Accelerating the maturation of alcoholic beverages

Abstract

A process for accelerated maturation and integrated flavoring of alcoholic beverages with selective control over the final flavor profile is described using size-reduced wood and plant-based biomass products in a rapid circulation system at above atmospheric pressure with the ability to utilize gas, liquid, or solid introduction, which is distinguished by solid-state sonication and / or ultrasonic homogenization of alcoholic beverages and / or enhanced chemical reactions and a significant reduction in the consumption of wood and plant-based biomass.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application is a non-provisional extension of U.S. Provisional Patent Application No. 63216756, entitled Accelerating Maturation of Alcoholic Beverages, filed June 30, 2021. The foregoing provisional patent application is hereby incorporated by reference in its entirety. [Background technology]

[0002] The process of aging, flavoring, and maturation of various alcoholic beverages using new or used oak barrels, either charred or uncharred, is well known and widespread throughout the alcoholic beverage industry. Many alcoholic beverages, such as, but not limited to, wine, beer, port, liqueurs, and various spirits, use this process to impart desirable flavors, remove undesirable compounds, impart color, and add chemical species for subsequent reactions to enhance flavor and aroma.

[0003] The following references serve as examples of various processes for maturing alcoholic beverages and are incorporated herein by reference.

[0004] Patent Document 1 Accelerated Aging of Wines and Sprits A method and system for maturing wines and spirits intended for immediate ageing prior to drinking is disclosed that uses finely chopped wood of less than 1 mm size in an amount that achieves equivalent maturation in 1 / 10 to 1 / 100 of the time required for traditional barrel ageing.

[0005] Patent Document 2: All Natural Accelerated Aging of Distilled Spirits A process for producing aged beverages, preferably distilled spirits, aged in contact with wood, in which an unaged or partially aged beverage is treated in contact with a beverage-aging wood product in a closed system with controlled heat and oxygen levels. In certain embodiments, ethyl acetate is added to the unaged beverage prior to the aging process.

[0006] Patent Document 3 Apparatus and Method for Aging Wine The system for wine maturation includes a tank and one or more wooden barrels, and a flow connector to allow circulation of wine during maturation between the tank and the one or more barrels. The barrel may include a wooden exterior and an interior volume, and a number of interior wooden surfaces that extend the wooden exterior inwardly into the interior volume to increase the wooden surface area. The barrel may be a traditional oak barrel.

[0007] Patent Document 4 Aging of Alcoholic Beverages Using Controlled Mechanically Induced Cavitation The extreme acceleration of the spirits maturation process to obtain a matured spirit involves circulating the spirits through a cavitation zone in a controlled cavitation reactor where the spirits are exposed to high energy cavitation induced shock waves. The addition of flavor and color sources such as charred wood chips to the spirits can provide the color and flavor of spirits aged for several years in traditional charred oak barrels. The method and apparatus of the present invention utilizes a method for the preparation of spirits aged for several years in oak barrels. The same undesirable alcohol conversion, flavor extraction, and color are obtained, but in a matter of minutes or hours. The apparatus and method can also be used in conjunction with traditional aging techniques and methods, yet the total aging time is dramatically reduced.

[0008] Patent Document 5: Method for Production of Base for Preparation of Strong Alcoholic Beverages Substance: The extract is obtained by constantly recirculating a water-alcohol solution through the bed of raw wood at a temperature of 50-55 ° C for 4 days. This water-alcohol solution corresponds to the distillate of a mixture of barley, rye malt, and corn in a ratio of 1:1:1 with ethanol in a volume fraction of 60-65% by volume. This base is maintained for 10 days without chips. Effect: The invention makes it possible to improve the quality of the final finished product by improving the organoleptic and physicochemical properties of the base for the preparation of strong alcoholic beverages.

[0009] Patent Document 6: Method to Manufacture Alcoholic Drink Using Oak Charcoal A method for producing sake using black oak charcoal includes the steps of passing sake water through a column packed with black oak charcoal or soaking black oak charcoal in sake water and filtering it, diluting alcohol with black oak charcoal-treated water to an alcohol concentration of 10-45% (v / v), passing the diluted alcohol through a column packed with black oak charcoal or soaking black oak charcoal in the diluted alcohol and filtering it, adding 50-200 ppm of activated carbon to the filtered diluted alcohol, stirring it for 3 hours, and passing it through diatomaceous earth to remove odors, adding additives to the diluted alcohol, adding sake water to the diluted alcohol during mixing to adjust its alcohol concentration, and adding 10-30 ppm of activated carbon to the diluted alcohol, stirring it for 2 hours, and filtering it through 0.3-0.8 micrometer filter paper.

[0010] Patent Document 7 Pumping Wine of Brandy Through Wooden Barrel from Vessel The wine or brandy contained in the vessel (8) is circulated and aged in wooden barrels (3). The wine is slowly pumped (2) from the vessel (4) to the barrels (5) under the control of an automatic programmable controller (1) and then returned to the vessel (6). The entire device is separate from the wine storage vessel. A single pump may be used to pump to one or more barrels in series. An integrated controller regulates the residence time of the wine in the barrels before returning to the vessel. Other machines may also be connected to the device.

[0011] Patent Document 8 Aging Accelerator Exchanger The device relates to a tool for shortening the maturation time of alcohol. The invention allows to handle large volumes and to stop and restart the maturation process of several alcohol tanks at will, one after the other. It consists of a frame including a fixed part (15) and a mobile part (16) that sandwiches a set of wooden plates (2), wine plates (3) and air plates (4). It has a double network that allows to circulate wine (11-12) on one side of each wooden plate (2) and to circulate compressed air (13-14) on the other side of each wooden plate, without ever mixing with the wine circuit. This tool allows to age wine or any other type of alcohol to which wood gives added value. Diagram for the abstract: Fig. 1

[0012] Patent Document 9: Method of Aging Whisky The whisky is aged by contacting it with pulverized wood that has been saturated with the whisky, the pulverized wood preferably being placed in internally charred oak barrels (maturation). The whisky is obtained from a barrel (which has contained mature whisky). The whisky is preferably heated and air is blown through it during the process. As shown there are vessels 4, 5, 6 which contain perforated containers 4, 5, 6 and 9 which contain wood, and barrel 3, through any or all of which the whisky is pumped. Barrel 3 may be a new barrel and therefore one which may be "aged" quickly and may contain new wood which should be quickly made available for use in the process described.

[0013] This traditional mode of beverage aging is associated with many disadvantages. First and foremost is the long time required from the introduction of the beverage into the barrels until the process is considered complete and the contents are emptied for bottling and sale. This time can be measured in months or, in some cases, can be as long as 30 years or more. A typical time can reasonably be said to be 2 to 15 years. This is a long period of time for a producer to invest and incur the costs before it can be bottled and sold. This requires a significant amount of capital to be invested and maintained until a return on the investment is realized.

[0014] When a lot is ready to be bottled and sold, there is no immediate replacement inventory available until the next oldest lot has been aged and is available for bottling and sale, and any potential additional sales for the original production lot are lost until the replacement lot is available for sale. These are sales that can never be recovered.

[0015] Additionally, any experimentation requires an investment of a similar duration to the maturation process itself before the results of the experiment are known and the data can be used, with the attendant risk that the experiment (and the ongoing costs of maintaining it) will fail and the cost and time invested will have to be abandoned. Overall, experimentation and product expansion and differentiation are significantly delayed.

[0016] Additionally, there are natural, uncontrollable variables inherent in this aging process that can affect the final product: every barrel is composed of wood (typically oak) with natural variations, and is usually internally charred to some degree to impart a flavor profile. This charring process itself can vary from barrel to barrel and lot to lot. Even after the product is placed in the barrel and the barrel is placed in cellar, there are additional uncontrollable variables in the form of changes in temperature, humidity, and atmospheric pressure, as well as natural regional variations in the above that are themselves altered by longer term climate cycles. All of these variables are subject to a great deal of variability, and the net result is a variance from the intended flavor profile that is usually not realized until the end of the long term process. This final product variance can be addressed by blending multiple batches together to average out the differences. Unfortunately, this means that multiple batches must be available simultaneously for this product averaging to work, which again increases inventory carrying costs.

[0017] Also well known is the simple ongoing product loss known as "angels' share." Evaporation of water and / or ethanol through the barrel itself is typically in the range of 3% per year of storage, and this product is lost and is permanently unavailable for revenue generation. With each year of barrel storage, this revenue loss compounds.

[0018] Storing these barrels for potentially years would require space to be dedicated to the endeavor, and again, the 53-gallon barrels weigh several hundred pounds each, typically requiring dedicated warehouses, which increases maintenance and logistical costs. The structures must be purchased or built, with the associated ongoing maintenance costs, taxes, insurance, etc., further adding to the expense.

[0019] Although there are different methods of barrel preparation and different levels of preparation, the system that flavors, colors, stores, and matures the beverage presented to the beverage maker remains unchanged. The barrel is brought in, liquid contents are added to it, and it is left passively for months, if not years, while the maturation process occurs. This passive system is not usually altered. The wood cannot be changed, the char cannot be changed, and the subsequent oxidation and generation of chemical species cannot be changed, or at least not significantly. At most, the barrels can be moved by rotation or from one storage location to another to affect the maturation process, and such changes have very minor effects at best. The maturation system is essentially fixed and unchangeable, and is relatively slow to achieve its goal. The distiller is subject to this inflexible fact, and the unpredictable changes of the inherent natural variability of this maturation process that can result in variations in the final product that must be corrected after the barrel is emptied. Each step adds cost, and each step of transferring the beverage from one container to another invariably results in product loss through spillage, absorption, and evaporation.

[0020] The basic mechanism of barrel aging is well known: the beverage is introduced into a charred wooden barrel, after which the beverage permeates the wood, dissolving, extracting, and infusing various substances and compounds that impart flavor, aroma, color, etc. to the beverage. Some of these compounds are also further exposed to oxygen and further chemical reactions with other compounds already present in the original beverage, producing additional compounds that add additional flavors and aromas. The carbonized portion of the char layer is also believed to absorb undesirable compounds (typically sulfur-containing compounds from the introduced beverage).

[0021] This becomes a slow process, occurring under atmospheric pressure and temperature in a completely passive environment. The oxidation reaction is initially limited by the amount of oxygen available from the headspace, and then from oxygen gradually penetrating into the interior of the barrel through the porosity of the wood and the barrel structure itself. The solvation and extraction processes are also more limited in efficiency due to the limitations imposed by the passive environment and ambient temperature. Furthermore, the further one moves away from the inner char layer and into the barrel structure, the tighter the grain becomes, and the less permeable the grain structure is. This also has the effect of limiting the amount of compounds that can leave the wood and enter the beverage. Although the entire process is subject to atmospheric pressure changes and thermal cycling that aid in the extraction and diffusion of wood compounds, the process is still essentially slow.

[0022] The charred wood interior of a cask represents a frozen image of the temperature gradient that exists just prior to quenching when the entire interior of the cask is engulfed in flame for a period of time (typically less than a minute). The resulting char and temperature gradient have a strong influence on the types and concentrations of soluble and insoluble solids and volatiles available for extraction. The temperature gradient naturally begins with the highest wood temperature at the active char layer where combustion is occurring, and decreases the deeper into the wood cask structure away from the active char layer until ambient temperature is reached.

[0023] A well-studied effect of heating wood that is not at combustion temperatures or not burning vigorously is the formation, in the presence of heat, of various chemical species from substances present in the wood itself. These species vary in nature and content in a fairly predictable manner depending on the type of wood and the temperature it is exposed to, as well as how long this exposure occurs. More precisely, a narrow range of temperatures selectively produces certain compounds that are desirable for flavoring, maturation, and aging of alcoholic beverages: lactones, vanillin, eugenol, guaiacol, and furfural, to name just a few of the more well-known. This process of heating and creating desirable compounds is known in the industry as "toasting." The frozen temperature gradient imprinted in a charred barrel creates a char layer, its Next comes a high temperature region where no combustion has occurred but where the formation of different compounds is favored and dominates, then a mid to high temperature region where the formation of different compounds is favored and dominates again, and so on down to the untreated, virgin, untoasted wood, giving a spectrum of "toast" (and therefore compounds) across the compounds present and created in these regions. Each temperature region in this char / toast profile favors the formation of different compounds compared to the other regions, which dominate in those regions.

[0024] Another aspect of the charring process that is noteworthy, as it directly impacts the rate of extraction and diffusion, is the fact that it "opens up" the tight grain inherent in untoasted wood. The higher the temperature, or "toast level," the more the grain "opens up," increasing the availability and rate at which compounds can be reached and extracted. This creates a preference for the rate of extraction that begins in the hotter char / toast layer regions, which are already exposed to the beverage at a higher level than regions further away from the char. Thus, the closer proximity of the hotter regions to the beverage also boosts the rate of diffusion of the extract into the beverage. These two facts regarding the degree of grain opening and its dependence on toast level, as well as the potential diffusion rate gradient, mean that the lowest temperature region (including untoasted wood) has a lower average availability for extraction and a potentially inhibited diffusion rate gradient compared to the regions preceding it, and the same is true for each of the increasing temperature toast level regions that precede inward toward the char layer.

[0025] This is why different "char levels" available in an industry-defined wood barrel will have different flavoring, maturation, aging, and coloring effects on the beverages placed in them. Each of these temperature regions provides distinctly different compounds that impart different flavors, as well as chemical species that may be available over the long-term extraction, diffusion, and maturation phases, and these temperature regions are affected in depth and thickness compared to others depending on the char level.

[0026] Char levels can be thought of as a primitively controlled toast spectrum. It is fixed from the moment the barrel is quenched, effectively fixing at this moment which compounds can be extracted, the amount of compounds that can be extracted, and the rate at which those compounds can be extracted and subsequently diffuse. Beverage producers have very little control over the maturation, flavoring, and aging of their product after it is placed in a charred wooden barrel, other than storing it and waiting. Thus, the maturation processes used today are based on methods that have worked for hundreds of years, but which suffer from severe limitations on beverage producers, including but not limited to: - Slowness, -Lock-up of significant amounts of working capital for months and years; - tying up large amounts of storage space for months and years, increasing capital requirements and various ongoing expenses; · limited ability of producers to meet increased sales demand; - exposure to significant natural and uncontrollable environmental variability; - a near-constant and unavoidable loss of saleable product from day to day for months and years; - multiple handling steps increase the chances of product loss and contamination; · a substantial slowing of research and development efforts, thereby limiting flexibility and development of new products; The producer has very limited control over the flavor profile that comes from the barrel - the flavor profile is set and controlled by the barrel and its char level, not by the producer. and be fixed in place. The producers have a very limited range of woods available to them to impart flavour profiles – not all woods can be used to make barrels; Growers have very limited control over the rate of wood compound extraction – char levels and storage environment are control factors; - limited or no control by the producer over the rate of oxidation chemical reactions; · The producer has little or no control over the non-oxidative chemical reaction(s) and rate(s); Producers are limited in their ability to scale - starting with 2L lab batches and moving to 5,000 gallon tankers is practically impossible; and · The amount of natural resources available is quite limited – wood is from a specific species.

[0027] The processes described herein address these negative issues and provide improvements thereto, and in some cases, these improvements can be substantial and dramatic. [Prior art documents] [Patent documents]

[0028] [Patent Document 1] US Patent Application Publication No. 2012 / 0164300 [Patent Document 2] US Patent Application Publication No. 2001 / 0018086 [Patent Document 3] US Patent Application Publication No. 2019 / 0177675 [Patent Document 4] US Patent Application Publication No. 2016 / 0289619 [Patent Document 5] Russian Patent No. RU2432391C2 [Patent Document 6] Korean Patent No. KR20020082305A [Patent Document 7] French Patent No. FR2712300A [Patent Document 8] French Patent No. FR3098578A [Patent Document 9] British Patent No. GB500081A Specification Summary of the Invention

[0029] According to one aspect of the present invention, an improved process for the accelerated maturation of alcoholic beverages comprises various steps mainly in three main areas: 1) Accelerating the rates of solvation, leaching, extraction, and subsequent diffusion of wood and plant biomass compounds through the beverage. 2) Accelerating the rate of oxidative and non-oxidative chemical reactions in the beverage. 3) Increased control over the entire process of producing flavored and aged beverages, including control over the rates of extraction and diffusion, providing control over the rates of oxidative and non-oxidative reactions, and exceptional control over the final product flavor profile in a way that is not achievable via traditional barrel aging.

[0030] To address the slow rate at which the barrel aging process occurs and substantially accelerate it, the following concepts (also referred to herein as "steps") are used in various combinations: A) Increasing the available surface area per unit mass of wood or other biomass, thus increasing the rate of solvation and extraction of compounds per unit volume of beverage. This modification involves size reduction of a given wood or plant biomass product. Generally, the smaller the nominal particle size, the greater the rate of wetting and extraction. B) Any resulting size reduced particles to be used have their maximum thickness reduced to minimize the distance to the center of the particle to accelerate wetting and extraction. This means trying to reduce the aspect ratio (length vs. width vs. height) towards a spherical ideal (1:1:1 x:y:z axes). C) Agitating the immobilized bed of wood / biomass ("bed mass") Achieve revitalization of unused surfaces. This step can be performed continuously or intermittently. Regeneration of unused surfaces can aid the extraction / diffusion process. This can be performed by any available means that can act directly or indirectly. D) Carrying out ultrasonic treatment of the wood / biomass layer. This step may aid the extraction process by breaking down cell walls and other structures, allowing for greater and faster extraction of compounds. E) Converting a passive pool of beverage into a continuous stream that flows over and through a fixed bed of wood / biomass. The goal here is to have the beverage pass over a fixed wood / biomass layer to increase solvation, extraction, percolation, and diffusion rates compared to a passive pool. F) Every effort should be made to pass the beverage through the bed mass as evenly as possible. The goal is to have the same beverage exposure time for all bed particles, and container shape, bed mass, and inlet / outlet design can be important factors. G) If the system recirculates the beverage, the flow rate of the beverage through the mass should be as fast as possible and as reasonably practical to accelerate the extraction and diffusion processes. If the system is a recirculating one, aim for a "batch turnover" rate of at least 1 batch size volume / min, preferentially greater than 4 batch volumes / min. H) Heat the beverage. The processes of solvation, extraction and diffusion, which are enhanced at ambient temperature, are significantly accelerated by heating the beverage, which also increases the rates of oxidative and non-oxidative chemical reactions, further accelerating the maturation process. I) Supplying oxygen, preferably in a controlled manner, to the beverage being processed. For the oxidation reaction to occur, oxygen must be supplied, and it is desirable to control the amount, rate, and timing, since too much oxygen can have undesirable effects. J) Using ultrasound to enhance chemical reaction rates. The use of ultrasound can improve the homogeneity of the beverage and also impart additional energy to chemical reactions, in addition to which desirable chemical species can be created. K) Providing the ability to add additional gases, liquids, or solids to a process. There are many possible reasons why one might desire to add a substance to an active process, including, but not limited to, flavoring, coloring, oxidation, catalysis, addition of reactants, inhibition of oxidative and non-oxidative reactions, to name just a few. L) Gives the ability to "refine" a beverage. Typically, charcoal or activated carbon or other molecular sieves are used to sequester or neutralize the undesirable compounds, although any material or method may be implemented. M) Condensing the exhaust gases and returning them to the process to reduce or eliminate any loss of product. These gases and vapors, which may include alcohol, water, and desirable flavor / aroma compounds, are condensed from any gaseous exhaust streams and returned to the process.

[0031] These and other features, aspects, and advantages of the present invention will become better understood in connection with the following description, the appended claims, and the accompanying drawings. [Brief description of the drawings]

[0032] [Figure 1] FIG. 1 is a schematic diagram of one embodiment of a process for accelerating the maturation of an alcoholic beverage, in which the alcoholic beverage is pumped from a primary holding vessel, through a bed mass containment area containing reduced-size wood or biomass, and then to a secondary holding vessel. [Diagram 2] FIG. 1 is a schematic diagram of another embodiment of a process for accelerating the maturation of an alcoholic beverage, in which the alcoholic beverage is pumped from a primary holding vessel, through a bed mass containment area containing reduced-size wood or biomass, and then pumped back to the primary holding vessel. [Diagram 3] FIG. 3 is a schematic diagram of another embodiment of the process for accelerating the maturation of alcoholic beverages shown in FIG. 2, further including steps for ultrasonic treatment and mechanical agitation within the bed mass containment area, as well as measures to ensure that the beverage flows uniformly through it. [Figure 4] FIG. 1 is a schematic diagram of another embodiment of a process for accelerating the maturation of an alcoholic beverage, in which the alcoholic beverage is subjected to heat, ultrasonic treatment, and addition of gas (such as oxygen) in a primary holding vessel, then pumped to a bed mass containment area for further ultrasonic treatment, mechanical agitation, and exposure to reduced-size wood or biomass, and then pumped back to the primary holding vessel. [Diagram 5] FIG. 1 is a schematic diagram of another embodiment of a process for accelerating the maturation of an alcoholic beverage, in which the alcoholic beverage is subjected to heat, ultrasonic treatment, and addition of gas (such as oxygen) in a primary holding vessel, which includes a steam condenser, and the beverage is then pumped into a pair of bed mass containment areas in a parallel configuration, a first bed mass containment area providing further ultrasonic treatment, mechanical agitation, and exposure to size-reduced wood or biomass, and a second bed mass containment area providing exposure to molecular sieves and mechanical agitation, and the beverage is then pumped through a conduit including a gas injection point and a liquid injection point before being pumped back into the primary holding vessel. [Figure 6] FIG. 5 is a schematic diagram of an embodiment of a process for accelerating the maturation of an alcoholic beverage, in which the beverage is pumped through nine bed mass containment areas, each conduit leading to the bed mass containment areas containing a valve and then a flow meter, each bed mass containment area containing provisions for agitation and ultrasound, and each bed mass containment area may contain different wood, biomass, particle filters, molecular sieves, and further reactors in any desired combination. [Figure 7] FIG. 1 is a schematic diagram of one embodiment of a process for accelerating the maturation of an alcoholic beverage, including a primary holding vessel, conduits for pumping the beverage through nine parallel layer mass storage areas, each layer mass storage area having a specific function, as well as secondary and tertiary vessels in series, along with various points along the conduits for providing liquid and gas injection, ultrasound, chemical / spectroscopic sensors, and further including the application of electromagnetic energy within the primary holding vessel. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0033] Process: Promotion The following reference numbers shown in the drawings refer to the following components: 10 Primary holding container 12 Pump 14-layer mass storage area 16 Biomass layer 18 Secondary holding container 20 Conduit 22 Mechanical Agitator 24 Ultrasonic chamber / transducer 26 Additional holding containers 28 Hot plate / burner (heat source) 30 Oxygen / Gas Supply Inlet 32 Steam condenser 34 Flow Meters / Sensors 36 Control valve 38 Introduction point 40 Chemical / Spectroscopic Sensors 42 Electromagnetic Energy 44 Liquid supply port

[0034] Referring to the above improvement concepts relating to rate enhancement given in 1) and 2) above, the process may use any or all of the aspects given succinctly in any combination desired, the only absolute requirements being items A) and E). However, significant improvements in rate and control can be achieved using the other steps and modifications mentioned above, and it would be preferable to include as many of these in as many ways as possible in order to realize maximum benefit in terms of accelerated maturation and control of the final beverage. In its simplest form, the process would be as shown in Figure 1.

[0035] 1 and 2 illustrate a primary holding vessel 10 containing an initial alcoholic beverage, a pump 12 drawing the beverage from the primary holding vessel 10 and pumping the beverage under pressure through a conduit 20 to a bed mass containment area 14 containing a fixed bed of reduced size wood and / or plant biomass 16, and the resulting beverage being collected in a primary holding vessel (as shown in FIG. 2) or a secondary holding vessel 18 (as shown in FIG. 1) depending on the process needs selected. Neither is any headspace required for the system, nor does the process have to be strictly at atmospheric pressure. The system can be closed or sealed, may or may not be purged with air, and may proceed under pressures above atmospheric pressure if desired. Any purged air can be replaced with another gaseous product for reasons including, but not limited to, oxidation promotion, additional flavor countermeasures, addition of catalysts or other chemical reaction rate enhancers, inert gas blankets, etc. These variables regarding closed / open systems, air purging, gas replacement, process pressures, and the like, apply to all subsequent system descriptions. Bed masses large enough relative to the beverage volume and sufficiently reduced in size, with or without enhancement, can be solvated and extracted sufficiently from the bed to be the basis for additional subsequent maturation via oxidative and non-oxidative methods, without the need for beverage recirculation. One example would be to collect the pumped beverage and subject it to treatment to generate or support oxidative and non-oxidative chemical reactions in a chemical maturation step, which may be further supported by the use of additional energy input methods, if desired. Such additional energy input methods include, but are not limited to, heat, ultrasonic agitation / cavitation, mechanical cavitation, exposure to partial or full electromagnetic spectrum with emphasis on visible light and shorter wavelengths, etc. Such post-extraction procedures may be applied to all of the process system descriptions below.

[0036] If a smaller bed mass is used and the resulting beverage is still poorly extracted from the bed mass after the first pass, a recirculation system can be used and the beverage is recirculated as many times as necessary or until the bed mass is depleted and no longer functional (Figure 2).

[0037] Thus far, as described above, beverage is drawn from the primary holding vessel 10 and passed under pressure through a bed mass containment area 14 containing a fixed bed mass 16, and then returned to the primary holding vessel 10 for recirculation. The advantage of this version of the system is the ability to use smaller bed masses, and the ability of the system to use up the compounds contained within the bed mass to a much greater extent. This maximizes the efficiency of the vital flavor compounds and compounds contained within the wood / biomass, with the remaining non-extractables being primarily those actively left there by the producer. This method allows for a much greater utilization of what is available in such plant biomass. This allows for a significant reduction in the amount of plant biomass required compared to traditional barrel aging. For a typical American white oak barrel-aged product, the improvement in "wood efficiency" can be in the range of 5-30 times, meaning that 1 / 5 to 1 / 30 of the mass of wood can be used to obtain the same volume of aged final beverage. This biomass reduction not only results in a significant saving in material mass, but is also environmentally friendly as it strongly conserves limited natural resources.

[0038] This recycle system version may further enhance the process by application of the mechanisms and concepts given in B)-D) and F)-M) outlined above. By using as many of these options as possible in as many ways and combinations as possible, significant improvements in accelerating the maturation and ripening process may be achieved. The first version is shown in Figure 3.

[0039] By following A)-D) above, the fixed bed mass mass has been reduced in size so that its maximum nominal particle size is about 10 mm and its maximum nominal maximum thickness does not exceed 5 mm. Sizes smaller than these further increase the rate of wetting, solvation, and extraction. Larger bed mass mass particles may be used, but sizes larger than these tend to slow the process by decreasing the rate of wetting, solvation, and extraction. The bed mass mass can be subjected to agitation (vibratory reverse pitch auger shown) to expose and re-expose unused surfaces to the beverage stream, and can also be sonicated with ultrasonic energy to assist in breaking down the biomass structure and accelerate and enhance extraction.

[0040] As shown in Figure 3, beverage is drawn from primary holding vessel 10 via pump 12, pumped under pressure into bed mass containment area 14, passed through bed mass 16 until it flows out of the containment area, and returned to primary holding vessel 10. Multiple additional holding vessels 26 can be used if desired (as shown in Figure 7) to perform separate but simultaneous maturation operations. The beverage is then preferably returned to primary holding vessel 10 where it is again taken up by pump 12 and the cycle is repeated.

[0041] According to steps E)-G), the bed mass storage area 14 is preferably designed to promote uniform beverage flow across the axis perpendicular to the flow because this configuration provides more uniform exposure of the bed mass 16, shortening overall processing time as well as improving utilization of the bed mass itself. This process includes methods such as distribution manifolds, multiple entry points 38, multiple entry points 38 at different cross sections, etc.

[0042] The flow rate of the beverage is preferably as fast as reasonably practical, since faster flow rates lead to faster solvation, extraction, and diffusion rates per unit volume of beverage being processed, greatly accelerating the maturation process. The target flow rate is preferably in the range of 1×-10× / min of the system beverage volume, i.e., if the total system volume was 1 liter, a flow rate of 1-10 liters / min is the preferred target. It should be understood that the flow rate can be slower or faster if desired. A slower flow rate tends to increase extraction time, while a faster flow rate decreases extraction time. Depending on the producer's end product goals, a slower flow rate may be chosen to increase processing time, and by way of example, this may allow the producer the option of additional maturation techniques and procedures that may take longer than the extraction portion of the process. Another reason for choosing a slower flow rate may be to limit the generation of back pressure from the bed mass. In either case, a slower flow rate may be chosen. A faster flow rate would speed up the extraction process, but may prevent other maturation reactions from completing properly. This may be acceptable because the beverage may be at a suitable stage of completion, or if not, the producer may choose to post-process the beverage with an additional maturation step typically involving oxidation and other chemical reactions. Also, increasing the flow rate causes the system pressure to build up much faster as the bed mass resists the flow. As such, pumping capacity is also a consideration, in addition to any exothermic or otherwise undesirable effects resulting from such pressure generation.

[0043] Steps H), I) and J) can be seen in FIG. 4 as an example layout, but are not limited in arrangement and methodology to that shown.

[0044] The beverage can be heated in any manner convenient to the producer, a simple example shows a primary holding vessel being heated via a hot plate / burner arrangement 28. Heating the beverage greatly accelerates the process of extraction from the bed mass and diffusion of the extract through the beverage, increasing the rate of subsequent chemical reactions. The process works at virtually any temperature, but the preferred range is one above that of the environment. As the temperature increases, the rate of solvation and extraction and subsequent chemical reactions increases, and an upper limit on temperature is naturally determined by the process setting or beverage being processed. For example, at atmospheric pressure, an upper limit may be set by the boiling temperature of ethanol or other alcohol. This limit may be addressed by creating a system process that is pressurized and thereby capable of increasing the boiling temperature. Alternatively, the parent beverage being processed may have certain required pre-existing compounds that decompose at a given temperature, thus limiting the process temperature to some level below that point. Reasonable normal practice at atmospheric pressure and open to the atmosphere would desire a temperature as high as possible, but below the boiling point of ethanol and other valuable components. In practice, this process has been found to be very effective within the range of 149° F to 173° F. Lower temperatures can be used, but may increase the time for the aging process to occur and may limit the total amount of compounds thus extracted.

[0045] The introduction of enzymes into the process through oxygen / gas inlet 30, in addition to any existing headspace, can support the oxidation reaction if desired. This step can be performed in a variety of ways and at a variety of locations. Examples include, but are not limited to, atmospheric gas, pure oxygen, oxygen / other gas combinations, introduced using inlet point 38 at any point in the process or at multiple points in the process. For example, there can be a gas inlet port located only after the bed mass containment area, or a configuration for gas dispersion located in the primary (or secondary, etc.) vessel in addition to that location. The producer can manage the amount, rate, and timing of oxygen introduction as needed to manage the oxidation product. This configuration can limit oxidation and other subsequent reactions apart from the preceding oxidation reaction if desired, or conversely, the producer can extend the chemical reaction process by increasing the rate, concentration, and overall time of oxygen addition.

[0046] Ultrasonic energy from the ultrasonic chamber 24 may further aid in mixing, homogenization, dispersion, and type and rate of overall chemical reaction. For these types of processes, there are many options and schemes that a processor can take regarding type, frequency, amplitude, input energy, and location. Typically, frequencies range from 20 kHz to 1 MHz with energy dissipation from a few watts to several thousand watts, but these are not all inclusive and other specifications and frequencies may be selected. As with the various introduction points 38 for the introduction of oxygen, one or more locations may be selected for application of ultrasonic excitation, each location may have a different frequency, amplitude, and energy input depending on the equipment configuration / shape at that point and the intended reason for ultrasonic energy application. Additional ultrasonic chambers 24 may be designed into the system just for this reason, and ultrasonics may be used in the primary holding vessel, secondary holding vessel, etc., each with the same or different applied ultrasonic design criteria.

[0047] FIG. 5 shows the addition to the system by integrating items K), L), and M) above.

[0048] The measures preferably include introducing other gases / vapors, liquids, and solids through the introduction point 38. Such introduction is done to introduce. There are many possible reasons for such introduction, including, but not limited to, flavoring, imparting oxidation, inhibiting oxidation, catalyzing and / or enhancing chemical reactions, coloring, decolorizing, blending, and the like. For example, a nitrogen blanket purge may be performed at the beginning of the process, and then at some point it may be desirable to add oxygen, and provisions may be made for such a step. In another embodiment, a liquid oxidizer may be preferred at some point in the process and may be introduced. Other embodiments of the process may include blending in a previous product run that was less than desirable, or blending an entirely different beverage product to bring two flavors together. Additionally, some embodiments may include introducing solids into the flow stream to solvate or attrit, and the like, including coloring reasons, enhancing chemical reaction rates, or flavoring reasons, to name just a few.

[0049] The ability to introduce solids into the flow stream also includes the ability to add materials such as activated carbon, charcoal, or other molecular sieves or reactants to remove undesirable compounds. Anything that removes, sequesteres, or otherwise neutralizes undesirable compounds from the beverage may be used regardless of mechanism of action. The introduction of such treatment areas and their timing is at the discretion of the producer.

[0050] The process system preferably includes the ability to capture any existing or leaking vapors, whether done continuously or at other times via a closed capture vessel, and condense them for reintroduction into the parent beverage. If at any point in the process gas / liquid / solid additions are made to the process, this mechanism for capturing leaking vapors becomes even more important, since any material introduction will tend to displace system volume and may require evacuation of the system. Continuous gas injection may require an evacuation procedure, and any gas or vapor evacuation will have water vapor, alcohol, etc. with it, and such vapors are preferably condensed and reintroduced back into the process or into the final beverage at the discretion of the producer.

[0051] Process: Management While steps A) through M) are described and discussed with reference to the basic areas of improvement 1) and 2), they essentially contribute to and are part of an overall effort to impart and maintain increased producer control over the beverage maturation process. However, the process system is also capable of imparting significant and unusual levels of control over the final beverage flavor profile that extend well beyond those control areas already described. Such flavor profile control methods are provided pursuant to the improvement area described in 3) above.

[0052] In the background discussion regarding the effect of the barrel charring process and the creation of a spectrum of toast, and therefore different levels of compounds available for solvation and extraction and diffusion into the beverage, it was also noted that the barrel charring process effectively "freezes" that spectrum upon quenching and return to ambient temperature. As noted, these traditional processes effectively limit the available and possible flavor profiles for the wood and char levels, as well as placing clear constraints on the degree of control that producers can have over the final beverage flavor profile.

[0053] By use of the novel aging process described herein, such producer constraints are significantly reduced and a novel degree of control is introduced.

[0054] Referring again to FIG. 3, the bed mass storage area is described to contain reduced size wood or biomass products and has not been expanded to contain multiple products, although multiple biomass products may also be used.

[0055] Referring again to the char level and wood toasting effect of the temperature rise profile of charred and quenched wood substrates, the spectrum of toast can be divided into several ranges. Briefly, these ranges can be defined according to the approximate temperature exposure during the charring process: low (200-280F), low-medium (280-340F), medium (340-420F), medium-high (420-500F), and high (500F+). Each of these ranges has a predominance of certain compounds that are favorable for flavor development compared to the others. This is a well-known mechanism, and each temperature range is accompanied by well-known characteristic compounds and flavors, generally proceeding lactones → vanillin → eugenol → guaiacol → furfural in relation to the increasing temperature scale above. Phenols are another very important group of compounds that are also present, especially in the higher temperature ranges.

[0056] While this spectrum is fixed and controlled by the charring process, it may be advantageous to take the original wood product (untoasted wood) that makes up the barrel, heat it in a controlled and non-destructive manner to a certain temperature, and then hold it at that temperature for a certain time that is long enough for the wood to isotherm so that temperature-dependent chemical reactions and other changes occur. Different levels of temperature exposure can be performed on separate lots of wood products, thereby creating a spectrum or palette of available wood toasts, each heated and held at a certain temperature for a given time. Each toast temperature will have its own chemical compounds and flavor characteristics. These toasts can then be reduced in size (if it has not been done before toasting) and made available for flavor profiling of the beverage product. This step frees the producer from the frozen toast spectrum of the charred wood barrel, allowing the producer to not only select the toast flavor he wants, but also to mix and match them in whatever ratios he wants to create flavor profiles that are not available via traditional barrel aging. As an example, since untoasted and lightly toasted wood are the ones that are the furthest away from the beverage in the barrel and also provide the tightest grain structure that further limits the solvation and extraction of that particular compound, the producer can increase the ratio of the reduced size layer mass mass to the others to create a new flavor profile. Alternatively, the producer can simply eliminate the other toasts that would normally be present, also obtaining a new flavor profile that is not available in traditional charred wooden barrels. Perhaps the producer wants a smoky flavor profile than was available through barrel aging. In that case, the producer can increase the ratio of more charred toast to the other toasts that he chooses. The above examples are only a few of the countless possibilities available.

[0057] Instead of just one single size reduced toast, all of the size reduced toasts (as selected by the producer) and their respective ratios (as selected by the producer) can all be contained in the bed mass block containment area. This configuration allows the producer a level of control over the final beverage flavor profile that was previously unavailable compared to traditional barrel aging.

[0058] An additional level of control can be provided by selecting and using larger or smaller particle sizes because smaller particle sizes accelerate wetting, solvation, and extraction compared to larger particle sizes, which can be used as a way to accelerate or retard the extraction rate of a given toast and subsequent oxidative and non-oxidative reactions that may depend on the extract of that toast.

[0059] To expand on this concept further, improving producer control and expanding the capabilities of the system, see Figure 6.

[0060] Instead of a single bed mass storage area as shown in Figures 3, 4 and 5, a flow distribution manifold configuration is used to simultaneously feed the beverage flow to multiple bed mass storage areas. Each storage area may have a different ratio of one or more of the specific wood toasts. This configuration allows for even greater control over the final flavor profile, especially if the flow to each storage area is controlled and monitored. By way of example, following the toast temperature scheme described above, a producer may provide five bed mass storage areas 14, each filled with a different mass of toast from low to high, as determined by the producer, and establish a total beverage flow through each. This process allows the producer unprecedented control over preselecting and managing the final flavor profile by varying the wood toast mass ratio, as compared to traditional barrel aging. Alternatively, as a variation of the above, all layer mass storage areas 14 can be filled with the same mass 16 of different wood toast, and with individual control valve adjustment and flow rate monitoring, the producer can decide and control whether the flow rate through each storage area is full or limited. This procedure also changes the ratio of extract, extraction rate and amount, and therefore any subsequent reactions, all of these factors being under the producer's control.

[0061] There is no strict upper limit to the number and size of these bed mass storage areas, as such factors may be selected by the producer according to its needs.

[0062] Conversely, for example, a manufacturer may have many bed mass storage areas to accommodate a variety of beverage products and simply turn off beverage flow to any of those areas via control valve 36 at will depending on the required beverage product flavor profile.

[0063] Another way that producers can change the flavor profile in a way that is not often utilized in traditional barrel aging is by using alternative woods in the bed mass storage area, which also have different toast or charring levels, thus creating new flavor profiles. These alternative woods and / or toasts can also be reduced in size to enhance their extraction rate. Other compounds not present in traditional American white oak or French oak can also be extracted, which can be oxidized or otherwise reacted to produce different final compounds and therefore different flavors and aromas. Other wood products include items such as used wooden barrels that have been reduced in size, previously containing wine or brandy or rum, etc., which can provide unique flavors and also be environmentally friendly in that they completely reuse items that may otherwise be discarded.

[0064] Such a multi-layer mass storage area 14 does not necessarily have to strictly contain toasted wood products, and this feature can be another way to provide control over the final flavor profile. Such a multi-layer mass storage area 14 can also be used to contain other flavoring elements, such as, but not limited to, peat (smoked or unsmoked), coffee beans, vanilla beans, cinnamon sticks, roasted peanuts, cloves, fruits, juniper berries, cocoa, etc. Any solid that the producer wishes to use can be used to add alternative flavors or compounds, and the mass and beverage flow rate are controlled to provide the desired level of addition. Similar to alternative woods, extracts can include compounds that undergo subsequent chemical reactions to provide additional new flavors or aromas.

[0065] As mentioned above, one or more of these multi-layer mass containment areas may be used to remove undesirable flavor or aroma compounds via activated carbon or charcoal or other molecular sieves or neutralizing agents, although these examples are not intended to be all inclusive. The mass mass 16 of one or more of these layer mass mass storage areas 14, and the beverage flow rate, can be defined and controlled by the producer to maximize its beneficial effects.

[0066] Using one or more of these multiple layer mass storage areas 14, it is possible to extract the last of the compounds from the size-reduced wood and other biomass already used. This step allows for a much more complete utilization of such biomass, especially compared to traditional barrel aging methods. All of the wood or biomass material 16 used in the previous run can be collected and reprocessed through the system until there is nothing more economically extractable, making this process an environmentally attractive option with comprehensive economic benefits.

[0067] One or more of these multiple bed mass containment areas can also be filled with post-consumer wood and biomass products that have already been used to process other beverages, alcohol, or other items, providing additional flavor and aroma nuances that enhance the primary beverage being processed.

[0068] By using one or more of the multiple bed mass containment areas 14 for on-line particulate filtration, entrained particulate matter can be constantly filtered out, thereby reducing or completely eliminating post-process filtration operations in terms of time and materials.

[0069] These utilized wood and other biomass products can then be subjected to an ethanol recovery process, for example using a steam condenser 32, and the recovered material reused, including liquid or gas injection into ongoing beverage production using this process. The remaining utilized degassed solids could then potentially become an option for recycling, since no volatile materials would remain.

[0070] The integration of the above multiple layer mass containment system, which is a more complete extension of the concept described in steps A)-G), with the remaining steps H)-M), results in the process system capabilities shown in Figure 7. Such a system is not a requirement or all-inclusive of what can be done, but rather shows an example of a more advanced system capability. In this proposal, many of the described elements are used, some in multiple positions, to enhance the overall maturation of the beverage in as many ways as possible. For the sake of clarity, not all possible controls are shown (valving, flow sensors, drain and intake valves, pumps, pressure sensors, chemical / spectroscopic or other sensors, couplings, etc.) and the positions shown for the various components can be freely changed by the producer.

[0071] Starting at a primary holding vessel 10, heat is applied to the beverage. The heated beverage is then drawn to a pump 12 which then pumps the beverage under pressure through a conduit 20 to a flow distribution manifold which delivers the beverage to a number of layered mass containment areas 14. Prior to reaching the manifold, the beverage may be exposed to ultrasonic energy, for example in the form of one or more transducers 24, with the wavelength and energy selected to promote homogenization / emulsification, or the wavelength and / or energy selected to promote a chemical reaction. A flow control valve 36 and pressure readouts are shown, along with a flow meter 34.

[0072] The beverage then reaches a flow distribution manifold which directs it to bed mass containment areas 14 which are open to flow. Each bed mass containment area 14 is shown with its own flow control valve 36, pressure sensor and flow rate readout. Prior to entering the bed mass containment areas 14, gas or liquid may be pumped through the flow stream. The fluid can be introduced into the manifold and included in the beverage, which can also be subjected to ultrasonic treatment if desired. The drawings show a parallel flow manifold configuration, but this can be configured in any desired flow combination: parallel-parallel, parallel-series, series-parallel, series-series. Providing an alternative flow path to an additional bed mass storage area in parallel with the bed mass storage area 14 can aid in the anticipated depletion of a given bed mass with unused new bed mass 16, for example, by incorporating it into the flow path of the circuit via a bypass valve. Another example is the filling of a particle filter, where a valve is switched to bypass the full filter and incorporate a new parallel filter storage area into the ongoing process.

[0073] The beverage then flows into one or more bed mass storage areas 14, each of which may contain any desired solid item, whatever the mass selected. A possible example would be that one or more of the storage areas 14 contains size-reduced wood toast(s) in a single or mixed toast ratio and wood type, or contains other plant biomass items (such as peat) or other flavoring items (such as vanilla beans) as previously mentioned, or contains compound filtering masses (such as activated carbon) for removal of undesirable flavors or aromas, or contains physical filtering media to filter out undesirable particles. Any and all combinations may be used in a manner deemed suitable by the producer. One or more of the bed mass storage areas 14 may be subjected to agitation or sonication, or may be an entirely different container substituted for these and other reasons, if desired.

[0074] After the beverage leaves the bed mass containment area 14, gas or liquid may be introduced and the resulting mixture exposed to another sonication area. A typical valving and pressure / flow rate readout configuration is shown. Another version could be where gas and / or liquid is introduced into the flow stream after the sonication area, after which sonication may or may not occur again. A continuous chemical / spectroscopic monitoring device 40 could be used, if desired, to assist the producer in continuously analyzing the flow streams exiting each bed mass containment area for desired characteristics and influential changes before all other flow streams exiting other bed mass containment areas are recombined. It is contemplated that this sensor could be placed anywhere in the process system, and this configuration is a more specific example of such use.

[0075] After the flow streams have been recombined together, any or all of the above operations may be performed on the entire recombined flow stream: examples include gas or liquid introduction, ultrasonic energy exposure, chemical analysis.

[0076] The recombined flow stream then goes to a secondary holding vessel 18 for further manipulation if desired. Additional holding vessels 26 can be added in series or parallel if desired, with the drawings showing a series configuration. These other holding vessels 26 can be used as areas for continued maturation and treatment operations, such as, but not limited to, gas or liquid introduction, ultrasonic energy exposure, irradiation with the electromagnetic spectrum, etc. Each vessel is shown with gas exhaust and vapor condensation / recovery capabilities, although the inclusion of such features is purely at the discretion of the producer.

[0077] Each container destination may also include a chemical / spectroscopic monitoring device 40 that is inserted if desired for monitoring purposes.

[0078] After being discharged from such series or parallel alternate vessels 26, the flow stream may be subjected to gas or liquid introduction, ultrasonic energy exposure, and continuous ion exchange before being systematically withdrawn into a primary holding vessel. It may again be subjected to chemical analysis. The primary holding vessel 10 itself may also have the capability for gas or liquid introduction, ultrasonic energy exposure, and electromagnetic energy irradiation before the cycle begins again.

[0079] At any point the process can be depressurized to atmospheric pressure, noting that additional pumping capacity and controls will need to be installed.

[0080] Although not shown, it will be understood that adding various other process loops is a process option, one example being where the beverage can be drawn from any holding vessel and pumped through another process loop that includes any or all of the above steps in any combination, if desired, to further improve control and system capabilities.

[0081] The system can be designed for non-batch (i.e., continuous) operation whereby the individual or total extract and chemical reaction product levels are monitored and a continuous stream of finished product is diverted when appropriate levels are reached. New unripened beverage can then be introduced into the system on a continuous basis, bringing the system and individual secondary mass storage areas into use as extract is depleted from those currently in use, and this depletion and regeneration cycle is carried out continuously.

[0082] Equipment / process parameters used : Multiple lab and small scale versions of this process have been constructed and used for testing, modeling and validation purposes, based on the principles described above. Different physical configurations were used at various times depending on the tests being performed. The main components used at various times included: Holding vessels: 500ml, 600ml, 750ml, 1 gallon, 2 gallon, 5 gallon, 55 gallon volumes Pump: Pentair Shur-Flo #8005-233-236, Pedrollo PVm 55, Tellarini ALM20, Pedrollo AL-RED135m Heat source: Dido 1500W single burner hotplate, 105,000BTU propane burner Heat exchanger: 3”x8”x12 brazed plate type, 5”x12”x10 brazed plate type Bed mass storage volume: 3.14in 3 , 4.91in 3 , 7.07in 3 , 12.56in 3 , 590in 3 Bed mass immobilization: 1 mesh, 20 mesh, 60 mesh screen Signal generator: Tenma #72-5015 Amplifier: Crown DC300A, Techron 7560 Improved MRF101AN LF / MF 100W 0.136MHz~10.15MHz amplifier Ultrasonic transducer: 28kHz / 100W, 40kHz / 60W Beijing Ultrasonic 200kHz / 30W In most cases, the process conditions were typically defined by: -Ambient temperature to 170F beverage temperature - Beverage flow rate with batch rotation of at least 1× / min, typically 5× / min or more -More than 1g of layer mass / 120ml of beverage -Layer nominal grain size of 1.3mm to 10mm on the longest axis Optional procedures that were performed include: - Bed mass storage area, agitation by mechanical vibration, 3Hz~30Hz, maximum 40,000mm / s 2 RMS acceleration - Bed mass storage area, gasket, mechanical agitation by reverse pitch bed auger, 1~30RPM - Bed mass storage area, sonication of bed mass with 28kHz~100W or 40kHz~60W - Supply of atmospheric oxygen for oxidation reaction availability at 1L / min / 2L of drink Injection after layer mass Gas dispersion into the primary holding vessel For oxygen purging and inert gas blanketing, inert gas is introduced in the form of 100% argon into the primary holding vessel at approximately 0.3 L / min. -Beverage Ultrasound Exposure, primary holding vessel containing approximately 1 liter of ongoing beverage volume, 28 kHz and / or 40 kHz, 200 W to 400 W 0.2 MHz to 120 W -Separate or continuous recovery of vapor with a cooled condensation chamber and return of liquid to the process

[0083] The process is preferably monitored periodically for changes in light transmission of the beverage using a Hanna Model HI759 colorimeter, and these results are used to gauge the level of completion of the maturation process.

[0084] Process completion times ranged from 5 minutes to 24 hours depending on the variables present. The average processing time was believed to be 1-2 hours. The extraction process was generally completed within 6 hours, with extension of processing time up to 24 hours being optional depending on the level of secondary reaction products desired. Using reduced amounts of bed mass reduced the bed mass consumption time and the total amount of extract obtained.

[0085] Although the present invention has been described in some detail in connection with certain preferred versions thereof, other versions are possible. Therefore, the spirit and scope of the appended claims should not be limited to the description of the preferred versions contained herein. All features disclosed herein can be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each feature disclosed is merely one example of a generic series of equivalent or similar features.

Claims

1. A process for maturing an ethanol solution, The steps of supplying biomass and A step of heating the biomass to a temperature of approximately 93°C or higher, A step of reducing the biomass before and / or after the heating step to a size that can pass through a 1-mesh screen, A step of supplying an ethanol solution in the range of 1% to 95% by volume of ethanol, The steps include bringing the ethanol solution into contact with the biomass, The steps include: guiding the flow of the ethanol solution toward the biomass; The steps include separating the ethanol solution from the biomass, The process including the process described above.

2. The process according to claim 1, further comprising the step of running the ethanol solution for a period of time less than 10 hours.

3. The process according to claim 1, wherein the step of flowing the alcohol solution through the layer mass storage area further comprises the step of agitating the biomass layer using ultrasonic energy.

4. The process according to claim 1, further comprising the step of injecting one or more gases into the flow.

5. The process according to claim 1, further comprising the step of heating the ethanol solution.

6. The process according to claim 1, further comprising the step of charring the biomass.

7. The process according to claim 1, further comprising the step of supplying a plurality of layered mass storage areas so that the flow of the ethanol solution passes through one or more of the plurality of layered mass storage areas.

8. The process according to claim 7, wherein one or more of the plurality of layered mass storage areas contain different types of biomass.

9. The process according to claim 7, wherein the plurality of layer mass storage areas are configured in parallel.

10. The process according to claim 7, wherein at least one of the layer mass storage areas includes a molecular sieve.

11. The process according to claim 7, wherein at least one of the layer mass storage areas includes a particle filter.

12. The process according to claim 1, wherein the biomass material includes wood.

13. The process according to claim 1, further comprising the step of exposing the ethanol solution to ultrasonic energy.

14. The process according to claim 7, wherein one or more of the plurality of layered mass storage areas contain a non-biomass liquid or a non-biomass solid and do not contain biomass.

15. An apparatus appropriately configured for carrying out the method described in Claims 1 to 15, Means of supplying biomass, A means for heating the biomass within a range of 93.33°C or higher, Means for reducing the biomass before and / or after the heating step to a size that can pass through a 1-mesh screen, Means for supplying an ethanol solution in the range of 1% to 95% by volume of ethanol, A means for bringing the ethanol solution into contact with the biomass, Means for guiding the flow of the ethanol solution in relation to the biomass, Means for separating the ethanol solution from the biomass, The apparatus, including the above.

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