Thermal circulator for a heated spirit barrel

Abstract

The invention provides methods and systems for improved and / or accelerated maturation, ageing and processing of distilled or partially distilled spirits, as well as for conditioning barrels for subsequent maturation and / or aging and / or processing of spirits, that enable to achieve high-grade spirit products by using an electrically heated apparatus with one or more apertures at distant ends of the housing.

Description

[0001] THERMAL CIRCULATOR FOR A HEATED SPIRIT BARREL

[0002] TECHNOLOGICAL FIELD

[0003] The invention pertains to the general field of preparation of alcoholic beverages, and specifically to methods and systems providing improved and / or accelerated maturation, aging and processing of spirits, wines and beers.

[0004] BACKGROUND

[0005] Traditionally, wines, beers and other spirits are matured and stored in wooden barrels - a practice used in the spirit industry for hundreds of years. Maturation of spirits in wooden barrels, and specifically whisky, cognac and rum, can take between a few years to decades. The barrels are generally racked horizontally and have a hole for filling / disgorging of liquids (bunghole) and remain in this position until completion of the maturation process, with only small pre-requisite changes in ambient temperature. Therefore, to meet market demands, the traditional methods are bound to provide for long aging times, large number of barrels, and as a result, large warehouses, and thus generally suffer from high risk and long return on investment and long time to market.

[0006] The possibility to improve maturation of alcoholic beverages has been explored for many decades but has gained a more scientific and engineering approach in recent years. Some of the methods for controlling and / or accelerating maturation process focused on operations within a traditional oak barrel, such as by heating, mixing and circulation of liquid inside the barrel to improve mass transfer and reaction kinetics that govern chemical processes associated with the production and quality of a matured aged spirit.

[0007] The existing approaches to accelerated aging of spirits, however, pose many challenges. The mixing and circulation are commonly conducted by pumps and agitators, which may be internal or external to the barrel. In cases where agitation and mixing are in the container [1-3], some adjustments must be made to allow for an agitator rotor to operate freely in the barrel. An agitation rotor usually comprises a motor, bearing, shaft, and other moving parts, which build up an insert that must be secured and operated in the barrel. This type of insert poses significant safety hazards, possible contamination of product, and difficulties in up-scaling. In some cases, a customized container is fabricated to accommodate the entire agitation apparatus.

[0008] In cases where a pump or an agitator is external to the barrel [4-5], the liquid is transferred out of the barrel via piping to an external pump. This poses significant safety hazards, contamination by process oils and biological contaminations, and further can lead to excessive evaporation of product and difficulties in up-scaling for many vessels. In addition, there may be difficulties meeting regulatory requirements, such as restrictions on maturation time in the barrel that necessitate removal of liquids from the barrel.

[0009] An approach using passive circulation of liquids via convection has been known in the context of domestic water heating. US Patent [6] describes a method and system for continuous water heating, wherein a heat element is a permanent and an integral part of a vertically oriented tank and is activated according to the measured inlet and outlet water temperature.

[0010] PUBLICATIONS

[0011] [1] US Patent No. 2,118,120,

[0012] [2] US Patent No. 4,073,955,

[0013] [3] US Patent No. 6,703,060,

[0014] [4] US Patent No. 4,210,676,

[0015] [5] US Application No. 2016 / 0040106, and

[0016] [6] US Patent No. 6,936,798.

[0017] GENERAL DESCRIPTION

[0018] The present application provides an operative solution to some of the problems associated with existing methods of accelerating aging of spirits. The invention disclosed herein essentially provides an improved and a more efficient method and system for maturation of spirits in barrels that dispenses with the need of mixing by external or internal motors and pumps. More importantly, it overcomes the structural and operational problems associated with the current state of the art without jeopardizing the qualitative and quantitative standards of high-level spirit products.

[0019] In most general terms, the present invention proposes an improvement to the current methods of maturation of spirits, beers and wines by using a specially designed heating / circulation element. The specific shape of the element and the configuration of openings present make the element installable in a maturation cask or a barrel through an existing or slightly widened bunghole, such that ideal conditions may be obtained within the cask or barrel for producing a vertical temperature gradient upon activation or heating. This in turn leads to natural convection of liquids along the element and circulation of liquids throughout the entire volume of the cask or barrel.

[0020] As used herein, the terms “cask” and barrel” are interchangeable and have the meaning acceptable in the art.

[0021] At the heart of the invention is a heating / circulation element, referred to herein as a “heating rod”, which is a removable and reusable rod-like (elongated) apparatus or unit having a housing, sometimes tubular in shape, with one or more apertures or openings at a bottom and top ends of the housing. An electrical heating element is provided within the housing and is configured to provide a vertical temperature gradient, with the temperature increasing from the bottom end (positioned deeper in the cask or barrel) to the top end (positioned typically higher in the barrel) of the housing. Upon activation (namely upon turning on of the heating element), a temperature difference between the bottom end of the housing and a top end thereof (i.e., a temperature gradient) causes convection of the liquid inside the housing and a resulting circulation of the liquid in the cask or barrel.

[0022] The heating element may be configured to any desired temperature and may be controlled by a controller that may itself be configured to cause heating of the heating element to the desired temperature. The heating element may be in a form of at least one heating surface or heating member. The heating rod may comprise further elements, including, without limitation sensors and thermocouples, and may be connectable to the controller, to a power source and / or may be connected directly or indirectly to other similar or different heating rods.

[0023] The heating rod of the invention is advantageous in that it provides two facilities in a single element: (1) the ability to control heating temperature of the spirit in the maturation cask, and (2) the ability to induce circulation (passive circulation) of the spirit in the cask, even in the absence of a circulating or stirring element. It is compatible with traditional maturation processes in that it can be inserted through a traditional cask opening or a bunghole, as demonstrated in Fig. 1, and further removed, transferred and multiplied in many casks or barrels. It is further adaptable to vertical and horizonal barrel orientations. It can be easily surface-cleaned, surface-regenerated or surface-reactivated before further use. In addition, it can be easily adapted or programmed to operate according to specific thermal protocols (e.g., temperature requirements, duration of heating, heating sequences, etc) to allow specific maturation conditions.

[0024] Schematic illustrations of a heating rod of the invention, by itself and as a part of the system of the invention, are provided in Fig. 2 and Fig. 3, respectively. In the embodiment of Fig. 2, a heating rod 112 is constructed of an elongated cylindrical or tubular housing 106 that can be inserted into a maturation cask or a barrel so that it extends to the bottom of the barrel or is positioned into the cask or barrel such that its bottom end is positioned sufficiently close to the bottom of the barrel (in close proximity to an inner bottom surface of the cask or barrel). Internal to the housing 106, there is an elongated electrical heating element 104 having, in some configurations, an active heating part 105 (namely a region of the heating element that is configured and operable to generate heat) at its bottom end. Typically, but not necessarily, the electrical heating element 105 extends, or almost extends, the length of the housing 106, whereby its active part 105 is positioned along the element or positioned sufficiently close to the bottom end of the housing. The tubular housing 106 comprises a plurality of openings or apertures 107 and 108 at its bottom and top ends, respectively. The housing 106 can comprise only one opening 107 and / or 108 at one or both ends, or may comprise multiple openings at each end. The number of openings at each end may or may not be the same. Similarly, the openings distribution and profile (size, diameter, position, spacing, etc) may also vary and need not be the same at both ends.

[0025] The purpose of the openings or apertures is to provide in-flow of spirit through the aperture(s) 107 at the bottom end of the housing and out-flow of the spirit from the aperture(s) 108 at the top end of the housing. In the embodiment of Fig. 3, the entire rod 112 is introduced into a typical maturation cask or barrel through an insertion hole 103 at the top of the cask or the barrel (see also Fig. 1). Owing to the structural configuration of heating rod 112 and its internal parts relative to the barrel, activation of the electrical heating element 104 or its active part 105, being in the specific embodiments at the bottom end of the housing 106, produces a vertical temperature gradient which leads to convection of the liquid. The convection flow causes in-flow and out-flow of liquid into and out of the housing through openings 107 and 108, respectively, which results in flow of liquid along the housing and ultimately circulation of the liquid throughout the entire volume of the barrel.

[0026] As has been noted, in some embodiments, openings 107 can be provided in a form of several holes / openings / apertures positioned around the circumference at the bottom end of the housing. Alternatively, or additionally, in other embodiments an opening 107 can be in the form of an open-ended housing. Similarly, in some embodiments, opening 108 can be provided in a form of one or more holes / openings / apertures. In many embodiments, the opening(s) 108 can be positioned sufficiently close to an insertion point or a bunghole 103 at the top part of the barrel. In some embodiments, the opening(s) 108 can be positioned below a liquid level.

[0027] In some embodiments, opening(s) 107 provide inlet of liquid from the bottom part of a horizontal barrel 102 into the tubular housing 106 and the openings 108 permit outlet of liquid from the housing into the top part of the horizontal barrel 102, thereby allowing circulation of liquid through the entire barrel.

[0028] In some embodiments, the external diameter of the cylindrical or tubular housing 106 can be adapted to fit through a conventional bunghole 103. A conventional bunghole typically has a diameter in the range of about 40 mm to 50 mm, and specifically in the range of about 42 mm to 48 mm. Alternatively or additionally, the inner diameter of the bunghole can be adapted to the diameter of tubular enclosure or housing 106, for example by increasing the inner diameter of the bunghole by a reamer tool, so as to accommodate the heating rod external diameter.

[0029] Another important feature of the heating rod 112 is in its ability to directly interact or bind sulfur-containing or sulfurous substances and / or to catalyze other chemical processes underlying maturation of spirits, which makes it an active participant or contributor to the maturation process. This property of the heating rod is conferred by a specific chemical composition of the tubular housing 106 and / or the heating element 104 and / or the active heating part 105 of the heating element, or of any of the other components of the heating rod coming into contact with the liquid. In some embodiments, the tubular housing 106 and / or the heating element 104 and / or the active part 105 can be made of or comprise a catalytic material or a sulfur-reactive material, such as for example copper or a copper alloy or any other material capable of associating or disintegrating or removing sulfur-based substances, namely substances that comprises one or more sulfur atoms. Copper and copper alloys are known for their capabilities to sequester or bind sulfur containing substances that are predominantly responsible for undesirable flavors and scents of distilled and partially distilled spirits. In some embodiments, the alternatives can be other metals, metal alloys or metals oxides or other active coatings known to impart specific maturation effects, as further noted herein.

[0030] Importantly, the surface of any of the elements or parts making up the heating rod that is formed of or associated with a film or a coating or a sheath of a sulfur-reactive material may be regenerated, reactivated or generally easily manipulated so that the heating rod may be reused without needing to disassembly or resort to complex cleaning processes. The regeneration or reactivation of the sulfur-reactive material may be achievable by using detergents and other commercial products or tools that are capable of removing some or all of the sulfur-degradation products which may have collected or adhered to the surface of the sulfur-reactive material.

[0031] Another advantageous aspect of a heating rod of the invention, due to its shape, dimensions and configuration of its internal parts, resides in its compatibility with or adaptability to existing maturation equipment, which make it suitable and easily manageable for the construction an advanced controllable system for improved and / or accelerated maturation of spirits. A certain embodiment of a system of the invention is illustrated in Fig. 3. In the depiction of Fig. 3, system 101 is essentially constructed from a heating rod 112 and a barrel or a cask 102. To that end, a heating rod 112 may further comprise an insert base 110 connecting the tubular housing 106 to a bunghole or cask opening 103 in a detachable or removable manner for easy insertion and removal. In some embodiments, tubular housing 106 can be connected to insert base 110 by a screw fitting or by any other type of fitting. For example, such detachable fitting can comprise a screw thread on the outside of tubular housing 106 and a socket fitting or internal screw thread on the inside of the insert base 110.

[0032] In some embodiments, heating rod 112 can further comprise an electric connection unit 109 connected to a power supply to activate or operate or turn on the heating element 104. In some embodiments, the power supply can be governed by a controller and temperature data so as to activate the heating element according to predetermined specific heating protocols (temperature regimens, durations, heating cycles, etc). In some embodiments, the power supply can be compatible with an explosion safety rating category.

[0033] System 101 may be so configured that the bottom part of the tubular housing 106 with the electrical heating element 104 and / or its heating / catalytic part 105 and opening(s) 107 are positioned at or are sufficiently close to the bottom part of maturation vessel 102. An important feature of the electrical heating element is that the heating / catalytic part is sufficiently small to allow efficient circulation of liquid. Another important feature is that heat flux through the heating / catalytic part is maintained below a threshold temperature which is unsafe or undesirable for maturation of spirits.

[0034] In many embodiments, a heat flux should be maintained at less than 5 W / cm2.

[0035] Heating rod 112 can further comprise at least one temperature sensor 111 that may be positioned within the tubular housing 106 and connected to a controller for activating heating element 105 and thus controlling the temperature in the cask or barrel 102. In some embodiments, two or more sensors may be present. For example, in some embodiments, a first temperature sensor is positioned at a bottom part of the tubular housing 106 and a second temperature sensor is positioned at a higher part of the tubular housing 106. Both the first and second temperature sensors may be connected to the controller. It is noted that the temperature sensors may be thermocouples or resistance temperature detectors (RTD). Optionally, one or more temperature sensors can be installed in a sheath formed over the full length of the tubular housing 106. This configuration permits accommodating the temperature sensor and additional parts.

[0036] In some embodiments, a system 101 and the methods using thereof can control the temperature by activating the electrical heating element 104 using a signal from a first temperature sensor positioned slightly lower or below the active part 105, and another signal from a second temperature sensor positioned at a higher location within the tubular housing 106. This configuration may be used for safety shut off of the system or for estimation of liquid circulation rate. Controlling the liquid temperature within the cask or barrel and temperature differences between lower and higher regions of the liquid enables accurate monitoring and controlling of the maturation process and quality of the spirit.

[0037] This feature of controlling heating and temperature can also enable to achieve different maturation conditions according to predetermined heating protocols, which were previously related to specific qualitative and / or quantitative properties of mature spirits and / or improved and / or accelerated maturation conditions, for example, additional flavors, scents and tones characterizing new mature products and / or higher or more effective yields of mature products.

[0038] Different and diverse heating protocols may be used. One such exemplary protocol may include: (1) heating the liquid at a generally constant rate or constant power to a temperature in the range of 40-65°C, (2) maintaining the heating temperature at that level for a duration of time, and (3) letting the liquid to cool down to a lower temperature. Specific maturation processes can include a given number of such cycles and cycles with different temperatures and durations, thereby controlling time to maturation of a given spirit and a quality of a given spirit, along with the nature and history of a barrel or cask. In some embodiments, a barrel used for the second time can require longer maturation times than a barrel used for the first time, or higher temperatures or a combination of both maturation time and higher temperatures.

[0039] A system, or heating rod installed in the system, can further comprise means for pressure relief, a port for occasional sampling of liquid in the barrel, a level indicator, a sensor of a parameter indicative of the progression of the maturation process, and others.

[0040] In general terms, a system of the invention can provide controlled and accelerated maturation of alcoholic beverages, and specifically spirits such as bourbon, whisky, brandy, rum, tequila, gin, eau-de-vie and others. The same system may also be used for conditioning a barrel with different liquids for later maturation of spirit in said barrel. The conditioning of a barrel with a system of the invention also provides an accelerated and controlled conditioning process, which reflects on the subsequent maturation of a spirit in the conditioned barrel. Many flavorful liquids may be used in conditioning, some examples of which are coffee, tea, wine, maple syrup, beer, fruit or berry juices or concentrates. The flavorful liquids from the conditioning process are sometimes modified in a desirable way for consumption, for example beers, wines and maple syrup gain an added value after aging in a cask or barrel.

[0041] An example of a system of the invention is illustrated in Fig. 3. Performance of such a system upon heating of the heating rod, in terms of generation of temperature gradients and liquid mixing, is exemplified in Fig. 4.

[0042] In many embodiments, the system can be operated by activation of the electrical heating element 104 and / or its active part 105 to produce a vertical temperature gradient and convection of liquid from bottom to top of the tubular housing 106, thus leading to inlet of cooler liquid via opening(s) 107 at the bottom end of the housing and outlet of a liquid at a higher temperature via opening(s) 108 at the top of the enclosure or housing, and circulation of liquid through the housing and the entire barrel. When electrical heating element 104 is operating, the heated liquid moves vertically along the tubular housing 106, which leads to inlet of liquid of a given temperature from the bottom end of the maturation cask 102 through the inlet opening(s) 107 into the housing, and outlet of liquid through the outlet opening(s) 108 at the top end of the housing, driving in turn circulation of liquid throughout the entire maturation cask. In many embodiments, the outlet openings 108 can be so configured so as to provide a sufficient discharge of liquid for efficient mixing and circulation of liquid through horizontal casks or barrels, being a conventional way to stack and store the barrels through and after the maturation process. In some embodiments, top outlet opening(s) 108 can be directed to discharge along the length of a horizontal cask or barrel 102.

[0043] In some embodiments, the mixing and circulation of liquid through the cask occurs when a heating rod of the invention is activated or turned on. In some embodiments, the mixing and circulation of liquid is intermittent, only at times when the heating occurs. In some embodiments, wherein a heating rod of the invention is activated through the entire maturation process, the mixing and circulation of liquid is constant until termination of maturation.

[0044] At the end of maturation process and termination of heating program, the entire heating rod can be removed and replaced with a stopper for storage or further processing of the spirit. The heating rod per se may be reused as is or may be cleaned to re-expose the sulfur-reactive material and transferred to another maturation vessel. The heating rod may thus be regarded as having a regenerable or reactivable surface.

[0045] The invention can be further articulated in terms of respective methods for improved and / or accelerated maturation of spirits using the described herein heating rod and the system. The methods of the invention can use various temperature regimes or schedules to control time to maturation and / or quality of spirit so as to meet the rigorous requirements of high-level spirit products.

[0046] The invention thus provides: A heating rod comprising a tubular housing and an elongated heating element arranged within the housing along a length of the housing, the housing having a plurality of apertures arranged at two distant ends of the housing permitting a liquid flow therethrough, wherein the tubular housing and / or the heating element is / are formed of or comprising a sulfur-reactive material.

[0047] In some configurations of a heating rod of the invention, the sulfur-reactive material is regenerable or reactivable to permit reusing of the heating rod.

[0048] In some configurations of a heating rod of the invention, the heating element is formed of or comprises a sulfur-reactive material.

[0049] In some configurations of a heating rod of the invention, the sulfur-reactive material is a metal, a metal alloy or a metal oxide.

[0050] In some configurations of a heating rod of the invention, the sulfur-reactive material is copper or a copper alloy.

[0051] In some configurations of a heating rod of the invention, the elongated heating element is configured and operable to provide heating only at an end region thereof.

[0052] In some configurations of a heating rod of the invention, the elongated heating element has an active heating element solely at its end region.

[0053] In some configurations of a heating rod of the invention, the heating rod is configured for assembly into a cask or barrel for aging a spirit.

[0054] In some configurations of a heating rod of the invention, the housing having an external diameter suitable for assembling through a bunghole into the cask or barrel.

[0055] In some configurations of a heating rod of the invention, the heating rod is for use in a method for maturation of an alcoholic beverage.

[0056] In some configurations of a heating rod of the invention, the heating rod is provided in a cask or a barrel for aging a spirit.

[0057] In some configurations of a heating rod of the invention, the heating rod is operable to obtain and / or maintain an elevated temperature of a liquid within the cask or barrel.

[0058] In some configurations of a heating rod of the invention, the heating rod is operable to cause liquid convection and mixing of a liquid within the cask or barrel.

[0059] In some configurations of a heating rod of the invention, the heating rod comprises at least one temperature sensor connected to a controller. Further provided is a system for controlled maturation of spirits, the system comprising a cask or barrel installed with a heating rod according to any of the embodiments disclosed herein.

[0060] In some configurations of a system of the invention, the heating rod is reversibly removable from said cask or barrel.

[0061] In some configurations of a system of the invention, the heating rod is regenerable or reactivable.

[0062] Also provided is a system for controlled maturation of spirits, the system comprising a) a cask or a barrel containing or configured to contain a liquid, b) a removable elongated heating rod of any embodiment disclosed herein, c) at least one temperature sensor within said heating rod, said sensor being connected to a controller and is configured to measure a temperature of liquid in the cask or barrel, and d) a controller configured to control power supply to the heating element according to temperature indications from the at least one temperature sensor and according to a multi-stage temperature program wherein upon activation of the heating rod, the liquid undergoes natural convection and passive circulation, thereby causing simultaneous heating and mixing of liquid throughout the cask or barrel.

[0063] In some configurations of a system of the invention, the liquid is at least one spirit.

[0064] In some configurations of a system of the invention, the spirit is an unaged or partially aged spirit, beer, wine or any combination or mix thereof.

[0065] In some configurations of a system of the invention, the liquid in the cask or barrel is a flavorful liquid such as coffee, tea, maple syrup, juice or beverage or a concentrate of a juice or a beverage.

[0066] In some configurations of a system of the invention, the rod is configured to cause an upward flow of liquid through the tubular housing by natural convection, thereby creating circulation of liquid inside the cask or barrel.

[0067] In some configurations of a system of the invention, the circulation of the liquid in the cask or barrel comprises flow of liquid into the tubular housing from a plurality of apertures provided at a bottom end of the housing and flow of liquid out of the tubular housing from a plurality of apertures provided at a top end of the housing, wherein the flow of the liquid within the tubular housing increases the temperature of the liquid.

[0068] A method is disclosed for improving maturation of a spirit, the method comprising heating a spirit in a system of any embodiment of the invention.

[0069] In some forms of a method of the invention, prior to heating the spirit, heating a flavorful liquid in a barrel or a cask using the, and draining the flavorful liquid from the barrel or cask.

[0070] In some forms of a method of the invention, subsequent to draining the liquid, filling the barrel or cask with a spirit and heating the spirit using the heating rod of any embodiment of the invention.

[0071] A method is provided for conditioning a barrel for spirit maturation, the method comprising heating a flavorful liquid in a barrel or a cask using a system according to any embodiment of the invention, draining the flavorful liquid from the barrel or cask, filling the barrel or cask with a spirit and heating the spirit using a heating rod according to any embodiment of the invention.

[0072] A method is provided for improving maturation of a spirit, the method comprising installing a heating rod according to any embodiment of the invention in a cask or barrel comprising spirits, and operating said heating rod to cause flow of spirits within a tubular housing of said rod over a period of time.

[0073] In some forms of a method of the invention, said operating comprises setting the rod to operate according to a predetermined heating profile.

[0074] In some forms of a method of the invention, said operating comprises heating the spirit to cause convection and passive circulation through the housing, thereby mixing the spirit.

[0075] In some forms of a method of the invention, heating of the liquid is provided at a rate lower than 5°C / h.

[0076] In some forms of a method of the invention, the liquid is a spirit, heated to a temperature in a range between about 40°C and about 80°C.

[0077] In some forms of a method of the invention, the heating temperature of the spirit is in a range between about 40°C and about 72°C.

[0078] In some forms of a method of the invention, the heating temperature of the spirit is in a range between about 40°C and about 65 °C. In some forms of a method of the invention, the liquid is a spirit heated one or more times through the maturation process.

[0079] In some forms of a method of the invention, the spirit is heated once and maintained at a constant temperature through the maturation process.

[0080] In some forms of a method of the invention, the spirit is heated more than once at specified increments through the maturation process.

[0081] In some forms of a method of the invention, the spirit is alternately heated and allowed to cool down through the maturation process.

[0082] In some forms of a method of the invention, the method is applied during a period of 60 days.

[0083] In some forms of a method of the invention, the method is applied during a period of less than 60 days.

[0084] Further provided is a kit of parts, the kit comprises a heating rod according to the invention and a cask or a barrel having an opening capable of receiving said heating rod; and instructions of use.

[0085] Also provided is a kit of parts, the kit comprises a heating rod of the invention and instructions of installing same in a cask or a barrel suitable for maturation of spirits.

[0086] BRIEF DECSRIPTION OF DRAWINGS

[0087] To better understand the subject matter, certain embodiments of the invention are now described by way of examples with reference to the following figures.

[0088] Fig. 1 is a schematic illustration of a maturation cask. In this embodiment, the cask or barrel 102 comprises an insertion point or a bunghole 103 at the upper part, which diameter can be adapted or is already matching for installation of the heating rod of the invention.

[0089] Fig 2 is a schematic illustration of a heating rod of the invention. In this embodiment, a heating rod 112 comprises an elongated electrical heating element 104 with an active part 105 at a bottom of this element, enclosed in a tubular housing 106 with several openings and the bottom 107 and top 108 parts, and a temperature sensor 111. The entire insert element, or the heating rod 112, is installable through an insertion hole 103 into a maturation cask 102 in Fig. 1. To that end, it can further comprise an insert base 110 connecting tubular housing 106 to a bunghole or cask opening in a detachable or removable manner, and optionally, an electric connection unit 109 connected to a power supply, which is configured to activate the electrical heating element 104.

[0090] Fig 3 is a schematic illustration of a system of the invention, with a focus on respective position of a heating rod of the invention as in Fig. 2 inside a maturation cask or a barrel as in Fig. 1. In this embodiment, the heating rod 112 is inserted into the maturation cask 102 through the insertion hole (or bunghole) 103 at the top part of the cask and is secured in an operable position by an insert base 110 connecting the tubular housing 106 to the cask opening. The external part of the heating rod further comprises an electric connection unit 109 to power supply for activation of the electrical heating element 104 and or its active part 105. The heating rod is so configured that the active part 105 and the tubular housing 106 with its respective bottom-end openings 107 are sufficiently close to the bottom part of a cask in horizontal or vertical positions. According to the invention, activation of the active part of the heating element 105 produces of temperature gradient and convection of liquid from bottom to top of the tubular enclosure, leading to passive inflow and outflow of liquid through openings 107 and 108, respectively, and mixing of liquid throughout the entire cask (see also Fig. 4 below). The system can further include a controller (not shown) connected to a temperature sensor 111 and the electrical heating element, which responds to predetermined heating profiles of specific temperatures and durations as per desired qualitative and quantitative maturation outcomes and length of maturation procedure.

[0091] Fig.4 illustrates the effect of activation of a system of the invention under constant heating of 500 W on generation of temperature gradient and mixing as revealed by computerized fluid dynamics (CFD) simulation. The results show that for about 2 h until mixing developed, the temperature difference between the lower and upper layers of liquid in the barrel increased up to about 6°C, after which it decreased rapidly to less than 4°C, and continued decreasing until heating was stopped.

[0092] DETAILED DESCRIPTION OF EMBODIMENTS

[0093] In the broadest sense, the invention provides a new heating unit that enables to simplify and enhance maturation processes of spirits in terms of qualitative and quantitative parameters and to dispense with some of the conventional methods and tools; this is without compromising the high-quality standards and achieving them within a shorter time and a much lower consummation of energy and costs.

[0094] To that end, the invention provides a heating rod comprising a tubular housing and an internal elongated heating element. Typically, the internal heating element is an elongated heating element arranged within the housing along a length of the housing. The terms “tubular” and “elongated" are meant to convey herein an excess ratio, or a ratio greater than 1 (> 1), in favor of length vs. width of an unit, i.e., tubular housing and an internal elongated heating element, while the actual values of length and width may be derived from other confounding factors such as length and / or width of a maturation casks or a barrel and a cask opening or a bunghole. The cross-section shape of the housing may be circular, rectangular or of any other shape.

[0095] For example, the length of a tubular housing of the invention can be sufficiently close to the height of a conventional maturation cask or a barrel in a vertical or horizontal position, starting from the range of at least about 20-200 cm, and specifically of at least about 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, and 200 cm, and further in at least one range of 20-40, 40-60, 60-80, 80-100, 100-120, 120- 140, 140-160, 160-180 and 180-200 cm.

[0096] The diameter of the housing can be sufficiently close to a diameter of a convention cask opening or a bunghole, although the opening or the hole can be adapted to the diameter of the housing. A conventional bunghole typically has a diameter of about 40- 50 mm. Therefore, in some embodiments, a tubular housing can have a diameter in the range of at least about 10-100 mm, and specifically of at least about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100 mm, and further in at least one range of 10-20, 20-30, 30-40, 40-50, 50-60, 60-70, 70-80, 80-90 and 90-100 mm.

[0097] The dimensions of the internal elongated heating element are derived from the dimensions of the housing. Typically, the elongated heating element extends to almost the length of the tubular housing. For example: the elongated heating element extends to just above the apertures or openings at the bottom part of the housing.

[0098] An important feature of the housing of the invention is the presence of apertures or openings at the two distal ends, the bottom and top ends, of the housing to permit flow of liquid therethrough, in other words, exchange of liquid between the cask and the tubular housing. In some embodiments, the housing can have a plurality of apertures at two distant or distal ends of the housing permitting a liquid flow therethrough. In some embodiments, the housing can have up to 10, 9, 8, 7, 6, 5, 4, 3, 2 apertures at the top and / or bottom ends of the tubular housing. In some embodiments, the housing can have one aperture at the top and / or bottom ends of the tubular housing.

[0099] In some embodiments, the apertures at the bottom-end of the tubular housing can be sufficiently close to the bottom-end of the maturation cask of a barrel or the apertures at the top-end of the tubular housing can be sufficiently close to the top-end of the maturation cask of a barrel, or both. The term “ sufficiently close" denotes herein a proximity that is few millimeters to few centimeters from the internal surface of the cask or barrel.

[0100] Another important feature of the housing and / or the internal elongated heating element is in being made of, composed of, consisting of, or comprising a sulfur-reactive material. In other words, the tubular housing and the internal heating element, alone or together, are made of materials that contribute to the maturation process in catalyzing transformation to sulfur compounds into less-pungent derivatives. The reactivity of the surface towards sulfur compounds may be by way of binding to sulfur compounds present in the spirit, by way of degrading such compounds, by converting such compounds to other compounds or by any other chemical or physical way which allows for removal from or reduction in concentration of the sulfur compounds present in the liquid. In some embodiments, the sulfur-reactive material may be a metal or a metal alloy. Non-limiting examples include copper, titanium, aluminium, stainless steel and alloys thereof.

[0101] In some embodiments, the housing and / or the heating element or any part of the heating rod of the invention may be comprises or coated with a sulfur-reactive material selected as herein.

[0102] In some embodiments, the sulfur relative material is copper or a copper alloy.

[0103] In some embodiments, the copper may a oxygen free copper (OFC) selected amongst such grades as Cl 10, C102 and C101, or others. Examples of copper alloys may include bronze, brass or cupronickel.

[0104] Yet another important feature of the housing and / or the internal elongated heating element is in being configured and operable to provide vertical temperature gradient, convection and mixing of liquid through the entire cask or as barrel. The configuration of apertures in the tubular housing and its contribution to operability in terms of exchange and mixing of liquid between the cask and the tubular housing was described above. The configuration of the internal elongated heating element is equally important for operability in terms of ability to produce vertical bottom-to-top temperature gradient and convection of liquid along the tubular enclosure. Generally speaking, the heating element may be constructed of a tube into which an electric heater is inserted. The electric heater can occupy the entire length of the tube, or only a region of the length, e.g., the bottom end. In some embodiments, the elongated heating element can be configured and operable to provide heating at only one end or region of the element, i.e., an active part. Alternatively, the elongated heating element can have an active heating element solely at its end region. In such configurations, the active heating element can be positioned sufficiently close to the bottom-end of the cask or a barrel, as was specified above.

[0105] Configurations of the housing and the elongated heating element make part of the configuration and operability of a heating rod of the invention, as a whole, and its adaptability to conventional casks and barrels.

[0106] In some embodiments, the heating rod of the invention can be further configured for assembly into a standard or modified wooden cask or barrel for aging a spirit, using additional articles for securing and positioning the rod inside the cask in a removable manner, for replacement cleaning and reuse in another cask or barrel.

[0107] To that end, in some embodiments, the heating rod can further comprise an insert base connecting the tubular housing to the cask insert hole, and a detachable fitting on the outside of tubular housing and a socket fitting on the inside of insert base.

[0108] It is another objective of the invention to provide a heating rod of the invention, in all its embodiments and permutations as specified above, when provided in a cask or a barrel for aging a spirit.

[0109] It is another objective to provide a heating rod as above, which is operable to obtain and / or maintain an elevated temperature of a liquid within the cask or barrel. The elevated temperature can be obtained and / or maintained under an intermittent temperature regimen of repeated cycles of heating and letting the liquid cool. In some embodiments, the elevated temperature can be obtained and / or maintained under a constant temperature regimen during the entire maturation process. The elevated temperature can be obtained and / or maintained under intermittent and constant temperature regimens introduced in succession at predetermined time intervals. To that end, in some embodiments a rod of the invention can further comprise a temperature sensor connected to a controller to control a power supply to the heating element that operates under or responds to predetermined temperature regimens.

[0110] In some embodiments, a heating rod of the invention is operable to cause liquid convection and mixing of liquid within the cask or barrel.

[0111] More broadly, it is another objective of the invention to provide a heating rod for use in a method for controlling maturation of an alcoholic beverage. This aspect can be further articulated in terms of a system for controlled maturation of spirits, comprising a cask or barrel installed with a heating rod of the invention in all its embodiments and permutations as specified above.

[0112] In some embodiments, such a heating rod is reversibly removable from the cask or barrel and may be reusable, regenerable or reactivable for further use.

[0113] More specifically, the system of the invention is a system for controlled or improved maturation of spirits. What makes it unique is the presence of a heating rod of the invention. In many embodiments, the system of the invention is constructed of or comprising at least of the following parts or articles: a) a cask or a barrel containing or configured to contain a liquid, b) a removable heating rod of the invention as detailed above, c) at least one temperature sensor within the heating rod, which is connected to a controller and is configured to measure a temperature of liquid in the cask or barrel, and d) a controller configured to control power supply to the heating element according to temperature indications from the temperature sensor(s) and according to a multi-stage temperature program or regimen.

[0114] An important advantage or added effect or functional property of a system of the invention is that upon activation of the heating rod, the liquid undergoes natural convection and passive circulation, thereby causing simultaneous heating and mixing of liquid throughout the cask or barrel. As has been detailed above, the rod is configured to cause an upwards flow of liquid through the tubular housing by natural convection, thus creating circulation of liquid inside the cask or barrel volume.

[0115] In conjunction therewith, in many embodiments the circulation of liquid in the volume of the cask or barrel comprises flow of liquid into the tubular housing from a plurality of apertures provided at a bottom end of the housing and flow of liquid out of the tubular housing from a plurality of apertures provided at a top end of the housing, so that the liquid within the tubular housing increases the temperature of the liquid.

[0116] As noted herein, the liquid in the cask can be one or more types of spirits. The spirit can be an unaged or partially aged spirit, beer, wine or any combination or mix thereof. In some embodiments, the liquid can be a flavorful liquid such as coffee, tea, maple syrup, juice or beverage or a concentrate of a juice or a beverage.

[0117] The invention can be further articulated in terms of methods of improving maturation of spirits using the system as above. In some embodiments, the main step in the methods of the invention involves or comprises a step of heating a spirit in a system of the invention in all its embodiments and permutations.

[0118] The methods of improving maturation of spirits can be articulated in more detail. In some embodiments, prior to the step of heating, they comprise the steps of:

[0119] (i) installing a heating rod of the invention, in all its variations as described above, in a cask or barrel comprising spirits, and

[0120] (ii) operating the rod to cause flow of spirits within a tubular housing of the rod over a specified or predetermined period of time.

[0121] In some embodiments, the step of operating the rod can comprise

[0122] (iii) setting the rod to operate according to a predetermined heating profile.

[0123] In many embodiments, operating said rod comprises heating the spirit in the tubular housing to cause convection and passive circulation through the tubular housing, thereby mixing the spirit.

[0124] In some embodiments, the heating of the liquid is provided at a rate lower than about 10°C / h, or more specifically and a rate of lower than about 10°C, 9°C, 8°C, 7°C, 6°C, 5°C, 4°C, 3°C, 2°C and 1°C per hour.

[0125] In some embodiments, the heating of the liquid is provided at a rate lower than about 5°C / h.

[0126] In some embodiments, especially in cases of spirits, the heating involves elevation of temperature to a range between about 40°C and about 80°C, or more specifically to a temperature in the range of at least about 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C and 80°C, or a temperature in at least one of the ranges of about 40-45°C, 45-50°C, 50-55°C, 55-60°C, 60-65°C, 65-70°C, 70-75°C and 75-80°C. In some embodiments, the spirit can be heated to a temperature in the range of between about 40°C and about 72°C, or more specifically to a temperature in at least one of the ranges of about 40-42°C, 42-44 °C, 44-46°C, 46-48°C, 48-50°C, 50-52°C, 52-54°C, 54-56°C, 56-58°C, 58-60°C, 60-62°C, 62-64°C, 64-66°C, 66-68°C, 68-70°C, and about 70-72°C.

[0127] In some embodiments, the spirit can be heated to a temperature in the range of between about 40°C and about 66°C, or more specifically to a temperature in at least one of the ranges of about 40-42°C, 42-44 °C, 44-46°C, 46-48°C, 48-50°C, 50-52°C, 52-54°C, 54-56°C, 56-58°C, 58-60°C, 60-62°C, 62-64°C and 64-66°C.

[0128] In some embodiments, the spirit can be heated to a temperature in the range of between about 40°C and about 65 °C. The heating temperature of the spirit may be in the range between about 40°C and about 65°C, or at least about 40°C, 41 °C, 42°C, 43 °C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61 °C, 62°C, 63 °C, 64 °C and 65°C, or in at least one of the ranges of about 40-41°C, 41-42°C, 42-43°C, 43-44°C, 44-45°C, 45-46°C, 46-47°C, 47-48°C, 48- 49°C, 49-50°C, 50-51°C, 51-52°C, 52-53°C, 53-54°C, 54-55°C, 55-56°C, 56-57°C, 57- 58°C, 58-59°C, 59-60°C, 60-61°C, 61-62°C, 62-63°C, 63-64°C and about 64-65°C.

[0129] In some embodiments, the spirit can be heated one or more times through the maturation process, or at least once through the maturation process.

[0130] In some embodiments, the spirit can be heated once and maintained at a constant temperature through the maturation process.

[0131] In some embodiments, the spirit can be heated more than once at specified increments through the maturation process.

[0132] In some embodiments, the spirit can be heated and allowed to cool down, in alternation, through the maturation process.

[0133] In some embodiments, methods of the invention can be applied during a period of up to 100 days, or for up to 1-5, 5-10, 10-15, 15-20, 20-25, 25-30, 30-35, 35-40, 40-45, 45-50, 50-55, 55-60, 60-65, 65-70-70-75, 75-80, 80-85, 85-90, 90-95 and 95-100 days or more.

[0134] In some embodiments, methods of the invention can be applied during a period of 60 days. In some embodiments, methods of the invention can be applied during a period of less than 60 days,

[0135] In some embodiments, to further enhance the flavor and tone of the spirits, methods of the invention can involve or comprise additional steps, which may be performed prior to the step of heating, i.e.: i. heating a flavorful liquid in a barrel or a cask of the in a system of the invention and, ii. draining the flavorful liquid from the barrel or cask.

[0136] In some embodiments, subsequent to draining the liquid, the methods can further involve or comprise iii. filling the barrel or cask with a spirit and heating the spirit using a heating rod of the invention in all its variations as detailed above.

[0137] This specific aspect can be further articulated in terms of methods for conditioning a barrel for spirit maturation, using the same steps, i.e.: heating a flavorful liquid in a barrel or a cask using a system of the invention, draining the flavorful liquid from the barrel or cask, and filling the barrel or cask with a spirit, and heating the spirit using a heating rod of the invention

[0138] The invention further provides a heating rod according to any embodiment of the invention, wherein the rod has a predefined length and external diameter suitable for installing into a cask or a barrel through a bunghole thereof.

[0139] A cask is provided which comprises a volume of a spirit and is equipped with a heating rod according to the invention, said heating rod being configured and operable to induce heating and circulation of the spirit in the cask. The heating rod may be operable according to a predetermined maturation protocol.

[0140] The terms “about” or “approximately” are meant to encompass herein a deviation of up to ±15% from the specified values or ranges, and more specifically up to a deviation of about ±1%, ±2%, ±3%, ±4%, ±5%, ±6%, ±7%, ±8%, ±9%, ±10%, ±11%, ±12%, ±13%, ±14% or ±15% therefrom. EXAMPLES

[0141] The figures and examples provided herein serve only illustrative purposes and are not intended to be limiting since the scope of invention will be decided by the scope of appended claims.

[0142] EXAMPLE 1: Providing proof of concept for the applicability of the invention

[0143] The system of the invention was subjected to computerized fluid dynamics (CFD) simulation to assess flow velocity in a 200 liters cask filled with 60% alcohol by volume (as is customary in the whisky industry). The results have shown that velocity inside tubular element 106 is distributed radially between about 0.03 m / s and 0.07 m / s and the discharge stream out of outlet holes 108 is about 0.09 m / s.

[0144] For tubular element 106 with a diameter of 42 mm, a rough approximation for an average velocity of about 0.05 m / s translates to about 250 l / h of circulation flow in an equivalent pump, and replacement of a little more than 1 cask volume per hour. For the 4 discharge holes 108 with a diameter of 14 mm each, velocity of about 0.09 m / s translates to circulation flow of about 200 L / h, which is a little less than 1 cask volume per hour. On average, the circulation flow can be estimated as 225 L / h ± 10%.

[0145] A physical 200-liter wooden barrel with 500W heating element was run with similar parameters to the CFD simulation and produced the results shown in Fig. 4. The chart in figure 3 shows that for about 2 h until mixing developed, the temperature difference between the lower and upper layers of liquid in the barrel increased up to 6°C, whereupon it decreased rapidly to less than 4°C, and continued decreasing until heating was stopped.

[0146] Analogous test performed in a barrel without circulation pump and no mixing showed that the temperature difference increased up to more than 20°C for more than 5 h before the test was terminated. Yet another test in a barrel with circulation pump showed that the temperature difference between the top layer of liquid on one side of the barrel to the bottom on the other side of the barrel was 1-2°C.

[0147] Overall, these findings provided proof of concept for the applicability of the system of the invention and the effectiveness of natural convection induced mixing generated within this system as regards the ability to produce uniformity of liquid required in maturation processes, the ability to control and optimize maturation conditions to improve and / or accelerate maturation process, and with the prospect to obtained more advanced and refined spirits, as well as additional benefits relating to safety, simplicity and equipment cost.

Claims

CLAIMS:

1. A heating rod comprising a tubular housing and an elongated heating element arranged within the housing along a length of the housing, the housing having a plurality of apertures arranged at two distant ends of the housing permitting a liquid flow therethrough, wherein the tubular housing and / or the heating element is / are formed of or comprising a sulfur-reactive material.

2. The heating rod according to claim 1, wherein the sulfur-reactive material is regenerable or reactivable to permit reusing of the heating rod.

3. The heating rod according to claim 1, wherein the heating element is formed of or comprises a sulfur-reactive material.

4. The heating rod according to claim 1, wherein the sulfur-reactive material is a metal, a metal alloy or a metal oxide.

5. The heating rod of any one of the preceding claims, wherein the sulfur-reactive material is copper or a copper alloy.

6. The heating rod according to any one of the preceding claims, wherein the elongated heating element is configured and operable to provide heating only at an end region thereof.

7. The heating rod according to any one of the preceding claims, wherein the elongated heating element has an active heating element solely at its end region.

8. The heating rod according to any one of the preceding claims, configured for assembly into a cask or barrel for aging a spirit.

9. The heating rod according to claim 8, wherein the housing having an external diameter suitable for assembling through a bunghole into the cask or barrel.

10. The heating element according to any one of the preceding claims, for use in a method for maturation of an alcoholic beverage.

11. The heating rod according any one of the preceding claims, when provided in a cask or a barrel for aging a spirit.

12. The heating rod according to claim 11, operable to obtain and / or maintain an elevated temperature of a liquid within the cask or barrel.

13. The heating rod according to claim 11 or 12, operable to cause liquid convection and mixing of a liquid within the cask or barrel.

14. The heating rod according to any one of the preceding claims, comprising at least one temperature sensor connected to a controller.

15. A system for controlled maturation of spirits, the system comprising a cask or barrel installed with a heating rod according to any one of claims 1 to 14.

16. The system according to claim 15, wherein the heating rod is reversibly removable from said cask or barrel.

17. The system according to claim 15, wherein the heating rod is regenerable or reactivable.

18. A system for controlled maturation of spirits, the system comprising e) a cask or a barrel containing or configured to contain a liquid, f) a removable elongated heating rod of any one of claims 1 to 14, g) at least one temperature sensor within said heating rod, said sensor being connected to a controller and is configured to measure a temperature of liquid in the cask or barrel, and h) a controller configured to control power supply to the heating element according to temperature indications from the at least one temperature sensor and according to a multi-stage temperature program wherein upon activation of the heating rod, the liquid undergoes natural convection and passive circulation, thereby causing simultaneous heating and mixing of liquid throughout the cask or barrel.

19. The system according to any one of claims 15 to 18, wherein the liquid is at least one spirit.

20. The system according to claim 19, wherein the spirit is an unaged or partially aged spirit, beer, wine or any combination or mix thereof.

21. The system according to claim 18, wherein the liquid in the cask or barrel is a flavorful liquid such as coffee, tea, maple syrup, juice or beverage or a concentrate of a juice or a beverage.

22. The system according to any one of claims 15 to 21, wherein the rod is configured to cause an upward flow of liquid through the tubular housing by natural convection, thereby creating circulation of liquid inside the cask or barrel.

23. The system according to claim 22, wherein the circulation of the liquid in the cask or barrel comprises flow of liquid into the tubular housing from a plurality of aperturesprovided at a bottom end of the housing and flow of liquid out of the tubular housing from a plurality of apertures provided at a top end of the housing, wherein the flow of the liquid within the tubular housing increases the temperature of the liquid.

24. A method of improving maturation of a spirit, the method comprising heating a spirit in a system of any one of claims 15 to 24.

25. The method according to claim 24, comprising prior to heating the spirit, heating a flavorful liquid in a barrel or a cask using the, and draining the flavorful liquid from the barrel or cask.

26. The method according to claim 25, wherein subsequent to draining the liquid, filling the barrel or cask with a spirit and heating the spirit using the heating rod of any one of claims 1 to 14.

27. A method for conditioning a barrel for spirit maturation, the method comprising heating a flavorful liquid in a barrel or a cask using a system according to any one of claims 15 to 23, draining the flavorful liquid from the barrel or cask, filling the barrel or cask with a spirit and heating the spirit using a heating rod according to any one of claims 1 to 14.

28. A method of improving maturation of a spirit, the method comprising installing a heating rod according to any one of claims 1 to 14 in a cask or barrel comprising spirits, and operating said heating rod to cause flow of spirits within a tubular housing of said rod over a period of time.

29. The method according to claim 29, wherein said operating comprises setting the rod to operate according to a predetermined heating profile.

30. The method according to claim 29, wherein said operating comprises heating the spirit to cause convection and passive circulation through the housing, thereby mixing the spirit.

31. The method according to any one of claims 24 to 30, wherein heating of the liquid is provided at a rate lower than 5°C / h.

32. The method according to any one of claims 24 to 31, wherein the liquid is a spirit, heated to a temperature in a range between about 40°C and about 80°C.

33. The method according to claim 29 wherein the heating temperature of the spirit is in a range between about 40°C and about 72°C.

34. The method according to claim 33, wherein the heating temperature of the spirit is in a range between about 40°C and about 65 °C.

35. The method according to any one of claims 24 to 34, wherein the liquid is a spirit heated one or more times through the maturation process.

36. The method according to claim 35, wherein the spirit is heated once and maintained at a constant temperature through the maturation process.

37. The method according to claim 35, wherein the spirit is heated more than once at specified increments through the maturation process.

38. The method according to claim 35, wherein the spirit is alternately heated and allowed to cool down through the maturation process.

39. The method according to any one of claims 24 to 38, wherein the method is applied during a period of 60 days.

40. The method according to any one of claims 24 to 38, wherein the method is applied during a period of less than 60 days.

41. A kit of parts, the kit comprises a heating rod according to any one of claims 1 to 14, and a cask or a barrel having an opening capable of receiving said heating rod; and instructions of use.

42. A kit of parts comprising a heating rod according to any one of claims 1 to 14, and instructions of installing same in a cask or a barrel suitable for maturation of spirits.

43. A heating rod according to any one of claims 1 to 14, having a predefined length and external diameter suitable for installing into a cask or a barrel through a bunghole thereof.

44. A cask comprising a volume of a spirit and is equipped with a heating rod according to any one of claims 1 to 14, said heating rod being configured and operable to induce heating and circulation of the spirit in the cask.

45. The cask according to claim 44, wherein the heating rod is operable according to a predetermined maturation protocol.

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