroma components or other disturbing 2026-02-26 secondary components is perceptible, at least sensorially, in a first or a further distillate or in a ready-to-drink whisky or single malt during whisky production; Date reçue / Received date c) selecting an amount of the lignin from b) for the controlled pyrolysis, wherein the amount is selected such that the controlled pyrolysis of the lignin, or a lignin mixture produces an amount of smoke with aroma components which is suitable for the smoking of different components in single malt or whisky production in that a smoke aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or a further distillate or in a ready-to-drink whisky or a ready-to-drink single malt in single malt or whisky production; d) controlled pyrolysis of the lignin from c) in at least one device for generating smoke, wherein the parameters for the controlled pyrolysis comprise at least the following controllable parameters: the lignin composition, the residual moisture of the lignin, the dosage form of the lignin, the heating rate, the reaction temperature and thus the pyrolysis rate, the oxygen content, the total moisture during pyrolysis, the pressure, the residence time, the optional use of catalysts or / and binders; wherein the controllable parameters for the controlled pyrolysis are selected and controlled such that the lignin or the lignin mixture from c) thermally decomposes and evaporates in a controlled manner and a desired amount of smoke with volatile aroma components is produced, which is suitable for smoking very different components in whisky production, in that a smoky aroma without disturbing aroma components or other disturbing secondary components are perceptible, at least sensorially; e) discharging the smoke from the at least one device by means of at least one auxiliary means; f) using the smoke with its aromatic components to smoke at least one of the following different components in whisky production: 1. grain, or / and 2. Malt, or / and 3. wood particles, or / and 4. mash before fermentation, or / and 5. whisky beer after fermentation, or / and 6. a first distillate, or / and 7. a second or further distillate, or / and -26 8. a single malt, or / and 9. a whisky, or / and 10. at least one container, and 11. 2026-02 optionally, additionally water, as an aid; whereby the at least one container is to be date made of wood on the inside, at the contact surface with the contents, at least partially Date reçue / Received 3b or predominantly, or can be made of wood entirely on the inside or as a whole; whereby the at least one container is to be sealable. Explanation of terms

[0017] Some of the terms used to describe the invention are explained below.

[0018] The term "isolated pure lignin", in the sense of the invention, refers to lignins which can be purchased commercially in isolated or extracted form, as pure lignins, in the form of powder, granules, etc. and which, according to common understanding, have a high purity and, depending on the product, also a high homogeneity, even if they originally occur as waste in processes. Less pure lignins are, according to common understanding, the numerous lignins that occur as residues and waste lignins in industry and may contain impurities, which are also commercially available. Much of the lignis is produced in lignocellulose refineries and pulp mills, where woody biomass is separated into cellulose, hemicellulose and lignin. This lignin often contains sulphur compounds and is considered less pure. Particularly pure, high- quality lignin is obtained in special methods, such as the Organosolv method. In this method, an organic solvent is used to dissolve lignin. There are now many new research approaches and methods to make pure or even high-purity lignin available for new applications. Thus, the term "isolated pure lignin", within the meaning of the invention, refers to all lignins which are commonly understood to have a high purity and which are isolated by means of various process, pulping or isolation or pre- and post-treatment methods and are commercially available. "Lignin mixtures", within the meaning of the invention, consist exclusively of such isolated pure lignins.

[0019] The term "of plant origin" or "of the same plant origin", in the sense of the invention, and, according to common understanding, refers, on the one hand, to 2026-01-09 date Date reçue / Received groups, as they are usually commercially available. Lignins of "same plant origin" in the sense of the invention are, for example, lignins from maize, from bamboo, from rice, but also, for example, lignins from softwood, from hardwood, from cereals, from grasses, etc.

[0020] The term "chemical-physical process or pre- and post-treatment methodes" means, in the sense of the invention, and, according to common understanding, all process or isolation or pre- and post-treatment methodes, which, are usually used for the production of pure lignin, and, thus, concerns lignins, which are usually offered commercially. Native lignins undergo a considerable chemical transformation as a result of chemical-physical process or pre- and post-treatment methodes. The extent of the structural change depends on the intensity of the process conditions (e.g. temperature, cooking time and concentration of the pulping solution, etc.).

[0021] The term "controlled pyrolysis", in the sense of the invention, and, according to common understanding, refers to various thermo-chemical conversion methodes and thermo-chemical decompositions, in which, organic compounds can be broken down, decomposed and converted at high temperatures (for example, by means of a furnace or a flame). In particular, controlled pyrolysis methodes are meant, which can be controlled and adjusted by means of numerous different parameters. These controllable parameters usually include, for example: the lignin composition, the residual moisture of the lignin, the dosage form, the heating rate, the reaction temperature and thus the pyrolysis rate, the oxygen content, the total moisture content during pyrolysis, the pressure, the residence time, the optional use of catalysts and / or binders. The selection of the different parameters has a major influence on the formation of decomposition products, aroma molecules, aroma spectra and the formation of pollutants during the pyrolysis of isolated pure lignin.

[0022] For the purposes of the invention, and, according to common understanding, the term "ready-to-drink" refers to spirits that are ready for consumption and have developed a usual, typical or optimal taste, in particular, for a broad consumer group, and are also, at least, sufficiently pure in terms of purity, in accordance with regulatory requirements.

[0023] The term "smoking", in the sense of the invention, and, according to common understanding, means a method which is used to expose an object or a liquid to a certain smoke for the purpose of smoky flavoring, as well as coloring and preservation. Depending on the nature and consistency of the object, smoke can be, in the sense of the invention, and, according to common understanding, adsorbed on the surface of an object (grain, malt, wood particles, container) or introduced directly into a liquid.

[0024] For the purposes of the invention, and, according to common understanding, the term "smoke" refers to a mixture of a solid phase in a gaseous phase. An aerosol produced by heat or combustion, consisting of particles in finely dispersed, often colloidal, form (soot, ash, unburned matter) and of gases and liquid droplets (water, oil vapors, acid vapors, liquid combustion residues).

[0025] The term "smoke flavor", in the sense of the invention, and, according to common understanding, refers to flavors that are usually and customarily 'typical', "typically associated" with foodstuffs and alcoholic beverages that have been exposed to smoke for smoking.

[0026] The term "smoky", in the sense of the invention, and, according to common understanding, refers to foods and alcoholic beverages that have been exposed to smoke for smoking, which can subsequently be perceived by the senses, due to aromas that are usually and customarily associated as typically "smoky".

[0027] The term "interfering secondary components and interfering aroma components" means, in the sense of the invention, and, according to common understanding, components that are typically and usually perceived as sensory unpleasant and, thus, do not contribute to the drinking maturity of a distillate.

[0028] The term "volatile aroma components", in the sense of the invention, and according to common understanding, refers to aroma components that change into the gas phase by evaporation at higher temperatures (pyrolysis), i.e. they are volatile.

[0029] The term "first distillate", in the sense of the invention, and, according to common understanding, means the product of a first alcoholic distillation.

[0030] By the term "further distillates" is meant, in the sense of the invention, and, according to common understanding, the at least second product of a multi-stage alcoholic distillation.

[0031] In the context of the invention, and, according to common understanding, the term "substances harmful to health" refers to substances, that are considered unhealthy, hazardous to health, harmful to health, poisonous or toxic according to common rules and teachings.

[0032] In the context of the invention and according to common understanding, the term "oven" refers to any type of oven that enables the controlled generation of heat and smoke. In particular also smoke ovens. Smoking cabinets are also possible within the meaning of the invention. Summary of the invention

[0033] Surprisingly, it has been found that the aforementioned disadvantages of the prior art can be advantageously overcome with the method according to the invention for the selection and controlled pyrolysis of lignin and its use in whisky production.

[0034] Surprisingly, it has been possible to provide a method with which, by means of a multi-stage, inventive selection of isolated pure lignin and its subsequent controlled pyrolysis, a smoke can be produced which is surprisingly and advantageously suitable for smoking completely different components for the production of whisky and single malt and, with which, smoky single malts and smoky whiskies, which are ready to drink, can be produced efficiently.

[0035] In particular, the inventive method can be used to produce smoke efficiently, economically, and sustainably for smoking very different components for whisky production, without the usual use of peat.

[0036] There are a large number of possibilities for designing and further developing the method according to the invention. For this purpose, reference is made on the one hand to the dependend patent claims, following the independent patent claim, and on the other hand, to the description and the examples of the embodiments.

[0037] Although the invention is described in connection with examples of embodiments, it should nevertheless be understood that the present description is not intended to limit the invention in any way to these stated examples of embodiments. Rather, the invention is intended to cover not only the embodiments, but also various alternatives, modifications, equivalents, and further embodiments that may be included within the spirit and scope of the invention as defined by the appended claims.

[0038] The problem of the present invention is solved according to a first teaching with a method according to the invention for the selection and controlled pyrolysis of lignin and its use in whisky production, which comprises at least the following steps: a) selection of an isolated pure lignin according to its plant origin, wherein several isolated pure lignins of the same plant origin can also be combined for the selection; wherein the selection is chosen such, that the subsequent pyrolysis of the lignin produces a smoke, which is suitable for the smoking of different components for single malt or for whisky production according to the invention, in particular, in that, for whisky production, in a first or a further distillate, or in a ready-to-drink whisky, or single malt a smoke aroma, without interfering aroma components, or other interfering secondary components, is perceptible, at least sensory; b) further selection of the lignin from a) according to its chemical-physical process, isolation or pre- and post-treatment method, whereby several isolated pure lignins, with the same process, isolation or pre- and post-treatment method can, also, be combined for the selection; wherein the selection is chosen such, that the subsequent pyrolysis of the lignin produces a smoke, which, is suitable for smoking different components for single malt or whisky production according to the invention, in particular, in that a smoke aroma without interfering aroma components or other interfering secondary components is perceptible, at least sensory, in a first or a further distillate, or in a ready-to-drink whisky or single malt during whisky production; c) selecting an amount of the lignin from b) for the controlled pyrolysis, the selection of the amount being such, that the controlled pyrolysis of the lignin produces an amount of smoke with aroma components, which is suitable for smoking different components for single malt or whisky production according to the invention, in particular, in that during the single malt or whisky production in a first or a further distillate, or in a ready-to-drink whisky, or a ready-to-drink single malt, a smoke aroma without interfering aroma components, or other interfering secondary components can be perceived, at least by the senses; d) Controlled pyrolysis of the lignin from c) in at least one device for generating smoke, wherein the controllable parameters in the controlled pyrolysis comprise at least the following parameters: the lignin composition, the residual moisture of the lignin, the dosage form of the lignin, the heating rate, the reaction temperature and, thus, the pyrolysis rate, the oxygen content, the moisture in the pyrolysis as a whole, the pressure, the residence time, the optional use of catalysts or / and binders; wherein the parameters in the controlled pyrolysis are selected and controlled so, that, the lignin or the lignin mixture thermally decomposes and evaporates in a controlled manner and a desired amount of smoke with volatile aroma components is produced, which is suitable for smoking different components for whisky production according to the invention, in particular, in that during whisky production in a first or a further distillate or in a ready-to-drink single malt, or ready-to-drink whisky a smoke aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensory; wherein the parameters in the controlled pyrolysis can optionally be selected and controlled such that the lignin thermally decomposes in a controlled manner and a smoke with volatile aroma components is produced which contains at least one specific aroma component, such as, for example, vanilla in sufficient quantity so that the smoke is suitable for smoking different components in whisky production according to the invention, in particular, in that the at least one specific aroma component, such as vanilla, is at least perceptible to the senses in a first or a further distillate, or in a ready-to-drink single malt, or ready-to-drink whisky; e) discharging the smoke from the at least one device by means of at least one auxiliary means; f) use of the smoke with its flavoring components for smoking at least one of the following different components for whisky production: 1. grains or / and 2. malt or / and 3. wood particles or / and 4. mash before fermentation or / and 5. whisky beer after fermentation or / and 6. a first distillate or / and 7. a second or further distillate or / and 8. a single malt or / and 9. a whisky or / and 10. at least one container, and 11. optionally additionally water, as an auxiliary; wherein the interior of the at least one container, at the contact surface with the contents, should be at least partly or, also, predominantly made of wood, or else be exclusively made of wood in the interior or as a whole; wherein the at least one container should be closable.

[0039] According to one embodiment, the lignin or the lignin mixture may also be or comprise a high purity lignin; wherein the lignin may have at least one of the following dosage forms or mixtures thereof: a ground powder, a granulate or also compacted forms, such as, for example, a pellet or a briquette or the like; wherein the at least one container may be a wooden barrel.

[0040] According to another embodiment, the residual moisture content of the lignin or the lignin mixture may be a value of from about 0% to about 40%, particularly preferably, from about 8% to about 16%.

[0041] Preferably, the lignin or the lignin mixture for the controlled pyrolysis can optionally be pre-treated, for example, with a clay mineral to optimize the pyrolysis, in particular, for continuous pyrolysis.

[0042] Preferably, the controlled pyrolysis can, preferably, be carried out with at least one oven or / and with at least one flame.

[0043] Preferably, for the controlled pyrolysis of the lignin or a lignin mixture, the controllable parameters in the controlled pyrolysis can, also, be selected and controlled in such a way that no increased levels of harmful substances are produced in the smoke, which would subsequently be measurable at least in a first or / and in a further distillate or / and in a ready-to-drink single malt or whisky.

[0044] According to one embodiment, the parameters of the pyrolysis can be set in a controlled and variable manner, such, that desired decomposition products and aroma spectra are specifically formed from the lignin for the subsequent smoking of different components for single malt or / and whisky production.

[0045] Preferably, the controllable parameters of the pyrolysis can be adjusted in a controlled and variable manner, such, that the smoke can differ in composition, and can be intended for different uses, such as for smoking either 1) predominantly solid components (such as grains, malt, wood particles, at least one container, or 2) predominantly aqueous components (such as mash, whisky beer, first distillate), or 3) predominantly alcoholic components (such as second and further distillate, single malt, whisky), or also combinations thereof for single malt or whisky production.

[0046] According to a further embodiment, the controllable parameters of the pyrolysis can be set in a controlled and variable manner, such, that a single smoking of one of the different components for the single malt or / and whisky production can be sufficient for a smoke aroma, without interfering aroma components or other interfering secondary components, to be perceptible, at least sensory, in a first or a further distillate, or in a ready-to-drink whisky, or ready-to-drink single malt.

[0047] Preferably, the controlled pyrolysis can be continuous or discontinuous.

[0048] According to one embodiment, the controlled pyrolysis can take place in different ways: with or without oxygen; optionally, the pyrolysis can also take place in a vacuum.

[0049] According to another embodiment, catalysts such as zeolites or other catalysts can also be used for the controlled pyrolysis; binders such as clay minerals or other binders can also be used for the pyrolysis.

[0050] The smoke produced during the controlled pyrolysis and used for smoking should, preferably, be free of sulfur.

[0051] According to one embodiment, the auxiliary means can, preferably, be a fan with heated or unheated air or an inert gas or the like, in order to release the numerous volatile decomposition products of the lignin in the smoke in a measurable and sufficiently high concentration in a controlled manner.

[0052] Preferably, the method can be used to produce a ready-to-drink, smoky whisky or a ready-to-drink, smoky single malt, entirely without the use of peat. Advantages of the invention

[0053] Lignin is one of the biopolymers found in all plants and plant parts. In most plant tissues, the lignin content is only about 1%, but in woody plant parts, it can reach over 30% of the total mass; in these cases, it is referred to as lignocellulose. Along with cellulose and chitin, lignin is the most common polymer in nature. Lignin is also regularly produced as a waste product in industry, for example, in the paper industry.

[0054] Traditionally, wood, bark, dried grasses, herbs, and other plants are used for smoking. All of these plants have different lignin contents and produce different smoke aromas when smoked. Thus, smoking is highly dependent on the material being burned. Certain phenols, which are particularly derived from lignin, play a key role in the typical flavor of a smoked product.

[0055] Wood and peat are used, in particular, for flavoring alcoholic beverages. For this purpose, thermal decomposition is used to extract aroma components that are transferred directly or indirectly into alcoholic beverages. For example, lignin- containing woods and wooden barrels play an important role in the aromatization of wine and sherry, and these woods and barrels may also be fire-treated.

[0056] Peat is traditionally used in the production of smoky whisky. The lignin content in peat is significantly lower than in wood. After smoking, the phenois from the peat must undergo a long series of methodes from the green malt to the ready-to-drink whisky. As a result, the phenol content decreases significantly during whisky production and can even be in the bottle only about a third or less of the original value, which was still present, as smoky and peaty aroma carriers, in the green malt, immediately after kilning.

[0057] It has now been surprisingly and advantageously found, that with the method according to the invention for the selection and controlled pyrolysis of isolated pure lignin and its subsequent use for smoking in whisky production, very different components can be smoked efficiently, economically, and sustainably for the whisky production, and, thus, smoky single malts and smoky whiskies can be produced, in particular, without the traditional use of peat.

[0058] The method according to the invention advantageously uses isolated pure lignins that have already been extracted or isolated through chemical-physical process, or pre- and post-treatment methodes. These lignins can exhibit a comparatively high purity and, depending on the product, also, a high degree of homogeneity. Due to this purity, such isolated pure lignins are well suited for controlled pyrolysis to generate smoke and subsequent smoking of various components for whisky production, while avoiding disruptive aroma components and disruptive secondary components.

[0059] Thus, during whisky and single malt production using the method according to the invention, no disruptive secondary components and aroma components need to be degraded through time-consuming and costly storage. Smoky single malts and smoky whiskies according to the invention, advantageously, do not require blending, to reduce disruptive secondary components and aroma components.

[0060] Thus, due to the method according to the invention, with the inventive and advantageous use of isolated pure lignin and subsequent controlled pyrolysis, significantly less post-treatment is necessary during the whisky production. This advantageously reduces labor costs, storage costs, transport costs, and energy costs. Overall, this also advantageously improves the environmental balance of whisky production. It is also possible to put a focus on regional products, when selecting the isolated pure lignins, which can further increase the environmental balance.

[0061] Furthermore, the inventive method allows for better control and minimization of the formation of harmful substances during smoking, since isolated pure lignins have already been chemically and physically purified, they can be further selected after several selection steps to minimize harmful substances, and can also be thermally decomposed under controlled pyrolysis using numerous controlled parameters for the subsequent smoking of various components for whisky production, without the formation of elevated levels of harmful substances in the smoke, which would subsequently be measurable at least in a first or / and in a subsequent distillate or / and in a ready-to-drink single malt or whisky. In many chemical reactions, the decomposition products first cause contamination of the initially pure or significantly purer starting material. Harmful substances can be advantageously minimized using methods according to the invention.

[0062] Above all, the method according to the invention, and, in particular, the controlled pyrolysis, produces a smoke that is suitable for smoking very different components for the single malt or whisky production, particularly, in that a smoke aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or / and a further distillate or in a ready-to-drink whisky or single malt during whisky production.

[0063] The controllable parameters for the controlled pyrolysis can, in particular, also be selected such, that the intended use of the smoke can differ as follows: smoke for smoking either 1) predominantly solid components (such as grains, malt, wood particles), or 2) predominantly aqueous components (such as mash, whisky beer, first distillate), or 3) predominantly alcoholic components (such as second and further distillate, single malt, whisky), or combinations thereof for single malt or whisky production.

[0064] This different intended use can be, inventively and advantageously, taken into account, controlled, and monitored by the inventive method with the controlled pyrolysis. In addition to the inventive, targeted selection of isolated pure lignin according to the several selection criteria, the following controllable parameters in controlled pyrolysis have a significant influence on the production of smoke and, in particular, on the production of certain smoke aromas: the lignin composition, the residual moisture content of the lignin, the dosage form, the heating rate, the reaction temperature and thus the pyrolysis rate, the oxygen content, the overall moisture content during pyrolysis, the pressure, the residence time, and the optional use of catalysts or / and binders.

[0065] The lignin composition is preselected by the inventive method using several selection criteria. It is particularly advantageous for the inventive method if the isolated pure lignin or the lignin mixture is sulfur-free. The selection of the lignin can have a significant impact on the aroma spectrum and the formation of undesirable substances in the smoke, due to its different chemical composition.

[0066] The residual moisture content of the isolated pure lignin has a significant impact on the efficiency of the pyrolysis, as well as on the various aroma components and pollutants that form. The lignin moisture content is differentiated between the water content in the mass and the water content in the total mass. In preparation for the controlled pyrolysis according to the invention, it is advisable to measure the moisture content of the lignin or of the lignin mixture. The residual moisture content of the lignin or of the lignin mixture should be between approximately 6% and approximately 40%, preferably between approximately 8% and approximately 16%.

[0067] The form in which the isolated pure lignin is administered, preferably, as a powder or granulate, but possibly also in compacted form or mixtures thereof, has a significant influence on the heating rate and on the pyrolysis as a whole. Thus, by selecting and controlling the form of administration, the formation of different or targeted aroma components and the formation of pollutants can be controlled. A different degree of grinding of an isolated pure lignin powder can also be particularly advantageous for the production of targeted aroma components.

[0068] The pyrolytic decomposition of lignin is an endothermic method, i.e., energy must be supplied. In addition to energy, the chemical decomposition method requires time. The decomposition method (lignin pyrolysis) is, therefore, entirely dependent on the heating speed or heating rate (K / min). For example, a high heating rate (> 10 K / min) quickly brings the lignin to high temperatures. This can rapidly increase the reaction temperature and shorten the reaction time by accelerating pyrolysis. At a lower heating rate, the lignin can remain at temperatures for a long time, at which the desired decomposition can occur. However, this could also lead to the formation of a larger amount of undesirable impurities. Depending on the lignin composition according to the invention, the heating rate during pyrolysis can vary in order to generate advantageous or targeted smoke aromas and to suppress undesirable pollutants. However, the reaction heat is overall independent of the heating rate, if the reaction mechanism does not change with temperature.

[0069] The reaction temperature and, thus, the pyrolysis rate also have a significant influence on the formation of different aroma components, as well as on the formation of different pollutants. In many chemical reactions, the decomposition products first cause contamination of the initially pure or significantly purer starting material. This can be controlled with the controlled pyrolysis.

[0070] The oxygen content during pyrolysis can be used to further control and specifically influence the decomposition method of the lignin or the lignin mixture, as well as the formation of aroma components and pollutants. In particular, the further oxidation of the lignin decomposition products can also be influenced. If the oxygen content is too high, oxidative decomposition can occur, which in turn can influence the formation of targeted smoke aromas and pollutants.

[0071] The overall humidity during pyrolysis plays an important role, especially at low heating rates. Furthermore, different lignin compositions and different dosage forms have different residual moisture levels. This also influences the formation of aroma components and pollutants in the smoke.

[0072] The pressure during pyrolysis is usually related to the humidity during pyrolysis and can therefore be adjusted in correlation. This parameter also influences the formation of aroma components and pollutants in the smoke.

[0073] The residence time of the lignin during pyrolysis also influences the formation of aroma components and pollutants, particularly, the formation of side reactions. Due to variations in the lignin dosage forms, the residence time of the lignin during pyrolysis can vary significantly.

[0074] Furthermore, the optional use of catalysts can reduce the required reaction temperatures. Furthermore, catalysts such as zeolites are frequently used in the catalytic pyrolysis of lignins due to their availability, low cost, thermal stability, acidity, porosity, and excellent catalytic selectivity and ability to inhibit char formation. Catalysts are also used to inhibit tar production and reduce coal agglomeration. Optionally, binders such as clay minerals or other binders can also be used.

[0075] The method according to the invention surprisingly and advantageously allows various isolated pure lignins to be selected quickly, simply, reliably, technically easily implemented, easily scalable, and cost-effectively for subsequent controlled pyrolysis using several controllable parameters to generate smoke for smoking very different components in the production of smoky whiskies and smoky single malts.

[0076] The method according to the invention opens up new possibilities for the efficient and economical production of smoky single malts and smoky whiskies with numerous new smoke aroma spectra and smoke aroma intensities, as well as new product ranges for a wide variety of flavors.

[0077] In addition, the inventive use of isolated pure lignin advantageously requires less raw material overall for smoking, than smoking with peat or wood. This is because, during smoking, the lignin component is primarily crucial for the formation of the phenolic aroma-giving substances. The inventive use of isolated pure lignin advantageously increases and concentrates the aroma-giving substances in the smoke, which can lead to more intense smoking and more intense smoke aromas.

[0078] Smoking, thus, becomes more intense, faster, more concentrated, more aromatic, more diverse, more space-saving, and more varied, because with isolated pure lignin, an increased and also new aroma density can be generated, as well as the aroma spectrum can be more strongly controlled and intensified with fewer fluctuations. Furthermore, less fire waste and less ash are produced.

[0079] The inventive use of isolated pure lignin to produce smoke requires less feedstock, reduces transport, storage, and energy costs, and facilitates handling for both, a discontinuous and a continuous pyrolysis smoking method. Furthermore, the production and use of smoke is more scalable for industry.

[0080] Furthermore, a greater product variety of the different smoked components is possible, since the method according to the invention allows specific aroma spectra to be generated in the smoke in a targeted and repeatable manner, enabling new smoking results. Repeated smoking, using the method according to the invention, also, enables even more diverse aroma spectra for the production of new and broader product ranges. Isolated pure lignin is also easy to stockpile and store.

[0081] The inventive use of isolated pure lignin is significantly more sustainable and environmentally friendly and a good alternative to the traditional use of peat or wood in whisky production. The pure lignin is isolated from renewable plant raw materials, and further peat degradation can be reduced or completely avoided.

[0082] The inventive use of multiple selected, isolated pure lignin is also significantly more advantageous, than the use of wood, to generate smoke. Wood can contain numerous unforeseen, disruptive substances that, after thermal exposure, have a negative impact on the taste and health of smoke and smoking.

[0083] Wood varies considerably in the presence of metallic minerals, including alkali metals, alkaline earth metals, and transition metals. These alter the properties and product distribution during wood combustion. For example, the formation of coke and gas products can be favored, while the effect of tar and aromatic compounds in the gas phase varies depending on the metal type.

[0084] Due to the high proportion of cellulose and hemicellulose, significantly more acids, hydrocarbons, furans, and ketones are produced during the pyrolysis of wood. Furthermore, chemical interactions can occur between the decomposition products of holocellulose and lignin. In particular, molecules derived from polysaccharides can have various disruptive effects, as chemical interactions between polysaccharides and lignin can occur.

[0085] In principle, there is a positive correlation between cellulose and ketones, as well as between holocellulose and furans, and between lignin and phenols during pyrolysis.

[0086] The inventive use of isolated pure lignin for smoking allows the content of aroma-imparting phenolic components in the smoke to be advantageously and inventively increased. In particular, the formation of numerous phenolic compounds during pyrolysis provides the important aromas of smoking. In addition to flavor formation, they also play a role in coloring and preservation.

[0087] Lignin is a renewable, phenolic polymer. To produce smoke, isolated pure lignin is thermally decomposed (pyrolysis) and split into low-molecular-weight products, such as, lignin fragments, monophenols, and small oligomers.

[0088] Depending on the temperature, intensive structural decomposition occurs. The following products are formed, among others: phenols, methylphenols (cresols), methyl-, ethyl-, and vinylguaiacol, vanillin, and acetovanillone, as well as isopropylguaiacol, eugenol, and isoeugenol. These components are predominantly described as producers of smoke aromas.

[0089] Lignin decomposes thermally over a wide temperature range because different functional oxygen groups of lignin exhibit different thermal stability. Methoxy is an important functional group in lignin that can influence the degree of repolymerization of lignin during pyrolysis and is also defined as an important factor in promoting the formation of char residues. The degree of cross-linking and condensation within a lignin structure are further factors that can influence the melting point.

[0090] Pyrolysis of lignin can occur at different temperatures. In principle, phenols are formed between a temperature range of 200°C and 850°C. A distinction is made between the so-called primary pyrolysis reactions at 200-400°C and the secondary pyrolysis reactions at over 400°C. The combustion temperature can, thus, be used to control the formation of various phenols.

[0091] Phenols important for whisky production are, in particular, cresols (ortho-, meta- , and para-cresol), 4-ethylphenol, xylenol, guaiacol, and 4-ethylguaiacol, each with different aromatic properties. Phenol, cresols, xylenol, and 4-ethylphenol are referred to as "medicinal" in smoky whiskies, while guaiacol is described as "smoky" and "tarry." 4-ethylguaiacol is described as "spicy" and "sweet."

[0092] At lower temperatures, the predominant formation of guaiacol produces more smoky and spicy aromas, such as clove and cinnamon, while at higher combustion temperatures, more medicinal, woody, and ethereal aromas are formed due to the formation of cresols and phenol in the smoke.

[0093] Although the decomposition of the lignin biopolymer begins at relatively low temperatures of 200-275°C, most lignin decomposition methodes occur at temperatures of 400–600°C. Aromatic hydrocarbons, phenols, hydroxyphenols, and guaiacyl / syringyl-like compounds are formed; most products contain phenolic -OH groups. Guaiacols and syringols, in particular, are intermediate degradation products, the amount of which decreases with increasing pyrolysis temperature. Phenolic compounds are the main components, which are both temperature- and time-induced. With increasing temperature, the production of phenolic monomers increases significantly due to the increasing conversion rate of lignin. Monophenols are the main components in the temperature range of 450–525 °C, and higher temperatures favor the formation of dimers.

[0094] Low heating rates favor the formation of oxygen-containing compounds, while more hydrocarbons and alkylphenol derivatives are formed at fast heating rates.

[0095] Due to secondary reactions with prolonged reaction time, more phenolic monomers are converted to light gases, which does not lead to a further increase in the detection response of phenolic monomers at 600 °C, as the residence time increases.

[0096] Non-conjugated carbonyl, conjugated carbonyl, aromatic, guaiacyl, and syringyl groups in lignin are all temperature-induced and can be converted into aromatic compounds along with the release of side chains to form light gases, as the pyrolysis temperature increases.

[0097] The optional addition of catalysts, such as zeolites, can also lower the required reaction temperatures.

[0098] In addition, pretreatment of the lignin can improve pyrolysis. Pretreatment can increase selectivity towards phenols and aromatics or facilitate the continuous feeding of the lignin into a furnace to avoid premature melting of the lignin.

[0099] Furthermore, the heating rate is another important factor for lignin pyrolysis. Increasing the heating rate can increase the reaction temperature and shorten the reaction time by accelerating pyrolysis.

[00100] As the exemplary embodiments demonstrate, the inventive method is ideally suited for the production of smoky whiskies and smoky single malts, as well as for smoking a wide variety of components for single malt and whisky production, particularly without the use of peat.

[00101] The invention is described in more detail below using preferred exemplary embodiments, which are provided for illustrative purposes only, and are not intended to limit the scope of the present invention in any way.

[00102] The isolated pure lignins used for the following examples are commercially available isolated pure lignins with different chemical-physical process, isolation or pre- and post-treatment methodes. The controlled pyrolysis and smoking devices used in the following examples are commercially available devices.

[00103] Example 1: Selection of an isolated pure lignin according to its plant origin

[00104] The polymer lignin can make up from approximately 1% to approximately 30% of a plant's biomass, whereby the chemical structure of the lignin polymer can vary greatly depending on the plant species, plant component, and growth conditions. Lignins from different plants can also differ significantly in the number of sulfur groups, which can affect their subsequent use.

[00105] In particular, different lignins also contain biochemically distinct functional groups, such as aliphatic and phenolic hydroxyl groups, carbonyl groups, methoxy groups, and phenyl groups, which are also bound to aromatic or aliphatic units in varying amounts and proportions, which can lead to very different lignin compositions and structures. Methoxy is an important functional group in lignin, which can, for example, influence the degree of repolymerization of lignin during pyrolysis.

[00106] These functional groups are also important active centers for further chemical process or isolation or pre- and post-treatment methodes as well as modification methodes, by sulfonation, oxidation, kraft copolymerization, and by hydroxymethylation reactions.

[00107] Softwood lignins, for example, mainly yield gualacols as a decomposition product during pyrolysis, and its derivatives methylguaiacol, ethylguaiacol - while hardwood lignins yield both guaiacols and syringols.

[00108] For the method according to the invention, the selection of the isolated pure lignin according to its plant origin is selected such, that the subsequent controlled pyrolysis of the lignin produces a smoke that is suitable for the inventive smoking of various components for single malt or whisky production, in particular, in that a smoky aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or a further distillate, or in a ready-to-drink whisky or single malt during whisky production; it is also possible for several isolated pure lignins of different plant origins to be combined for the method.

[00109] The smoke produced during the controlled pyrolysis and used for smoking should, preferably, be sulfur-free.

[00110] The method according to the invention leads to very different results, depending on the selection of the isolated pure lignin according to its plant origin. Some isolated pure lignins are suitable for the method according to the invention and for the subsequent production of smoky single malts or smoky whiskies. Other isolated pure lignins are not suitable for the method according to the invention (see Examples 2 and 3).

[00111] Example 2: Selection of various lignins based on their different plant origins for pyrolysis and subsequent use (first distillate)

[00112] Different isolated pure lignins (a, b, c, d, e) from different manufacturers with different plant origins but very similar or, preferably, identical isolation methods are tested, according to the invention, by means of controlled pyrolysis, for smoking first distillates for single malt or for whisky production, and examined for their suitability according to the invention.

[00113] a) The smoky first distillate a ("Low Wine") using lignin a has the following sensory properties: Palate: bad and disturbing aromas. Nose: disturbing aromas. Undrinkable.

[00114] b) The smoky first distillate b ("Low Wine") using lignin b has the following sensory properties: Palate: bad and disturbing aromas, strong smoky aromas. Nose: disturbing aromas, strong smoky aromas. Undrinkable.

[00115] c) The smoky first distillate c ("Low Wine") using lignin c has the following sensory properties: Palate and nose: round, pleasant smoky and spicy aromas of wood, clove, and cinnamon. All smoky aromas without disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate c ("Low Wine") has at least much higher guaiacol levels compared to a non-smoked first distillate.

[00116] d) The smoky first distillate d ("Low Wine") using lignin d has the following sensory properties: Palate: Poor and disturbing aromas, light smoky aroma, nose: disturbing aromas. Undrinkable.

[00117] e) The smoky first distillate e ("Low Wine") using lignin e has the following sensory properties: Palate and nose: Strong smoky and spicy aromas of herbs and wood. All smoky aromas without disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate e ("Low Wine") has at least much higher levels of guaiacol compared to a non-smoked first distillate.

[00118] Example 3: Selection of various lignins based on their different plant origins for pyrolysis and subsequent use (whisky)

[00119] Different isolated pure lignins (a, b, c, d) from different manufacturers with different plant origins but very similar or preferably identical processing methods are tested according to the invention using controlled pyrolysis for smoking whisky, and examined for their suitability according to the invention.

[00120] a) The smoky whisky a using lignin a has the following sensory properties: On the palate and nose, round smoky and slightly spicy aromas of wood and some herbs. All smoke aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky whisky a has at least much higher levels of guaiacol compared to a non-smoked whisky.

[00121] b) Smoky whisky b using lignin b has the following sensory properties: Palate and nose: pleasant smoky and slightly spicy aromas of wood and forest, some cinnamon and sweetness. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that smoky whisky b has at least much higher levels of guaiacol compared to a non-smoked whisky.

[00122] c) Smoky whisky c using lignin c has the following sensory properties: Palate: bad and disturbing aromas, too strong smoky aromas, ethereal. Nose: clearly disturbing aromas, ethereal, too strong smoky aromas. Undrinkable.

[00123] d) Smoky whisky d using lignin d has the following sensory properties: Palate: clearly disturbing aromas, sweetness. Nose: disturbing aromas, medicinal. Undrinkable.

[00124] Example 4: Selection of an isolated pure lignin according to its chemical- physical process or pre- and post-treatment method

[00125] The biopolymer lignin is characterized in particular by a variety of distinct and chemically distinct bonding motifs, each requiring different conditions for cleavage and fragmentation.

[00126] Accordingly, very different processing methods have been established for the isolation of lignin. Depending on the processing, isolation, or pre- and post-treatment method, the nature and properties of the fragmented lignin vary, for example, in purity, in chemical structure, and in molecular weight. In particular, the lignin fragments can also contain sulfur or be sulfur-free. Examples of processing methods and their lignins are: sulfite process / sulfite lignin, kraft method / kraft lignin, soda process / soda lignin, and organosolv process / organosolv lignin. Furthermore, there are, for example, the sulfate method, the acetocell method, milled wood lignin (MWL), acid lignins, cellulolytic enzyme lignins (CEL), enzymatic mild acidolysis lignins (EMAL), and lignins from the thioacidolysis method.

[00127] Sulfite lignin produces a large number of furan compounds and sulfur compounds during pyrolysis, which is less suitable for the method according to the invention. Lignins from pulp mills usually contain a high proportion of sulfur compounds, which is also problematic for the method according to the invention.

[00128] For the method according to the invention, the selection of the isolated pure lignin according to its chemical-physical process or isolation or pre- and post-treatment method is selected such, that, the subsequent pyrolysis of the lignin produces a smoke that is suitable for the inventive smoking of various components for single malt or for whisky production, in particular in that, during whisky production, a smoky aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or a further distillate or in a ready-to-drink whisky or single malt; it is also possible for several isolated pure lignins with different process, isolation, or pre- and post-treatment methodes to be combined for the selection.

[00129] The smoke produced during the controlled pyrolysis and used for smoking should preferably be sulfur-free.

[00130] The method according to the invention leads to very different results depending on the selection of the isolated pure lignin after its chemical-physical process or isolation or pre- and post-treatment methodes. Some isolated pure lignins are suitable for the method according to the invention and for the subsequent production of smoky single malts or smoky whiskeys. Other isolated pure lignins are not suitable for the method according to the invention (see Examples 5 and 6).

[00131] Example 5: Selection of various lignins according to their chemical-physical process or pre- and post-treatment methodes for pyrolysis and use (first distillate)

[00132] Different isolated pure lignins (a, b, c, d, e) from different manufacturers with very similar or identical plant origins but from different chemical-physical process, isolation, or pre- and post-treatment methodes are used by controlled pyrolysis to smoke first distillates for single malt or for whisky production, and tested for their suitability according to the invention.

[00133] a) The smoky first distillate a ("Low Wine") using lignin a has the following sensory properties: Palate: bad and disturbing aromas. Nose: disturbing aromas. Undrinkable.

[00134] b) The smoky first distillate b ("Low Wine") using lignin b has the following sensory properties: Palate and nose: pleasantly spicy and round smoky aromas of wood and herbs. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink.

[00135] Chemical analyses also show that the smoky first distillate b ("Low Wine") has at least much higher levels of guaiacol compared to a non-smoked first distillate.

[00136] c) The smoky first distillate c ("Low Wine") using lignin c has the following sensory properties: Palate: bad and disturbing aromas, distinctly sweet, medicinal. Nose: disturbing aromas. Undrinkable.

[00137] d) The smoky first distillate d ("Low Wine") using lignin d has the following sensory characteristics: Palate: off-putting and disturbing aromas, medicinal; Nose: off-putting aromas, medicinal. Undrinkable.

[00138] e) The smoky first distillate e ("Low Wine") using lignin e has the following sensory characteristics: Palate: off-putting and disturbing aromas, dominant smoky aroma. Nose: dominant smoky aroma, off-putting aromas. Undrinkable.

[00139] Example 6: Selection of various lignins according to their chemical-physical process or pre- and post-treatment methodes for pyrolysis and use (whisky)

[00140] Different isolated pure lignins (a, b, c, d) from different manufacturers with very similar or identical plant origins but from different chemical-physical pulping, process, isolation, or pre- and post-treatment methodes are used for smoking whisky by means of controlled pyrolysis and tested for their suitability according to the invention.

[00141] a) The smoky whisky a using lignin a has the following sensory properties: Palate and nose: rounded smoky aromas of wood, some sweetness, some ethereal. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky whisky a has at least much higher levels of guaiacol compared to a non-smoked whisky.

[00142] b) Smoky whisky b using lignin b has the following sensory characteristics: Palate: spicy smoky aromas, some clove. Nose: distinct smoky aromas of clove and cinnamon. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that smoky whisky b has at least much higher levels of guaiacol compared to a non-smoked whisky.

[00143] c) Smoky whisky c using lignin c has the following sensory characteristics: Palate and nose: many disturbing aromas and secondary components, strongly medicinal. Undrinkable.

[00144] d) Smoky whisky d using lignin d has the following sensory characteristics: Palate: some disturbing aromas, too weak smoky aroma, some sweetness. Nose: too weak smoky aroma, disturbing aromas, medicinal. Undrinkable.

[00145] Example 7: Selection of various amounts of an isolated pure lignin X and its use (first distillate)

[00146] Different amounts (a, b, c, d, e) of a specific isolated pure lignin X, which has performed at least positively in Examples 2-3 and 5-6, are used by controlled pyrolysis to smoke first distillates for single malt or for whisky production, and tested for their suitability according to the invention.

[00147] a) The smoky first distillate a ("Low Wine") using amount a of a lignin X has the following sensory properties: Palate and nose: rounded smoky aromas of wood and forest. All smoke aromas without disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate a ("Low Wine") has at least much higher guaiacol values compared to a non-smoked first distillate.

[00148] b) The smoky first distillate b ("Low Wine") using amount b of a lignin X has the following sensory properties: Palate and nose: very dominant smoky aromas. Disturbing aroma components dominate. Undrinkable.

[00149] c) The smoky first distillate c ("Low Wine") using amount c of a lignin X has the following sensory properties: Palate and nose: only very weak smoky aromas.

[00150] d) The smoky first distillate d ("Low Wine") using amount d of a lignin X has the following sensory properties: Palate: pleasantly woody, pleasant sweetness. Nose: few disturbing aroma components. Chemical analyses also show that the smoky first distillate d ("Low Wine") has at least much higher guaiacol levels compared to a non- smoked first distillate.

[00151] e) The smoky first distillate e ("Low Wine") using amount e of a lignin X has the following sensory properties: Palate and nose: round, smoky aromas of wood, anise, and fennel. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate e ("Low Wine") has at least much higher guaiacol levels compared to a non-smoked first distillate.

[00152] Example 8: Selection of various amounts of an isolated pure lignin X and its use (whisky)

[00153] Different amounts (a, b, c, d) of a specific isolated pure lignin X, which performed at least positively in Examples 2-3 and 5-7, are used to smoke whiskey by controlled pyrolysis and tested for their suitability according to the invention.

[00154] a) The smoky whiskey a, using amount a of a lignin X, has the following sensory properties: Palate and nose: only very faint smoky aromas.

[00155] b) The smoky whiskey b, using amount b of a lignin X, has the following sensory properties: Palate and nose: dominant smoky aromas of wood, somewhat medicinal. Few disturbing aroma components and disturbing secondary components. Chemical analyses also show that smoky whisky b has at least much higher guaiacol levels compared to a non-smoked whisky.

[00156] c) Smoky whisky c, using amount c of a lignin X, has the following sensory characteristics: Palate and nose: pleasant smoky aromas of wood, somewhat ethereal. All smoke aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that smoky whisky c has at least much higher guaiacol levels compared to a non-smoked whisky.

[00157] d) Smoky whisky d, using amount d of a lignin X, has the following sensory characteristics: Palate: woody, spicy smoke aromas, light sweetness, some vanilla. Nose: pleasant woody, spicy smoke aromas, some vanilla. Ready to drink. Chemical analyses also show that the smoky whisky d has at least much higher levels of guaiacol compared to a non-smoked whisky.

[00158] Example 9: Use of the inventive method for smoking wood particles for the production of smoky single malt or smoky whisky.

[00159] Isolated pure lignins (a, b, c), that performed at least positively in Examples 2- 3 and 5-8, were used according to the inventive method and subsequently employed for the inventive smoking of wood particles and the subsequent production of a single malt with wood particles (see also EP3284812B1).

[00160] a) The single malt a using a lignin a for the inventive smoking of wood particles for the subsequent production of a whisky has the following sensory properties: Palate and nose: Pleasant, rounded smoky aromas of wood and forest. All smoke aromas without any disturbing aroma components or other disturbing secondary components. Ready to Drink.

[00161] b) The single malt b, obtained using a lignin b for the inventive smoking of wood particles for the subsequent production of a whisky, has the following sensory properties: Palate and nose: Pleasant smoky aromas of cinnamon, clove, some wood, and a little sweetness. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to Drink

[00162] c) The single malt c, obtained using a lignin c for the inventive smoking of wood particles for the subsequent production of a whisky, has the following sensory properties: Palate and nose: Distinct smoky aromas, somewhat ethereal, slightly sweet, and slightly fruity. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to Drink.

[00163] Chemical analyses also show that all smoky single malts a, b, and c, advantageously, each have high levels of smoke flavors, such as guaiacol, 4- ethylphenol, 4-ethylguaiacol, and eugenol, compared to a single malt without smoked wood particles or other smoked components according to the invention.

Claims

8. a single malt, or / and 9. a whisky, or / and 10. at least one container, and 11. 2026-02 optionally, additionally water, as an aid; whereby the at least one container is to be date made of wood on the inside, at the contact surface with the contents, at least partially Date reçue / Received 3b or predominantly, or can be made of wood entirely on the inside or as a whole; whereby the at least one container is to be sealable. Explanation of terms [0017] Some of the terms used to describe the invention are explained below. [0018] The term "isolated pure lignin", in the sense of the invention, refers to lignins which can be purchased commercially in isolated or extracted form, as pure lignins, in the form of powder, granules, etc. and which, according to common understanding, have a high purity and, depending on the product, also a high homogeneity, even if they originally occur as waste in processes. Less pure lignins are, according to common understanding, the numerous lignins that occur as residues and waste lignins in industry and may contain impurities, which are also commercially available. Much of the lignis is produced in lignocellulose refineries and pulp mills, where woody biomass is separated into cellulose, hemicellulose and lignin. This lignin often contains sulphur compounds and is considered less pure. Particularly pure, high- quality lignin is obtained in special methods, such as the Organosolv method. In this method, an organic solvent is used to dissolve lignin. There are now many new research approaches and methods to make pure or even high-purity lignin available for new applications. Thus, the term "isolated pure lignin", within the meaning of the invention, refers to all lignins which are commonly understood to have a high purity and which are isolated by means of various process, pulping or isolation or pre- and post-treatment methods and are commercially available. "Lignin mixtures", within the meaning of the invention, consist exclusively of such isolated pure lignins. [0019] The term "of plant origin" or "of the same plant origin", in the sense of the invention, and, according to common understanding, refers, on the one hand, to 2026-01-09 date Date reçue / Received groups, as they are usually commercially available. Lignins of "same plant origin" in the sense of the invention are, for example, lignins from maize, from bamboo, from rice, but also, for example, lignins from softwood, from hardwood, from cereals, from grasses, etc. [0020] The term "chemical-physical process or pre- and post-treatment methodes" means, in the sense of the invention, and, according to common understanding, all process or isolation or pre- and post-treatment methodes, which, are usually used for the production of pure lignin, and, thus, concerns lignins, which are usually offered commercially. Native lignins undergo a considerable chemical transformation as a result of chemical-physical process or pre- and post-treatment methodes. The extent of the structural change depends on the intensity of the process conditions (e.g. temperature, cooking time and concentration of the pulping solution, etc.). [0021] The term "controlled pyrolysis", in the sense of the invention, and, according to common understanding, refers to various thermo-chemical conversion methodes and thermo-chemical decompositions, in which, organic compounds can be broken down, decomposed and converted at high temperatures (for example, by means of a furnace or a flame). In particular, controlled pyrolysis methodes are meant, which can be controlled and adjusted by means of numerous different parameters. These controllable parameters usually include, for example: the lignin composition, the residual moisture of the lignin, the dosage form, the heating rate, the reaction temperature and thus the pyrolysis rate, the oxygen content, the total moisture content during pyrolysis, the pressure, the residence time, the optional use of catalysts and / or binders. The selection of the different parameters has a major influence on the formation of decomposition products, aroma molecules, aroma spectra and the formation of pollutants during the pyrolysis of isolated pure lignin. [0022] For the purposes of the invention, and, according to common understanding, the term "ready-to-drink" refers to spirits that are ready for consumption and have developed a usual, typical or optimal taste, in particular, for a broad consumer group, and are also, at least, sufficiently pure in terms of purity, in accordance with regulatory requirements. [0023] The term "smoking", in the sense of the invention, and, according to common understanding, means a method which is used to expose an object or a liquid to a certain smoke for the purpose of smoky flavoring, as well as coloring and preservation. Depending on the nature and consistency of the object, smoke can be, in the sense of the invention, and, according to common understanding, adsorbed on the surface of an object (grain, malt, wood particles, container) or introduced directly into a liquid. [0024] For the purposes of the invention, and, according to common understanding, the term "smoke" refers to a mixture of a solid phase in a gaseous phase. An aerosol produced by heat or combustion, consisting of particles in finely dispersed, often colloidal, form (soot, ash, unburned matter) and of gases and liquid droplets (water, oil vapors, acid vapors, liquid combustion residues). [0025] The term "smoke flavor", in the sense of the invention, and, according to common understanding, refers to flavors that are usually and customarily 'typical', "typically associated" with foodstuffs and alcoholic beverages that have been exposed to smoke for smoking. [0026] The term "smoky", in the sense of the invention, and, according to common understanding, refers to foods and alcoholic beverages that have been exposed to smoke for smoking, which can subsequently be perceived by the senses, due to aromas that are usually and customarily associated as typically "smoky". [0027] The term "interfering secondary components and interfering aroma components" means, in the sense of the invention, and, according to common understanding, components that are typically and usually perceived as sensory unpleasant and, thus, do not contribute to the drinking maturity of a distillate. [0028] The term "volatile aroma components", in the sense of the invention, and according to common understanding, refers to aroma components that change into the gas phase by evaporation at higher temperatures (pyrolysis), i.e. they are volatile. [0029] The term "first distillate", in the sense of the invention, and, according to common understanding, means the product of a first alcoholic distillation. [0030] By the term "further distillates" is meant, in the sense of the invention, and, according to common understanding, the at least second product of a multi-stage alcoholic distillation. [0031] In the context of the invention, and, according to common understanding, the term "substances harmful to health" refers to substances, that are considered unhealthy, hazardous to health, harmful to health, poisonous or toxic according to common rules and teachings. [0032] In the context of the invention and according to common understanding, the term "oven" refers to any type of oven that enables the controlled generation of heat and smoke. In particular also smoke ovens. Smoking cabinets are also possible within the meaning of the invention. Summary of the invention [0033] Surprisingly, it has been found that the aforementioned disadvantages of the prior art can be advantageously overcome with the method according to the invention for the selection and controlled pyrolysis of lignin and its use in whisky production. [0034] Surprisingly, it has been possible to provide a method with which, by means of a multi-stage, inventive selection of isolated pure lignin and its subsequent controlled pyrolysis, a smoke can be produced which is surprisingly and advantageously suitable for smoking completely different components for the production of whisky and single malt and, with which, smoky single malts and smoky whiskies, which are ready to drink, can be produced efficiently. [0035] In particular, the inventive method can be used to produce smoke efficiently, economically, and sustainably for smoking very different components for whisky production, without the usual use of peat. [0036] There are a large number of possibilities for designing and further developing the method according to the invention. For this purpose, reference is made on the one hand to the dependend patent claims, following the independent patent claim, and on the other hand, to the description and the examples of the embodiments. [0037] Although the invention is described in connection with examples of embodiments, it should nevertheless be understood that the present description is not intended to limit the invention in any way to these stated examples of embodiments. Rather, the invention is intended to cover not only the embodiments, but also various alternatives, modifications, equivalents, and further embodiments that may be included within the spirit and scope of the invention as defined by the appended claims. [0038] The problem of the present invention is solved according to a first teaching with a method according to the invention for the selection and controlled pyrolysis of lignin and its use in whisky production, which comprises at least the following steps: a) selection of an isolated pure lignin according to its plant origin, wherein several isolated pure lignins of the same plant origin can also be combined for the selection; wherein the selection is chosen such, that the subsequent pyrolysis of the lignin produces a smoke, which is suitable for the smoking of different components for single malt or for whisky production according to the invention, in particular, in that, for whisky production, in a first or a further distillate, or in a ready-to-drink whisky, or single malt a smoke aroma, without interfering aroma components, or other interfering secondary components, is perceptible, at least sensory; b) further selection of the lignin from a) according to its chemical-physical process, isolation or pre- and post-treatment method, whereby several isolated pure lignins, with the same process, isolation or pre- and post-treatment method can, also, be combined for the selection; wherein the selection is chosen such, that the subsequent pyrolysis of the lignin produces a smoke, which, is suitable for smoking different components for single malt or whisky production according to the invention, in particular, in that a smoke aroma without interfering aroma components or other interfering secondary components is perceptible, at least sensory, in a first or a further distillate, or in a ready-to-drink whisky or single malt during whisky production; c) selecting an amount of the lignin from b) for the controlled pyrolysis, the selection of the amount being such, that the controlled pyrolysis of the lignin produces an amount of smoke with aroma components, which is suitable for smoking different components for single malt or whisky production according to the invention, in particular, in that during the single malt or whisky production in a first or a further distillate, or in a ready-to-drink whisky, or a ready-to-drink single malt, a smoke aroma without interfering aroma components, or other interfering secondary components can be perceived, at least by the senses; d) Controlled pyrolysis of the lignin from c) in at least one device for generating smoke, wherein the controllable parameters in the controlled pyrolysis comprise at least the following parameters: the lignin composition, the residual moisture of the lignin, the dosage form of the lignin, the heating rate, the reaction temperature and, thus, the pyrolysis rate, the oxygen content, the moisture in the pyrolysis as a whole, the pressure, the residence time, the optional use of catalysts or / and binders; wherein the parameters in the controlled pyrolysis are selected and controlled so, that, the lignin or the lignin mixture thermally decomposes and evaporates in a controlled manner and a desired amount of smoke with volatile aroma components is produced, which is suitable for smoking different components for whisky production according to the invention, in particular, in that during whisky production in a first or a further distillate or in a ready-to-drink single malt, or ready-to-drink whisky a smoke aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensory; wherein the parameters in the controlled pyrolysis can optionally be selected and controlled such that the lignin thermally decomposes in a controlled manner and a smoke with volatile aroma components is produced which contains at least one specific aroma component, such as, for example, vanilla in sufficient quantity so that the smoke is suitable for smoking different components in whisky production according to the invention, in particular, in that the at least one specific aroma component, such as vanilla, is at least perceptible to the senses in a first or a further distillate, or in a ready-to-drink single malt, or ready-to-drink whisky; e) discharging the smoke from the at least one device by means of at least one auxiliary means; f) use of the smoke with its flavoring components for smoking at least one of the following different components for whisky production:

1. grains or / and 2. malt or / and3. wood particles or / and 4. mash before fermentation or / and 5. whisky beer after fermentation or / and 6. a first distillate or / and 7. a second or further distillate or / and 8. a single malt or / and 9. a whisky or / and 10. at least one container, and 11. optionally additionally water, as an auxiliary; wherein the interior of the at least one container, at the contact surface with the contents, should be at least partly or, also, predominantly made of wood, or else be exclusively made of wood in the interior or as a whole; wherein the at least one container should be closable. [0039] According to one embodiment, the lignin or the lignin mixture may also be or comprise a high purity lignin; wherein the lignin may have at least one of the following dosage forms or mixtures thereof: a ground powder, a granulate or also compacted forms, such as, for example, a pellet or a briquette or the like; wherein the at least one container may be a wooden barrel. [0040] According to another embodiment, the residual moisture content of the lignin or the lignin mixture may be a value of from about 0% to about 40%, particularly preferably, from about 8% to about 16%. [0041] Preferably, the lignin or the lignin mixture for the controlled pyrolysis can optionally be pre-treated, for example, with a clay mineral to optimize the pyrolysis, in particular, for continuous pyrolysis. [0042] Preferably, the controlled pyrolysis can, preferably, be carried out with at least one oven or / and with at least one flame. [0043] Preferably, for the controlled pyrolysis of the lignin or a lignin mixture, the controllable parameters in the controlled pyrolysis can, also, be selected and controlled in such a way that no increased levels of harmful substances are produced in the smoke, which would subsequently be measurable at least in a first or / and in a further distillate or / and in a ready-to-drink single malt or whisky. [0044] According to one embodiment, the parameters of the pyrolysis can be set in a controlled and variable manner, such, that desired decomposition products and aroma spectra are specifically formed from the lignin for the subsequent smoking of different components for single malt or / and whisky production. [0045] Preferably, the controllable parameters of the pyrolysis can be adjusted in a controlled and variable manner, such, that the smoke can differ in composition, and can be intended for different uses, such as for smoking either 1) predominantly solid components (such as grains, malt, wood particles, at least one container, or 2) predominantly aqueous components (such as mash, whisky beer, first distillate), or 3) predominantly alcoholic components (such as second and further distillate, single malt, whisky), or also combinations thereof for single malt or whisky production. [0046] According to a further embodiment, the controllable parameters of the pyrolysis can be set in a controlled and variable manner, such, that a single smoking of one of the different components for the single malt or / and whisky production can be sufficient for a smoke aroma, without interfering aroma components or other interfering secondary components, to be perceptible, at least sensory, in a first or a further distillate, or in a ready-to-drink whisky, or ready-to-drink single malt. [0047] Preferably, the controlled pyrolysis can be continuous or discontinuous. [0048] According to one embodiment, the controlled pyrolysis can take place in different ways: with or without oxygen; optionally, the pyrolysis can also take place in a vacuum. [0049] According to another embodiment, catalysts such as zeolites or other catalysts can also be used for the controlled pyrolysis; binders such as clay minerals or other binders can also be used for the pyrolysis. [0050] The smoke produced during the controlled pyrolysis and used for smoking should, preferably, be free of sulfur. [0051] According to one embodiment, the auxiliary means can, preferably, be a fan with heated or unheated air or an inert gas or the like, in order to release the numerous volatile decomposition products of the lignin in the smoke in a measurable and sufficiently high concentration in a controlled manner. [0052] Preferably, the method can be used to produce a ready-to-drink, smoky whisky or a ready-to-drink, smoky single malt, entirely without the use of peat. Advantages of the invention [0053] Lignin is one of the biopolymers found in all plants and plant parts. In most plant tissues, the lignin content is only about 1%, but in woody plant parts, it can reach over 30% of the total mass; in these cases, it is referred to as lignocellulose. Along with cellulose and chitin, lignin is the most common polymer in nature. Lignin is also regularly produced as a waste product in industry, for example, in the paper industry. [0054] Traditionally, wood, bark, dried grasses, herbs, and other plants are used for smoking. All of these plants have different lignin contents and produce different smoke aromas when smoked. Thus, smoking is highly dependent on the material being burned. Certain phenols, which are particularly derived from lignin, play a key role in the typical flavor of a smoked product. [0055] Wood and peat are used, in particular, for flavoring alcoholic beverages. For this purpose, thermal decomposition is used to extract aroma components that are transferred directly or indirectly into alcoholic beverages. For example, lignin- containing woods and wooden barrels play an important role in the aromatization of wine and sherry, and these woods and barrels may also be fire-treated. [0056] Peat is traditionally used in the production of smoky whisky. The lignin content in peat is significantly lower than in wood. After smoking, the phenois from the peat must undergo a long series of methodes from the green malt to the ready-to-drink whisky. As a result, the phenol content decreases significantly during whisky production and can even be in the bottle only about a third or less of the original value, which was still present, as smoky and peaty aroma carriers, in the green malt, immediately after kilning. [0057] It has now been surprisingly and advantageously found, that with the method according to the invention for the selection and controlled pyrolysis of isolated pure lignin and its subsequent use for smoking in whisky production, very different components can be smoked efficiently, economically, and sustainably for the whisky production, and, thus, smoky single malts and smoky whiskies can be produced, in particular, without the traditional use of peat. [0058] The method according to the invention advantageously uses isolated pure lignins that have already been extracted or isolated through chemical-physical process, or pre- and post-treatment methodes. These lignins can exhibit a comparatively high purity and, depending on the product, also, a high degree of homogeneity. Due to this purity, such isolated pure lignins are well suited for controlled pyrolysis to generate smoke and subsequent smoking of various components for whisky production, while avoiding disruptive aroma components and disruptive secondary components. [0059] Thus, during whisky and single malt production using the method according to the invention, no disruptive secondary components and aroma components need to be degraded through time-consuming and costly storage. Smoky single malts and smoky whiskies according to the invention, advantageously, do not require blending, to reduce disruptive secondary components and aroma components. [0060] Thus, due to the method according to the invention, with the inventive and advantageous use of isolated pure lignin and subsequent controlled pyrolysis, significantly less post-treatment is necessary during the whisky production. This advantageously reduces labor costs, storage costs, transport costs, and energy costs. Overall, this also advantageously improves the environmental balance of whisky production. It is also possible to put a focus on regional products, when selecting the isolated pure lignins, which can further increase the environmental balance. [0061] Furthermore, the inventive method allows for better control and minimization of the formation of harmful substances during smoking, since isolated pure lignins have already been chemically and physically purified, they can be further selected after several selection steps to minimize harmful substances, and can also be thermally decomposed under controlled pyrolysis using numerous controlled parameters for the subsequent smoking of various components for whisky production, without the formation of elevated levels of harmful substances in the smoke, which would subsequently be measurable at least in a first or / and in a subsequent distillate or / and in a ready-to-drink single malt or whisky. In many chemical reactions, the decomposition products first cause contamination of the initially pure or significantly purer starting material. Harmful substances can be advantageously minimized using methods according to the invention. [0062] Above all, the method according to the invention, and, in particular, the controlled pyrolysis, produces a smoke that is suitable for smoking very different components for the single malt or whisky production, particularly, in that a smoke aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or / and a further distillate or in a ready-to-drink whisky or single malt during whisky production. [0063] The controllable parameters for the controlled pyrolysis can, in particular, also be selected such, that the intended use of the smoke can differ as follows: smoke for smoking either 1) predominantly solid components (such as grains, malt, wood particles), or 2) predominantly aqueous components (such as mash, whisky beer, first distillate), or 3) predominantly alcoholic components (such as second and further distillate, single malt, whisky), or combinations thereof for single malt or whisky production. [0064] This different intended use can be, inventively and advantageously, taken into account, controlled, and monitored by the inventive method with the controlled pyrolysis. In addition to the inventive, targeted selection of isolated pure lignin according to the several selection criteria, the following controllable parameters in controlled pyrolysis have a significant influence on the production of smoke and, in particular, on the production of certain smoke aromas: the lignin composition, the residual moisture content of the lignin, the dosage form, the heating rate, the reaction temperature and thus the pyrolysis rate, the oxygen content, the overall moisture content during pyrolysis, the pressure, the residence time, and the optional use of catalysts or / and binders. [0065] The lignin composition is preselected by the inventive method using several selection criteria. It is particularly advantageous for the inventive method if the isolated pure lignin or the lignin mixture is sulfur-free. The selection of the lignin can have a significant impact on the aroma spectrum and the formation of undesirable substances in the smoke, due to its different chemical composition. [0066] The residual moisture content of the isolated pure lignin has a significant impact on the efficiency of the pyrolysis, as well as on the various aroma components and pollutants that form. The lignin moisture content is differentiated between the water content in the mass and the water content in the total mass. In preparation for the controlled pyrolysis according to the invention, it is advisable to measure the moisture content of the lignin or of the lignin mixture. The residual moisture content of the lignin or of the lignin mixture should be between approximately 6% and approximately 40%, preferably between approximately 8% and approximately 16%. [0067] The form in which the isolated pure lignin is administered, preferably, as a powder or granulate, but possibly also in compacted form or mixtures thereof, has a significant influence on the heating rate and on the pyrolysis as a whole. Thus, by selecting and controlling the form of administration, the formation of different or targeted aroma components and the formation of pollutants can be controlled. A different degree of grinding of an isolated pure lignin powder can also be particularly advantageous for the production of targeted aroma components. [0068] The pyrolytic decomposition of lignin is an endothermic method, i.e., energy must be supplied. In addition to energy, the chemical decomposition method requires time. The decomposition method (lignin pyrolysis) is, therefore, entirely dependent on the heating speed or heating rate (K / min). For example, a high heating rate (> 10 K / min) quickly brings the lignin to high temperatures. This can rapidly increase the reaction temperature and shorten the reaction time by accelerating pyrolysis. At a lower heating rate, the lignin can remain at temperatures for a long time, at which the desired decomposition can occur. However, this could also lead to the formation of a larger amount of undesirable impurities. Depending on the lignin composition according to the invention, the heating rate during pyrolysis can vary in order to generate advantageous or targeted smoke aromas and to suppress undesirable pollutants. However, the reaction heat is overall independent of the heating rate, if the reaction mechanism does not change with temperature. [0069] The reaction temperature and, thus, the pyrolysis rate also have a significant influence on the formation of different aroma components, as well as on the formation of different pollutants. In many chemical reactions, the decomposition products first cause contamination of the initially pure or significantly purer starting material. This can be controlled with the controlled pyrolysis. [0070] The oxygen content during pyrolysis can be used to further control and specifically influence the decomposition method of the lignin or the lignin mixture, as well as the formation of aroma components and pollutants. In particular, the further oxidation of the lignin decomposition products can also be influenced. If the oxygen content is too high, oxidative decomposition can occur, which in turn can influence the formation of targeted smoke aromas and pollutants. [0071] The overall humidity during pyrolysis plays an important role, especially at low heating rates. Furthermore, different lignin compositions and different dosage forms have different residual moisture levels. This also influences the formation of aroma components and pollutants in the smoke. [0072] The pressure during pyrolysis is usually related to the humidity during pyrolysis and can therefore be adjusted in correlation. This parameter also influences the formation of aroma components and pollutants in the smoke. [0073] The residence time of the lignin during pyrolysis also influences the formation of aroma components and pollutants, particularly, the formation of side reactions. Due to variations in the lignin dosage forms, the residence time of the lignin during pyrolysis can vary significantly. [0074] Furthermore, the optional use of catalysts can reduce the required reaction temperatures. Furthermore, catalysts such as zeolites are frequently used in the catalytic pyrolysis of lignins due to their availability, low cost, thermal stability, acidity, porosity, and excellent catalytic selectivity and ability to inhibit char formation. Catalysts are also used to inhibit tar production and reduce coal agglomeration. Optionally, binders such as clay minerals or other binders can also be used. [0075] The method according to the invention surprisingly and advantageously allows various isolated pure lignins to be selected quickly, simply, reliably, technically easily implemented, easily scalable, and cost-effectively for subsequent controlled pyrolysis using several controllable parameters to generate smoke for smoking very different components in the production of smoky whiskies and smoky single malts. [0076] The method according to the invention opens up new possibilities for the efficient and economical production of smoky single malts and smoky whiskies with numerous new smoke aroma spectra and smoke aroma intensities, as well as new product ranges for a wide variety of flavors. [0077] In addition, the inventive use of isolated pure lignin advantageously requires less raw material overall for smoking, than smoking with peat or wood. This is because, during smoking, the lignin component is primarily crucial for the formation of the phenolic aroma-giving substances. The inventive use of isolated pure lignin advantageously increases and concentrates the aroma-giving substances in the smoke, which can lead to more intense smoking and more intense smoke aromas. [0078] Smoking, thus, becomes more intense, faster, more concentrated, more aromatic, more diverse, more space-saving, and more varied, because with isolated pure lignin, an increased and also new aroma density can be generated, as well as the aroma spectrum can be more strongly controlled and intensified with fewer fluctuations. Furthermore, less fire waste and less ash are produced. [0079] The inventive use of isolated pure lignin to produce smoke requires less feedstock, reduces transport, storage, and energy costs, and facilitates handling for both, a discontinuous and a continuous pyrolysis smoking method. Furthermore, the production and use of smoke is more scalable for industry. [0080] Furthermore, a greater product variety of the different smoked components is possible, since the method according to the invention allows specific aroma spectra to be generated in the smoke in a targeted and repeatable manner, enabling new smoking results. Repeated smoking, using the method according to the invention, also, enables even more diverse aroma spectra for the production of new and broader product ranges. Isolated pure lignin is also easy to stockpile and store. [0081] The inventive use of isolated pure lignin is significantly more sustainable and environmentally friendly and a good alternative to the traditional use of peat or wood in whisky production. The pure lignin is isolated from renewable plant raw materials, and further peat degradation can be reduced or completely avoided. [0082] The inventive use of multiple selected, isolated pure lignin is also significantly more advantageous, than the use of wood, to generate smoke. Wood can contain numerous unforeseen, disruptive substances that, after thermal exposure, have a negative impact on the taste and health of smoke and smoking. [0083] Wood varies considerably in the presence of metallic minerals, including alkali metals, alkaline earth metals, and transition metals. These alter the properties and product distribution during wood combustion. For example, the formation of coke and gas products can be favored, while the effect of tar and aromatic compounds in the gas phase varies depending on the metal type. [0084] Due to the high proportion of cellulose and hemicellulose, significantly more acids, hydrocarbons, furans, and ketones are produced during the pyrolysis of wood. Furthermore, chemical interactions can occur between the decomposition products of holocellulose and lignin. In particular, molecules derived from polysaccharides can have various disruptive effects, as chemical interactions between polysaccharides and lignin can occur. [0085] In principle, there is a positive correlation between cellulose and ketones, as well as between holocellulose and furans, and between lignin and phenols during pyrolysis. [0086] The inventive use of isolated pure lignin for smoking allows the content of aroma-imparting phenolic components in the smoke to be advantageously and inventively increased. In particular, the formation of numerous phenolic compounds during pyrolysis provides the important aromas of smoking. In addition to flavor formation, they also play a role in coloring and preservation. [0087] Lignin is a renewable, phenolic polymer. To produce smoke, isolated pure lignin is thermally decomposed (pyrolysis) and split into low-molecular-weight products, such as, lignin fragments, monophenols, and small oligomers. [0088] Depending on the temperature, intensive structural decomposition occurs. The following products are formed, among others: phenols, methylphenols (cresols), methyl-, ethyl-, and vinylguaiacol, vanillin, and acetovanillone, as well as isopropylguaiacol, eugenol, and isoeugenol. These components are predominantly described as producers of smoke aromas. [0089] Lignin decomposes thermally over a wide temperature range because different functional oxygen groups of lignin exhibit different thermal stability. Methoxy is an important functional group in lignin that can influence the degree of repolymerization of lignin during pyrolysis and is also defined as an important factor in promoting the formation of char residues. The degree of cross-linking and condensation within a lignin structure are further factors that can influence the melting point. [0090] Pyrolysis of lignin can occur at different temperatures. In principle, phenols are formed between a temperature range of 200°C and 850°C. A distinction is made between the so-called primary pyrolysis reactions at 200-400°C and the secondary pyrolysis reactions at over 400°C. The combustion temperature can, thus, be used to control the formation of various phenols. [0091] Phenols important for whisky production are, in particular, cresols (ortho-, meta- , and para-cresol), 4-ethylphenol, xylenol, guaiacol, and 4-ethylguaiacol, each with different aromatic properties. Phenol, cresols, xylenol, and 4-ethylphenol are referred to as "medicinal" in smoky whiskies, while guaiacol is described as "smoky" and "tarry." 4-ethylguaiacol is described as "spicy" and "sweet." [0092] At lower temperatures, the predominant formation of guaiacol produces more smoky and spicy aromas, such as clove and cinnamon, while at higher combustion temperatures, more medicinal, woody, and ethereal aromas are formed due to the formation of cresols and phenol in the smoke. [0093] Although the decomposition of the lignin biopolymer begins at relatively low temperatures of 200-275°C, most lignin decomposition methodes occur at temperatures of 400–600°C. Aromatic hydrocarbons, phenols, hydroxyphenols, and guaiacyl / syringyl-like compounds are formed; most products contain phenolic -OH groups. Guaiacols and syringols, in particular, are intermediate degradation products, the amount of which decreases with increasing pyrolysis temperature. Phenolic compounds are the main components, which are both temperature- and time-induced. With increasing temperature, the production of phenolic monomers increases significantly due to the increasing conversion rate of lignin. Monophenols are the main components in the temperature range of 450–525 °C, and higher temperatures favor the formation of dimers. [0094] Low heating rates favor the formation of oxygen-containing compounds, while more hydrocarbons and alkylphenol derivatives are formed at fast heating rates. [0095] Due to secondary reactions with prolonged reaction time, more phenolic monomers are converted to light gases, which does not lead to a further increase in the detection response of phenolic monomers at 600 °C, as the residence time increases. [0096] Non-conjugated carbonyl, conjugated carbonyl, aromatic, guaiacyl, and syringyl groups in lignin are all temperature-induced and can be converted into aromatic compounds along with the release of side chains to form light gases, as the pyrolysis temperature increases. [0097] The optional addition of catalysts, such as zeolites, can also lower the required reaction temperatures. [0098] In addition, pretreatment of the lignin can improve pyrolysis. Pretreatment can increase selectivity towards phenols and aromatics or facilitate the continuous feeding of the lignin into a furnace to avoid premature melting of the lignin. [0099] Furthermore, the heating rate is another important factor for lignin pyrolysis. Increasing the heating rate can increase the reaction temperature and shorten the reaction time by accelerating pyrolysis. [00100] As the exemplary embodiments demonstrate, the inventive method is ideally suited for the production of smoky whiskies and smoky single malts, as well as for smoking a wide variety of components for single malt and whisky production, particularly without the use of peat. [00101] The invention is described in more detail below using preferred exemplary embodiments, which are provided for illustrative purposes only, and are not intended to limit the scope of the present invention in any way. [00102] The isolated pure lignins used for the following examples are commercially available isolated pure lignins with different chemical-physical process, isolation or pre- and post-treatment methodes. The controlled pyrolysis and smoking devices used in the following examples are commercially available devices. [00103] Example 1: Selection of an isolated pure lignin according to its plant origin [00104] The polymer lignin can make up from approximately 1% to approximately 30% of a plant's biomass, whereby the chemical structure of the lignin polymer can vary greatly depending on the plant species, plant component, and growth conditions. Lignins from different plants can also differ significantly in the number of sulfur groups, which can affect their subsequent use. [00105] In particular, different lignins also contain biochemically distinct functional groups, such as aliphatic and phenolic hydroxyl groups, carbonyl groups, methoxy groups, and phenyl groups, which are also bound to aromatic or aliphatic units in varying amounts and proportions, which can lead to very different lignin compositions and structures. Methoxy is an important functional group in lignin, which can, for example, influence the degree of repolymerization of lignin during pyrolysis. [00106] These functional groups are also important active centers for further chemical process or isolation or pre- and post-treatment methodes as well as modification methodes, by sulfonation, oxidation, kraft copolymerization, and by hydroxymethylation reactions. [00107] Softwood lignins, for example, mainly yield gualacols as a decomposition product during pyrolysis, and its derivatives methylguaiacol, ethylguaiacol - while hardwood lignins yield both guaiacols and syringols. [00108] For the method according to the invention, the selection of the isolated pure lignin according to its plant origin is selected such, that the subsequent controlled pyrolysis of the lignin produces a smoke that is suitable for the inventive smoking of various components for single malt or whisky production, in particular, in that a smoky aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or a further distillate, or in a ready-to-drink whisky or single malt during whisky production; it is also possible for several isolated pure lignins of different plant origins to be combined for the method. [00109] The smoke produced during the controlled pyrolysis and used for smoking should, preferably, be sulfur-free. [00110] The method according to the invention leads to very different results, depending on the selection of the isolated pure lignin according to its plant origin. Some isolated pure lignins are suitable for the method according to the invention and for the subsequent production of smoky single malts or smoky whiskies. Other isolated pure lignins are not suitable for the method according to the invention (see Examples 2 and 3). [00111] Example 2: Selection of various lignins based on their different plant origins for pyrolysis and subsequent use (first distillate) [00112] Different isolated pure lignins (a, b, c, d, e) from different manufacturers with different plant origins but very similar or, preferably, identical isolation methods are tested, according to the invention, by means of controlled pyrolysis, for smoking first distillates for single malt or for whisky production, and examined for their suitability according to the invention. [00113] a) The smoky first distillate a ("Low Wine") using lignin a has the following sensory properties: Palate: bad and disturbing aromas. Nose: disturbing aromas. Undrinkable. [00114] b) The smoky first distillate b ("Low Wine") using lignin b has the following sensory properties: Palate: bad and disturbing aromas, strong smoky aromas. Nose: disturbing aromas, strong smoky aromas. Undrinkable. [00115] c) The smoky first distillate c ("Low Wine") using lignin c has the following sensory properties: Palate and nose: round, pleasant smoky and spicy aromas of wood, clove, and cinnamon. All smoky aromas without disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate c ("Low Wine") has at least much higher guaiacol levels compared to a non-smoked first distillate. [00116] d) The smoky first distillate d ("Low Wine") using lignin d has the following sensory properties: Palate: Poor and disturbing aromas, light smoky aroma, nose: disturbing aromas. Undrinkable. [00117] e) The smoky first distillate e ("Low Wine") using lignin e has the following sensory properties: Palate and nose: Strong smoky and spicy aromas of herbs and wood. All smoky aromas without disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate e ("Low Wine") has at least much higher levels of guaiacol compared to a non-smoked first distillate. [00118] Example 3: Selection of various lignins based on their different plant origins for pyrolysis and subsequent use (whisky) [00119] Different isolated pure lignins (a, b, c, d) from different manufacturers with different plant origins but very similar or preferably identical processing methods are tested according to the invention using controlled pyrolysis for smoking whisky, and examined for their suitability according to the invention. [00120] a) The smoky whisky a using lignin a has the following sensory properties: On the palate and nose, round smoky and slightly spicy aromas of wood and some herbs. All smoke aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky whisky a has at least much higher levels of guaiacol compared to a non-smoked whisky. [00121] b) Smoky whisky b using lignin b has the following sensory properties: Palate and nose: pleasant smoky and slightly spicy aromas of wood and forest, some cinnamon and sweetness. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that smoky whisky b has at least much higher levels of guaiacol compared to a non-smoked whisky. [00122] c) Smoky whisky c using lignin c has the following sensory properties: Palate: bad and disturbing aromas, too strong smoky aromas, ethereal. Nose: clearly disturbing aromas, ethereal, too strong smoky aromas. Undrinkable. [00123] d) Smoky whisky d using lignin d has the following sensory properties: Palate: clearly disturbing aromas, sweetness. Nose: disturbing aromas, medicinal. Undrinkable. [00124] Example 4: Selection of an isolated pure lignin according to its chemical- physical process or pre- and post-treatment method [00125] The biopolymer lignin is characterized in particular by a variety of distinct and chemically distinct bonding motifs, each requiring different conditions for cleavage and fragmentation. [00126] Accordingly, very different processing methods have been established for the isolation of lignin. Depending on the processing, isolation, or pre- and post-treatment method, the nature and properties of the fragmented lignin vary, for example, in purity, in chemical structure, and in molecular weight. In particular, the lignin fragments can also contain sulfur or be sulfur-free. Examples of processing methods and their lignins are: sulfite process / sulfite lignin, kraft method / kraft lignin, soda process / soda lignin, and organosolv process / organosolv lignin. Furthermore, there are, for example, the sulfate method, the acetocell method, milled wood lignin (MWL), acid lignins, cellulolytic enzyme lignins (CEL), enzymatic mild acidolysis lignins (EMAL), and lignins from the thioacidolysis method. [00127] Sulfite lignin produces a large number of furan compounds and sulfur compounds during pyrolysis, which is less suitable for the method according to the invention. Lignins from pulp mills usually contain a high proportion of sulfur compounds, which is also problematic for the method according to the invention. [00128] For the method according to the invention, the selection of the isolated pure lignin according to its chemical-physical process or isolation or pre- and post-treatment method is selected such, that, the subsequent pyrolysis of the lignin produces a smoke that is suitable for the inventive smoking of various components for single malt or for whisky production, in particular in that, during whisky production, a smoky aroma without disturbing aroma components or other disturbing secondary components is perceptible, at least sensorially, in a first or a further distillate or in a ready-to-drink whisky or single malt; it is also possible for several isolated pure lignins with different process, isolation, or pre- and post-treatment methodes to be combined for the selection. [00129] The smoke produced during the controlled pyrolysis and used for smoking should preferably be sulfur-free. [00130] The method according to the invention leads to very different results depending on the selection of the isolated pure lignin after its chemical-physical process or isolation or pre- and post-treatment methodes. Some isolated pure lignins are suitable for the method according to the invention and for the subsequent production of smoky single malts or smoky whiskeys. Other isolated pure lignins are not suitable for the method according to the invention (see Examples 5 and 6). [00131] Example 5: Selection of various lignins according to their chemical-physical process or pre- and post-treatment methodes for pyrolysis and use (first distillate) [00132] Different isolated pure lignins (a, b, c, d, e) from different manufacturers with very similar or identical plant origins but from different chemical-physical process, isolation, or pre- and post-treatment methodes are used by controlled pyrolysis to smoke first distillates for single malt or for whisky production, and tested for their suitability according to the invention. [00133] a) The smoky first distillate a ("Low Wine") using lignin a has the following sensory properties: Palate: bad and disturbing aromas. Nose: disturbing aromas. Undrinkable. [00134] b) The smoky first distillate b ("Low Wine") using lignin b has the following sensory properties: Palate and nose: pleasantly spicy and round smoky aromas of wood and herbs. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. [00135] Chemical analyses also show that the smoky first distillate b ("Low Wine") has at least much higher levels of guaiacol compared to a non-smoked first distillate. [00136] c) The smoky first distillate c ("Low Wine") using lignin c has the following sensory properties: Palate: bad and disturbing aromas, distinctly sweet, medicinal. Nose: disturbing aromas. Undrinkable. [00137] d) The smoky first distillate d ("Low Wine") using lignin d has the following sensory characteristics: Palate: off-putting and disturbing aromas, medicinal; Nose: off-putting aromas, medicinal. Undrinkable. [00138] e) The smoky first distillate e ("Low Wine") using lignin e has the following sensory characteristics: Palate: off-putting and disturbing aromas, dominant smoky aroma. Nose: dominant smoky aroma, off-putting aromas. Undrinkable. [00139] Example 6: Selection of various lignins according to their chemical-physical process or pre- and post-treatment methodes for pyrolysis and use (whisky) [00140] Different isolated pure lignins (a, b, c, d) from different manufacturers with very similar or identical plant origins but from different chemical-physical pulping, process, isolation, or pre- and post-treatment methodes are used for smoking whisky by means of controlled pyrolysis and tested for their suitability according to the invention. [00141] a) The smoky whisky a using lignin a has the following sensory properties: Palate and nose: rounded smoky aromas of wood, some sweetness, some ethereal. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky whisky a has at least much higher levels of guaiacol compared to a non-smoked whisky. [00142] b) Smoky whisky b using lignin b has the following sensory characteristics: Palate: spicy smoky aromas, some clove. Nose: distinct smoky aromas of clove and cinnamon. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that smoky whisky b has at least much higher levels of guaiacol compared to a non-smoked whisky. [00143] c) Smoky whisky c using lignin c has the following sensory characteristics: Palate and nose: many disturbing aromas and secondary components, strongly medicinal. Undrinkable. [00144] d) Smoky whisky d using lignin d has the following sensory characteristics: Palate: some disturbing aromas, too weak smoky aroma, some sweetness. Nose: too weak smoky aroma, disturbing aromas, medicinal. Undrinkable. [00145] Example 7: Selection of various amounts of an isolated pure lignin X and its use (first distillate) [00146] Different amounts (a, b, c, d, e) of a specific isolated pure lignin X, which has performed at least positively in Examples 2-3 and 5-6, are used by controlled pyrolysis to smoke first distillates for single malt or for whisky production, and tested for their suitability according to the invention. [00147] a) The smoky first distillate a ("Low Wine") using amount a of a lignin X has the following sensory properties: Palate and nose: rounded smoky aromas of wood and forest. All smoke aromas without disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate a ("Low Wine") has at least much higher guaiacol values compared to a non-smoked first distillate. [00148] b) The smoky first distillate b ("Low Wine") using amount b of a lignin X has the following sensory properties: Palate and nose: very dominant smoky aromas. Disturbing aroma components dominate. Undrinkable. [00149] c) The smoky first distillate c ("Low Wine") using amount c of a lignin X has the following sensory properties: Palate and nose: only very weak smoky aromas. [00150] d) The smoky first distillate d ("Low Wine") using amount d of a lignin X has the following sensory properties: Palate: pleasantly woody, pleasant sweetness. Nose: few disturbing aroma components. Chemical analyses also show that the smoky first distillate d ("Low Wine") has at least much higher guaiacol levels compared to a non- smoked first distillate. [00151] e) The smoky first distillate e ("Low Wine") using amount e of a lignin X has the following sensory properties: Palate and nose: round, smoky aromas of wood, anise, and fennel. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that the smoky first distillate e ("Low Wine") has at least much higher guaiacol levels compared to a non-smoked first distillate. [00152] Example 8: Selection of various amounts of an isolated pure lignin X and its use (whisky) [00153] Different amounts (a, b, c, d) of a specific isolated pure lignin X, which performed at least positively in Examples 2-3 and 5-7, are used to smoke whiskey by controlled pyrolysis and tested for their suitability according to the invention. [00154] a) The smoky whiskey a, using amount a of a lignin X, has the following sensory properties: Palate and nose: only very faint smoky aromas. [00155] b) The smoky whiskey b, using amount b of a lignin X, has the following sensory properties: Palate and nose: dominant smoky aromas of wood, somewhat medicinal. Few disturbing aroma components and disturbing secondary components. Chemical analyses also show that smoky whisky b has at least much higher guaiacol levels compared to a non-smoked whisky. [00156] c) Smoky whisky c, using amount c of a lignin X, has the following sensory characteristics: Palate and nose: pleasant smoky aromas of wood, somewhat ethereal. All smoke aromas without any disturbing aroma components or other disturbing secondary components. Ready to drink. Chemical analyses also show that smoky whisky c has at least much higher guaiacol levels compared to a non-smoked whisky. [00157] d) Smoky whisky d, using amount d of a lignin X, has the following sensory characteristics: Palate: woody, spicy smoke aromas, light sweetness, some vanilla. Nose: pleasant woody, spicy smoke aromas, some vanilla. Ready to drink. Chemical analyses also show that the smoky whisky d has at least much higher levels of guaiacol compared to a non-smoked whisky. [00158] Example 9: Use of the inventive method for smoking wood particles for the production of smoky single malt or smoky whisky. [00159] Isolated pure lignins (a, b, c), that performed at least positively in Examples 2- 3 and 5-8, were used according to the inventive method and subsequently employed for the inventive smoking of wood particles and the subsequent production of a single malt with wood particles (see also EP3284812B1). [00160] a) The single malt a using a lignin a for the inventive smoking of wood particles for the subsequent production of a whisky has the following sensory properties: Palate and nose: Pleasant, rounded smoky aromas of wood and forest. All smoke aromas without any disturbing aroma components or other disturbing secondary components. Ready to Drink. [00161] b) The single malt b, obtained using a lignin b for the inventive smoking of wood particles for the subsequent production of a whisky, has the following sensory properties: Palate and nose: Pleasant smoky aromas of cinnamon, clove, some wood, and a little sweetness. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to Drink [00162] c) The single malt c, obtained using a lignin c for the inventive smoking of wood particles for the subsequent production of a whisky, has the following sensory properties: Palate and nose: Distinct smoky aromas, somewhat ethereal, slightly sweet, and slightly fruity. All smoky aromas without any disturbing aroma components or other disturbing secondary components. Ready to Drink. [00163] Chemical analyses also show that all smoky single malts a, b, and c, advantageously, each have high levels of smoke flavors, such as guaiacol, 4- ethylphenol, 4-ethylguaiacol, and eugenol, compared to a single malt without smoked wood particles or other smoked components according to the invention. [00164] The invention has been described in detail with reference to exemplary embodiments. However, one skilled in the art will understand that adaptations may be made to these exemplary embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the attached claims and their equivalents. 8) .... 3