Method and system for moving a container to improve the organoleptic characteristics of the alcohol or spirit present in the container.

Abstract

The invention relates to a method for improving the organoleptic characteristics of an alcohol or spirit contained in a container which is, for example, at least partially permeable to air. According to the invention, a predetermined movement of the container is carried out during a resting phase after the start of fermentation of the alcohol or spirit. Figure for abstract: Fig. 1

Description

Title of the invention: Method and system for moving a container to improve the organoleptic characteristics of the alcohol or spirit present in the container. Technical field

[0001] The present invention relates to a method and a system for improving the quality of an alcohol or spirit, and more particularly the quality of a wine. State of the art

[0002] Today, consumers prefer fruity, fresh, easy-drinking wines with round, supple tannins. They no longer have the patience to buy wine and wait for it to age in the bottle for a few years. This is also true for other alcohols and spirits. They must therefore be drinkable quickly. Some estates have the means to store wines or spirits at home or to age them for longer, but this is an expensive process. Having stock represents capital in the treasury and many companies cannot afford it.

[0003] For a winemaker, making a light wine coupled with an aromatic identity is not an easy task. The aromas of wines are mainly obtained by extracting phenolic compounds from the grape skins during the fermentation phases of vinification. During the latter, we can play on parameters such as the choice of grape varieties, temperatures, oxygen supply and extraction techniques such as punching down, pumping over, racking, thermo etc... But structure, aromas and tannins are closely linked, extracting them from the grapes necessarily involves an aging phase of a few months or several years.

[0004] During the winemaking process, aging is the period, after fermentation, during which the wine passes from a raw stage, just after alcoholic fermentation, to one where it becomes pleasant to drink. It is during aging that the tannins in the wine round out and become polished. This period is also used to refer to the time when the wine is in barrels, after fermentation.

[0005] Oxygen plays a key role in stabilizing the color of wine and softening tannins. Today, the techniques used by wine producers to achieve the oxidation phenomenon during wine aging are:

[0006] - either by extraction (coupled oxidation)

[0007] - either via controlled oxidation which is a slow and continuous supply of oxygen via the porosity of the container (amphora or barrel).

[0008] - either by micro oxidation

[0009] Micro-oxygenation is known as a technique used during the wine aging phase, after alcoholic fermentation. It consists of controlling and introducing small quantities of oxygen into the wine in a controlled manner.

[0010] Micro-oxygenation can be carried out in different ways, but one of the common methods is the use of specific devices such as micro-bubble generators or oxygen-permeable membranes. These devices allow for a precise and controlled release of oxygen into the wine.

[0011] The duration and intensity of micro-oxygenation vary depending on the characteristics of the wine, the vintage and the winemaker's objectives. Oxygen exposure periods of a few weeks to several months can be used, with oxygen flow rates controlled to achieve the desired results.

[0012] The effects of oxygen inputs, in the right measure, by micro-oxygenation, controlled or coupled oxidation are as follows:

[0013] Softening of tannins: the addition of oxygen promotes the polymerization of tannins, making them more supple and less astringent. This contributes to a softer mouthfeel and a more harmonious tannic structure in the wine.

[0014] Improved aromatic complexity: Controlled exposure to oxygen can promote the development of complex aromatic compounds and the release of aromas by reducing certain undesirable volatile compounds.

[0015] Wine stabilization: Oxygen additions can help stabilize wine by promoting the precipitation of unstable compounds such as pigments, proteins or condensed tannins, thus reducing the risk of deposits or subsequent disturbances.

[0016] Oxygen additions therefore make it possible to improve the structure and stability of the wine by promoting specific reactions in the wine through controlled exposure to oxygen. It thus makes it possible to reduce the astringency of the tannins, improve the texture and aromatic complexity, as well as promote the stability of the wine.

[0017] However, oxygen additions should be used with caution, as excessive exposure to oxygen can adversely affect the wine, leading to premature oxidation or undesirable characteristics. Adjustments to the duration and intensity of oxygen additions should be made based on the specific characteristics of the wine and regular tastings to assess the effects achieved. It is recommended to consult experienced oenologists and local experts for advice tailored to your winemaking situation.

[0018] The present invention aims to improve the organoleptic characteristics of wine or alcohol or spirits.

[0019] One aim of the invention is to reduce the aging time when making a wine, alcohol or spirit.

[0020] Another aim of the invention is to save labor time.

[0021] The invention also aims to reduce production costs, storage times and the risk of deterioration of the alcohol or spirits by avoiding handling them. Statement of the invention

[0022] At least one of the aforementioned objectives is achieved with a method for improving the organoleptic characteristics of an alcohol or spirit contained in a container.

[0023] The method according to the invention comprises a predetermined movement of the container during a rest phase after the start of fermentation of the alcohol or spirit.

[0024]

[0025] With the method according to the invention, a voluntary movement of the container is established so that the envelope of the latter embraces as much air as possible while moving.

[0026] The container can be opened with, for example, a small opening shaped so as to prevent the alcohol or spirits from spilling during movement.

[0027] The container may be closed, in particular by means of a stopper, this stopper being a constituent of the container.

[0028] The container may be impermeable to air. In this case, the movement of the alcohol or spirits inside the container causes the dissolved oxygen to interact with the fluid (alcohol or spirits) in the container. The molecules are brought into contact, which accelerates the chemical reactions, and therefore the effects of the oxygen.

[0029] According to an advantageous characteristic of the invention, the container may be at least partially permeable to air.

[0030] Ideally, the container comprises at least one air-permeable part, i.e. a surface or an opening allowing air to pass through.

[0031] For the remainder of this article, when describing the phenomena of introduction of oxygen into the container, this concerns the case of an at least partially permeable container or an open impermeable container.

[0032] The invention is advantageously remarkable in that, contrary to what is generally accepted, the inventor has found that the movement of the container induces premature aging and an improvement in the taste of the spirit or alcohol. Indeed, it is generally accepted that the aging of alcohol is improved depending on the atmospheric pressure and temperature conditions.

[0033] According to the invention, the movement of the alcohol or spirit in the container promotes the phenomenon of controlled oxidation, by introducing oxygen in the case of a permeable container or by using dissolved oxygen in the case of a impermeable container. This phenomenon particularly affects the tannin chains. For example, the wine is rounder, and the finished product is improved.

[0034] The invention makes it possible to improve organoleptic characteristics such as the color, taste and smell of alcohol or spirits, and in particular to soften tannins in red wine for example.

[0035] The movement of the container according to the invention generates pressure-depression phenomena inside the container, which promotes a slow supply of oxygen through the pores of the container or permeable zones.

[0036] Furthermore, in the presence of fine lees inside the container, their suspension accelerates the chemical reactions, the tannins will be polished, resulting in an improvement in the taste of the product.

[0037] The amount of air in contact with the moving container according to the invention is higher than that of a stationary container. The container creates an air flow around itself, which increases the interaction area between it and the air. As the container moves, it continually embraces new air particles on its surface before moving them with it.

[0038] Consequently, in the case where the container is a barrel equipped with a bung, movement according to the invention causes an increase in the air pressure in contact at the level of the inter-stud and the bung, the contributions of dissolved oxygen in the wine are greater, and the oxidation-reduction potential increases.

[0039] The movement of the container causes fluid movement, which allows for a more homogeneous distribution of dissolved oxygen in the alcohol or spirit. The movement also increases the ability of the alcohol or spirit to consume dissolved oxygen more quickly. This allows for early aging. The storage time of the container can thus be reduced, thereby improving the operator's cash flow.

[0040] A predetermined movement according to the invention can be a repetitive, periodic, random, variable movement, etc.

[0041] According to an advantageous characteristic of the invention, the predetermined movement can exclude an isolated rotational movement, along a major axis of revolution of the container. In other words, provision is made, for example, to exclude a movement simply of rotation of the container along its major axis of revolution. This makes it possible to remove a movement which only allows a very slight phenomenon of controlled oxidation. This axis of revolution of a container is, for example, its longitudinal axis or roll axis.

[0042]

[0043] According to an advantageous embodiment of the invention, the predetermined movement may comprise at least one of the following movements: pendulum, oscillatory, rotational, transient, uniform, non-uniform, periodic, circular, linear and vibrational.

[0044] These movements allow a maximum amount of air surface to be covered, which promotes the phenomenon of controlled oxidation.

[0045]

[0046] According to the invention, the predetermined movement may be a periodic movement at a frequency between 0.01 and 30 Hz, ideally 0.25 Hz. Remarkable results have been observed when the movement was timed within the range of values indicated and more particularly for a rate of 0.25 Hz, corresponding to 4 seconds between each period of the movement.

[0047] In the case where the container also undergoes rotational movements along its roll axis, it is possible to limit the roll angle, for example, to a range between 10 and 30 degrees, ideally to 20 degrees.

[0048]

[0049] According to an advantageous characteristic of the invention, the container can be set in motion by means of a mechanical, hydraulic, pneumatic, counterweight, electrical and / or magnetic system.

[0050] The predetermined movement according to the invention is a voluntary movement which is activated in response to a mechanical, hydraulic, pneumatic, magnetic command,

[0051]

[0052] According to one embodiment of the invention, the container may comprise at least one porous part having a porosity between 0 and 80%, or between 53 and 74%.

[0053] Advantageously, the container may be a wooden barrel, for example oak wood.

[0054] Such a container, by its constitution, its shape and its porosity, provides ellagitannins which, combined with the movement of the alcohol or spirit, amplify the benefits of the phenomenon of controlled oxidation.

[0055]

[0056] The container according to the invention may be an amphora made of clay, terracotta, sandstone or concrete.

[0057] The container according to the invention may be a stainless steel or glass or steel or fiberglass container having at least one air-permeable opening. With such a container, the opening may be a gap made in the stainless steel or glass, or in the steel or in the fiberglass or present around the perimeter of a cap forming part of the stainless steel or glass or steel or fiberglass container. It is also possible to envisage a completely airtight stainless steel or glass or steel container or any other airtight container. In this case, the benefits of oxygen come from dissolved oxygen which interacts with other molecules due to the agitation of the container.

[0058]

[0059] The container according to the invention may also be a glass bottle with a porous stopper. The phenomenon of controlled oxidation may occur through the porous stopper.

[0060]

[0061] According to a preferred embodiment of the invention, the alcohol may be wine. The method according to the invention may be carried out at any time after the start of fermentation. This time may be a time of rest or storage after alcoholic fermentation or after malolactic fermentation. Advantageously, the wine may be set in motion during a wine aging stage.

[0062] For example, yeast lees may be present in the container with a percentage between 0 and 2%, greater than 2% or between 0 and 50%, between 0 and 15%, or between 1 and 3%.

[0063] It is estimated that from 3 percent of yeast lees, this is a large quantity of yeast lees allowing excellent results to be obtained.

[0064] Overall, the movement of the container according to the invention allows a greater quantity of oxygen to be dissolved than in the case without movement. It is not exactly the oxygen directly which causes the wines to evolve but activated forms which act in cascade. The chemical reactions within the framework of the invention can be synthesized in the following way: - increase in the concentration of dissolved oxygen, - phenolic compounds auto-oxidize and polymerize, - formation of hydrogen peroxide, - ethanol oxidizes into ethanal, - free anthocyanins and tannins polymerize, - increasing the degree of condensation of grape tannins reduces their astringency.

[0065] Yeast lees play a reducing role, releasing to the wine, for example during aging, interesting compounds such as neutral polysaccharides. These are polymers which reduce the sensation of astringency by their coating action. Yeast lees also release amino acids (antioxidants), peptides (giving the wine sweetness and roundness) and stable proteins.

[0066] It has also been found that a container such as a new barrel provides ellagitannins which, combined with the significant incorporation of lees, promote chemical reactions and better dampen uncontrolled oxidation. They preserve the fresh and fruity character of the wine. The wine is better protected.

[0067] Ellagitannins are highly reactive molecules that increase the redox potential. They make the medium more oxidizable and contribute to the consumption of dissolved oxygen. Their oxygen consumption rate is higher than that of grape tannins. This leads to the degradation of foul-smelling thiols, removing the reduced character of the wine.

[0068] The ellagitannins in new barrels are assimilated more quickly. The movement applied to the container suspends the lees, preventing stirring; stirring being the action of resuspending the yeast lees. The wine protects itself and preserves its fresh and fruity appearance while accelerating the aging process. The wine contained in the moving barrel can consume a greater quantity of oxygen than a stationary barrel for the same given period of time.

[0069]

[0070] According to another aspect of the invention, a system is provided for improving the organoleptic characteristics of an alcohol or spirit contained in a container.

[0071] This system includes:

[0072] - a support carrying said at least one container,

[0073] - an actuator engaged with the support and capable of setting the support in motion according to a predetermined movement of the container during a resting phase after the start of fermentation of the alcohol or spirit.

[0074] The container may be impermeable to air, in which case the movement of the container improves the organoleptic characteristics of the alcohol or spirits using dissolved oxygen. The container may also be at least partially permeable to air to allow the introduction of oxygen which contributes to the improvement of the organoleptic characteristics.

[0075] According to an exemplary embodiment, the support may be a tray provided with wedges to hold said at least one container, this tray being placed on a pivot; and the actuator is engaged with the tray to pivot this tray relative to the pivot. The tray and the pivot are then of the seesaw type requiring a small amount of energy for movement.

[0076]

[0077] According to another example, the support may be a tray provided with wedges for holding said at least one container, this tray being suspended by a cable; and the actuator is engaged with the cable or with the tray to exert a pendulum movement of the tray.

[0078]

[0079] According to another embodiment, the support may be a tray provided with wedges to hold said at least one container, this tray being placed on bearings; and the actuator is engaged with the tray to exert a back-and-forth movement. rectilinear of the plate. In this case and for all other compatible cases easily identifiable by those skilled in the art, an electric, hydraulic or pneumatic cylinder can be used.

[0080]

[0081] The system according to the invention may comprise one or more containers and the support may be provided with a plurality of suspended cables or rods each carrying a container at its lower end, the containers being connected to each other by a connecting beam; and the actuator is engaged with the beam to exert a pendulum movement.

[0082] Generally, the actuator may be engaged with the support, the container and / or any other element in direct or indirect contact with the container.

[0083]

[0084] According to one embodiment, the support may be a suspended support comprising two horizontal plates, one above the other, each carrying at least one container and connected by a vertical plate, this vertical plate being pivotally fixed to an axis of rotation between the two horizontal plates; and the actuator is engaged with the vertical plate or one of the two plates to exert a pendulum movement.

[0085] It may be a self-supporting structure.

[0086] The rotation axis may be a rotation rod carried by a gantry placed on the ground or a rotation rod capable of being fixed to a wall. The vertical plate may be a vertical central rod or at least one vertical disc.

[0087]

[0088] According to another embodiment, the support may be a boat in the shape of an arc of a circle placed on the ground; and the actuator is capable of exerting a pendulum movement on the boat.

[0089]

[0090] According to another embodiment, the support may be a gantry having a holding rod or cable, the container being suspended from the lower end of the rod or cable; and the actuator is engaged with the holding rod or cable to exert a circular, helical or pendulum movement on the container. The holding rod or cable may be removably attached to the gantry. The container may be ovoid or spherical in shape.

[0091]

[0092] According to another embodiment, the support may be a gantry provided with a nacelle carrying several containers; and the actuator is engaged with the nacelle to exert a pendulum movement.

[0093]

[0094] According to another embodiment, the predetermined movement can advantageously exclude an isolated rotational movement, along a major axis of revolution of the container.

[0095]

[0096] Brief description of the drawings

[0097] Other advantages and particularities of the invention will appear on reading the detailed description of implementations and embodiments which are in no way limiting, and the following appended drawings.

[0098] [Fig-1] [Fig.l] is a schematic view illustrating a barrel lying down for the purpose of side and front view with a two-way arrow representing a movement according to the invention,

[0099] [Fig.2] [Fig.2] is a schematic view of an embodiment according to the invention for which the barrel is suspended by a cable operated so that the barrel follows a pendulum movement according to the invention,

[0100] [Fig.3] [Fig.3] is a schematic view illustrating barrels placed on a tray driven in a seesaw movement according to the invention,

[0101] [Fig.4] [Fig.4] is a schematic view illustrating barrels placed on a tray driven in a rectilinear movement according to the invention,

[0102] [Fig.5] [Fig.5] is a schematic view illustrating barrels placed on a suspended platform and driven in a pendulum movement according to the invention,

[0103] [Fig.6] [Fig.6] is a schematic view illustrating barrels placed on several superimposed trays and driven in a pendulum movement according to the invention,

[0104] [Fig.7] [Fig.7] is a schematic view illustrating barrels placed on several superimposed trays and secured to a plate, the latter being driven in a pendulum movement according to the invention,

[0105] [Fig.8] [Fig.8] is a schematic view illustrating a stack of several barrels on a swing placed on the ground and driven in a pendulum movement according to the invention,

[0106] [Fig.9] [Fig.9] is a schematic view illustrating barrels suspended and connected to each other by a plate driven in a pendulum or rectilinear movement according to the invention,

[0107] [Fig. 10] [Fig. 10] is a schematic view illustrating barrels suspended on a gantry by means of several cables driven in a pendulum movement according to the invention,

[0108] [Fig. 11] [Fig. 11] is a schematic view illustrating barrels placed on a suspended nacelle driven in a pendulum movement according to the invention,

[0109] [Fig. 12] [Fig. 12] is a schematic view illustrating an ovoidal or spherical shaped barrel suspended on a gantry by means of a cable driven in a pendulum movement according to the invention, and

[0110] [Fig. 13] [Fig. 13] is a schematic view illustrating a barrel suspended on a gantry by means of two cables driven in a pendulum or complex movement according to the invention. Detailed description of the figures

[0111] It is understood that the embodiments which will be described below are in no way limiting. In particular, it will be possible to imagine variants of the invention comprising only a selection of characteristics described below isolated from the other characteristics described, if this selection of characteristics is sufficient to confer a technical advantage or to differentiate the invention compared to the state of the prior art. This selection comprises at least one preferably functional characteristic without structural detail, or with only a part of the structural details if this part alone is sufficient to confer a technical advantage or to differentiate the invention compared to the state of the prior art.

[0112] Although the invention is not limited thereto, a wine barrel will now be described in a lying, placed or suspended position, and set in motion according to the invention. The present invention can of course be applied to any other container, in a standing, lying or leaning position and containing any other alcohol or spirit.

[0113] In [Fig. 1] we can see a barrel 1 lying down in side view. It is advantageously an oak barrel.

[0114] The right-hand view in [Fig. 1] is a front view of the barrel. The two-way arrow represents a pendulum movement made by the barrel's center of gravity. This can be any movement that allows the barrel 1 to move in the air to embrace a maximum amount of air. Preferably, it is a displacement movement and not a rotational movement only relative to its axis of revolution, that is to say its longitudinal axis or roll axis.

[0115] In [Fig.2], the barrel 1 is mounted suspended by a strap 2. The latter is carried by a support ring 3 attached to a beam 4.

[0116] A variable frequency electric motor 5 is engaged with the strap 2 by means of a tensioner 6. This tensioner 6 surrounds an upper part of the strap 2 and drives it in a back and forth movement so that the barrel 1, which is suspended, performs a pendulum movement. The electric motor 5 is preferably a motor linear having an axis. The tensioner 6 is fixed to this axis. In the example of [Fig.2], the support ring is at a height under the beam of 4m.

[0117] Preferably, the barrel is driven in a periodic movement at a frequency of 0.25 Hz.

[0118] With the invention, as the barrel moves in a pendulum motion, its surface area exposed to the air is constantly changing. As the barrel moves to one side, more of its surface area is exposed to the air, increasing the resistance to airflow and creating a higher pressure area on the side where the sphere is moving.

[0119] The amount of air in contact with the moving barrel is higher than that of a stationary barrel. The barrel creates an airflow around itself, which increases the interaction area between the barrel and the air. As the barrel moves, it continually embraces new air particles on its surface before moving them with it.

[0120] Consequently, the movement of the barrel causes an increase in the air pressure at the level of the inter-stave and the bung. The stave is a curved wooden board forming the walls of a barrel, the inter-stave being the connection point between two staves. The contributions of dissolved oxygen in the wine are then greater. The oxidation-reduction potential increases. Indeed, the exchanges of oxygen take place essentially through the inter-staves (where the pressure is low) as well as in particular through the bung at the top.

[0121] Oxidation-reduction mechanisms, particularly during aging, are mainly governed by the rhythm of oxygen supply. The supply of oxygen through controlled oxidation is beneficial in the aging of red wines.

[0122] The oxygen passing into a barrel is governed by the following balance: O2 transferred through the stave + O2 transferred through the inter-stave + O2 transferred to the bung / barrel interface + O2 desorbed from the oak = O2 consumed by the compounds extracted from the wood + O2 consumed by the wine + residual O2.

[0123]

[0124] At the bung, there is a "pressure-depression" phenomenon caused by the internal movement of fluid. The movement of the liquid will compress the air chamber and cause oxygen to enter. The larger the air space, the greater the quantity of oxygen entering. Note that very often the wine contains dissolved CO2. Stirring the wine can cause the CO2 to enter the chamber.

[0125]

[0126] Furthermore, for aging in a stationary barrel, we note a heterogeneity in the distribution of dissolved oxygen. The further one is from the contact surface of the inter-stave or the bung, the lower the concentration. In a In a stationary barrel, dissolved oxygen measurements vary by 0.10 mg / l between the surface and the "core" of the barrel. The movement of the container according to the invention causes movements of the fluid within the barrel. The distribution of dissolved oxygen in the liquid is more homogeneous.

[0127] In the presence of fine lees inside the container, the invention allows these lees to be suspended. The controlled oxidation according to the invention provides oxygen which allows the chemical reactions to be accelerated. The tannins are polished, which improves the taste of the wine.

[0128] In [Fig. 3] we can see several barrels 1 placed on a tray 7. The barrels are kept fixed relative to the tray by means of wedges 8. The tray 7 is placed on a pivot 9. An actuator 10 acts on one end of the tray 7 so that the latter performs a seesaw type movement. The actuator 10 comprises a linear electric motor, an electric or hydraulic cylinder or any other device capable of transmitting a force to the tray, a support or the barrel.

[0129] In [Fig.4], we find the tray 7 with the wedges 8 and the barrels 1 of [Fig.3]. Here, the tray 7 is placed on rollers 11. The actuator 10 acts vertically. The barrels then undergo a horizontal rectilinear displacement movement. The wedges 8 prevent the barrels 1 from moving relative to the tray 7.

[0130] In [Fig.5], we also find the tray 7 with the wedges 8 and the barrels 1 of [Fig.4]. Here, the tray 7 is suspended by means of a self-supporting structure 12 on a pivot. This self-supporting structure 12 comprises two arms 13 and 14 each having one end connected to the pivot 15 and another end connected to a different end of the tray. The two arms thus support the tray which is horizontal at rest. The pivot 15 can be equipped with a gear system and be fixed to the ceiling, directly or via a support not shown. The actuator 10 is capable of driving a movement of the tray 7. The barrels then perform a pendulum movement. It is also possible to envisage, instead of the actuator 10, another different actuator engaged with the pivot 15 to cause the pendulum movement of the two arms 14 and 15 by rotation of the pivot 15 relative to an axis.

[0131] In [Fig.6] is shown a self-supporting structure comprising two triangular feet 16 placed on the ground, a rod 17 connecting the two upper points of the two feet. A frame 18 is engaged with the rod 17 in a pivoting manner. This frame 18 is thus suspended and comprises an upper plate 18a and a lower plate 18b on which barrels 1 are arranged. An external actuator can be provided to control the frame 18 in a pendulum movement. It is also possible to envisage an actuator integrated in the rod 17 and applying a force to pivot the frame 18 relative to the feet 16.

[0132] [Fig.7] is a variant of [Fig.6] in which the barrels 1 are placed on an upper plate 19a and a lower plate 19b. The two plates are fixed in a superimposed manner to a plate 19 in the form of a vertical disc. This disc is suspended and capable of pivoting relative to a pivot 20 fixed to a wall, for example.

[0133] In [Fig.8], we can see a nacelle 21 on which barrels 1 are stacked. Ideally, these barrels are held together. The nacelle 21 is in the shape of an arc of a circle and is placed on the ground. An actuator 10, in particular of the type already described above, is engaged with the nacelle to ensure a rocking movement of the barrels.

[0134] In [Fig.9], it is planned to suspend the barrels 1. Each barrel is ballasted suspended by a rod 22. Each rod 22 is carried by a holding block 23 secured to a wall, a beam or a gantry. The rod 22 and / or the holding block 23 can pivot relative to a horizontal axis. A holding plate 24 makes it possible to securely connect the barrels 1. The actuator 10 is positioned to exert a force on the holding plate 24. The latter causes a pendulum movement of the barrels 1 or a rectilinear movement of the barrels 1 if the rods are able to slide in the holding blocks for example.

[0135]

[0136] In [Fig. 10], each barrel 1 is suspended independently of the other barrels. The suspension is obtained by means of a cable 25 fixed to a gantry 26. Several gantries can be joined together. The pendulum movement of the barrels 1 is obtained by actuating the cables 25.

[0137] [Fig. 11] illustrates another example of suspended barrels. Here they are placed on a platform 27 of the swing type of a gantry 28. Obviously, the barrels 1 are kept fixed on the platform 27. In the plan of [Fig.l 1], the swinging is from front to back. An actuator can be placed in the gantry 28 in order to actuate 1 movement of the swing.

[0138] In [Fig. 12] we can see a container 29 of ovoidal or spherical shape. It is suspended by means of a cable 30 carried by an individual gantry 31. A pendulum or other movement can be implemented by actuating the cable or directly the container 29. An actuator in particular of the type already described above, a jack or a motor, can be used.

[0139]

[0140] [Fig. 13] is another example of a barrel suspended within a gantry 32. The particularity here is the fact of carrying the barrel by two suspended cables 33 and 34, each at one end of the barrel. The cables can be acted on in the same way to impart a pendulum movement or acted on differently, synchronously or asynchronously, linearly or not, on the cables to impart a movement complex. For example, we can imagine an asynchronous pendulum movement between the two cables, a flat figure-of-eight movement (or infinity symbol) of the barrel's center of gravity, etc.

[0141]

[0142] With the process according to the invention, improvements have been shown analytically and taste-wise. The wines that have been tossed are characterized as finer, rounder, and more complex than the wines that have remained in immobile barrels. The process is more effective in a new barrel than in a used barrel thanks to the contribution of additional dissolved oxygen and the quantity of ellagitannins provided by the wood. The chemical reactions are accelerated.

[0143] The barrel being moved brings more oxygen to the wine, suspends the wines, and improves the characteristics of the tannins given by the gelatin indices, Hcl, tanning power index and DMACH.

[0144] The gelatin index makes it possible to estimate the percentage of tannins that precipitate in the presence of proteins. These are certain condensed molecules, but also poorly polymerized procyanidins.

[0145]

[0146] It is based on the property of tannins to react with proteins. Forming stable combinations with them. The condensed tannins present in the wine precipitate with the gelatin in a homogeneous and reproducible manner. This reactivity is involved in the sensation of astringency communicated by the tasting of red wine. The values vary from 25 to 80 depending on the origin of the wine and their vinification method. A high value above 60 indicates the presence of very reactive tannins which can be responsible for hardness or even astringency. A low value below 30 denotes an absence of structure and can be the origin of the sensation of hollowness and bitterness. The average values 35 to 60 which show a certain reactivity of the tannins, can characterize both supple and full wines, as well as hard and lean wines.

[0147] With the invention, the gelatin index is around 12% higher than the index of the same wine in a still barrel.

[0148] The tanning power index characterizes both astringency and bitterness, compared to the gelatin index which more often characterizes astringency alone. It measures the reactivity of tannins in the presence of bovine serum albumin (BSA). This index is proportional to the quantity of tannins reactive with proteins.

[0149] With the invention, an increase in the tanning power index is observed, which means that the tannic structure is reinforced with an increase in the quantity and reactivity of the tannins.

[0150] The Hcl index indicates the degree of condensation of the tannins. It is based on the instability of procyanidins in a strong HCl medium; the precipitation rate is a function of the degree of polymerization. With the invention, the Hcl index is also around 12% higher than the index of the same wine in a still barrel.

[0151] The DMACH index is a new technique for polymerizing grape and wine tannins; it uses a specific aldehyde to determine the degree of condensation of procyanidins. This index is lower the higher the polymerization of the tannins. With the invention, a clear reduction in the DMACH index of around 10% lower than the DMACH index of the same wine in a still barrel has been observed.

[0152]

[0153] The wine according to the invention is appreciated for the finesse of its tannins, its roundness, its fruit, its length and its complexity. Although perceived as richer in tannins, this wine also appears fatter in the mouth.

[0154]

[0155] The characteristics described above also apply to all other alcohols requiring aging such as cognac, rum, Armagnac, whisky, etc. The invention makes it possible to reduce the sensation of aggressiveness linked to alcohol, a coloring of the brandy, and the development of aromas.

[0156]

[0157] Currently, the market wants wines or spirits that can be drunk quickly. To achieve this naturally, this necessarily involves long aging. This imposes constraints on the producer who must keep the wine or spirit for longer, rack it several times and / or store it over one or more vintages. The invention can be implemented post-alcoholic fermentation as part of aging. It reduces aging time, saves labor time, reduces production costs and reduces the risk of wine deterioration by avoiding handling it.

[0158] Of course, the invention is not limited to the examples which have just been described. Numerous modifications can be made to these examples without departing from the scope of the present invention as described. In particular, the invention can be implemented with any type of container suitable for storing alcohol or spirits. When the container is suspended by means of a support, this support can be of the self-supporting type or not.

Claims

Claims

1. 1. Method for improving the organoleptic characteristics of an alcohol or spirit contained in a container (1), characterized in that it comprises a predetermined movement of the container during a rest phase after the start of fermentation of the alcohol or spirit.

2. 2. Method according to claim 1, characterized in that the container (1) is at least partially permeable to air.

3. 3. Method according to claim 1 or 2, characterized in that the predetermined movement excludes an isolated rotational movement, along a major axis of revolution of the container.

4. 4. Method according to any one of the preceding claims, characterized in that the predetermined movement comprises at least one of the following movements: pendulum, oscillatory, rotational, transactional, uniform, non-uniform, periodic, circular, linear and vibratory.

5. 5. Method according to any one of the preceding claims, characterized in that the predetermined movement is a periodic movement at a frequency between 0.01 and 30 Hz, ideally 0.25 Hz.

6. 6. Method according to any one of the preceding claims, characterized in that the container (1) is set in motion by means of a mechanical, hydraulic, pneumatic, counterweight, electrical and / or magnetic system.

7. 7. Method according to any one of the preceding claims, characterized in that the container comprises at least one porous part having a porosity between 0 and 80%, or between 53 and 74%.

8. 8. Method according to any one of the preceding claims, characterized in that the container (1) is a wooden barrel.

9. 9. Method according to any one of claims 1 to 7, characterized in that the container is an amphora made of clay, terracotta, sandstone or concrete.

10. 10. Method according to any one of claims 1 to 7, characterized in that the container is a stainless steel or glass or steel or fiberglass container having at least one air-permeable opening.

11. 11. Method according to any one of claims 1 to 7, characterized in that the container is a glass bottle with a porous stopper.

12. 12. Method according to any one of the preceding claims, characterized in that the alcohol is wine.

13. 13. Method according to any one of claims 1 to 11, characterized in that the alcohol is wine set in motion during a wine aging stage.

14. 14. Method according to claim 12 or 13, characterized in that yeast lees are integrated into the container with a percentage greater than 2 or between 0 and 50%, between 0 and 15%, or between 1 and 3%.

15. 15. System for improving the organoleptic characteristics of an alcohol or spirit contained in a container, characterized in that it comprises: - a support (7) carrying said at least one container, - an actuator (10) engaged with the support and capable of setting the support in motion according to a predetermined movement of the container during a rest phase after the start of fermentation of the alcohol or spirit.

16. 16. System according to claim 15, characterized in that the container is at least partially permeable to air.

17. 17. System according to claim 15 or 16, characterized in that the support (7) is a tray provided with wedges (8) for holding said at least one container (1), this tray being placed on a pivot (9); and the actuator is engaged with the tray to pivot this tray relative to the pivot.

18. 18. System according to claim 15 or 16, characterized in that the support (7) is a tray provided with wedges for holding said at least one container, this tray being suspended by a cable (13, 14); and the actuator (10) is engaged with the cable or with the tray to exert a pendulum movement of the tray.

19. 19. System according to claim 15 or 16, characterized in that the support (7) is a tray provided with wedges (8) for holding said at least one container, this tray being placed on bearings (11); and the actuator (10) is engaged with the tray to exert a rectilinear back-and-forth movement of the tray.

20. 20. System according to claim 15 or 16, characterized in that it comprises one or more containers (1) and the support is provided with a plurality of suspended cables (22) each carrying at its lower end a container, the containers being connected to each other by a connecting beam (24); and the actuator (10) is engaged with the beam to exert a pendulum movement.

21. 21. System according to claim 15 or 16, characterized in that the support is a suspended support comprising two horizontal plates (18a, 18b; 19a, 19b), one above the other, each carrying at least one container (1) and connected by a vertical plate (18, 19), this vertical plate being pivotally fixed to an axis of rotation (17, 20) between the two horizontal plates; and the actuator is engaged with the vertical plate or one of the two plates to exert a pendulum movement.

22. 22. System according to claim 21, characterized in that the rotation axis is a rotation rod (17) carried by a gantry (16) placed on the ground or a rotation rod capable of being fixed to a wall.

23. 23. System according to claim 21 or 22, characterized in that the vertical plate is a vertical central rod (18) or at least one vertical disc (19).

24. 24. System according to claim 15 or 16, characterized in that the support is a boat (21) in the shape of an arc of a circle placed on the ground; and the actuator (10) is capable of exerting a pendulum movement on the boat.

25. 25. System according to claim 15 or 16, characterized in that the support is a gantry (26) provided with a holding rod or cable (25), the container (1) being suspended from the lower end of the rod or cable; and the actuator is engaged with the holding rod or cable to exert a circular, helical or pendulum movement on the container.

26. 26. System according to claim 25, characterized in that the holding rod or cable (25) is fixed to the gantry in a removable manner.

27. 27. System according to claim 25 or 26, characterized in that the container is ovoid or spherical in shape.

28. 28. System according to claim 15 or 16, characterized in that the support is a gantry (28) provided with a nacelle (27) carrying several containers (1); and the actuator is engaged with the nacelle to exert a pendulum movement.

29. 29. System according to any one of claims 15 to 28, characterized in that the predetermined movement excludes an isolated rotational movement, along a major axis of revolution of the container.

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