Method and system for maturing an alcoholic fluid

Abstract

The present invention relates to a method for maturing an alcoholic fluid, a system therefor and to matured alcoholic beverages produced by said method and / or using said system. The method comprises providing a reaction mixture comprising an alcoholic fluid and at least one flavourant in a reaction chamber, and subjecting the mixture to a treatment, comprising exposure to at least one catalyst and / or a combination of a) specified pressure and b) specified ultrasonic treatment time.

Description

[0001] METHOD AND SYSTEM FOR MATURING AN ALCOHOLIC FLUID

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a method for maturing an alcoholic fluid, a system therefor and to matured alcoholic beverages produced by said method and / or using said system.

[0004] BACKGROUND

[0005] For centuries humans have produced various kinds of aged alcoholic beverages, for example, distilled and matured alcoholic beverages, which are typically referred to as liquor or spirits. The development of this craft has relied on traditional methods and techniques refined over time and passed down to successive generations.

[0006] Traditional maturing practices typically rely on maturation in wooden containers, often for several years, under conditions dependent on the environment that the container is in, namely temperature and humidity. During the maturation process, the fluid reacts with various chemical compounds in the wooden container, instilling the spirits produced with various flavour components that further develop over time. The final flavour of a spirit produced in this way is the result of the interplay between several parameters. These parameters include, for example, maturation time, temperature, and the nature of the wood used in the container housing the fluid, for example an alcoholic distillate, during the maturation process. Optional flavours and / or colours added during the aging process can also contribute to the final organoleptic quality of the beverage.

[0007] Conventional maturing methodologies are resource-intensive and are fraught with issues including but not limited to challenges relating to efficiency, consistency, sustainability, scalability and / or quality. There remains a need for alternative maturing methodologies that minimise or eliminate one or more of the deficiencies of traditional maturing methods.

[0008] It is an object of the present invention to go some way towards ameliorating the above- mentioned disadvantages, and / or to at the least provide the public or industry with a useful choice.

[0009] SUMMARY OF THE INVENTION

[0010] In a first aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0011] In a second aspect the present invention broadly consists in a matured alcoholic fluid produced by a method according to the first aspect.

[0012] In a third aspect the present invention broadly consists in a system for maturing an alcoholic fluid, the system comprising a reaction chamber, the chamber defining an interior volume, a pressure source operatively coupled to the reaction chamber and adapted to pressurise the interior volume of the reaction chamber to a pressure of at least 0.5 Bar, and at least one ultrasonic transducer provided into the interior volume of the reaction chamber and positioned so as to deliver ultrasonic energy to the interior volume.

[0013] In a fourth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, preferably an alcoholic distillate, the method comprising providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst.

[0014] In a fifth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, preferably an alcoholic distillate, the method comprising subjecting a reaction mixture comprising the alcoholic fluid and at least one flavourant to a treatment, the treatment comprising a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy.

[0015] In a sixth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, preferably an alcoholic distillate, the method comprising subjecting a reaction mixture comprising the alcoholic fluid and at least one flavourant to a treatment, the treatment comprising a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to about to the reaction mixture.

[0016] In a seventh aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0017] In an eighth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising: providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, wherein the alcoholic fluid has undergone a preheating step prior to addition of the at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0018] In a ninth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, wherein the alcoholic fluid and / or the reaction mixture has undergone a preheating step, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst.

[0019] In an eleventh aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, wherein the alcoholic fluid and / or the reaction mixture has undergone a preheating step, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0020] In a twelfth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, wherein the alcoholic fluid and / or the reaction mixture has undergone a preheating step, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0021] In a thirteenth aspect the invention broadly consists in a method for maturing an alcoholic fluid, the method comprising: providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, wherein the alcoholic fluid and / or the reaction mixture has undergone a preheating step, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture, wherein the preheating step comprises i. initiating preheating of the alcoholic fluid in a holding chamber, prior to providing the alcoholic fluid to the reaction chamber, optionally to form the reaction mixture with the at least one flavourant, ii. continuing preheating in the reaction chamber, and iii. recirculating at least a portion of the reaction mixture or alcoholic fluid from the reaction chamber back to the holding chamber to provide a recirculated alcoholic fluid or recirculated reaction mixture, preferably until a preheated alcoholic fluid having a preheated temperature is formed.

[0022] In a fourteenth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising a preheated alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0023] In fifteenth aspect the present invention broadly consists in a method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising a preheated alcoholic fluid that has undergone a preheating step in a holding chamber couplable or coupled to the reaction chamber, and at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0024] In a sixteenth aspect the present invention broadly consists in a system for maturing an alcoholic fluid, the system comprising one or more reaction chambers, each of the one or more reaction chambers defining an interior volume, a pressure source operatively coupled to each of the one or more reaction chambers and adapted to pressurise the interior volume of each of the one or more reaction chamber to a pressure of at least 0.5 Bar, and at least one ultrasonic transducer provided into the interior volume of each of the one or more reaction chambers and positioned so as to deliver ultrasonic energy to the interior volume of each of the one or more reaction chambers.

[0025] In a seventeenth aspect the present invention broadly consists in a system for maturing an alcoholic fluid, the system comprising a plurality of reaction chambers, each one of the plurality of reaction chambers defining an interior volume, a holding chamber couplable or coupled to one of the reaction chambers of the plurality of reaction chambers, the holding chamber defining an interior holding volume, the interior holding volume comprising a volume of alcoholic fluid when in use, and a recirculating means adapted to return a portion of the volume of alcoholic fluid in the plurality of reaction chambers to the holding chamber, wherein each of the plurality of reaction chambers i) is operatively coupled to a pressure source that is not coupled to any other reaction chamber in the system, the pressure source adapted to pressurise the interior volume of the reaction chamber to which it is operatively coupled to a pressure of at least 0.5 Bar, and ii) is operatively coupled to at least one ultrasonic transducer provided to the interior volume of each of the reaction chambers in the system, to deliver ultrasonic energy to the interior volume of the reaction chamber to which it is provided.

[0026] In an eighteenth aspect the present invention broadly consists in a system for maturing an alcoholic fluid, the system comprising a first reaction chamber, the first reaction chamber defining an interior volume, one or more subsequent reaction chambers, each of the subsequent reaction chambers 20b defining an interior volume, a holding chamber couplable or coupled to the first reaction chamber, the holding chamber defining an interior holding volume, the interior holding volume comprising a volume of alcoholic fluid when in use, and a recirculating means adapted to return a portion of the volume of alcoholic fluid in the reaction chamber, to the holding chamber, wherein the first reaction chamber and each of the subsequent reaction chambers i) is operatively coupled to a pressure source that is not coupled to any other reaction chamber, in the system, the pressure source adapted to pressurise the interior volume, of the reaction chamber, to a pressure of at least 0.5 Bar, and ii) is operatively coupled to at least one ultrasonic transducer provided to the interior volume of each of the reaction chambers, to deliver ultrasonic energy to the interior volume of the first reaction chamber and each of the subsequent reaction chambers in the system. The following embodiments may apply to any of the above aspects of the invention.

[0027] In various embodiments the ultrasonic energy is at a frequency of between about 19 and about 25kHz.

[0028] In various embodiments the ultrasonic energy is at a frequency of between about 19 and about 22kHz.

[0029] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 200 J / mL to the reaction mixture.

[0030] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 50 J / mL to about 200 J / mL to the reaction mixture.

[0031] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 50 J / mL to about 150 J / mL to the reaction mixture.

[0032] In various embodiments the ultrasonic treatment time is at least about 12 hours.

[0033] In various embodiments the ultrasonic treatment time is between about 12 hours to about 240 hours.

[0034] In various embodiments the ultrasonic treatment time is between about 0.5 days and about 365 days.

[0035] In various embodiments the ultrasonic treatment time is between about 0.5 days and about 180 days.

[0036] In various embodiments the ultrasonic treatment time is between about 0.5 days and about 30 days.

[0037] In various embodiments the at least one catalyst is a transition metal catalyst.

[0038] In various embodiments the at least one catalyst is selected from the group consisting of a zirconium and titanium.

[0039] In various embodiments the at least one catalyst is selected from the group consisting of a zirconium, titanium and aluminium catalyst.

[0040] In various embodiments the at least one catalyst is selected from the group consisting of zirconium dioxide, aluminium oxide and / or titanium dioxide. In various embodiments the at least one catalyst is selected from the group consisting of a zirconium oxide and / or titanium oxide.

[0041] In various embodiments the at least one catalyst may comprise titanium dioxide.

[0042] In various embodiments the at least one catalyst is titanium dioxide.

[0043] In various embodiments the at least one catalyst is used in an amount of at least 0.5 g / L of the alcoholic fluid.

[0044] In various embodiments the at least one catalyst is used in an amount of at least 2 g / L of the alcoholic fluid.

[0045] In various embodiments the at least one catalyst is used in an amount of between about 0.5 to about 100 g / L of the alcoholic fluid.

[0046] In various embodiments the at least one catalyst is used in an amount of between about 2 to about 100 g / L of the alcoholic fluid.

[0047] In various embodiments the at least one catalyst is used in an amount of about 0.5 to about 100 g / L of the alcoholic fluid, for example 0.5, 1, 1.5, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 g / L of the alcoholic fluid, and suitable ranges may be selected from any of these values, for example about 0.5 to about 100, about 0.5 to about 50, about 0.5 to about 20, about 5 to about 50, for example about 5 to about 20 g / L of the alcoholic fluid.

[0048] In various embodiments exposure to the at least one catalyst comprises subjecting for a catalysis time of at least about 12 hours.

[0049] In various embodiments the catalysis time is between about 0.5 days and about 365 days.

[0050] In various embodiments the catalysis time is between about 0.5 days and about 180 days.

[0051] In various embodiments the catalysis time is between about 0.5 days and about 30 days.

[0052] In various embodiments the catalysis time is between about 12 hours to about 240 hours.

[0053] In various embodiments the catalysis time is concurrent or overlaps with the ultrasonic treatment time.

[0054] In various embodiments the at least one flavourant is selected from the group consisting of wood, nuts, seeds, fruit, and an artificial flavourant. In various embodiments the at least one flavourant is or comprises at least one type of wood.

[0055] In various embodiments the at least one flavourant is or comprises wood.

[0056] In various embodiments the wood, is provided in an amount of from about 0.5 to about 100 g / L of the alcoholic fluid.

[0057] In various embodiments described herein the alcoholic fluid may have an alcohol by volume (ABV) of at least about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95%, and useful ranges may be selected from any of these values. For example, about 5 to about 80, about 20 to about 80, about 40 to about 80%, about 40 to about 70%, or about 60 to about 70%.

[0058] In various embodiments the alcoholic fluid may have an alcohol by volume (ABV) of at least about 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 or 80%, preferably about 40 to about 80%, preferably about 50 to about 75%, or preferably about 60 to about 70%.

[0059] In various embodiments the method comprises a preheating step.

[0060] In various embodiments the preheating step preheats the alcoholic fluid prior to the treatment.

[0061] In various embodiments the preheating step preheats the reaction mixture prior to the treatment.

[0062] In various embodiments the preheating step preheats the alcoholic fluid, prior to forming the reaction mixture with the at least one flavourant.

[0063] In various embodiments the preheating step comprises preheating the alcoholic fluid, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant.

[0064] In various embodiments the preheating step comprises preheating the alcoholic fluid in a holding chamber.

[0065] In various embodiments the holding chamber is couplable or coupled to the reaction chamber.

[0066] In various embodiments the holding chamber is couplable or coupled to one reaction chamber of a plurality of reaction chambers. In various embodiments the holding chamber is couplable or coupled to a first reaction chamber of a plurality of reaction chambers.

[0067] In various embodiments the plurality of reaction chambers comprises a first reaction chamber and one or more subsequent reaction chambers.

[0068] In various embodiments the first reaction chamber of the plurality of reaction chambers is the reaction chamber couplable or coupled to the holding chamber.

[0069] In various embodiments the holding chamber is couplable or coupled to a first reaction chamber, and the first reaction chamber is couplable or coupled to one or more subsequent reaction chambers.

[0070] In various embodiments the preheating step comprises preheating the alcoholic fluid in a holding chamber couplable or coupled to the reaction chamber.

[0071] In various embodiments the preheating step comprises preheating the alcoholic fluid in a holding chamber couplable or coupled to the reaction chamber, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant.

[0072] In various embodiments the preheating step comprises initiating preheating of the alcoholic fluid, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant.

[0073] In various embodiments the preheating step comprises initiating preheating of the alcoholic fluid in the holding chamber couplable or coupled to the reaction chamber.

[0074] In various embodiments the preheating step comprises initiating preheating of the alcoholic fluid in the holding chamber couplable or coupled to the reaction chamber, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant.

[0075] In various embodiments providing to the reaction chamber comprises transferring the alcoholic fluid from the holding chamber to the reaction chamber through at least one conduit, preferably at a specified flow rate.

[0076] In various embodiments the preheating step comprises initiating preheating of the alcoholic fluid in the holding chamber, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant and recirculating a portion of the alcoholic fluid from the reaction mixture back to the holding chamber to continue the preheating step.

[0077] In various embodiments the preheating step comprises initiating preheating of the alcoholic fluid in the holding chamber, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant, continuing preheating in the reaction chamber, and recirculating a portion of the alcoholic fluid from the reaction mixture back to the holding chamber to continue the preheating step, preferably until a preheated alcoholic fluid having a preheated temperature is formed.

[0078] In various embodiments the preheating step comprises initiating preheating of the alcoholic fluid in the holding chamber, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant, continuing preheating in the reaction chamber, and recirculating a portion of the reaction mixture back to the holding chamber to continue the preheating step, preferably until a preheated reaction mixture having a preheated temperature is formed. In various embodiments the recirculating is carried out for the duration of the preheating step until a preheated alcoholic fluid having a preheated temperature is formed.

[0079] In various embodiments the preheating step comprises preheating the alcoholic fluid prior to forming the mixture with the at least one flavourant.

[0080] In various embodiments the preheating step comprises preheating the alcoholic fluid in the reaction chamber.

[0081] In various embodiments the preheating step comprises preheating the alcoholic fluid in the reaction chamber, prior to forming the mixture with the at least one flavourant.

[0082] In various embodiments the preheating step comprises initiating preheating the alcoholic fluid prior to forming the mixture with the at least one flavourant.

[0083] In various embodiments the preheating step comprises initiating preheating the alcoholic fluid in the reaction chamber.

[0084] In various embodiments the preheating step comprises initiating preheating of the alcoholic fluid in the reaction chamber, prior to forming the reaction mixture with the at least one flavourant.

[0085] In various embodiments the preheating step comprises initiating preheating of the reaction mixture comprising the alcoholic fluid and the at least one flavourant in the reaction chamber, prior to subjecting the reaction mixture to the treatment. In various embodiments the preheating step is carried out until a preheated alcoholic fluid or a preheated reaction mixture having a preheated temperature is formed.

[0086] In various embodiments the preheating step to preheat the alcoholic fluid forms a preheated alcoholic fluid.

[0087] In various embodiments the preheating step to preheat the reaction mixture forms a preheated reaction mixture.

[0088] In various embodiments the alcoholic fluid is a preheated alcoholic fluid.

[0089] In various embodiments the reaction mixture is a preheated reaction mixture.

[0090] In various embodiments the preheating step comprises initiating preheating of the reaction mixture comprising the alcoholic fluid and the at least one flavourant in the reaction chamber, to form a preheated reaction mixture prior to subjecting the preheated reaction mixture to the treatment.

[0091] In various embodiments the preheating step is carried out until a preheated reaction mixture having a preheated temperature is formed.

[0092] In various embodiments the preheated temperature is between about 15 and about 75°C.

[0093] In various embodiments the preheated temperature is between about 30 and about 75°C.

[0094] In various embodiments the preheated temperature is between about 30 and about 65°C.

[0095] In various embodiments the preheated temperature between about 40 and about 60°C.

[0096] In various embodiments the preheated temperature between about 50 and about 60°C.

[0097] In various embodiments the preheating step is carried out over a period of at least 12 hours.

[0098] In various embodiments the preheating step is carried out over a period of at least 12 hours in the holding chamber, the reaction chamber or both.

[0099] In various embodiments the preheating step is carried out over a period of at least 12 hours across both the holding chamber and the reaction chamber and comprises recirculating a portion of the alcoholic fluid or the reaction mixture between the holding chamber and the reaction chamber, preferably until a preheated temperature is reached.

[0100] In various embodiments the treatment begins after the preheated temperature is reached. In various embodiments the preheating step comprises preheating in a holding chamber couplable or coupled to the reaction chamber.

[0101] In various embodiments the preheating step comprises preheating in the reaction chamber.

[0102] In various embodiments the preheating step comprises preheating the alcoholic fluid in the holding chamber couplable or coupled to the reaction chamber to produce the preheated alcoholic fluid, prior to providing the preheated alcoholic fluid to the reaction chamber and subjecting to the treatment.

[0103] In various embodiments the preheating step comprises initiating preheating the alcoholic fluid in the holding chamber couplable or coupled to the reaction chamber, prior to providing the alcoholic fluid to the reaction chamber.

[0104] In various embodiments providing to the reaction chamber comprises transferring the alcoholic fluid from the holding chamber to the reaction chamber through at least one conduit.

[0105] In various embodiments providing to the reaction chamber comprises transferring the alcoholic fluid, from the holding chamber to the reaction chamber through at least one conduit at a specified flow rate.

[0106] In various embodiments the preheating step comprises recirculating a portion of the alcoholic fluid or the reaction mixture between the holding chamber and the reaction chamber, preferably through at least one conduit.

[0107] In various embodiments recirculating comprises recirculating at a specified flow rate.

[0108] In various embodiments the specified flow rate is between about 0.1 and about 180L / min.

[0109] In various embodiments the treatment comprises heating or maintaining the reaction mixture in the reaction chamber at a reaction temperature.

[0110] In various embodiments the reaction temperature is between about 15 and about 75°C.

[0111] In various embodiments the reaction temperature is between about 30 and about 75°C.

[0112] In various embodiments the reaction temperature is between about 15 and about 65°C.

[0113] In various embodiments the reaction temperature is between about 30 and about 65°C.

[0114] In various embodiments the reaction temperature is between about 40 and about 60°C. In various embodiments the reaction temperature is between about 50 and about 60°C.

[0115] In various embodiments the reaction temperature is maintained over a heating period of at least 12 hours.

[0116] In various embodiments the preheated temperature is between about 50 and about 60°C, the reaction temperature is between about 50 and about 60°C, and the preheating period is between about 12 hours and about 36 hours.

[0117] In various embodiments the method further comprises agitating the reaction mixture and / or the preheated alcoholic fluid with at least one agitating means.

[0118] In various embodiments the at least one agitating means is provided to the holding chamber and / or the reaction chamber.

[0119] In various embodiments the at least one agitating means is selected from the group consisting of one or more arms, paddles, magnetic stirrers or other stirring implements.

[0120] In various embodiments the pressure is in an amount of at least about 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, or 4 Bar, preferably at least about 1 Bar, preferably at least about 2 Bar.

[0121] In various embodiments the pressure is in an amount of at least 1 Bar.

[0122] In various embodiments the pressure is in an amount of between about 1 and about 10 Bar.

[0123] In various embodiments the pressure is in an amount of between about 1 and about 5 Bar.

[0124] In various embodiments the alcoholic fluid is an alcoholic distillate.

[0125] In various embodiments the alcoholic fluid is an alcoholic distillate, the alcoholic distillate having an alcohol by volume (ABV) of at least about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95%, and useful ranges may be selected from any of these values. For example, about 5 to about 80, about 20 to about 80, about 40 to about 80%, about 40 to about 70%, or about 60 to about 70%.

[0126] In various embodiments the matured alcoholic beverage is selected from the group consisting of whiskey, rum, cognac, bourbon, scotch, brandy, vodka, gin, tequila and absinthe. In various embodiments the matured alcoholic beverage has a flavour profile and / or one or more other characteristics associated with a beverage selected from the group consisting of whiskey, rum, cognac, bourbon, scotch, brandy, vodka, gin, tequila and absinthe.

[0127] In various embodiments subjecting the reaction mixture to treatment further comprises oxygenation of the reaction mixture.

[0128] In various embodiments oxygenation comprises supplying oxygen to the reaction mixture in an amount sufficient to substantially saturate the reaction mixture.

[0129] In various embodiments the method further comprises monitoring one or more parameters within the reaction chamber, the holding chamber, and / or the at least one conduit using one or more sensor.

[0130] In various embodiments the one or more parameters is selected from the group consisting of temperature, pressure, pH, dissolved oxygen and / or oxidative / reductive potential.

[0131] In various embodiments the method further comprises monitoring and / or controlling one or more process parameters within the reaction chamber, the holding chamber, and / or the at least one conduit.

[0132] In various embodiments the method further comprises monitoring and / or controlling one or more process parameters within the reaction chamber, the holding chamber, and / or the at least one conduit wherein the one or more process parameters is selected from the group consisting of the amount of ultrasonic energy, the ultrasonic treatment time, the catalysis time, the pressure, the preheated temperature, the preheating step or a portion of the preheating step, the preheating temperature, the preheating period, the specified flow rate, the heating period, the reaction temperature, or the agitating means.

[0133] In various embodiments monitoring and / or controlling the one or more process parameters comprises the use of a computing module operatively coupled to the reaction chamber, the holding chamber and / or the at least one conduit.

[0134] In various embodiments the one or more sensor and the computing module are operatively coupled, such that the computing module is adapted to receive information from the one or more sensor and / or transmit commands to one or more of the components in the system, to monitor and / or to control the one or more process parameters.

[0135] In various embodiments the matured alcoholic beverage is selected from the group consisting of whiskey, rum, cognac, bourbon, scotch, brandy, vodka, gin, tequila and absinthe. As described above the invention not only relates to a method but also to a system for maturing an alcoholic beverage. In various embodiments the interior volume comprises a volume of alcoholic fluid, preferably as part of a reaction mixture, when in use. In various embodiments the reaction mixture comprises the volume of alcoholic fluid and at least one flavourant.

[0136] In various embodiments the at least one ultrasonic transducer is positioned to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture when present.

[0137] In various embodiments the system further comprises a first heating means operatively coupled to the reaction chamber and adapted to heat the interior volume of the reaction chamber, preferably the volume of alcoholic fluid when present in the reaction chamber.

[0138] In various embodiments the system further comprises a holding chamber couplable or coupled to the reaction chamber, the holding chamber defining an interior holding volume.

[0139] In various embodiments the interior holding volume comprises a volume of alcoholic fluid when in use.

[0140] In various embodiments the system further comprises a second heating means operatively coupled to the holding chamber and adapted to heat the interior holding volume of the holding chamber, preferably the volume of alcoholic fluid when present in the holding chamber.

[0141] In various embodiments the holding chamber is couplable or coupled to the reaction chamber through at least one conduit.

[0142] In various embodiments in a first position the interior holding volume of the holding chamber is closed off from the interior volume of the reaction chamber by one or more sealing means, and in a second position the one or more sealing means is substantially open such that the interior holding volume of the holding chamber is in fluid communication with the interior volume of the reaction chamber.

[0143] In various embodiments the system comprises a plurality of reaction chambers.

[0144] In various embodiments each one of the plurality of reaction chambers defines an interior volume.

[0145] In various embodiments in a system comprising a plurality of reaction chambers, in the first position the interior volume of each of the reaction chambers is closed off from the interior volume of each neighbouring reaction chamber by one or more sealing means, and in the second position the one or more sealing means is substantially open such that the interior volumes of each of the plurality of reaction chambers are in fluid communication with each other.

[0146] In various embodiments the one or more sealing means may be controlled independently of each other, for example using a computing module as described herein.

[0147] In various embodiments the one or more sealing means may be opened and closed independently from each other, for example by a computing module as described herein.

[0148] In various embodiments the one or more sealing means may be opened and closed independently from each other in response to information from one or more sensors provided to one or more of the reaction chambers, the holding chamber, and / or the at least one conduits.

[0149] In various embodiments, in use, in the second position a portion of the volume of alcoholic fluid in the holding chamber can flow through the at least one conduit into the interior volume of the reaction chamber.

[0150] In various embodiments the system further comprises a recirculating means adapted to return a portion of the volume of alcoholic fluid in the reaction chamber to the holding chamber.

[0151] In various embodiments the system comprises a holding chamber couplable or coupled to one of the reaction chambers of the plurality of reaction chambers, the holding chamber defining an interior holding volume, the interior holding volume comprising a volume of alcoholic fluid when in use, and a recirculating means adapted to return a portion of the volume of alcoholic fluid in the plurality of reaction chambers to the holding chamber.

[0152] In various embodiments each of the plurality of reaction chambers is operatively coupled to a pressure source that is not coupled to any other reaction chamber in the system, the pressure source adapted to pressurise the interior volume of the reaction chamber to which it is operatively coupled to a pressure of at least 0.5 Bar.

[0153] In various embodiments at least one ultrasonic transducer is provided to the interior volume of each of the reaction chambers in the system, to deliver ultrasonic energy to the interior volume of the reaction chamber to which it is provided.

[0154] In various embodiments the system comprises a first reaction chamber, the first reaction chamber defining an interior volume, and one or more subsequent reaction chambers, each of the subsequent reaction chambers defining an interior volume.

[0155] In various embodiments the system comprises a holding chamber couplable or coupled to the first reaction chamber, the holding chamber defining an interior holding volume, the interior holding volume comprising a volume of alcoholic fluid when in use, and a recirculating means adapted to return a portion of the volume of alcoholic fluid in the reaction chamber to the holding chamber.

[0156] In various embodiments each of the first reaction chamber and each of the subsequent reaction chambers is operatively coupled to at least one pressure source that is not coupled to any other reaction camber in the system, and the pressure source is adapted to pressurise the interior volume of the reaction chamber to which it is coupled to a pressure of at least 0.5 Bar.

[0157] In various embodiments at least one ultrasonic transducer is provided to the interior volume of the reaction chamber to deliver ultrasonic energy to the interior volume to which it is provided.

[0158] In various embodiments the recirculating means comprises a recirculating conduit.

[0159] In various embodiments the recirculating conduit is split into one or more arms.

[0160] In various embodiments at least one arm is coupled or couplable to each of the reaction chambers, to facilitate flow of a volume of alcoholic fluid from each of the reaction chambers to be returned to the holding chamber.

[0161] In various embodiments the one or more arms merge to form a single channel adapted to return alcoholic fluid to the holding chamber, when in use.

[0162] In various embodiments each of the one or more arms returns alcoholic fluid separately to the holding chamber.

[0163] In various embodiments the recirculating means comprises a pump to aid recirculation of alcoholic fluid between the holding chamber and the reaction chamber.

[0164] In various embodiments at least one pump is present in one or more arms of the recirculating conduit. In various embodiments at least one pump is present in each of the one or more arms of the recirculating conduit.

[0165] In various embodiments the system comprises 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 reaction chambers.

[0166] In various embodiments the interior volume of the first reaction chamber is the same as the interior holding volume of each of the subsequent reaction chambers.

[0167] In various embodiments the interior holding volume of the holding chamber is closed off from the interior volume of the first reaction chamber by a sealing means.

[0168] In various embodiments the interior volume of a subsequent reaction chamber is closed off from the interior volume of a neighbouring subsequent reaction chamber by a sealing means.

[0169] In various embodiments the system further comprises at least one first agitating means, wherein the at least one first agitating means is adapted to agitate the volume of alcoholic fluid when present in the reaction chamber.

[0170] In various embodiments the system further comprises at least one second agitating means, wherein the at least one second agitating means is adapted to agitate the volume of alcoholic fluid when present in the holding chamber.

[0171] In various embodiments the system further comprises an oxygenating means adapted to supply oxygen to the interior volume of the reaction chamber, preferably to the alcoholic fluid when present in the reaction chamber. In various embodiments the system further comprises one or more sensor provided to the reaction chamber, the holding chamber, and / or the at least one conduit.

[0172] In various embodiments the one or more sensor is adapted to sense one or more parameters selected from the group consisting of temperature, pressure, pH, dissolved oxygen and / or oxidative / reductive potential.

[0173] In various embodiments the system further comprises a computing module adapted to monitor and / or control one or more of the process parameters in the reaction chamber, the holding chamber and / or the at least one conduit.

[0174] In various embodiments the computing module is adapted to monitor and / or control one or more components of the system, the one or more components selected from the group consisting of the pressure source, the at least one ultrasonic transducer, the first heating means, the second heating means, the one or more sealing means, the at least one first agitating means and the at least one second agitating means.

[0175] In various embodiments the one or more sensor and the computing module are operatively coupled, such that the computing module is adapted to receive information from the one or more sensor and / or transmit commands to one or more of the components in the system, to control one or more of the process parameters.

[0176] In various embodiments the alcoholic fluid has been prepared by a method comprising fermentation and is therefore a fermented alcoholic fluid.

[0177] In various embodiments the alcoholic fluid has been prepared by a method comprising fermentation and distillation.

[0178] In various embodiments the distillation comprises distilling to produce an alcoholic fluid having an ABV of at least about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95%, for example between about 10 and about 95, about 30 and about 95, or about 40 and about 95%.

[0179] The term "(s)" following a noun contemplates the singular and plural form, or both. Similarly, the absence of the term "(s)' following a noun also contemplates the singular and plural form, or both. For example, a reference to "the reaction chamber 20" may be construed as referring to one or more of the reaction chambers in the system. In a system comprising only one reaction chamber, a reference to "the reaction chamber" may be construed as being directed to the only reaction chamber present. However, in systems described herein comprising a plurality of reaction chambers, a reference to "the reaction chamber" may contemplate the first reaction chamber, one or more subsequent reaction chambers, or any combination thereof.

[0180] The term "comprising" as used in this specification, including the claims, means "consisting at least in part of". When interpreting each statement in this specification, including the claims, that includes the term "comprising", features other than that or those prefaced by the term may also be present. Related terms such as "comprise" and "comprises" are to be interpreted in the same manner.

[0181] The terms "spirit" and "liquor" are used interchangeably herein. These terms as used in the specification to mean a matured alcoholic beverage prepared from fruits, vegetables, grains and / or sugars by a process comprising fermentation, followed by distillation to produce a "raw spirit" and maturing to form the spirit. The term "alcoholic fluid" as used herein refers to a consumable fluid comprising an alcohol by volume (ABV) of at least about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95%, and useful ranges may be selected from any of these values. For example, about 5 to about 80, about 20 to about 80, about 40 to about 80%, about 40 to about 70%, or about 60 to about 70%. In various embodiments described herein the alcoholic fluid is an alcoholic distillate.

[0182] The term "alcoholic distillate" as used herein refers to a consumable alcohol that has been produced by distillation of a fermentation product, such as a fermentation product made from the fermentation of fruits, vegetables, grains and / or sugars. An alcoholic distillate produced in this way may also be referred to as a "raw spirit" or "unrefined spirit" and these terms are used herein interchangeably with "alcoholic distillate".

[0183] As used herein the term "matured", for example in the context of a "matured alcoholic beverage", refers to a consumable alcohol that has been converted from a raw form produced by a fermentation or distillation process, towards a matured form having certain desirable characteristics. The desirable characteristics may comprise for example a more desirable colour, acidity, mouthfeel, flavour, aroma and / or palatability.

[0184] As used herein, the term "aged" is used interchangeably with the term "matured" herein.

[0185] The terms "maturing", "maturation" or "aging" are used interchangeably herein to refer to the conversion of a raw form to a matured alcoholic beverage. As described herein, traditional aging practices typically require extensive timeframes of several years. However, the terms "matured", "maturing" "maturation", "aged" and "aging" as used herein are not intended to limit the aspects and / or embodiments described herein to any particular timeframe or to imply any particular timeframe.

[0186] The invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, in any or all combinations of two or more of said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which the invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.

[0187] It is intended that reference to a range of numbers disclosed herein (for example, 1 to 100) also incorporates reference to all rational numbers within that range (for example, 1, 2.3, 5, 7.9, 10, 17, 32, 46.7, 58, 79, 90 or 100) and also any range of rational numbers within that range (for example, 1 to 100, 7 to 80, or 6.3 to 70) and, therefore, all subranges of all ranges expressly disclosed herein are hereby expressly disclosed. These are only examples of what is specifically intended and all possible combinations of numerical values between the lowest value and the highest value enumerated are to be considered to be expressly stated in this application in a similar manner.

[0188] Although the present invention is broadly as defined above, those persons skilled in the art will appreciate that the invention is not limited thereto, and that the invention also includes embodiments of which the following description gives examples.

[0189] BRIEF DESCRIPTION OF THE FIGURES

[0190] The invention will be described by way of example only and with reference to the accompanying figures in which:

[0191] Figure 1 shows a system 10 in accordance with an embodiment of the invention described herein, the system 10 comprising a reaction chamber 20, a pressure source 30 coupled to the reaction chamber 20, an ultrasonic transducer 40 extending into the interior volume 50 of the reaction chamber 20.

[0192] Figure 2 shows a system 10 in accordance with an embodiment of the invention described herein, the system 10 comprising a reaction chamber 20, a pressure source 30 coupled to the reaction chamber 20, an ultrasonic transducer 40 extending into the interior volume 50 of the reaction chamber 20, the system 10 further comprising a heating means 60 positioned to deliver heat to the reaction chamber 20.

[0193] Figure 3 shows a system 10 in accordance with an embodiment of the invention, the system 10 comprising components shown in Figure 2, and further comprising a holding chamber 70 defining an interior holding volume 80, the holding chamber 70 operatively coupled to the reaction chamber 20 through a conduit 100, the conduit comprising a sealing means 110 as described herein.

[0194] Figure 4 shows a system 10 in accordance with an embodiment of the invention, the system 10 comprising components shown in Figure 3, and further comprising a recirculating means 120.

[0195] Figure 5 shows a system 10 in accordance with an embodiment of the invention, the system 10 comprising components shown in Figure 4, with a pump 125 operatively coupled to the recirculating means 120, a first agitating means 130 extending into the interior volume 50 of the reaction chamber 20, a second agitating means 140 extending into the interior holding volume 80 of the holding chamber 70, an oxygenating means 150 adapted to supply oxygen to the interior volume 50 of the reaction chamber 20, and a sensor 160 provided to each of the reaction chamber 20 and the holding chamber 70, each sensor 160 being operatively coupled to a computing module 170, and an insulating jacket 180 configured to insulate the reaction chamber 20 as described herein.

[0196] Figure 6 shows a system 10 in accordance with an embodiment of the invention comprising a holding chamber 70 and more than one reaction chamber 20.

[0197] Figure 7 shows the system 10 of Figure 6 further comprising a computing module 170 and sensors 160 provided to the first reaction chamber 20a and each of the subsequent reaction chambers 20b, the computing module 170 and each of the sensors 160 being operatively coupled.

[0198] DETAILED DESCRIPTION OF THE INVENTION

[0199] The present invention provides a method for maturing an alcoholic fluid as described herein in the first aspect, and to matured alcoholic beverages prepared by said method, as described herein in the second aspect.

[0200] The methods described herein may be used to accelerate the maturation of an alcoholic fluid, preferably an alcoholic distillate.

[0201] The present invention provides a method for maturing an alcoholic fluid, preferably an alcoholic distillate, the method comprising providing to a reaction chamber 20 a reaction mixture comprising an alcoholic fluid and at least one flavourant.

[0202] The alcoholic fluid for use in the methods described herein may be prepared in several ways that will be apparent to a person skilled in the art. The process for preparing alcoholic fluids will depend on the type of matured alcoholic beverage to be prepared. Certain illustrative methods that may be suitable for preparing alcoholic fluids for use in the methods described herein have been included in the examples section. These illustrative methods have been included by way of example only and are in no way intended to limit the scope of the aspects or embodiments described herein.

[0203] In various embodiments the alcoholic fluid may be a fermented alcoholic fluid.

[0204] In various embodiments the alcoholic fluid may be an alcoholic distillate.

[0205] Alcoholic distillates and fermented alcoholic fluids may be prepared by a process comprising fermentation of sugars from a sugar source. In the case of alcoholic distillates, the product of said fermentation is then subjected to distillation. The sugar source may come in a variety of forms. For example, the sugar source may comprise fruit, vegetables, grains and / or alternative sources of sugars, for example honey. The sugar source typically determines the nature of the matured alcoholic beverage produced. For example, fermentation of grains such as barley, wheat, rye and / or corn may be used to prepare whiskey or whiskey-like beverages.

[0206] A person skilled in the art will be able to select an appropriate sugar source to prepare an alcoholic distillate for use in the methods described herein, based on the matured alcoholic beverage intended to be produced.

[0207] The alcoholic fluid may have an alcohol by volume (ABV) of at least about 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95%, and useful ranges may be selected from any of these values. For example, about 5 to about 80, about 20 to about 80, about 40 to about 80%, about 40 to about 70%, or about 60 to about 70%.

[0208] The at least one flavourant may be selected from the group consisting of wood, nuts, seeds, fruit and an artificial flavourant. In preferred embodiments the at least one flavourant is or comprises at least one type of wood.

[0209] The type of wood used may be selected based on the matured alcoholic beverage to be prepared by the method described herein. For example, in certain embodiments the at least one flavourant may comprise at least one type of wood, and the wood may be selected from the group consisting of oak, amburana wood, fir or larch.

[0210] In various embodiments the flavourant may comprise one type of wood, preferably oak.

[0211] In various embodiments the flavourant may comprise more than one type of wood, for example 2, 3, 4, 5 or more types of wood, and suitable ranges will be apparent to a person skilled in the art, for example 2 to 5, 2 to 4, 2 to 3, or 3 to 5 types of wood.

[0212] In various embodiments more than one flavourant may be present. For example, 2, 3, 4, 5, 6, 7, 8 or more flavourants may be present, and suitable ranges will be apparent to a person skilled in the art, for example 2 to 8, 2 to 6, 2 to 5, or 3 to 5 flavourants, preferably at least one flavourant being wood, preferably oak.

[0213] Flavourants, for example wood, for example oak, may be provided in an amount of from about 0.5 to about 100 grams per litre of the alcoholic fluid, for example about 0.5 to about 100, about 0.5 to about 90, about 0.5 to about 80, about 0.5 to about 70, about 0.5 to about 60, about 0.5 to about 50, about 0.5 to about 45, about 0.5 to about 40, about 0.5 to about 35, about 0.5 to about 30, about 0.5 to about 25, about 0.5 to about 20, about 0.5 to about 15, about 0.5 to about 10, about 0.75 to about 100, about 0.75 to about 90, about 0.75 to about 80, about 0.75 to about 70, about 0.75 to about 60, about 0.75 to about 50, about 0.75 to about 45, about 0.75 to about 40, about 0.75 to about 35, about 0.75 to about 30, about 0.75 to about 25, about 0.75 to about 20, about 0.75 to about 15, about 0.75 to about 10, about 0.75 to about 5, about 1 to about 100, about 1 to about 90, about

[0214] 1 to about 80, about 1 to about 70, about 1 to about 60, about 1 to about 50, about 1 to about 45, about 1 to about 40, about 1 to about 35, about 1 to about 30, about 1 to about 25, about 1 to about 20, about 1 to about 15, about 1 to about 10, about 1 to about 5, about 2 to about 100, about 2 to about 90, about 2 to about 80, about 2 to about 70, about

[0215] 2 to about 60, about 2 to about 50, about 2 to about 45, about 2 to about 40, about 2 to about 35, about 2 to about 30, about 2 to about 25, about 2 to about 20, about 2 to about 15, about 2 to about 10, about 2 to about 5, about 5 to about 100, about 5 to about 90, about 5 to about 80, about 5 to about 70, about 5 to about 60, about 5 to about 50, about 5 to about 45, about 5 to about 40, about 5 to about 35, about 5 to about 30, about 5 to about 25, about 5 to about 20, about 5 to about 15, about 5 to about 12, about 5 to about 10, about 10 to about 100, about 10 to about 90, about 10 to about 80, about 10 to about 70, about 10 to about 60, about 10 to about 50, about 10 to about 40, about 10 to about 30, about 10 to about 20, about 10 to about 15 grams per litre of the alcoholic fluid, preferably about 10 to about 15 grams per litre of the alcoholic fluid.

[0216] The methods described herein may be used for maturing alcoholic fluids to provide a matured alcoholic beverage. Suitable matured alcoholic beverages will be apparent to a person with skill in the art and include but are not limited to, for example, alcoholic beverages having a flavour profile and / or one or more other characteristics associated with a beverage selected from the group consisting of whiskey, rum, cognac, bourbon, scotch, brandy, vodka, gin, tequila and absinthe.

[0217] The methods described herein may improve one or more characteristics of the alcoholic fluid. For example, the methods described herein may improve the colour, acidity, mouthfeel, flavour, aroma and / or palatability of the matured alcoholic beverage as compared to the alcoholic fluid. Methods for assessing such characteristics will be apparent to a person skilled in the art and may include qualitative analyses such as, for example sensory panels and / or quantitative analyses such as, for example gas chromatographymass spectroscopy (GCMS).

[0218] The method for maturing an alcoholic fluid described herein comprises providing to a reaction chamber 20 a reaction mixture comprising an alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to a treatment.

[0219] The treatment may comprise a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0220] The ultrasonic energy may be at a frequency of between about 19 and about 25kHz, for example about 19 to about 24, about 19 to about 23, about 19 to about 22, about 19 to about 21, about 19 to about 20, about 20 to about 25, about 20 to about 24, about 20 to about 23, about 20 to about 22, about 20 to about 21, about 21 to about 25, about 21 to about 24, about 21 to about 23, about 21 to about 22, about 22 to about 25, about 22 to about 24, about 22 to about 23, about 23 to about 25 or about 24 to about 25kHz.

[0221] In various embodiments the ultrasonic energy may be at a frequency of between about 19 and about 22kHz.

[0222] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL of the alcoholic fluid, for example about 20 to about 290, about 20 to about 280, about 20 to about 270, about 20 to about 260, about 20 to about 250, about 20 to about 240, about 20 to about 230, about 20 to about 220, about 20 to about 210, about 20 to about 200, about 20 to about 190, about 20 to about 180, about 20 to about 170, about 20 to about 160, about 20 to about 150, about 20 to about 140, about 20 to about 130, about 20 to about 120, about 20 to about 100, or about 20 to about 50 J / mL of the alcoholic fluid.

[0223] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 50 to about 300, about 50 to about 290, about 50 to about 280, about 50 to about 270, about 50 to about 260, about 50 to about 250, about 50 to about 240, about 50 to about 230, about 50 to about 220, about 50 to about 210, about 50 to about 200, about 50 to about 200, about 50 to about 190, about 50 to about 180, about 50 to about 170, about 50 to about 160, about 50 to about 150, about 50 to about 140, about 50 to about 130, about 50 to about 120, or about 50 to about 100 J / mL of the alcoholic fluid.

[0224] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 75 to about 300, about 75 to about 290, about 75 to about 280, about 75 to about 270, about 75 to about 260, about 75 to about 250, about 75 to about 240, about 75 to about 230, about 75 to about 220, about 75 to about 210, about 75 to about 200, about 75 to about 200, about 75 to about 190, about 75 to about 180, about 75 to about 170, about 75 to about 160, about 75 to about 150, about 75 to about 140, about 75 to about 130, about 75 to about 120, or about 75 to about 100 J / mL of the alcoholic fluid.

[0225] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 100 to about 300, about 100 to about 290, about 100 to about 280, about 100 to about 270, about 100 to about 260, about 100 to about 250, about 100 to about 240, about 100 to about 230, about 100 to about 220, or about 100 to about 210, about 100 to about 200, about 100 to about 200, about 100 to about 190, about 100 to about 180, about 100 to about 170, about 100 to about 160, about 100 to about 150, about 100 to about 140, about 100 to about 130, or about 100 to about 120 J / mL of the alcoholic fluid.

[0226] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 200 J / mL of the alcoholic fluid, for example about 20 to about 190, about 20 to about 180, about 20 to about 170, about 20 to about 160, about 20 to about 150, about 20 to about 140, about 20 to about 130, about 20 to about 120, about 20 to about 100, or about 20 to about 50 J / mL of the alcoholic fluid.

[0227] In various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 50 J / mL to about 150 J / mL of the alcoholic fluid.

[0228] The ultrasonic energy may be delivered continuously, pulsed, or a mixture thereof.

[0229] It will be apparent to a person skilled in the art that the ultrasonic treatment time may be adjusted, to deliver a required amount of ultrasonic energy as described herein. For example, the ultrasonic treatment time may be adjusted depending on whether the ultrasonic energy is delivered continuous, pulsed or a mixture thereof.

[0230] In various embodiments the ultrasonic treatment time is at least about 12 hours, for example about 12, 18, 24, 36, 48, 60, 72, 84, 96, 108, 120, 132, 144, 156, 168, 180, 192, 204, 216, 228, or 240 hours or more, and suitable ranges may be selected from these values, for example about 12 to about 240, about 12 to about 180, about 12 to about 120, about 12 to about 96, about 12 to about 72, about 12 to about 48, about 12 to about 24, 24 to about 240, about 24 to about 180, about 24 to about 120, about 24 to about 12 to about 96, about 24 to about 72, about 24 to about 48, 36 to about 240, about 36 to about 180, about 36 to about 120, about 36 to about 12 to about 96, about 36 to about 72, about 36 to about 48, 48 to about 240, about 48 to about 180, about 48 to about 120, about 48 to about 12 to about 96, about 48 to about 72, about 72 to about 240, about 72 to about 180, about 72 to about 120, about 72 to about 96 hours, about 96 to about 240, about 96 to about 180, about 96 to about 120, about 120 to about 240, or about 120 to about 180 hours.

[0231] In various embodiments the ultrasonic treatment time is between about 0.5 days and about 365 days, for example about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 50, 75, 100, 150, 200, 250, 300, 350 or 365 days, and suitable ranges may be selected from any of these values, for example between about 0.5 days and about 180 days, for example between about 0.5 and about 30 days.

[0232] In various embodiments the treatment comprises exposure of the reaction mixture to a pressure of at least about -0.5 Bar, for example about 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5 or about 10 Bar, and suitable ranges may be selected from any of these values, for example from about 0.5 to about 10, about 0.5 to about 9, about 0,5 to about 8, about 0.5 to about 7, about 0.5 to about 6, about 0.5 to about 5, about 0.5 to about 4, about 0.5 to about 3, about 0.5 to about 2, about 0.5 to about 1, about 1 to about 10, about 1 to about 9, about 1 to about 8, about 1 to about 7, about 1 to about 6, about 1 to about 5, about 1 to about 4, about 1 to about 3.5, about 1 to about 3, about 1 to about 2.5, about 1 to about 2, about 1 to about 1.5, about 1.5 to about 10, about 1.5 to about 9, about 1.5 to about 8, about 1.5 to about 7, about 1.5 to about 6, about 1.5 to about 5, about 1.5 to about 4, about 1.5 to about 3.5, about 1.5 to about 3, about 1.5 to about 2.5, about 1.5 to about 2, about 2 to about 10, about 2 to about 9, about 2 to about 8, about 2 to about 7, about 2 to about 6, about 2 to about 5, about 2 to about 4, about 2 to about 3.5, about 2 to about 3, about 2 to about 2.5, about 2.5 to about 10, about 2.5 to about 9, about 2.5 to about 8, about 2.5 to about 7, about 2.5 to about 6, about 2.5 to about 5, about 2.5 to about 4, about 2.5 to about 3.5, about 2.5 to about 3, about 3 to about 10, about 3 to about 9, about 3 to about 8, about 3 to about 7, about 3 to about 6, about 3 to about 5, about 3 to about 4, about 3 to about 3.5, about 3.5 to about 10, about

[0233] 3.5 to about 9, about 3.5 to about 8, about 3.5 to about 7, about 3.5 to about 6, about 3.5 to about 5, or about 3.5 to about 4 Bar.

[0234] It will be understood by a person skilled in the art that the pressure within the reaction chamber 20 may vary slightly across different parts of the chamber.

[0235] In various embodiments, the pressure referred to herein is the pressure as measured at one or more pressure gauges provided to the reaction chamber 20. In various embodiments more than one pressure gauge may be provided to the reaction chamber 20 and the pressure referred to herein may be the average pressure measured across all or some of the pressure gauges.

[0236] Also described herein is a method for maturing an alcoholic fluid described herein comprising providing to a reaction chamber 20 a reaction mixture comprising an alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst.

[0237] Without wishing to be bound by theory the inventor believes ultrasonic energy may interact with the flavourant and / or the alcoholic fluid to aid the release of desirable volatile flavour components and / or to enhance reduction-oxidation (REDOX) reactions occurring in the reaction mixture. For example, it is understood generally that exposure of a fluid to ultrasonic energy may lead to small increases, for example nanoscale increases, in temperature of the fluid. These small increases may contribute to the release of desirable flavour components from the fluid and / or the flavourant and / or to enhance reductionoxidation (REDOX) reactions occurring in the reaction mixture.

[0238] Similarly, the inventor also believes that the inclusion of a catalyst in the methods described herein may result in a synergistic effect when used in the presence of ultrasonic energy. For example, the ultrasonic energy may activate or enhance the effect of the catalyst such that the catalyst may better react with the flavourant and may lead to a faster development of flavour and / or a more complex, desirable flavour profile of the product produced by the methods described herein. For example, when the flavourant is or comprises wood, the catalyst may be activated or its effect enhanced such that its ability to break hemicellulosic bonds, and thereby release volatile flavour compounds, may be improved.

[0239] The at least one catalyst may be provided in a number of forms, which will be apparent to a person skilled in the art. For example, the at least one catalyst may be provided as a solid, preferably in pellet form.

[0240] The use of pellets offers several advantages, including controlled surface area exposure, improved handling, and enhanced mechanical stability. By structuring the catalyst in pellet form, the diffusion of reactants to and from the active sites is moderated, which can contribute to a more controlled and sustained reaction rate. The compact structure of the pellets also helps to prevent excessive localised reaction rates, reducing the risk of hot spots and thermal degradation of flavourants.

[0241] In some examples, the pellets may be formed with at least one dimension in the range of 1 mm to 5 mm, allowing for a balance between sufficient surface area for catalytic activity and minimised mass transport limitations. This size range helps regulate the interaction between reactants and the catalyst by controlling diffusion rates and ensuring uniform reaction progression. Additionally, optimising pellet size and shape allows for improved packing density in reactors, reducing pressure drop while maintaining effective reactant contact. The selection of pellet dimensions further influences thermal distribution within the reaction environment, contributing to a gradual and predictable process.

[0242] Furthermore, the use of pellets or when attached to solid supports provides practical benefits in terms of separation and recovery. Pellets are easier to filter out from reaction mixtures, reducing the need for complex separation techniques such as centrifugation or ultrafiltration. This facilitates catalyst reuse, minimises product contamination, and enhances process efficiency by simplifying downstream purification steps.

[0243] In some examples, the pellets may be porous, incorporating a high surface area structure that allows for enhanced interaction between reactants and the catalyst. The porosity can be tailored to optimise reaction kinetics by increasing the number of accessible active sites while still maintaining the benefits of a structured catalyst. Such porous catalysts can improve reactant diffusion, promote uniform reaction rates, and enhance reactivity with ultrasound by reducing unwanted side reactions. Depending on the application, the porosity, pore size distribution, and overall structure of the pellets can be designed to balance catalytic activity with mechanical stability, ensuring durability and sustained performance over multiple reaction cycles.

[0244] Without wishing to be bound by theory the inventor believes that the use of catalysts in pellet form may increase the rate of one or more reactions occurring during the maturation of an alcoholic fluid by providing a larger surface area for reactants to interact with. The use of fine powders, while leading to potential increases in catalytic efficiency may be difficult to filter out. Thus, there is a balance to be struck between optimizing surface area for reaction efficiency while ensuring easy removal of the catalyst.

[0245] In various embodiments the at least one catalyst is be provided in a pellet form.

[0246] In various embodiments, the pellets may be formed with at least one dimension in the range of about 1 to about 5 mm, or about 1 to about 3 mm. Actual size will depend on the selected catalyst composition and intended reaction characteristics. In some embodiments, the catalyst comprises metal particles, such as zirconium or titanium, for zirconium or titanium pellets with at least one dimension in the range of about 1 to about 5 mm, or at least two dimensions in the range of about 1 to about 5 mm.

[0247] One approach to mitigate or eliminate the potential difficulties with catalyst removal from the reaction mixture is to immobilise the at least one catalyst. Accordingly, in various embodiments, treatment may comprise exposure to the at least one catalyst immobilised on a solid support. This facilitates separation from the reaction mixture and extends the catalyst's operational lifetime.

[0248] In some embodiments, treatment with the at least one catalyst may comprise the flow of the reaction mixture through or along a surface of a porous or structured solid support incorporating the catalyst. This allows for controlled exposure to the reaction medium while maintaining catalyst stability.

[0249] In other embodiments, the catalyst may be encapsulated within a permeable matrix, such as a hydrogel, sol-gel, or polymeric microcapsule. This enables diffusion of reactive species while preventing catalyst leaching.

[0250] Additionally, the catalyst may be incorporated into functionalised beads, fibres, or coated surfaces, such as metal-coated reactor walls, structured packings, columns or immobilised particles on a substrate. This provides a high surface area for catalysis while ensuring uniform interaction with the reaction mixture.

[0251] In yet further embodiments, the catalyst may be deposited onto a reticulated foam, monolithic structure, or mesh. This enhances mass transfer and ensures even catalyst distribution within the reaction environment.

[0252] Alternatively, the catalyst may be integrated into a magnetic support. This allows for external manipulation and separation using a magnetic field, simplifying catalyst recovery.

[0253] The at least one catalyst may comprise a transition metal catalyst.

[0254] The at least one catalyst may comprise a metal oxide catalyst.

[0255] In various embodiments the at least one catalyst may be selected from the group consisting of a zirconium, titanium and aluminium catalyst or oxides thereof.

[0256] In various embodiments the at least one catalyst is selected from the group consisting of a zirconium and titanium or oxides thereof. In various embodiments the at least one catalyst may be a salt of zirconium, titanium or aluminium, preferably zirconium or titanium. It will be understood by a person in the art that certain chemical entities, for example metal oxides such as but not limited to oxides of zirconium, titanium and aluminium may exist in more than one polymorphic form. For example, titanium dioxide may exist in three polymorphic forms: rutile, anatase and brookite. In various embodiments described herein, the catalyst may comprise one polymorphic form or multiple polymorphic forms. Continuing to use titanium dioxide as an example, in some embodiments the catalyst may comprise or consist essentially of rutile titanium dioxide. Alternatively, in some embodiments the catalyst may comprise or consist essentially of anatase titanium dioxide.

[0257] In various embodiments the at least one catalyst may be selected from the group consisting of zirconium dioxide, aluminium oxide and / or titanium dioxide, preferably zirconium dioxide and / or titanium dioxide.

[0258] In various embodiments the at least one catalyst comprises titanium dioxide.

[0259] In various embodiments the treatment comprises exposure to at least one catalyst and a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0260] In various embodiments the at least one catalyst may be used in an amount of 2 to 100 g / L of the alcoholic fluid, for example 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 g / L of the alcoholic fluid, preferably alcoholic distillate, and suitable ranges may be selected from any of these values. For example, the at least one catalyst may be used in an amount of from about 2 to about 100, about 5 to about 100, about 10 to about 100, about 20 to about 100, about 30 to about 100, about 40 to about 100, about 50 to about 100, about 60 to about 100, about 70 to about 100, about 80 to about 100, about 90 to about 100, from about 5 to about 90, about 5 to about 80, about 5 to about 70, about 5 to about 60, about 5 to about 50, about 5 to about 40, about 5 to about 30, about 5 to about 20, about 5 to about 15, about 5 to about 10, from about 10 to about 90, about 10 to about 80, about 10 to about 70, about 10 to about 60, about 10 to about 50, about 10 to about 40, about 10 to about 30, about 10 to about 20, about 10 to about 15, from about 15 to about 90, about 15 to about 80, about 15 to about 70, about 15 to about 60, about 15 to about 50, about 15 to about 40, about 15 to about 30, about 15 to about 20, from about 20 to about 90, about 20 to about 80, about 20 to about 70, about 20 to about 60, about 20 to about 50, about 20 to about 40, about 20 to about 30, about 20 to about 20, from about 25 to about 90, about 25 to about 80, about 25 to about 70, about 25 to about 60, about 25 to about 50, about 25 to about 40, about 25 to about 30, from about 30 to about 90, about 30 to about 80, about 30 to about 70, about 30 to about 60, about 30 to about 50, about 30 to about 40, from about 40 to about 90, about 40 to about 80, about 40 to about 70, about 40 to about 60, about 40 to about 50 g / L of alcoholic fluid.

[0261] In various embodiments subjecting the reaction mixture to treatment with at least one catalyst comprises subjecting for a catalysis time of at least about 12 hours.

[0262] In various embodiments the catalysis time is between about 0.5 days and about 365 days, for example about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 50, 75, 100, 150, 200, 250, 300, 350 or 365 days, and suitable ranges may be selected from any of these values, for example between about 0.5 days and about 180 days, for example between about 0.5 and about 30 days.

[0263] In various embodiments the catalysis time is between about 12 hours to about 240 hours.

[0264] In various embodiments the catalysis time is concurrent or overlaps with the ultrasonic treatment time.

[0265] The ultrasonic treatment time and / or the catalysis time may be preset. In alternative embodiments, the treatment may be allowed to proceed and may be monitored until one or more specified endpoints is reached. The specified endpoints may comprise one or more endpoints selected from the group consisting of a specified colour range of the reaction mixture, a specified pH range of the reaction mixture, and / or specific flavour characteristics of the reaction mixture.

[0266] In various embodiments the alcoholic fluid may undergo a preheating step to form a preheated alcoholic fluid.

[0267] The preheating step may preheat the alcoholic fluid to a preheated temperature of between about 15 to about 65°C, for example about 20 to about 65, about 25 to about 65, about 30 to about 65, about 35 to about 65, about 40 to about 65, about 45 to about 65, about 50 to about 65, about 55 to about 65, about 60 to about 65, about 15 to about 60, 20 to about

[0268] 60, about 25 to about 60, about 30 to about 60, about 35 to about 60, about 40 to about

[0269] 60, about 45 to about 60, about 50 to about 60, about 55 to about 60, about 15 to about

[0270] 55, 15 to about 55, about 20 to about 55, about 25 to about 55, about 30 to about 55, about 35 to about 55, about 40 to about 55, about 45 to about 55, 15 to about 50, about 20 to about 50, about 25 to about 50, about 30 to about 50, about 35 to about 50, about 40 to about 50, about 45 to about 50, 15 to about 45, about 20 to about 45, about 25 to about 45, about 30 to about 45, about 35 to about 45, about 44 to about 45, 15 to about 40, about 20 to about 40, about 25 to about 40, about 30 to about 40, about 35 to about 40, 15 to about 35, about 15 to about 30, about 15 to about 25,0 about 15 to about 20°C, preferably to a preheated temperature between about 40 and about 60°C , preferably to a preheated temperature between about 50 to about 60°C, for example to a preheated temperature of about 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60 °C.

[0271] The preheating step may be carried out partially or fully in a holding chamber 70. In various embodiments the holding chamber 70 may be couplable or coupled to the reaction chamber 20. For example, the preheating step may be carried out in a holding chamber 70 which may then be coupled to the reaction chamber 20, for example when a specified preheated temperature is reached. Alternatively, the preheating step may be carried out in a holding chamber 70 couplable or coupled to the reaction chamber 20.

[0272] Accordingly, the method described herein may comprise preheating the alcoholic fluid in a holding chamber 70 to a preheated temperature of between about 15 to about 65°C, to form a preheated alcoholic fluid. For example, the method described herein may comprise preheating the alcoholic fluid in a holding chamber 70 couplable to a reaction chamber 20, to a preheated temperature of about 20 to about 65, about 25 to about 65, about 30 to about 65, about 35 to about 65, about 40 to about 65, about 45 to about 65, about 50 to about 65, about 55 to about 65, about 60 to about 65, about 15 to about 60, 20 to about 60, about 25 to about 60, about 30 to about 60, about 35 to about 60, about 40 to about 60, about 45 to about 60, about 50 to about 60, about 55 to about 60, about 15 to about 55, 15 to about 55, about 20 to about 55, about 25 to about 55, about 30 to about 55, about 35 to about 55, about 40 to about 55, about 45 to about 55, 15 to about 50, about 20 to about 50, about 25 to about 50, about 30 to about 50, about 35 to about 50, about 40 to about 50, about 45 to about 50, 15 to about 45, about 20 to about 45, about 25 to about 45, about 30 to about 45, about 35 to about 45, about 44 to about 45, 15 to about 40, about 20 to about 40, about 25 to about 40, about 30 to about 40, about 35 to about 40, 15 to about 35, about 15 to about 30, about 15 to about 25,0 about 15 to about 20°C, preferably to a preheated temperature between about 40 and about 60°C , preferably to a preheated temperature between about 50 to about 60°C, for example to a preheated temperature of about 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60 °C.

[0273] Based on the description herein, it will be clear to a person skilled in the art that the temperature may be monitored in the reaction chamber, the holding chamber, or both. Accordingly, a reference to a preheated temperature may be a reference to the temperature reached in the reaction chamber, the holding chamber, or both.

[0274] The method described herein may comprise stipulating a specified preheated temperature, for example a preheated temperature of between about 15 to about 65°C, preferably between about 40 and about 60°C, or preferably a preheated temperature between about 50 to about 60°C and preheating the alcoholic fluid or the reaction mixture to the specified preheated temperature.

[0275] Without wishing to be bound by theory, the inventor believes that preheating may speed up the rate of the method described herein, and / or may enhance flavour development. For example when wood is used as the flavourant, preheating may lead to swelling of the wood, enhancing the ability of ultrasound and / or catalyst to interact with the wood on a molecular level, to extract desirable volatile flavour components.

[0276] 70 may be coupled to the reaction chamber 20, for example automatically or manually, such that the preheated alcoholic fluid can be transferred to the reaction chamber 20. In various embodiments the holding chamber 70 may be coupled to the reaction chamber 20 through at least one conduit 100 and the preheated alcoholic fluid may be transferred to the reaction chamber reaction chamber 20 through the at least one conduit lOOIn various embodiments contemplated herein, the method may comprise preheating the alcoholic fluid in the reaction chamber 20, for example to a preheated temperature. The alcoholic fluid may undergo the preheating step before or after the addition of the at least one flavourant described herein. That is, in some embodiments the alcoholic fluid is a preheated alcoholic fluid as described herein, for example preheated to a preheated temperature of between about 15 to about 65°C, preferably between about 40 and about 60°C, or preferably a preheated temperature between about 50 to about 60°C.

[0277] In various embodiments the preheating step may comprise preheating the alcoholic fluid, prior to providing the alcoholic fluid to the reaction chamber 20 to form the reaction mixture with the at least one flavourant. For example, the preheating step may comprise preheating the alcoholic fluid in a holding chamber 70reaction chamber 20, prior to providing the alcoholic fluid to the reaction chamber 20 to form the reaction mixture with the at least one flavourant. The holding chamber 70 may be couplable or coupled to the reaction chamber 20.

[0278] The preheating step may be carried out partially or fully in the holding chamber 70 20,. For example, the preheating step may be carried out in a holding chamber 70 which may then be coupled to the reaction chamber 20, for example when a specified preheated temperature is reached. The holding chamber 70 may be coupled to the reaction chamber 20, for example automatically or manually, such that the alcoholic fluid can be transferred to the reaction chamber 20. In various embodiments the holding chamber 70 may be coupled to the reaction chamber 20 through at least one conduit 100 and the alcoholic fluid may be transferred to the reaction chamber 20 through the at least one conduit 100.

[0279] In various embodiments the preheating step may be initiated in the holding chamber 70 and continued in the reaction chamber 20. In such embodiments the preheating step takes place in both the holding chamber 70 and the reaction chamber 20.

[0280] In various embodiments preheating across both the holding chamber and the reaction chamber, and recirculating across both these chambers, may accelerate the preheating step, at least because agitation may be enhanced though the recirculation process.

[0281] Accordingly, in certain embodiments the preheating step may comprise initiating preheating of the alcoholic fluid in the holding chamber 70 couplable or coupled to the reaction chamber 20, prior to providing to the reaction chamber 20 to form the reaction mixture with the at least one flavourant. Alternatively, the preheating step may comprise preheating the alcoholic fluid to form a preheated alcoholic fluid having a preheated temperature, prior to subjecting the reaction mixture to the treatment described herein. Put another way, the treatment may be initiated before the preheated temperature is reached.

[0282] In various embodiments the preheating step may preheat the alcoholic fluid, to form a preheated alcoholic fluid having a preheated temperature.

[0283] As described herein, providing the alcoholic fluid, for example the preheated alcoholic fluid, to the reaction chamber 20 may comprise transferring the alcoholic fluid from the holding chamber 70 to the reaction chamber 20 through at least one conduit 100, preferably at a specified flow rate.

[0284] The specified flow rate described herein may be between about 0.1 and about 180L per minute, for example about 0.1 to about 180, about 0.1 to about 150, about 0.1 to about 125, about 0.1 to about 100, about 0.1 to about 75, about 0.1 to about 50, about 0.1 to about 40, about 0.1 to about 30, about 0.1 to about 20, about 0.1 to about 15, about 0.1 to about 10, about 0.1 to about 5, about 0.5 to about 180, about 0.5 to about 150, about 0.5 to about 125, about 0.5 to about 100, about 0.5 to about 75, about 0.5 to about 50, about 0.5 to about 40, about 0.5 to about 30, about 0.5 to about 20, about 0.5 to about 15, about 0.5 to about 10, about 0.5 to about 5, about 1 to about 180, about 1 to about 150, about 1 to about 125, about 1 to about 100, about 0.5 to about 75, about 11 to about 50, about 1 to about 40, about 1 to about 30, about 1 to about 20, about 1 to about 15, about 1 to about 10, about 1 to about 5, about 5 to about 180, about 5 to about 150, about 5 to about 125, about 5 to about 100, about 5 to about 75, about 5 to about 50, about 5 to about 40, about 5 to about 30, about 5 to about 20, about 5 to about 15, or about 5 to about 10L per minute, preferably about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 L per minute.

[0285] Transferring the alcoholic fluid, for example the preheated alcoholic fluid, from the holding chamber 70 to the reaction chamber 20 may comprise coupling the holding chamber 70 to the reaction chamber 20.

[0286] Coupling may comprise attaching at least one conduit 100 to the holding chamber 70 and the reaction chamber 20, to connect the holding chamber 70 to the reaction chamber 20, specifically, to connect an interior holding volume 80 of the holding chamber 70 with an interior volume 50 of the reaction chamber 20.

[0287] It will be understood by a person skilled in the art that, in various embodiments providing to the reaction chamber 20 a reaction mixture comprises providing the reaction mixture to the interior volume 50 of the reaction chamber 20. Similarly, the holding chamber 70 also comprises an interior holding volume 80. In various embodiments the interior holding volume 80 is adapted to holding chamber 70house the alcoholic fluid, a portion of the alcoholic fluid or a portion of the reaction mixture, during one or more steps of the method described herein.

[0288] In some embodiments coupling the holding chamber 70 to the reaction chamber 20 may comprise opening one or more sealing means 110 provided between the holding chamber 70 and the reaction chamber 20, preferably between the interior volume 50 of the reaction chamber 20 and the interior holding volume 80 of the holding chamber 70. The one or more sealing means 110 may be, for example, in the at least one conduit 100.

[0289] In various embodiments substantially opening the one or more sealing means 110 may allow the alcoholic fluid, or the preheated alcoholic fluid, to flow from the holding chamber 70 to the reaction chamber 20 at a specified flow rate. Accordingly, in such embodiments the alcoholic fluid is thereby provided to the reaction chamber 20 to form the reaction mixture with the at least one flavourant, and the reaction mixture is then subjected to the treatment described herein.

[0290] Similarly, in various embodiments substantially opening the one or more sealing means 110 may allow the alcoholic fluid to flow from the holding chamber 70 to the reaction chamber 20 at a specified flow rate. Accordingly, in such embodiments the preheated alcoholic fluid is thereby provided to the reaction chamber 20, and the reaction mixture is then subjected to the ultrasonic energy described herein.

[0291] The at least one conduit 100 may comprise or be operatively coupled to one or more pumps 105 to aid the transfer of the alcoholic fluid from the holding chamber 70 to the reaction chamber 20. Pump 105 may also facilitate recirculation as described in more detail with regards to embodiments of the invention below.

[0292] As described herein, the preheating step may comprise initiating preheating of the alcoholic fluid in the holding chamber 70, prior to providing the alcoholic fluid to the reaction chamber 20 to form the reaction mixture with the at least one flavourant. In various embodiments the method may also comprise recirculating a portion of the alcoholic fluid from the reaction mixture back to the holding chamber 70 to continue the preheating step.

[0293] Recirculating may be carried out for the duration of the preheating step until a preheated alcoholic fluid having a preheated temperature is formed.

[0294] Accordingly, contemplated herein is a method in which an alcoholic fluid is first provided to a holding chamber 70. As the holding chamber 70 starts to fill with the alcoholic fluid, the holding chamber 70 may be coupled to the reaction chamber 20. Coupling may comprise substantially opening one or more sealing means 110 provided between the holding chamber 70 and the reaction chamber 20. For example, the one or more sealing means 110 may be located in at least one conduit 100 provided between the holding chamber 70 and the reaction chamber 20. The holding chamber 70 may thereby be in fluid communication with the reaction chamber 20, such that the alcoholic fluid may flow from the holding chamber 70 to the reaction chamber 20.

[0295] The preheating step may then continue in the reaction chamber 20 and may comprise the recirculation of a portion of the alcoholic fluid or the reaction mixture to the holding chamber 70, to continue the preheating process. Whether recirculation is of the alcoholic fluid or the reaction mixture, will depend on the nature of the flavourant(s) used. In the case of solid flavourant such as wood for example, it may be possible to recirculate a portion of the alcoholic fluid in the reaction mixture, without recirculating any of the flavourant. However, when the flavourant is itself a fluid, a portion of the reaction mixture may be recirculated to the holding chamber 70. This process of recirculation may be continued until a preheated temperature is reached.

[0296] In various embodiments the preheating step may comprise initiating preheating of the alcoholic fluid in the reaction chamber 20, prior to forming the reaction mixture with the at least one flavourant. In various embodiments the preheating step may comprise initiating preheating of the reaction mixture comprising the alcoholic fluid and the at least one flavourant in the reaction chamber 20, prior to subjecting the reaction mixture to the treatment described herein. The preheating step may form a preheated reaction mixture having a preheated temperature. The preheated reaction mixture may then be subjected to the treatment described herein. That is, the treatment may begin after the preheated temperature is reached. Alternatively, the treatment may be initiated before the preheated temperature is reached.

[0297] Based on the description herein, it will be clear to a person skilled in the art that the reaction mixture comprising the alcoholic fluid and the at least one flavourant may undergo the preheating step in the reaction chamber, to form the preheated reaction mixture that is subjected to the treatment described herein.

[0298] In various embodiments the preheating step is carried out until a preheated alcoholic fluid or a preheated reaction mixture having a preheated temperature is formed.

[0299] The preheated temperature, for example the preheated temperature of the preheated alcoholic fluid and / or the preheated reaction mixture, may be between about 15 to about 75°C, for example about 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75 °C and suitable ranges may be chosen from any of these values, for example about 20 to about 75, about 25 to about 75, about 30 to about 75, about 35 to about 75, about 40 to about 75, about 45 to about 75, about 50 to about 75, about 55 to about 75, about 60 to about 75, about 15 to about 65, 20 to about 65, about 25 to about 65, about 30 to about 65, about 35 to about 65, about 40 to about 65, about 45 to about 65, about 50 to about 65, about 55 to about 65, about 55 to about 60, about 15 to about 55, 15 to about 55, about 20 to about 55, about 25 to about 55, about 30 to about 55, about 35 to about 55, about 40 to about 55, about 45 to about 55, 15 to about 50, about 20 to about 50, about 25 to about 50, about 30 to about 50, about 35 to about 50, about 40 to about 50, about 45 to about 50, 15 to about 45, about 20 to about 45, about 25 to about 45, about 30 to about 45, about 35 to about 45, about 44 to about 45, 15 to about 40, about 20 to about 40, about 25 to about 40, about 30 to about 40, about 35 to about 40, 15 to about 35, about 15 to about 30, about 15 to about 25,0 about 15 to about 20°C, preferably to a preheated temperature between about 40 and about 60°C , preferably to a preheated temperature between about 50 to about 60°C, for example to a preheated temperature of about 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60 °C.

[0300] The preheating step may be carried out over an extended period. For example, the preheating step may be carried out over a period of at least 12 hours, for example at least 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 or 36 hours, and suitable ranges may be selected from any of these values for example from about 12 to about 36 hours, or from about 12 to about 24 hours.

[0301] As described herein, the preheating step may be carried out over a period of at least 12 hours in the holding chamber 70, the reaction chamber 20 or both.

[0302] Accordingly, described herein is a method of maturing an alcoholic fluid, the method comprising providing to a reaction chamber 20 a preheated reaction mixture comprising a alcoholic fluid and at least one flavourant, and subjecting the preheated reaction mixture to treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0303] Alternatively, also described herein is a method of maturing an alcoholic fluid, the method comprising providing to a reaction chamber 20 a reaction mixture comprising a preheated alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

[0304] The temperature used for the preheating step may be referred to as the preheating temperature. Suitable preheating temperatures may be the same as the values and ranges given herein with regards to the preheated temperature. Alternatively, it will be apparent to a person skilled in the art that some heat may dissipate during the method described herein, and preheating temperatures higher than the preheated temperature may be utilised in some cases. For example, a temperature of about 80°C or more may be used to arrive at the preheated temperature.

[0305] To limit the amount of heat lost during the preheating or heating steps, the reaction chamber 20 and / or the holding chamber 70 may be insulated, for example using an insulating jacket 180.

[0306] The preheated temperature and / or the preheating temperature may be monitored manually. Alternatively, the preheated temperature may be monitored automatically.

[0307] In various embodiments a computing module 170 may be configured to monitor and / or control the preheating temperature, the preheated temperature, or preferably both. In various embodiments, the specified preheated temperature may be programmed into the computing module 170 such that the computing module 170 monitors and controls the preheating temperature to determine when the specified preheated temperature is reached. The computing module 170 may initiate the treatment when a specified preheated temperature is reached.

[0308] As described herein, in various embodiments the preheating step may be carried out partially or fully in the holding chamber 70, when present. Additionally, the preheating step may comprise recirculating a portion of the alcoholic fluid and / or a portion of the reaction mixture between the holding chamber 70 and the reaction chamber 20. In such embodiments, the computing module 170 may control one or more parameters around the recirculation process, for example the specified flow rate. The computing module 170 may also control the one or more sealing means 110 provided between the holding chamber 70 and the reaction chamber 20, for example in the at least one conduit 100 provided between the holding chamber 70 and the reaction chamber 20. The computing module 170 may monitor one or more parameters as described herein, and may open or close the one or more sealing means 110, depending on one or more of these parameters.

[0309] In various embodiments the reaction mixture, for example the preheated reaction mixture, is subjected to a treatment. In some embodiments, subjecting the reaction mixture to the treatment may comprise heating and / or maintaining the reaction mixture, for example the preheated reaction mixture, in the reaction chamber 20 at a reaction temperature. The reaction temperature may be between about 15 to about 75°C, for example about 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75 °C and suitable ranges may be chosen from any of these values, for example about 20 to about 75, about 25 to about 75, about 30 to about 75, about 35 to about 75, about 40 to about 75, about 45 to about 75, about 50 to about 75, about 55 to about 75, about 60 to about 75, about 15 to about 65, 20 to about 65, about 25 to about 65, about 30 to about 65, about 35 to about 65, about 40 to about

[0310] 65, about 45 to about 65, about 50 to about 65, about 55 to about 65, about 55 to about

[0311] 60, about 15 to about 55, 15 to about 55, about 20 to about 55, about 25 to about 55, about 30 to about 55, about 35 to about 55, about 40 to about 55, about 45 to about 55,

[0312] 15 to about 50, about 20 to about 50, about 25 to about 50, about 30 to about 50, about 35 to about 50, about 40 to about 50, about 45 to about 50, 15 to about 45, about 20 to about 45, about 25 to about 45, about 30 to about 45, about 35 to about 45, about 44 to about 45, 15 to about 40, about 20 to about 40, about 25 to about 40, about 30 to about 40, about 35 to about 40, 15 to about 35, about 15 to about 30, about 15 to about 25,0 about 15 to about 20°C, preferably to a preheated temperature between about 40 and about 60°C , preferably to a preheated temperature between about 50 to about 60°C, for example to a preheated temperature of about 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60 °C.

[0313] In various embodiments the preheated temperature may be between about 30 and about 65°C, 50 and about 60°C, the reaction temperature is between about 50 and about 60°C, and the preheating period is between about 12 hours and about 36 hours.

[0314] In some embodiments the preheated temperature may be substantially the same as the reaction temperature.

[0315] In alternative embodiments, the preheated temperature may be lower or higher than the reaction temperature.

[0316] Without wishing to be bound by theory the inventor believes that the preheated and / or reaction temperature may have an impact on the length of time required for the method described herein. For example, at temperatures below 30°C the time may need to be extended to allow for the further development of desirable characteristics, for example flavour characteristics, in the product produced. Similarly, above 75°C or 80°C, alcoholic in the alcoholic fluid may begin to be distilled. In various embodiments control of temperature between 15 and about 75°C, more preferably between 30 and about 65°C, may therefore be desirable.

[0317] In some embodiments the method comprises heating the reaction mixture at and / or to a reaction temperature in the reaction chamber 20 over a heating period of at least about 0.5 days, for example about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 50, 75, 100, 150, 200, 250, 300, 350 or 365 days, and suitable ranges may be selected from any of these values, for example between about 0.5 and about 365 days, for example about 0.5 days and about 180 days, for example between about 0.5 and about 30 days.

[0318] It will be understood by a person skilled in the art that in some embodiments heating, for example to a reaction temperature, or preheating, for example to a preheating temperature, may accelerate the maturation of the alcoholic fluid.

[0319] The method may also comprise agitating one or more of the alcoholic fluid, the preheated alcoholic fluid, the reaction mixture or the preheated reaction mixture. Agitating may help to bring reacting ingredients together and may accelerate the maturation of the alcoholic fluid.

[0320] Agitation may be achieved by at least one agitating means, for example at least one agitating means provided to the holding chamber 70, when present and / or to the reaction chamber 20. The at least one agitating means may be selected from the group consisting of one or more arms, paddles, or other stirring implements, for example magnetic stirrers.

[0321] In various embodiments the agitating means may be positioned at such a distance from the ultrasonic transducer and / or one or more other components in the system, to create an active zone around the ultrasonic transducer. The active zone is a zone of clear space around the ultrasonic transducer which the alcoholic fluid and / or the reaction mixture may occupy without obstruction by one or more other components in the system. Without wishing to be bound by theory, it is believed that maintaining the active zone around the ultrasonic transducer (or around each of the ultrasonic transducers, when more than one is present) enhances the transfer of ultrasonic energy to the reaction mixture by minimising physical interference, promoting uniform cavitation, and improving acoustic wave propagation.

[0322] The size of the active zone may vary depending on factors such as ultrasonic frequency, power output, fluid dynamics, and the physical configuration of the system. Accordingly, different active zone ranges may be selected, each providing specific benefits in terms of energy transfer efficiency, reaction uniformity, and cavitation intensity.The active zone may be zone of up to about 5, 10, 15, 20, 25 or 30 cm from the ultrasonic transducer, and suitable ranges may be selected from any of these values.

[0323] In various embodiments the active zone is a zone up to about 30 cm from the ultrasonic transducer.

[0324] In various embodiments the active zone is a zone up to about 20 cm from the ultrasonic transducer. In various embodiments, the active zone around the ultrasonic transducer may extend up to about 5, 10, 15, 20, 25, or 30 cm, depending on the ultrasonic frequency, power output, and system configuration. In some embodiments a 5 cm active zone is suitable for efficient energy coupling in small-scale or confined systems using a single transducer. In some embodiments a using multiple transducers can effectively multiply the size of the total reaction zone where active zones associated with each transducer are overlapping or adjacent. In some embodiments a 10 cm active zone is suitable to balance energy dissipation and fluid agitation for moderate-scale processing. In some embodiments a 15 cm active zone is effective in batch and continuous-flow systems ensuring efficient energy distribution. In some embodiments a 20 cm active zone is achieved using higher-power transducers, enabling deeper penetration of ultrasonic waves and effective mixing and reaction enhancement in larger-scale reactors while preventing over-concentration of energy in localized regions. In some embodiments a 25 cm active zone accommodates increased mass transfer and reaction kinetics in fermentation or aging tanks. In some embodiments a 30 cm active zone may be used in industrial-scale ultrasonic processing. For these embodiments multiple transducers may operate in large tanks, ensuring uniform ultrasonic energy distribution and homogeneous reaction kinetics while minimising localized intensity variations. The appropriate active zone size may be selected based on desired energy transfer efficiency, fluid dynamics, and reaction kinetics, with dynamic adjustments possible through variable transducer positioning or frequency modulation.

[0325] In various embodiments the at least one agitating means may be used to direct the flow of the reaction mixture comprising the at least one flavourant and / or the at least one catalyst into the active zone, to maximise the exposure of the reaction mixture comprising the least one flavourant and / or the at least one catalyst to ultrasonic energy from the ultrasonic transducer.

[0326] In some embodiments more than one agitating means may be used, for example 2, 3, 4, 5 or more agitating means in the reaction chamber 20, and / or 2, 3, 4, 5 or more agitating means in the holding chamber 70, when present.

[0327] In various embodiments treatment may further comprise oxygenation of the reaction mixture.

[0328] Oxygenation may comprise supplying oxygen to the reaction mixture in an amount sufficient to saturate the reaction mixture.

[0329] The method described herein may further comprise monitoring one or more parameters within the reaction chamber 20, the holding chamber 70, and / or the at least one conduit 100 using one or more sensor 160. The one or more parameters may be selected from the group consisting of temperature, pressure, pH, dissolved oxygen and / or oxidative / reductive potential.

[0330] In various embodiments the method further comprises monitoring and / or controlling one or more process parameters within the reaction chamber 20, the holding chamber 70, and / or the at least one conduit 100, wherein the one or more process parameters is selected from the group consisting of the amount of ultrasonic energy, the ultrasonic treatment time, the catalysis time, the pressure, the preheated temperature, the preheating step or a portion of the preheating step, the preheating temperature, the preheating period, the specified flow rate, the heating period, the reaction temperature, or the agitating means.

[0331] The one or more parameters and / or the one or more process parameters may be monitored and / or controlled by a computing module 170 operatively coupled to the reaction chamber 20, the holding chamber 70 and / or the at least one conduit 100.

[0332] In various embodiments the one or more sensor 160 and the computing module 170 are operatively coupled, such that the computing module 170 is adapted to receive information from the one or more sensor 160 and / or transmit commands to one or more components in the system 10, to monitor and / or to control the one or more process parameters. In various embodiments the method described herein may be used to prepare a matured alcoholic beverage, for example a matured alcoholic beverage selected from the group consisting of whiskey, rum, cognac, bourbon, scotch, brandy, vodka, gin, tequila and absinthe.

[0333] In various embodiments the method described herein may be used to prepare a matured alcoholic beverage having a flavour profile and / or one or more other characteristics associated with a beverage selected from the group consisting of whiskey, rum, cognac, bourbon, scotch, brandy, vodka, gin, tequila and absinthe.

[0334] Described herein is also a system 10 for maturing an alcoholic fluid. The system 10 will now be described with reference to Figures 1 to 5 in which, the system comprises a reaction chamber 20, the chamber defining an interior volume 50.

[0335] Reaction chambers having various volumes may be suitable for use in accordance with the invention described herein. For example, the reaction chamber 20 may have a volume of at least about 2 L, for example about 2, 5, 10, 50, 100, 200, 500, 1000, 1500, 2000, 2500, or about 3000 L, and suitable ranges may be selected from any of these values, for example from about 2 to about 3000 L, from about 100 to about 1000L. In various embodiments the system 10 also comprises a pressure source 30 operatively coupled to the reaction chamber 20 and adapted to pressurise the interior volume 50 of the reaction chamber 20 to a pressure of at least 0.5 Bar, for example about 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5 or about 10 Bar, and suitable ranges may be selected from any of these values, for example from about 0.5 to about 10, about 0.5 to 5, about 1 to about 10, or about 2 to about 4 Bar.

[0336] Without wishing to be bound by theory, the inventor believes that pressurisation may lead to swelling of the wood, enhancing the ability of ultrasound and / or catalyst to interact with the wood on a molecular level, to extract desirable volatile flavour components. The pressure may be monitored using one or more sensors 160 provided to the reaction chamber 20. It will be understood by a person skilled in the art that pressure may vary slightly throughout the system 10. Therefore, in various embodiments the pressure referred to herein is the pressure as measured at the one or more sensors 160 provided to the reaction chamber 20. In various embodiments more than one sensor 160 may be provided to the reaction chamber 20 and the pressure referred to herein may be the average pressure measured across all of the sensors 160.

[0337] One or more pressure release valves may also be provided to one or more components in the system 10, for example to the reaction chamber 20, to aid in the release of any pressure that builds up in the system 10. In various embodiments the pressure source 30 and any pressure release valves, when present may be in close proximity to each other. The pressure release valves may be provided near the pressure source 30 or be part of the same component as the pressure source 30, that is, substantially in the same location as the pressure source 30.

[0338] The system 10 described herein also comprises at least one ultrasonic transducer 40 provided into the interior volume 50 of the reaction chamber 20. The at least one ultrasonic transducer 40 is positioned so as to deliver ultrasonic energy to the interior volume 50 of the reaction chamber 20.

[0339] In use, the interior volume 50 of the reaction chamber 20 may comprise a volume of alcoholic fluid as part of a reaction mixture, as described herein. Accordingly, the at least one ultrasonic transducer 40 may be positioned so as to deliver ultrasonic energy to the reaction mixture within the interior volume 50 of the reaction chamber 20, in use.

[0340] It will be apparent to a person in the art that in some embodiments more than one ultrasonic transducer 40 may be required, for example 2, 3, 4, 5, 6, 7, 8, 9 or 10 ultrasonic transducers 40, and suitable ranges may be selected from any of these values, for example 2 to 10, or 2 to 5. For example, more than one ultrasonic transducer may be required if large volumes of alcoholic fluid are to be matured using the system 10 or in accordance with the method as described herein. In such embodiments the ultrasonic transducers 40 may be positioned such that they are substantially equidistant from one another.

[0341] In some embodiments the volume of alcoholic fluid may occupy substantially the whole of the interior volume 50 of the reaction chamber 20. In alternative embodiments the volume of alcoholic fluid may occupy a portion of the interior volume 50 of the reaction chamber 20.

[0342] In various embodiments the at least one ultrasonic transducer is positioned to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture in the reaction chamber 20, when in use. For example, in various embodiments the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL of the alcoholic fluid, for example about 20 to about 290, about 20 to about 280, about 20 to about 270, about 20 to about 260, about 20 to about 250, about 20 to about 240, about 20 to about 230, about 20 to about 220, about 20 to about 210, about 20 to about 200, about 20 to about 190, about 20 to about 180, about 20 to about 170, about 20 to about 160, about 20 to about 150, about 20 to about 140, about 20 to about 130, about 20 to about 120, about 20 to about 100, or about 20 to about 50 J / mL of the alcoholic fluid.

[0343] It will be apparent to a person skilled in the art that the reaction chamber 20 and the holding chamber 50 both have a top and a bottom end, the bottom end being closest to and the top end being furthest from the ground. As Shown in Figures 1 to 5 are embodiments in which the system 10 comprises one ultrasonic transducer 40 extending into the interior volume 50 of the reaction chamber 20, the ultrasonic transducer 40 extending from the top end of the reaction chamber 20. Other arrangements are also contemplated herein, for example the use of more than one ultrasonic transducers 40.

[0344] In various embodiments the ultrasonic transducer delivers ultrasonic energy to the interior volume of the reaction chamber defining a range of exposure less than 180 degrees.

[0345] In various embodiments the system 10 further comprises a holding chamber 70 couplable or coupled to the reaction chamber 20, the holding chamber 70 defining an interior holding volume 80.

[0346] In use, the interior holding volume 80 of the reaction chamber 20 may comprise a volume of alcoholic fluid. In various embodiments the volume of alcoholic fluid is present as part of a reaction mixture, the reaction mixture further comprising at least one flavourant. As shown in Figures 3 to 5, holding chamber 70 may be couplable or coupled to the reaction chamber 20 through at least one conduit 100. In some embodiments more than one conduit 100 may be used.

[0347] The reaction chamber 20 and the holding chamber 70, when present, may exist in a first position and a second position. In various embodiments in the first position the interior holding volume 80 of the holding chamber 70 may be closed off from the interior volume 50 of the reaction chamber 20 by one or more sealing means 110. In the second position, the one or more sealing means 110 may be substantially open such that the interior holding volume 80 of the holding chamber 70 is in fluid communication with the interior volume 50 of the reaction chamber 20. In use, in the second position a portion of the volume of alcoholic fluid in the holding chamber 70 may flow through a conduit 100 into the interior volume 50 of the reaction chamber 20, for example through the at least one conduit 100.

[0348] Depending on the position of the holding chamber 70 in relation to the reaction chamber 20 in the system 10, energy may need to be provided to the system 10 to achieve or aid the flow alcoholic fluid from the holding chamber 70 to the reaction chamber 20 through the at least one conduit 100. This energy may be provided at least in part by, for example a pump 105 operatively coupled to the conduit 100 as shown in Figure 5.

[0349] In various embodiments, for example those shown in Figures 3 to 5, the holding chamber 70 may be slightly elevated in the system 10 with reference to the reaction chamber 20, such that gravity may provide some or substantially all of the energy required for the alcoholic fluid to flow from the holding chamber 70 to the reaction chamber 20, in use.

[0350] Referring now to Figures 4 and 5 the system 10 may further comprise a recirculating means 120. The recirculating means 120 may be adapted to return a portion of the volume of alcoholic fluid in the reaction chamber 20 to the holding chamber 70. The recirculating means 120 may comprise, for example at least one recirculating conduit. The recirculating means 120 may comprise a pump 125, operatively coupled to the recirculating means 120, to aid the recirculation. In various embodiments the recirculating means may be synonymous with the at least one first agitating means and / or the at the least one second agitating means. That is, the recirculating means may provide some agitation to the volume of alcoholic fluid and / or the reaction mixture in the reaction chamber 20, when in use.

[0351] Therefore, contemplated herein is a method comprising recirculating the alcoholic fluid or a portion of the alcoholic fluid between the holding chamber 70, when present, and the reaction chamber 20. Contemplated herein are also systems suitable for recirculation. It will therefore be understood by a person skilled in the art that in embodiments comprising recirculation, the volume of the alcoholic fluid in the reaction chamber 20 and / or the volume of the alcoholic fluid in the holding chamber 70 may fluctuate.

[0352] The system 10 may comprise a first heating means 60 operatively coupled to the reaction chamber 20 and adapted to heat the interior volume 50 of the reaction chamber 20, preferably the volume of alcoholic fluid and / or the reaction mixture when present in the reaction chamber 20.

[0353] The system 10 may further comprise a second heating means 90 operatively coupled to the holding chamber 70 and adapted to heat the interior holding volume 80 of the holding chamber 70, preferably the volume of alcoholic fluid and / or the reaction mixture when present in the holding chamber 70.

[0354] The heating means 60, 90 may be in the form of a heating jacket. Other suitable heating means 60, 90 may be used and will be apparent to a person skilled in the art.

[0355] Additional to the components of the system 10 described above, the system 10 may also comprise at least one agitating means 130, 140. The system 10 may comprise at least one first agitating means 130 adapted to agitate the volume of alcoholic fluid and / or the reaction mixture in the reaction chamber 20, when in use. Alternatively, or additionally, the system 10 may comprise at least one second agitating means 140, wherein the at least one second agitating means 140 is adapted to agitate the volume of alcoholic fluid and / or the reaction mixture when present in the holding chamber 70. In alternative embodiments, the one or more pumps 105, 125, may act as the at least one agitating means. The number and location of the agitating means may depend in part on the size of the reaction chamber 20 and / or the holding chamber 70. Suitable agitating means will be apparent to a person skilled in the art, and some of them have been described herein.

[0356] In various embodiments the system 10 may comprise an oxygenating means 150 adapted to supply oxygen to the interior volume 50 of the reaction chamber 20, preferably to the alcoholic fluid when present in the reaction chamber 20. In various embodiments, more than one oxygenating means 150 may be used.

[0357] The system 10 may comprise one or more sensor 160 provided to the reaction chamber 20, the holding chamber 70, and / or the at least one conduit 100.

[0358] In various embodiments more than one sensor 160 may be used. Each sensor 160 may be adapted to sense or detect a particular parameter. Alternatively, each or some of the sensor 160 may be adapted to sense or detect multiple parameters. The one or more parameters may be selected from the group consisting of temperature, pressure, pH, dissolved oxygen and / or oxidative / reductive potential.

[0359] The one or more sensor 160 described herein may provide output in the form of information about the one or more parameters sensed. The output may be provided to a computing module as described herein.

[0360] Accordingly, the system 10 described herein may comprise a computing module 170 adapted to monitor and / or control one or more of the process parameters in the reaction chamber 20, the holding chamber 70 and / or the at least one conduit 100.

[0361] In various embodiments the computing module 170 is adapted to monitor and / or control one or more components of the system 10. The one or more components may be selected from the group consisting of the pressure source 30, the at least one ultrasonic transducer 40, the first heating means 60, the second heating means 90, the one or more sealing means 110, the at least one first agitating means 130 and the at least one second agitating means 140.

[0362] In various embodiments the one or more sensor 160 and the computing module 170 may be operatively coupled, such that the computing module 170 is adapted to receive information from the one or more sensor 160 and / or transmit commands to one or more of the components in the system 10, to control one or more of the process parameters and / or to control one or more of the components of the system 10.

[0363] As shown in Figure 6, a system 10 comprising a holding chamber 70 and more than one reaction chamber 20 is also contemplated herein.

[0364] Accordingly, described herein is a system 10 for maturing an alcoholic fluid comprising more than one reaction chamber 20, each of the one or more reaction chambers 20 defining an interior volume 50, a pressure source 30 operatively coupled to each of the one or more reaction chambers 20 and adapted to pressurise the interior volume 50 of each of the one or more reaction chamber 20 to a pressure of at least 0.5 Bar, and at least one ultrasonic transducer 40 provided into the interior volume 50 of each of the one or more reaction chambers 20 and positioned so as to deliver ultrasonic energy to the interior volume 50. When more than one reaction chamber 20 is present, the reaction chamber operatively coupled or couplable to the holding chamber 70 may be termed the first reaction chamber 20a. The additional reaction chamber(s) 20a may be referred to herein as one or more subsequent reaction chambers 20b. It will therefore be understood by a person skilled in the art that a reference to reaction chamber 20 herein may be a reference to either a single reaction chamber, a first reaction chamber 20a or a subsequent reaction chamber 20b.

[0365] In such embodiments the holding chamber 70 may be operatively coupled or couplable to a first reaction chamber 20a through at least one conduit 100. The first reaction chamber 20a may be coupled or couplable to one or more subsequent reaction chambers 20b through conduit(s) 200. Subsequent reaction chambers 20b may be couplable or coupled to each other through further conduits 200.

[0366] In various embodiments the system 10 may comprise a recirculating means 120 as described herein, adapted to return a portion of the volume of alcoholic fluid in the one or more reaction chambers 20, for example the first reaction chamber 20a and each of the one or more subsequent reaction chambers 20b to the holding chamber 70, when in use.

[0367] Figure 6 shows a system comprising three reaction chambers 20. It will be apparent to a person skilled in the art that any number of reaction chambers 20 may be present in the system 10 described herein, for example but not limited to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 or more, and suitable ranges may be selected from any of these values.

[0368] With continued reference to Figure 6, the recirculating means 120 may comprise a recirculating conduit. The recirculating conduit may be split into one or more arms 220. At least one arm 220 may be coupled or couplable to each of the reaction chambers 20, when more than one reaction chamber is present, to facilitate flow of a volume of alcoholic fluid from each of the reaction chambers 20 to be returned to the holding chamber 70. The one or more arms may merge to form a single channel adapted to return alcoholic fluid to the holding chamber 70, when in use, as shown in Figure 6. Alternatively, embodiments in which each of the one or more arms 220 returns alcoholic fluid separately to the holding chamber 70, are also contemplated herein.

[0369] The recirculating means 120 may comprise a pump 125 to aid recirculation of alcoholic fluid between the holding chamber 70 and the reaction chamber(s) 20. In a system 10 comprising a holding chamber 70 and more than one reaction chamber 20 one or more pumps 125 may be present to aid recirculation of alcoholic fluid between the holding chamber 70 and each of the reaction chambers 20. For example, a pump 125 may be present in one or more arms 220 of the recirculating conduit. As shown in Figure 6, a pump 125 may be present in each of the arms 220 of the recirculating conduit.

[0370] One or more pumps may be present in other parts of the system 10 to aid movement of alcoholic fluid through the system 10. For example, as shown in Figure 6 the system 10 may comprise a pump 105 in conduit 100 to aid the transfer of the alcoholic fluid from the holding chamber 70 to the first reaction chamber 20a. The system may further comprise one or more pumps 205 in conduit 200 to aid the transfer of the alcoholic fluid from the first reaction chamber 20a to subsequent reaction chambers 20b. It will be understood by a person skilled in the art that pumps 105, 205 may also facilitate recirculation when present.

[0371] The interior volume 50 of each of the more than one reaction chambers 20, when present may be the same or different to that of each other reaction chamber 20. For example the interior volume 50a of the first reaction chamber 20a may be the same as or different from the interior holding volume 50b of each of the subsequent reaction chambers 20b in a system 10 comprising more than one reaction chamber 20. Similarly, the interior volume 50b of each of the subsequent reaction chambers 20b is independent of the interior volume 50b of each other subsequent reaction chambers 20b.

[0372] In various embodiments the interior holding volume 80 of the holding chamber 70 may be larger than the interior holding volume 50a of the first reaction chamber 20a and the interior holding volume 50b of each of the subsequent reaction chambers 20b.

[0373] In various embodiments the interior holding volume 50a of the first reaction chamber 20a may be the same as the interior holding volume 50b of each of the subsequent reaction chambers 20b.

[0374] The interior holding volume 80 of the holding chamber 70 may be open or closed off from the interior volume 50a of the first reaction chamber 20a by a sealing means 110. The one or more subsequent reaction chamber(s) 20b each also comprise an interior volume 50. The interior volume 50b of a subsequent reaction chamber 20b may be open or closed off from the interior volume 50 of a neighbouring subsequent reaction chamber 20b by a sealing means 210. Sealing means 110 and 210 may be the same or different, for example depending on aspects of the system 10, such as relative size of the holding chamber 70, the first reaction chamber 20a and the one or more subsequent reaction chambers 20b.

[0375] It will be apparent to a person skilled in the art that other components described with reference to embodiments of system 10 comprising a single reaction chamber 20 (for example as shown in Figures 1 and 2) may also be applicable to embodiments of the system 10 comprising more than one reaction chamber 20 (for example as shown in Figure 6). Accordingly, a system comprising more than one reaction chamber 20 may further comprise one or more of the components described herein including but not limited to the first heating means 60, the second heating means 90, the at least one first agitating means 130 and the at least one second agitating means 140, an oxygenating means 150 adapted to supply oxygen to the interior volume 50 of one or more of reaction chambers 20, sensors 160 provided to one or more of the reaction chambers 20 and / or the holding chamber 70, the insulating jacket 180 configured to insulate the one or more reaction chambers 20. Some of these components are shown in Figure 6. Unless specified otherwise, these components serve the same function in embodiments of the system 10 comprising a plurality of reaction chambers 20 as described with reference to earlier embodiments comprising one reaction chamber described and illustrated herein.

[0376] With continued reference to Figure 6, the setup and / or operation of system 10 may be customised such that in use, alcoholic fluid may be subjected to different ingredients and / or conditions in each of the reaction chambers 20 of the plurality of reaction chambers. Alternatively, alcoholic fluid may be subjected to the same ingredients and / or conditions in each reaction chamber 20.

[0377] In various embodiments the plurality of reaction chambers 20 are connected in series, for example as shown in Figure 6.

[0378] Without wishing to be bound by theory, it is believed that there are certain advantages to a system 10 comprising a plurality of reaction chambers 20, particularly in the context of ultrasonic treatment of alcoholic fluid. By splitting the alcoholic fluid across multiple reaction chambers, a greater volume of fluid can be exposed to the active zone surrounding each ultrasonic transducer 40, thereby enhancing energy transfer efficiency and process uniformity.

[0379] In various embodiments, the use of multiple reaction chambers enables controlled distribution of the alcoholic fluid, ensuring that a larger proportion of the fluid is continuously exposed to optimal processing conditions. This arrangement improves reaction kinetics, as the smaller volume in each chamber allows for greater ultrasonic energy density per unit of fluid, leading to increased reaction rates. Additionally, by reducing the overall fluid depth in each chamber, attenuation of ultrasonic waves is minimised, ensuring deeper penetration and more consistent energy transfer throughout the fluid.

[0380] Furthermore, multiple reaction chambers allow for tunable process conditions, where each chamber may operate under different frequencies, intensities, or fluid flow conditions, thereby optimising the maturation process based on specific beverage properties. This flexibility enables precise flavour modulation, enhanced esterification reactions, and more controlled oxidation, which can reduce maturation time while improving the complexity and smoothness of the final beverage.

[0381] Additionally, the distributed chamber configuration mitigates localised overheating or cavitation-related inconsistencies, reducing the likelihood of flavour degradation caused by excessive energy concentration in a single processing volume. By enabling parallel processing of the alcoholic fluid, the system may also facilitate higher throughput, improving commercial scalability without sacrificing maturation quality.

[0382] In some embodiments, the reaction chambers may be configured to operate sequentially or in parallel, allowing for continuous processing or multi-stage treatment, where different chambers can be optimised for specific aspects of beverage enhancement. Such an arrangement ensures greater control over reaction parameters, leading to a more predictable and reproducible maturation process compared to conventional single-chamber approaches.

[0383] As shown in Figure 7, the system may comprise a computing module 170. The system 10 may comprise one or more sensor 160 provided to one or more of reaction chambers 20 and the holding chamber 70. The one or more sensors 160 and the computing module 170 may be operatively coupled, such that the computing module 170 is adapted to receive information from the one or more sensor 160 and / or transmit commands to one or more of the components in the system 10, to control one or more of the process parameters and / or to control one or more of the components of the system 10.

[0384] In various embodiments the computing module 170 is adapted to monitor and / or control one or more components of the system 10, the one or more components selected from the group consisting of the pressure source 30, the at least one ultrasonic transducer 40, the first heating means 60, the second heating means 90, the one or more sealing means 110, the at least one first agitating means 130 and the at least one second agitating means 140

[0385] Alternatively, or additionally, the computing module may be adapted to monitor and / or control one or more of the process parameters in each reaction chamber 20, the holding chamber 70 and / or the conduits 100, 200.

[0386] The use of multiple reaction chambers 20, in combination with the computing module 170 and sensors 160, provides several unexpected benefits over conventional single-chamber processing systems. First, dynamic process control allows for real-time adjustments based on fluid composition and reaction progression, improving reaction efficiency and consistency. Second, the ability to independently regulate ultrasonic energy, temperature, and pressure in each reaction chamber enables a customised processing approach, tailoring maturation conditions to different types of alcoholic beverages. Third, by incorporating sensor feedback loops, the system can automatically adjust processing conditions to maintain optimal reaction parameters, reducing the need for manual intervention and improving reproducibility.

[0387] Additionally, in some embodiments, the system 10 may employ machine learning algorithms within the computing module 170, wherein historical data from previous batches is used to predict and optimise future processing parameters. Such predictive control mechanisms further distinguish the present system from conventional maturation techniques, providing an advanced level of process adaptability and efficiency.

[0388] Accordingly, a system 10 incorporating multiple reaction chambers 20, in combination with an intelligent control system, provides significant advantages in terms of reaction efficiency, process consistency, reduced maturation time, and enhanced flavour modulation.

[0389] EXAMPLES

[0390] EXAMPLE 1

[0391] This example demonstrates a method that may be used to prepare an alcoholic fluid for use in accordance with one or more aspects or embodiments described herein.

[0392] An alcoholic fluid prepared in this way may be used in the method described herein for the preparation of beverage having a flavour profile consistent with the target profile of a whiskey.

[0393] Firstly, barley may be malted, for example by treating the barley with water and allowing it to germinate such that certain enzymes are liberated and are free to act on the starches in the barley, thereby generating sugars. The malted barley may then undergo a process to release the sugars, for example by mashing, for a subsequent fermentation step.

[0394] Fermentation may comprise treating the sugars with a yeast. Suitable yeasts will be apparent to a person skilled in the art. The temperature during the fermentation step may be controlled to accelerate the action of the yeast. However, it will be understood by a person skilled in the art that the yeast will have a particular temperature tolerance range outside of which the rate of fermentation may be suboptimal. Fermentation may be carried out for varying lengths of time, for example 24 to 300 hours or more. Appropriate timeframes for fermentation will be apparent to a person skilled in the art.

[0395] The product of such a fermentation step then undergoes distillation, for example in a pot still or a column still, to produce an alcoholic fluid having an ABV of between about 40 and 95% and may be then be used in the methods described herein.

[0396] EXAMPLE 2

[0397] This example demonstrates a method that may be used to prepare an alcoholic fluid for use in accordance with one or more aspects or embodiments described herein.

[0398] An alcoholic fluid prepared in this way may be used in the method described herein for the preparation of a beverage having a flavour profile consistent with the target profile of a rum.

[0399] To arrive at an alcoholic fluid for the preparation of a rum, sugarcane juice, sugarcane syrup or sugarcane molasses may be used as precursors. Sugarcane juice may be extracted from sugarcane by pressing or other means. Pressing may comprise, cutting sugarcane stalks and milling, optionally with the addition of water to aid sugar extraction of sugarcane juice from the sugarcane.

[0400] Sugarcane syrup may be prepared by heating sugarcane juice until a thick syrup forms. Suitable temperatures will be apparent to a person skilled in the art.

[0401] Crystallizing sugarcane juice may be used to produce molasses and cane sugar.

[0402] Sugarcane juice, sugarcane syrup or sugarcane molasses may then undergo fermentation by treating the sugars within the juice, syrup or molasses with a yeast. Suitable yeasts will be apparent to a person skilled in the art. As described above for example 1, the temperature of the fermentation step may be controlled.

[0403] Fermentation may be carried out for varying lengths of time, for example 24 to 300 hours or more. Appropriate timeframes for fermentation will be apparent to a person skilled in the art.

[0404] The product of such a fermentation step then undergoes distillation, for example in a pot still or a column still, to produce an alcoholic fluid having an ABV of between about 40 and about 95% that may be used in the methods described herein. EXAMPLE 3

[0405] Three methods (method A, method B and method C) of maturing an alcoholic fluid were set up in triplicate.

[0406] For each of the methods shown in Table 1, an alcoholic fluid and oak were provided to a reaction chamber. The resulting reaction mixture was then subjected to the conditions outlined in Table 1.

[0407] Table 1: Reaction conditions for three methods of maturing an alcoholic fluid carried out in accordance with the description herein.

[0408] In the case of method A, the time referred to in Table 1 is the total time during which a reaction mixture comprising an alcoholic fluid and oak were provided to the reaction chamber together.

[0409] For methods B and C, exposure of each reaction mixture to ultrasonic energy and catalysis occurred concurrently. The time referred to in Table 1 is therefore the concurrent catalysis and ultrasonic treatment time.

[0410] After the given time periods in Table 1, each reaction mixture was removed from the reaction chamber 20 and analysed. This analysis comprised measuring the pH of each reaction mixture, carrying out gas chromatography / mass spectroscopy (GC-MS) on the reaction mixture, recording a UV / Vis spectrum of the reaction mixture, colour analysis and taste testing using a sensory panel.

[0411] Analytical and sensory methods pH pH was determined using a Hanna Edge multiparameter pH meter (model number HI2020- 01, accuracy of + / - 0.01 pH units). The pH meter was calibrated to a 3-point curve, as per manufacturer instructions. The pH electrode was immersed in the sample liquid, stirred using a magnetic stir bar. The sample was left to equilibrate and the final pH reading was recorded.

[0412] GC-MS

[0413] GC-MS analysis of spirits was conducted by immersion TF-SPME-GC-TOFMS. Samples were extracted by thin-film microextraction (TF-SPME) followed by gas chromatography / time of flight mass spectroscopy (GC-TOFMS) (Leco BT) analysis. TOFMS with peak deconvolution capability was used for detection of certain flavour and off-flavour components.

[0414] Immersion Thin Film SPME (TF-SPME) GC-TOFMS: A one gm sample of distilled spirit, 9 mL distilled water, and 5 uL 2-undecanone internal standard (0.025 ug / uL) were added to a 10 mL glass GC vial along with a PTFE micro-stirbar and fitted with a PDMS / DVB (on Carbon Mesh) TF-SPME device and capped. The sample was stirred Ihr at 900 rpm.

[0415] The TF SPME membrane was removed, rinsed with deionised (DI) water, dried with a lintless cloth, and then thermally desorbed at 250°C with the GERSTEL TDU into a glass baffled glass inlet liner while volatiles were cryotrapped at a temperature of -100°C. Cryotrapped chemicals were then released from the liner and into the gas chroma (GC) capillary column by rapid heating of the liner to 260°C. Volatiles were injected into an Agilent 30 m x 0.25 mm x 1.4 pm DB-624 capillary column.

[0416] Thermal desorption parameters used for TF-SPME: The Programmable Temperature Vaporizer Inlet (PTV) Solvent Vent mode was used at a flow of 60mL / min. The GERSTEL Thermal Desorption TDU system initial temperature was 40°C with a 0.4min delay time; the TDU was ramped at 60°C / min to 250°C with a 4min hold time. TDU transfer line temperature was 300°C. The GERSTEL CIS (cooled injection system) was fitted with a baffled liner. Cryo liquid nitrogen cooling of the CIS injector was used with an initial temperature of -100°C and an equilibration time of 0.5min. The CIS was then ramped to 260°C at 12 °C / s with a hold time of 3min. Injections was made in splitless mode.

[0417] Instrumentation: GERSTEL MPS 2 robotic sampler with TDU option, Leco BT GC-TOFMS, GERSTEL TF-SPME PDMS / DVB on Carbon Mesh.

[0418] UV / Vis UV-VIS readings were taken using a VWR M4, UV / Visible Spectrophotometer, from 250nm to 900nm, in Inm step increments.

[0419] Samples were filtered to 0.5 microns, then ImL was transferred to a quartz cuvette (10mm pathlength).

[0420] The UV-VIS machine was calibrated and blanked as per manufacturer instructions. The sample cuvette was then placed in the UV-VIS machine, the machine was run, data was collected and stored for further analysis.

[0421] Colour analysis

[0422] Visible wavelengths of light were analysed using the international standard, CIELab color space. The CIELAB color space, also referred to as L*a*b*, is a color space defined by the International Commission on Illumination (abbreviated CIE) in 1976. It expresses color as three values: L* for perceptual lightness and a* and b* for the four unique colors of human vision: red, green, blue and yellow.

[0423] Values of 0 are black and values of 100 are white, a: red / green color axis. Negative values are more green (up to -128) and positive values are more red (up to +128). b: blue / yellow color axis. Negative values are more blue (up to -128) and positive values are more yellow (up to + 128). A single color is described by these three parameters, and the distance between two colors, Cl (with LI, al, bl) and C2 (with L2, a2, b2), is described with delta_e = ((L1-L2)^2 + (al-a2)^2 + (bl-b2)^2)

[0424] Two colors are generally indistinguishable if their delta_e are less than 2. This method also allows C (chroma) and h (hue).

[0425] Sensory panel

[0426] Sensory panels were used to assess the organoleptic qualities liquids produced.

[0427] Each sensory panel was composed of trained industry professionals who are able to discern the organoleptic qualities of matured alcoholic beverages.

[0428] Samples were rated across the following qualities on a scale of 0 to 10 (10 being the most present / intense): aroma; flavour descriptions; perceived astringency; perception of colour parameters and intensity; sour; sweet notes; bitterness; vegetal; woody notes; citrus notes; fruity notes; spice notes; floral notes; complexity.

[0429] Results Method A

[0430] The product resulting from method A had no measurable change in pH as compared to the alcoholic fluid.

[0431] The UV / Vis spectrum of alcoholic fluid in the reaction chamber comprised significant peaks around 280 to 320nm corresponding to alcohol or phenolic groups. These peaks remained in the product with no signs of change.

[0432] The GC / MS results showed no or very limited signs that maturation products were present.

[0433] Sensory analysis revealed that method A resulted in a product that tasted unpleasant and much like unaged spirit.

[0434] Method B

[0435] The product resulting from method B had a pH 2 to 3 units lower than the alcoholic fluid originally provided to the reaction chamber.

[0436] The UV / Vis spectrum of alcoholic fluid in the reaction chamber comprised significant peaks around 280 to 320 nm corresponding to alcohol or phenolic groups. In contrast, the UV / Vis spectrum of the product resulting from method B showed diminished peaks in the phenolic region, and the evolution of peaks further along the UV / Vis spectrum, for example around 550 to 700 nm.

[0437] The GC / MS results showed the presence of maturation products, including products known in the art, for example esterified products and / or oak derived products such as whiskey lactones, phenolic compounds such as guaiacol and its derivatives, vanillins, syringaldehyde, furfurals, ethyl hexonate and or isoamyl acetate

[0438] Sensory analysis revealed that method B resulted in a product with a balanced, integrated, smooth and pleasant organoleptic qualities characteristic of a whiskey.

[0439] Method C

[0440] The product resulting from method B had a pH 2 to 4 units lower than the alcoholic fluid originally provided to the reaction chamber 20.

[0441] The UV / Vis spectrum of alcoholic fluid in the reaction chamber 20 showed an overabundance of oak derived compounds, as seen by an overly abundant peak at 280nm. The GC / MS results showed the presence of a large number of oak derived products such as for example the ones listed above.

[0442] Sensory analysis revealed that method C resulted in a product with an overly spiced and overly astringent taste that did not align with the pleasant organoleptic qualities characteristic of a whiskey.

[0443] EXAMPLE 4

[0444] This example demonstrates that the colour evolution of an alcoholic fluid matured according to the method described herein is comparable and consistent with that of commercially available matured alcoholic beverages. Note that our results do not involve the use of 'color doping', which is a standard practice in whiskey, rum etc where caramel color is added to enhance the hue, intensity and tone of the product.

[0445] The colour of commercially available standards of bourbons, Irish whiskeys and scotch, and seven beverages prepared according to methods described herein were analysed in accordance with the method outlined by Garcia-Moreno et al. in their report entitled Color Space Mathematical Modeling Using Microsoft Excel, which is incorporated herein by reference.

[0446] The results showed that the delta_e, a and b values are as good as or better for beverages prepared by methods described herein compared to commercially available products. .

[0447] EXAMPLE 5

[0448] The use of four catalysts was investigated in the method described herein.

[0449] In each case, experiments were set up using the conditions described for Method B in Example 3 above, with the inclusion of a catalyst selected from titanium dioxide, aluminium oxide and zirconium oxide. A control experiment was also set up using the same method but excluding a catalyst.

[0450] After 7 days a sensory panel was used to assess the organoleptic qualities of the liquids produced. Table 2: Organoleptic qualities of the liquids produced in the presence of different catalysts.

[0451] Based on analysis compared to the control, the following trends were considered to be indicative of a catalyst having a positive impact:

[0452] • an increase (as compared to the control) in the woody, spicy and fruity categories,

[0453] • a decrease (as compared to the control) in the feinty category, and

[0454] • an increase or no change (as compared to the control) in the sweetness category.

[0455] Accordingly, the results indicated that while all of the catalysts tested appeared to have some positive impact on the flavour profile of the beverages produced, the most notable positive impact was achieved with Ti and Zr as the catalysts.

[0456] EXAMPLE 6

[0457] Five treatments were set up using the conditions described for Method B in Example 3 above. However, for each of treatments 2 to 5 in Table 3 below, one variable (heat, pressure, ultrasound, oxygen) was excluded. That is, treatment 2 was done in the absence of heat, treatment 3 was done in the absence of pressure, treatment 4 was done in the absence of ultrasound and treatment 5 was done in the absence of oxygenation.

[0458] Each of these treatments were run for 7 days.

[0459] Table 3: Investigating the effect of different parameters selected from heat, pressure, ultrasound and oxygenation, on the maturation of alcoholic fluids.

[0460] Treatments 2 to 5 resulted in a product with a good flavour profile as assessed by a sensory panel. 5 Treatment 1 resulted in the best flavour profile of the treatments tested as assessed by a sensory panel.

Claims

INDICATIVE CLAIMS1. A method for maturing an alcoholic fluid, the method comprising providing to a reaction chamber a reaction mixture comprising an alcoholic fluid and at least one flavourant, and subjecting the reaction mixture to a treatment, the treatment comprising exposure to at least one catalyst and / or a combination of a) pressure in an amount of at least 0.5 Bar, and b) ultrasonic energy for an ultrasonic treatment time sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the reaction mixture.

2. The method of claim 1, wherein the ultrasonic energy is at a frequency of between about 19 and about 25kHz.

3. The method of claim 1 or claim 2, wherein the ultrasonic energy is at a frequency of between about 19 and about 22kHz.

4. The method of any one of the preceding claims, wherein the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 20 J / mL to about 200 J / mL of the alcoholic fluid.

5. The method of any one of the preceding claims, wherein the ultrasonic treatment time is sufficient to deliver ultrasonic energy in an amount of between about 50 J / mL to about 150 J / mL of the alcoholic fluid.

6. The method of any one of the preceding claims, wherein the ultrasonic treatment time is at least about 12 hours.

7. The method of any one of the preceding claims, wherein the ultrasonic treatment time is between about 0.5 days to about 365 days.

8. The method of any one of the preceding claims, wherein the at least one catalyst is a transition metal catalyst.

9. The method of any one of the preceding claims, wherein the at least one catalyst is selected from the group consisting of a zirconium, titanium and aluminium catalyst.

10. The method of any one of the preceding claims, wherein the at least one catalyst is selected from the group consisting of zirconium dioxide, aluminium oxide and / or titanium dioxide.

11. The method of any one of the preceding claims, wherein the at least one catalyst is used in an amount of at least 0.5 g / L of the alcoholic fluid.

12. The method of any one of the preceding claims, wherein the at least one catalyst is used in an amount of between about 2 to about 100 g / L of the alcoholic fluid.

13. The method of any one of the preceding claims, wherein subjecting the reaction mixture to the treatment comprising exposure to the at least one catalyst comprises subjecting for a catalysis time of at least about 12 hours.

14. The method of claim 13, wherein the catalysis time is between about 12 hours to about 240 hours.

15. The method of claim 13 or claim 14, wherein the catalysis time is concurrent or overlaps with the ultrasonic treatment time.

16. The method of any one of the preceding claims, wherein the at least one flavourant is selected from the group consisting of wood, nuts, seeds, fruit, and an artificial flavourant.

17. The method of any one of the preceding claims, wherein the at least one flavourant is or comprises at least one type of wood.

18. The method of claim 16 or claim 17, wherein the wood, is provided in an amount of from about 0.5 to about 100 g / L of the alcoholic fluid.

19. The method of any one of the preceding claims, wherein the method comprises a preheating step.

20. The method of claim 19, wherein the preheating step comprises preheating the alcoholic fluid, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant.

21. The method of claim 19 or claim 20, wherein the preheating step comprises preheating the alcoholic fluid in a holding chamber couplable or coupled to the reaction chamber, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant.

22. The method of claim 21, wherein the preheating step comprises initiating preheating of the alcoholic fluid in the holding chamber couplable or coupled to the reaction chamber, prior to providing to the reaction chamber to form the reaction mixture with the at least one flavourant.

23. The method of claim 21 or claim 22, wherein providing to the reaction chamber comprises transferring the alcoholic fluid from the holding chamber to the reaction chamber through at least one conduit, preferably at a specified flow rate.

24. The method of any one of claims 19 to 23, wherein the preheating step comprises initiating preheating of the alcoholic fluid in the holding chamber, prior to providing the alcoholic fluid to the reaction chamber to form the reaction mixture with the at least one flavourant, and recirculating a portion of the alcoholic fluid from the reaction mixture back to the holding chamber to continue the preheating step.

25. The method of claim 24, wherein the recirculating is carried out for the duration of the preheating step until a preheated alcoholic fluid having a preheated temperature is formed.

26. The method of claim 19, wherein the preheating step comprises initiating preheating of the alcoholic fluid in the reaction chamber, prior to forming the reaction mixture with the at least one flavourant.

27. The method of claim 19, wherein the preheating step comprises initiating preheating of the reaction mixture comprising the alcoholic fluid and the at least one flavourant in the reaction chamber, prior to subjecting the reaction mixture to the treatment.

28. The method of any one of claims 19 to 27, wherein the preheating step is carried out until a preheated alcoholic fluid or preheated reaction mixture having a preheated temperature is formed.

29. The method of claim 28, wherein the preheated temperature is between about 15 and about 75°C30. The method of claim 28 or claim 29, wherein the preheated temperature between about 40 and about 60°C.

31. The method of any one of claims 28 to 30, wherein the preheated temperature between about 50 and about 60°C.

32. The method of any one of claims 19 to 31, wherein the preheating step is carried out over a period of at least 12 hours.

33. The method of any one claims 19 to 32, wherein the preheating step is carried out over a period of at least 12 hours in the holding chamber, the reaction chamber or both.

34. The method of any one of claims 19 to 33, wherein the treatment begins after the preheated temperature is reached.

35. The method of any one of the preceding claims, wherein the treatment comprises heating or maintaining the reaction mixture in the reaction chamber at a reaction temperature.

36. The method of claim 35, wherein the reaction temperature is between about 15 and about 65°C.

37. The method of claim 35 or claim 36, wherein the reaction temperature is between about 40 and about 60°C.

38. The method of any one of claims 35 to 37, wherein the reaction temperature is between about 50 and about 60°C.

39. The method of any one of claims 35 to 38, wherein the reaction temperature is maintained over a heating period of at least 12 hours.

40. The method of any one of claims 29 to 39, wherein the preheated temperature is between about 50 and about 60°C, the reaction temperature is between about 50 and about 60°C, and the preheating period is between about 12 hours and about 36 hours.

41. The method of any of the preceding claims, further comprising agitating the reaction mixture and / or the preheated alcoholic fluid with at least one agitating means.

42. The method of claim 41, wherein the at least one agitating means is provided to the holding chamber and / or the reaction chamber.

43. The method of claim 41 or claim 42, wherein the at least one agitating means is selected from the group consisting of one or more arms, paddles, or other stirring implements.

44. The method of any one of the preceding claims, wherein the pressure is in an amount of at least 1 Bar.

45. The method of any one of claims any one of the preceding claims, wherein the pressure is in an amount of between about 1 and about 10 Bar.

46. The method of any one of claims the preceding claims, wherein the pressure is in an amount of between about 1 and about 5 Bar.

47. The method of any one of the preceding claims, wherein subjecting the reaction mixture to treatment further comprises oxygenation of the reaction mixture.

48. The method of claim 47, wherein the oxygenation comprises supplying oxygen to the reaction mixture in an amount sufficient to saturate the reaction mixture.

49. The method of any one of the preceding claims, further comprising monitoring one or more parameters within the reaction chamber, the holding chamber, and / or the at least one conduit using one or more sensor.

50. The method of claim 49, wherein the one or more parameters is selected from the group consisting of temperature, pressure, pH, dissolved oxygen and / or oxidative / reductive potential.

51. The method of any one of the preceding claims, further comprising monitoring and / or controlling one or more process parameters within the reaction chamber, the holding chamber, and / or the at least one conduit, wherein the one or more process parameters is selected from the group consisting of the amount of ultrasonic energy, the ultrasonic treatment time, the catalysis time, the pressure, the preheated temperature, the preheating step or a portion of the preheating step, the preheating temperature, the preheating period, the specified flow rate, the heating period, the reaction temperature, or the agitating means.

52. The method of claim 51, wherein monitoring and / or controlling the one or more process parameters comprises the use of a computing module operatively coupled to the reaction chamber, the holding chamber and / or the at least one conduit.

53. The method of claim 51 or 52, wherein the one or more sensor and the computing module are operatively coupled, such that the computing module is adapted to receive information from the one or more sensor and / or transmit commands to one or more of the components in the system, to monitor and / or to control the one or more process parameters.

54. A matured alcoholic beverage produced by a method of any one of claims 1 to 53.

55. The matured alcoholic beverage of claim 54, wherein the matured alcoholic beverage is selected from the group consisting of whiskey, rum, cognac, bourbon, scotch, brandy, vodka, gin, tequila and absinthe.

56. A system for maturing an alcoholic fluid, the system comprising a reaction chamber, the chamber defining an interior volume, a pressure source operatively coupled to the reaction chamber and adapted to pressurise the interior volume of the reaction chamber to a pressure of at least 0.5 Bar, and at least one ultrasonic transducer provided into the interior volume of the reaction chamber and positioned so as to deliver ultrasonic energy to the interior volume.

57. The system of claim 56, the interior volume comprising a volume of alcoholic fluid when in use.

58. The system of claim 56 or claim 57, wherein the at least one ultrasonic transducer is positioned to deliver ultrasonic energy in an amount of between about 20 J / mL to about 300 J / mL to the volume of alcoholic fluid when present.

59. The system of any one of claims 56 to 58, further comprising a first heating means operatively coupled to the reaction chamber and adapted to heat the interior volume of the reaction chamber, preferably the volume of alcoholic fluid when present in the reaction chamber.

60. The system of any one of claims 56 to 59, further comprising a holding chamber couplable or coupled to the reaction chamber, the holding chamber defining an interior holding volume.

61. The system of claim 60, wherein the interior holding volume comprises a volume of alcoholic fluid when in use.

62. The system of claim 60 or claim 61, further comprising a second heating means operatively coupled to the holding chamber and adapted to heat the interior holding volume of the holding chamber, preferably the volume of alcoholic fluid when present in the holding chamber.

63. The system of any one of claims 60 to 62, wherein the holding chamber is couplable or coupled to the reaction chamber through at least one conduit.

64. The system of any one of claims 60 to 63, wherein in a first position the interior holding volume of the holding chamber is closed off from the interior volume of the reaction chamber by one or more sealing means, and in a second position the one or more sealing means is substantially open such that the interior holding volume of the holding chamber is in fluid communication with the interior volume of the reaction chamber.

65. The system of claim 64, wherein in use, in the second position a portion of the volume of alcoholic fluid in the holding chamber can flow through the at least one conduit into the interior volume of the reaction chamber.

66. The system of any one of claims 60 to 65, further comprising a recirculating means adapted to return a portion of the volume of alcoholic fluid in the reaction chamber to the holding chamber.

67. The system of any one of claims 56 to 66, further comprising at least one first agitating means, wherein the at least one first agitating means is adapted to agitate the volume of alcoholic fluid when present in the reaction chamber.

68. The system of any one of claims 61 to 67, further comprising at least one second agitating means, wherein the at least one second agitating means is adapted to agitate the volume of alcoholic fluid when present in the holding chamber.

69. The system of any one of claims 56 to 68, further comprising an oxygenating means adapted to supply oxygen to the interior volume of the reaction chamber, preferably to the alcoholic fluid when present in the reaction chamber.

70. The system of any one of claims 56 to 69, further comprising one or more sensor provided to the reaction chamber, the holding chamber, and / or the at least one conduit.

71. The system of claim 70, wherein the one or more sensor is adapted to sense one or more parameters selected from the group consisting of temperature, pressure, pH, dissolved oxygen and / or oxidative / reductive potential.

72. The system of any one of claims 56 to 71, further comprising a computing module adapted to monitor and / or control one or more of the process parameters in the reaction chamber, the holding chamber and / or the at least one conduit.

73. The system of claim 72, wherein the computing module is adapted to monitor and / or control one or more components of the system, the one or more components selected from the group consisting of the pressure source, the at least one ultrasonic transducer,the first heating means, the second heating means, the one or more sealing means, the at least one first agitating means and the at least one second agitating means.

74. The system of any one of claims 70 to 73, wherein the one or more sensor and the computing module are operatively coupled, such that the computing module is adapted to receive information from the one or more sensor and / or transmit commands to one or more of the components in the system, to control one or more of the process parameters.

75. A method of any one of claims 1 to 53, the matured alcoholic beverage of claim 54 or claim 55 or a system of any one of claims 56 to 74 substantially described herein with or without reference to the figures and / or examples.

Images