How to adjust a wooden barrel

Abstract

Disclosed herein is a process for conditioning wooden barrels, particularly a process for rapid conditioning of wooden barrels. The disclosed process may include one or more steps, including heating the wooden barrel to increase the temperature of the wood, contacting the heated interior surface of the wooden barrel with a fluid additive, and then, optionally, exposing the interior of the wooden barrel to a pressurized environment and / or further heating the wooden barrel, repeating one or more steps, and cooling or chilling the wooden barrel to provide a conditioned wooden barrel. Also disclosed is another process that includes placing a bag and a liquid additive inside the wooden barrel for a predetermined period of time to promote absorption of the additive into the wood, wherein the bag reduces the internal volume of the wooden barrel so that the liquid additive contacts the interior surface of the wooden barrel. The conditioned wooden barrel and uses thereof are also disclosed herein.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to Australian Provisional Patent Application No. 2018903242, filed September 3, 2018, the contents of which are incorporated herein by reference in their entirety.

[0002] The present disclosure relates generally to a process for conditioning wooden barrels, and in particular to a process for rapid conditioning of wooden barrels. The present disclosure also relates to a conditioned wooden barrel and uses thereof. [Background technology]

[0003] Alcoholic beverages such as vodka, tequila, rum, bourbon, whiskey, and brandy are typically produced by the distillation process. Distillation produces primarily ethanol, but also aldehydes, esters, and fatty acids, all of which have very specific flavors and aromas. It is the unique combination of these chemicals that makes spirits different from one another. Multiple distillations and filtrations can remove many of these compounds to produce "clean" or unaromatized, flavorless spirits (i.e., vodka). The choice of raw materials, the fermentation process, and the distillation techniques and equipment all affect the overall chemical composition and therefore the odor and taste of the final distilled product.

[0004] After distillation, the product is commonly aged to improve the taste and smoothness of the alcoholic beverage. For example, bourbon and whiskey are usually aged for at least three years before being sold for consumption. Rum, tequila, and brandy are aged for periods of time that vary from two to ten or more years.

[0005] In the past, alcoholic distilled spirits, such as bourbon and whiskey, have been aged for long periods of time in wooden (usually oak) barrels or vats. The beverages are aged in wooden vessels to remove unwanted components and to impart specific colors, flavors, aromas, aromas, and mouthfeel to enhance the smoothness and taste of the beverage. During the aging process, the distillate may react with wood components such as lignin, tannins, and carbohydrates.

[0006] For various reasons, alcoholic spirits were traditionally aged in wooden barrels that had previously been used to store other alcoholic beverages such as wine or fortified wines (including, for example, port and sherry), so-called "aged" or "conditioned" barrels. It has long been recognized that the maturation of alcoholic spirits in differently conditioned barrels leads to differences in the final aged product, i.e., the previous contents of the wood and the barrel play an important role in the maturation process and in the final properties of the final aged product.

[0007] Changes in the alcoholic beverage manufacturing industry have left alcoholic spirits producers with a shortage of suitable and / or desirable conditioned wooden barrels. Take the Scotch whisky industry as an example. Early whisky makers in Scotland typically used old sherry casks from Spain to age their whisky. However, by the mid-19th century, changes in commerce, consumer tastes, and production regulations led to a significant decline in the number of sherry casks arriving in Scotland and available for use in making whisky.

[0008] The Scotch whisky industry has attempted to address the shortage of sherry casks in a number of ways. One way is to source old casks that were previously used for alcoholic beverages other than sherry. For example, old wine casks or casks of other fortified wines such as port casks may be used. In addition, because bourbon must be aged in new oak casks, the bourbon industry provides a significant proportion of used casks for the production of whisky. However, the use of bourbon casks in particular changes the characteristics of the whisky produced. Similarly, casks that were previously used for fortified wines other than sherry, such as wine or port wine, change the characteristics of the whisky produced. The changed characteristics of whisky aged in casks other than sherry make it appealing to some, but not all, whisky consumers.

[0009] Another way the whiskey industry tried to address the shortage of sherry casks was through the use of barrel conditioning, a method of making the wood of casks suitable for use in maturing whiskey. The previous barrel conditioning method involved "paxarette" (sometimes spelled "pajarete"). Pajarete is a sweet concentrated white wine from Spain, typically made from Pedro Ximenez grapes, which is finished by mixing the wine with an essence called arrope or sancocho, produced by boiling down one-fifth and one-third of the must, respectively.

[0010] The whiskey and other alcohol distillery industries are significantly affected by the shortage of suitable and / or desirable conditioned barrels. Thus, a new process is needed to meet the supply requirements of suitable and / or desirable conditioned barrels for these industries. A process with rapid conditioning of barrels is needed because the time it takes to condition traditional barrels is too long to meet commercial needs. Summary of the Invention [Means for solving the problem]

[0011] The inventors have developed a process for rapid conditioning of wooden barrels. In particular, the inventors have developed a process suitable for producing wooden barrels that impart the same or similar organoleptic and / or chemical properties to a beverage when the wooden barrels are used to produce the beverage as conventional neutral and / or conditioned barrels. Furthermore, the process is suitable for producing wooden barrels that impart customized and / or defined organoleptic and / or chemical properties to a beverage when the wooden barrels are used to produce the beverage.

[0012] In one aspect, a process for conditioning a wooden barrel is provided, the process including: (a) Heating the wooden barrel to increase the temperature of the wood; (b) contacting the heated interior surface of the wooden barrel with a fluid additive; (c) optionally exposing the interior of the wooden barrel to a pressurized environment to promote absorption of the fluid additive into the wood; (d) optionally, further heating the wooden barrels; (e) optionally repeating at least one of steps (b), (c) and (d); and (f) Cooling the barrel or chilling the barrel to provide a conditioned barrel.

[0013] In another aspect, a process for conditioning wooden barrels is provided, the process including: (i) placing the bag and liquid additive inside the wooden barrel for a predetermined period of time to promote absorption of the additive into the wood, where the bag reduces the internal volume of the wooden barrel such that the liquid additive contacts the interior surface of the wooden barrel;

[0014] In another aspect, there is provided a conditioned wooden barrel produced by the process described herein.

[0015] In another aspect, there is provided a use of the wooden barrel described herein for the production of aged alcoholic spirits.

[0016] Preferred embodiments of the present disclosure will be further described and shown, by way of example only, with reference to the accompanying drawings, in which: [Brief description of the drawings]

[0017] [Figure 1] It is made from new-make spirits (60%) soaked in oak staves. [Diagram 2] Normalized results of oak volatile analysis are shown. [Diagram 3] 1 shows a spider graph of normalized results of oak volatiles analysis. [Figure 4] Normalized results of wine volatile analysis of T5V1, T5V2, T5V3, T5V4, T5V12, and T5V13 are shown. [Diagram 5] 1 shows a spider graph of normalized results of wine volatile analysis of T5V1, T5V2, T5V3, T5V4, T5V12, and T5V13. [Figure 6] Normalized results of wine volatile analysis of T5V8, T5V9, T5V11, and T5V13 are shown. [Figure 7] 1 shows a spider graph of normalized results of wine volatile analysis of T5V8, T5V9, T5V11, and T5V13. [Figure 8] Normalized results of wine volatile analysis from fermentations of T5V1, T5V2, T5V3, T5V4, T5V12, and T5V13 are shown. [Figure 9] 1 shows a spider graph of normalized results of wine volatile analysis of T5V1, T5V2, T5V3, T5V4, T5V12, and T5V13. [Figure 10] Normalized results of wine volatile analysis from fermentations of T5V8, T5V9, T5V11, and T5V13 are shown. [Figure 11] 1 shows a spatial map of the colorimetric analysis of spirits samples. [Figure 12] 1 shows the results of the oak analysis of the process test. [Figure 13] The results of the oak analysis of the reproducibility test are shown. [Figure 14] 1 shows the results of oak analysis for stave profiling. [Figure 15] The results of the enhanced survey oak analysis are presented. [Figure 16] 1 shows the results of oak analysis for 5-methylfurfural and furfural concentrations. [Figure 17] 1 shows the results of the aroma analysis of the process test. [Figure 18] The results of the aroma analysis of the reproducibility test are shown. [Figure 19] 1 shows the results of aroma analysis of stave profiling. [Figure 20] 1 shows the results of the aroma analysis of the enhanced investigation. [Figure 21] 1 shows the results of volatile aroma analysis of the process test. [Figure 22] The results of the volatile aroma analysis of the reproducibility test are shown. [Figure 23] 1 shows the results of volatile aroma analysis of stave profiling. [Figure 24] 1 shows the results of the volatile aroma analysis of the enhanced investigation. [Diagram 25] The results of the volatile aroma analysis are shown, focusing on ethyl acetate and 2-methylpropanol. [Figure 26] 1 shows the results of volatile aroma analysis of process trials focusing on ethyl octanoate, ethyl decanoate, and decanoic acid. [Figure 27] 1 shows the results of the volatile aroma analysis of the repeatability study focusing on acetic acid, 3-methylbutanol, and 2-methylbutanol. [Figure 28] 1 shows the results of the volatile aroma analysis of the repeatability study focusing on ethyl octanoate, ethyl decanoate, and decanoic acid. [Figure 29] 1 shows the results of volatile aroma analysis of stave profiling focusing on acetic acid, 3-methylbutanol, and 2-methylbutanol. [Diagram 30] FIG. 1 shows the results of a volatile aroma analysis of the stave profiling focusing on ethyl octanoate, ethyl decanoate, and decanoic acid. [Diagram 31]We present the results of the volatile aroma analysis of the enhanced investigation focusing on acetic acid, 3-methylbutanol, and 2-methylbutanol. [Diagram 32] FIG. 1 shows the results of a volatile aroma analysis of an enhanced study focusing on ethyl octanoate, ethyl decanoate, and decanoic acid. [Diagram 33] Figure 2 shows a principal component analysis of the sensory data of selected samples. [Diagram 34] 4 shows radar plots of sensory data for selected samples. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] The present disclosure describes various non-limiting examples below related to the research conducted to identify a process for rapid conditioning of wooden barrels. It was surprising to discover that a wooden barrel can be rapidly conditioned using a process of heating the wooden barrel to increase the temperature of the wood, contacting the heated wood with a fluid additive, optionally pressurizing the interior of the barrel to promote absorption of the fluid additive into the wood, and optionally further heating the wooden barrel. It was found that the process described herein is suitable for producing wooden barrels that impart the same or similar sensory and / or chemical properties to a beverage when the barrel is used to produce a beverage as a conventional neutral barrel and / or a conditioned barrel. Furthermore, the process described herein may be used to produce wooden barrels that impart customized and / or defined sensory and / or chemical properties to a beverage when the barrel is used to produce a beverage.

[0019] General Definitions and Terminology Unless specifically defined otherwise, all technical and scientific terms used herein are assumed to have the same meaning as commonly understood by one of ordinary skill in the art (e.g., alcoholic spirits distillery, winemaking, cooperage, etc.).

[0020] Unless otherwise required by context, singular terms shall include plurals and plural terms shall include the singular. Thus, as used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly indicates otherwise.

[0021] The term "and / or", e.g., "X and / or Y", is to be understood to mean either "X and Y" or "X or Y", and should be interpreted as explicitly endorsing both meanings or either meaning.

[0022] Throughout this specification the word "comprise", or variations such as "comprises" or "comprising", will be understood to be meant to include a stated element, integer or step, or group of elements, integers or steps, but not to exclude any other element, integer or step, or group of elements, integers or steps.

[0023] Throughout this specification, the word "whisky" is intended to include "whisky" and "whiskey", and may be used interchangeably.

[0024] Throughout this specification, the term "condition / conditioning / condition" with respect to wooden barrels is intended to include "mature / matured / maturing," "seasoning / seasoning / seasoned," and "age / aging / aged," and may be used interchangeably with any one or more of these.

[0025] As used herein, the term "about" refers to a range of + / - 5% of the specified value.

[0026] Throughout this specification, various aspects and components are described in a range format. The range format is included for convenience and should not be construed as an inflexible limitation on the scope of the disclosure. Thus, the description of a range should be considered to specifically disclose all possible subranges and individual numerical values ​​within that range, unless otherwise expressly stated. For example, the description of a range such as 1-5 should be considered to specifically disclose subranges such as 1-3, 1-4, 1-5, 2-4, 2-5, 3-5, and individual and partial numbers within the described range, such as 1, 2, 3, 4, 5, 5.5, and 6, unless an integer is required or is implicit from the context. This applies regardless of the breadth of the disclosed range. When specific values ​​are required, they are indicated in the specification.

[0027] Any embodiment herein is deemed to apply mutatis mutandis to any other embodiment unless stated otherwise.

[0028] It is not intended that the present disclosure be limited in scope by the specific embodiments described herein. Such specific embodiments are for the purposes of illustration. Functionally equivalent steps, products, and methods are clearly within the scope of the present disclosure as described herein.

[0029] Throughout this specification, unless otherwise indicated or required otherwise by context, references to a single step, product, group of steps or products are deemed to encompass one and more (i.e., one or more) of those steps, products, group of steps or products.

[0030] Requirements for wooden barrels As discussed above, the alcohol distillery industry is significantly affected by the shortage of suitable and / or desirable conditioned wood barrels. New processes are needed to rapidly condition wood and provide suitable and desirable wood barrels.

[0031] A suitable and / or desirable casks may be casks that have the same or similar organoleptic profile and / or chemical characteristics as "neutral" or "conventionally conditioned" casks.

[0032] Neutral wooden barrels are first filled with wine, and after many years of storage, the wine makes the barrel "neutral" and does not impart any oak flavor or color. In the wine industry, it is generally accepted that to produce a neutral barrel, the wine must be in contact with the wood for 3-5 years. In the alcohol distillery industry, including the whiskey industry, it is generally accepted that to produce a neutral barrel, the wine must be in contact with the wood for at least 10 years. Neutral barrels can be used to age alcohol distillates to improve quality through oxidation of the distillate components, concentration of flavors as some of the alcohol evaporates, and removal of undesirable or unripe components by absorption into the wood.

[0033] A traditional conditioned barrel is a wooden barrel that has been used for one or more years to produce wine (but not yet progressed to neutral barrels), fortified wines such as sherry or port, or alcoholic spirits such as bourbon. A barrel that has been used for several different beverages (e.g., first wine and then fortified wine) is also a traditional conditioned barrel. Traditional conditioned barrels can be used to age alcoholic spirits to add flavor, color, and aroma imparted by the first and / or second beverages that have infused into the wood, and the wood itself, and to improve quality through oxidation, concentration, and removal of undesirable or unripe components, as occurs when using neutral barrels.

[0034] Using current technology, the production of neutral and conventional conditioned casks takes many years, as the first and / or second liquid charge needs to remain in the casks for an extended period, usually many years. For example, the process of making sherry generally means that sherry casks can theoretically only be used after 3 to 30 years. However, in practice, sherry makers are reluctant to release sherry casks to distilleries, as they can be reused many times. Taking wine casks as another example, for the alcohol distillery industry, a waiting time of more than 3 years is undesirable and insufficient to meet the current market demand.

[0035] The inventors have developed a process for rapid conditioning of wooden barrels. It was surprising to discover that a wooden barrel can be rapidly conditioned using a process of heating the wooden barrel to increase the temperature of the wood, contacting the heated wood with a fluid additive, optionally pressurizing the interior of the barrel to promote absorption of the fluid additive into the wood, and optionally further heating the wooden barrel. It was found that the process described herein is suitable for producing wooden barrels that impart the same or similar sensory and / or chemical properties to a beverage when the wooden barrel is used to produce a beverage as a conventional neutral and / or conditioned barrel. Furthermore, the process described herein may be used to produce wooden barrels that impart customized and / or defined sensory and / or chemical properties to a beverage when the wooden barrel is used to produce a beverage.

[0036] In one embodiment, the wooden barrels are neutral. In another embodiment, the wooden barrels have been used for wine for about 5 to about 8 years. In another embodiment, the wooden barrels have been used for spirits for at least 10 years. In yet another embodiment, the wooden barrels have been used for wine for about 5 to about 8 years and for spirits for at least 10 years.

[0037] In a first aspect, the present disclosure provides a process for conditioning a wooden barrel, the process comprising or consisting of: (a) Heating the wooden barrel to increase the temperature of the wood; (b) contacting the heated interior surface of the wooden barrel with a fluid additive; (c) optionally exposing the interior of the wooden barrel to a pressurized environment to promote absorption of the fluid additive into the wood; (d) optionally, further heating the wooden barrels; (e) optionally repeating at least one of steps (b), (c) and (d); and (f) Cooling the barrel or chilling the barrel to provide a conditioned barrel.

[0038] In one embodiment of the first aspect, the process does not involve the use of vacuum, for example before, during, and / or after steps (a), (b), (c), (d), (e) and / or (f).

[0039] In a second aspect, the present disclosure provides a process for conditioning a wooden barrel, the process comprising: (i) placing a bag and liquid additive inside a wooden barrel for a predetermined period of time to promote absorption of the additive into the wood, wherein the bag reduces the internal volume of the wooden barrel so that the liquid additive contacts the interior surface of the wooden barrel;

[0040] In one embodiment of the second aspect, the process does not involve the use of suction, for example before, during, and / or after steps (a), (b), (c), (d), (e) and / or (f).

[0041] In further embodiments, the processes of the first and second aspects above may be combined together in any order. For example, in one embodiment, the process according to the second aspect, or any embodiment or example of the second aspect, is provided before the process according to the first aspect, or any embodiment or example of the first aspect. In other words, in this embodiment, step (i) of the first aspect may constitute a pre-processing step to steps (a)-(f) of the first aspect.

[0042] Wooden barrel The process of the present disclosure may use barrels of any size and shape. Examples of barrels that may be used include, but are not limited to, pipes, butts, hogsheads, American Standard Barrels (ASB), puncheons, dumpy puncheons, Bordeaux-type, Burgundy-type, gallons, randollets, tierces, tans, firkins, kielderkins, foudres, and vats.

[0043] The barrels may comprise any wood suitable for use in the manufacture of beverages, particularly alcoholic beverages. The wood of the barrel imparts a variety of complex flavors to the wine or alcoholic spirit. Different types of wood have different levels of flavor, compounds, and porous effects. Suitable woods include, but are not limited to, oak, chestnut, cherry, acacia, ash, mulberry, maple, hickory, redwood, cedar, and walnut.

[0044] The barrels used for aging are often made from oak, such as French common oak (Quercus robur or Quercus petraea), Spanish oak (Quercus pyrenaica), American white oak (Quercus alba), Japanese oak (Mizunara oak), or Chinese oak.

[0045] In some embodiments, the barrel is made of oak, chestnut, cherry, acacia, ash, mulberry, maple, hickory, redwood, cedar, and / or walnut. In some embodiments, the barrel is made of oak. In some embodiments, the barrel is made of American oak. In some embodiments, the barrel is made of European oak. In some embodiments, the barrel is made of American and / or European oak. In some embodiments, the European oak is French oak. In some embodiments, the European oak is Hungarian oak.

[0046] The process of the present disclosure may use new or previously used wooden barrels. New wooden barrels are often referred to as "virgin" oak barrels because they are made from wood that has not previously been used in the production of alcoholic beverages. New wooden barrels may be used in their current size and shape, or may be remade into a new size and shape.

[0047] In some embodiments, the barrel is a new wooden barrel. In some embodiments, the barrel is made of virgin wood.

[0048] Previously used barrels are barrels that have been used one or more times to produce wine, fortified wines such as sherry or port, or alcoholic spirits such as bourbon. As with new barrels, old barrels may be used in their current size and shape, or may be remade into a new size and shape. Previously used barrels may be conventional conditioned barrels, as described above. Previously used barrels include barrels that have been remade from staves obtained from previously used barrels.

[0049] In some embodiments, the barrel is a used wooden barrel. In some embodiments, the barrel has been used in winemaking. In some embodiments, the barrel has been used in fortified winemaking. In some embodiments, the barrel has not been used in fortified winemaking. In some embodiments, the barrel has been used in sherry making. In some embodiments, the barrel has been used in distilled alcoholic spirits making. In some embodiments, the barrel has been used in bourbon making.

[0050] Pre-treatment of old barrels: cleaning and regeneration When old wooden barrels are used in the process of the present disclosure, they are generally first cleaned and / or refurbished. The process of cleaning and / or refurbishment of old barrels includes one or more steps necessary to clean and / or refurbish the barrel. Such steps include, but are not limited to, exposing the interior surface of the wooden barrel to hot water or steam, scraping some or all of the interior surface, reshaping or resizing the barrel, toasting the interior surface of the barrel, and / or charring the interior surface of the barrel. Such steps may be performed in any order as determined to be appropriate by one of skill in the art.

[0051] In some embodiments, the process comprises or consists of any one or more of the following steps, in any order: - Exposing the inside of the wooden barrel to hot water or steam; - Carving the inside of wooden barrels, Reshaping or resizing wooden barrels; and / or · Toasting and / or charring the inside of wooden barrels.

[0052] In one embodiment, the process includes scraping and charring, for example, for about 30 seconds, optionally longer.

[0053] Contacting the interior surface of the wooden barrel with hot water or steam may moisten the wood, sanitize the barrel, and / or remove previous unwanted contents. If the barrel was previously used for wine production, sanitization with hot water or steam is typically performed in the process of the present disclosure. Contacting the barrel with steam may be performed at high temperature and / or pressure. The time for which this step is performed will depend on the condition of the barrel and will be readily determined by one of skill in the art.

[0054] In some embodiments, the process includes contacting the interior surface of the wooden barrel with high pressure steam. In some embodiments, the process includes contacting the interior surface of the wooden barrel with hot water. In some embodiments, the process includes contacting the interior surface of the wooden barrel with hot water, where the temperature of the water is greater than about 70°C and up to about 180°C. In some embodiments, the process includes contacting the interior surface of the wooden barrel with hot water, where the temperature of the water is greater than about 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, or 180°C. In some embodiments, the process includes contacting the interior surface of the wooden barrel with hot water, where the temperature of the water is between about 80°C and about 120°C. In some embodiments, the process includes contacting the interior surface of the wooden barrel with hot water, where the temperature of the water is between about 80°C and about 110°C.

[0055] Skiving the interior surface of the barrel may be performed to remove a layer of wood that has previously been toasted or charred. Removing the previously toasted or charred layer exposes a new layer of wood that may come into contact with the contents that are subsequently added to the barrel or may be toasted and / or charred. Skiving may be to remove a thin layer of wood, for example, about 2-3 mm or up to about 5 mm, or skiving may be to remove a thicker layer of wood, for example, up to about 10 mm or up to about 20 mm. Skiving may be performed on all staves of the barrel. Skiving may be performed on some staves of the barrel. Skiving may be performed on a portion of the staves of the barrel.

[0056] In some embodiments, the process includes skiving the inner surface of the barrel. In some embodiments, the process includes skiving the inner surface of the barrel to remove a wood layer of up to about 5 mm. In some embodiments, the process includes skiving the inner surface of the barrel to remove a wood layer of up to about 3 mm.

[0057] In some embodiments, the process includes toasting the interior of the barrel and / or charring the interior of the barrel. Heating the interior of the barrel gently "toasts" the interior of the barrel, changing the chemistry of the wood and providing many beneficial effects. Toasting ripens the tannins in the wood, changing the flavor the barrel may impart to its later contents from raw wood to a spicier vanilla note, and toasting aids in the release of vanillin from the cellulose of the wood. There are various degrees of toasting, from light to heavy, and the level of toasting affects the characteristics of the final aged product. Essentially, the more toasting, the stronger the barrel flavor.

[0058] Those skilled in the art will be able to determine the level of toasting required for their purposes. Those skilled in the art will also be able to determine the amount of heat and length of time required for the desired level of toasting. Generally, toasting is achieved by heating the interior of the barrel to a temperature of at least about 160°C to about 220°C, or at least about 180°C to about 210°C. In some embodiments, toasting is achieved by heating the interior of the barrel to a temperature of at least about 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, or 200°C. Generally, toasting is achieved by heating the interior of the barrel for up to about 5 minutes to up to about 120 minutes. In some embodiments, toasting is achieved by heating the interior of the barrel for up to about 120 minutes, up to about 90 minutes, up to about 60 minutes, up to about 30 minutes, up to about 15 minutes, up to about 10 minutes, or up to about 5 minutes. In some embodiments, toasting is achieved by heating the interior of the barrel for at least about 20 minutes, up to about 100 minutes. In some embodiments, toasting is accomplished by heating the interior of the barrel for at least about 30 minutes and up to about 90 minutes.

[0059] In some embodiments, the process includes toasting the inside of the keg. In some embodiments, the toasting of the inside of the keg is by direct flame (e.g., gas, wood) or radiant heat (e.g., electric, gas). In some embodiments, the toasting of the inside of the keg is by direct flame. In some embodiments, the toasting of the inside of the keg is by direct gas flame. In some embodiments, the toasting of the inside of the keg is by direct wood flame. In some embodiments, the toasting of the inside of the keg is by radiant heat. In some embodiments, the toasting of the inside of the keg is by electrically generated radiant heat. In some embodiments, the toasting of the inside of the keg is by gas radiant heat.

[0060] Charring is also performed on barrels to develop flavor, color, and various aromas. Charring a barrel requires the interior of the barrel to be ignited for a short period of time to create a charred layer on the barrel's inner surface. As the heat from this process gradually penetrates the wood, many complex reactions occur inside the wood, drastically changing the chemistry of the inner wood layer. The charred layer acts as a filter, removing unwanted compounds (e.g., sulfur compounds) and breaking down the oak cell walls, allowing the subsequent barrel contents to extract flavors from the wood. Charred barrels impart dark color, smoky notes, and caramel, honey, and spicy accents to the subsequent barrel contents. Charred barrels are more commonly used for aging alcoholic spirits than wine or fortified wines.

[0061] One skilled in the art will be able to determine the level of charring required for his or her purposes. One skilled in the art will also be able to determine the length of time required for the desired level of charring. Generally, the interior of the barrel is ignited for up to about 10 seconds to up to about 10 minutes. In some embodiments, the interior of the barrel is ignited for up to about 30 seconds to up to about 5 minutes. In some embodiments, the interior of the barrel is ignited for up to about 30 seconds to up to about 3 minutes. In some embodiments, the interior of the barrel is ignited for up to about 10 minutes, 8 minutes, 6 minutes, 5 minutes, 4 minutes, 3 minutes, 2 minutes, 1 minute, 45 seconds, 30 seconds, or 10 seconds.

[0062] In some embodiments, the process includes charring the interior surface of the barrel. In some embodiments, the charring of the interior surface of the barrel is by an open flame. In some embodiments, the open flame is a gas fire. In some embodiments, the open flame is a wood fire.

[0063] In some embodiments, the process includes toasting the inside of the barrel and / or charring the inside of the barrel. In some embodiments, the process includes toasting the inside of the barrel and / or charring the inside of the barrel with an open flame. In some embodiments, the open flame is a gas fire. In some embodiments, the open flame is a wood fire.

[0064] As will be appreciated by those skilled in the art, in order to perform the cleaning and / or reconditioning steps, the barrel may need to be partially or completely disassembled. If the barrel is disassembled, reassembly will be required. Furthermore, the cleaning and / or reconditioning steps may include a reshaping step in which the barrel is resized and reshaped to provide a barrel of the desired size and shape. Resizing and reshaping of barrels is within the skill of those skilled in the art.

[0065] In some embodiments, the process includes contacting the inner surface of the wooden barrel with high pressure steam, skimming the inner surface of the barrel, reshaping or resizing the barrel, and toasting and / or charring the inner surface of the barrel. In some embodiments, the process includes skimming the inner surface of the barrel, reshaping or resizing the barrel, and toasting and / or charring the inner surface of the barrel. In some embodiments, the process includes contacting the inner surface of the wooden barrel with high pressure steam, reshaping or resizing the barrel, and toasting and / or charring the inner surface of the barrel. In some embodiments, the process includes contacting the inner surface of the wooden barrel with high pressure steam, skimming the inner surface of the barrel, and toasting and / or charring the inner surface of the barrel. In some embodiments, the process includes skimming the inner surface of the barrel, and toasting and / or charring the inner surface of the barrel.

[0066] Pretreatment of new barrels In the process of the present disclosure, when new wooden barrels are used, the process may further include or consist of any one or more of the steps of contacting the interior surface of the wooden barrel with hot water or steam, toasting the interior surface of the barrel, and / or charring the interior surface of the barrel. Such steps may be performed in any order determined to be appropriate by one of skill in the art. Such steps are as described above for old barrels.

[0067] Rapid adjustment of wooden barrels Once the optional pre-processing steps have been performed, the process for conditioning wooden barrels of the first aspect comprises or consists of the following: (a) Heating the wooden barrel to increase the temperature of the wood; (b) contacting the heated interior surface of the wooden barrel with a fluid additive; (c) optionally exposing the interior of the wooden barrel to a pressurized environment to promote absorption of the fluid additive into the wood; (d) optionally, further heating the wooden barrels; (e) optionally repeating at least one of steps (b), (c) and (d); and (f) Cooling the barrel or chilling the barrel to provide a conditioned barrel.

[0068] The fluid additive may be any additive desired to be absorbed into the wooden barrel. The fluid additive may be a gas or a liquid. The additive may be the additive alone or the additive may be an additive in a delivery vehicle such as a delivery liquid or a delivery gas. The delivery liquid may be any suitable liquid for delivering the additive, including but not limited to aqueous or alcoholic liquids. The delivery gas may be any suitable gas for delivering the additive, including but not limited to air, oxygen, nitrogen and argon.

[0069] One or more of the fluid additives may be concentrated prior to use. In one embodiment, one or more fluid additives are added in the form of droplets or particles, optionally with a carrier liquid or carrier gas. In another embodiment, one or more fluid additives are introduced in the form of an atomized spray. In yet another embodiment, one or more fluid additives are introduced in the form of droplets, liquids, or atomized sprays in a mixture that includes one or more carrier liquids and / or one or more carrier gases. The use of a spray, particle, or atomization can ensure that all of the fluid additive is absorbed directly into the barrel without residual runoff.

[0070] In one embodiment, after pressurization (e.g., after optional step (C)), there is an additional spray application of one or more fluid additives, which may be followed by a return to the radiant heat source, which may concentrate and oxidize the injection of the fluid additive.

[0071] The gas additives include, but are not limited to, seasoned gases and wood smoke. The gas additive may be wood smoke. The wood used for wood smoke may be any wood that imparts a desired characteristic, attribute or flavor, including, but not limited to, sandalwood, eucalyptus, oak, chestnut, cherry, acacia, ash, mulberry, maple, hickory, redwood, cedar, walnut, and mixtures thereof. The gas additive may be peat smoke. Peat smoke may be prepared by heating or burning peat. The gas additive may be a seasoned gas. The seasoned gas may be a gas that incorporates any desired characteristic, attribute, or flavor, for example, a botanical. The seasoned gas may be prepared in any suitable manner as determined by one skilled in the art. An exemplary preparation method includes heating or burning a material that contains the desired characteristic, attribute, or flavor, and capturing the resulting "seasoned" gas. The seasoned gas may be prepared by heating or burning a plant.

[0072] The gas additive may be used alone or in combination with a delivery gas. The delivery gas may be air, oxygen, nitrogen or argon. In the process of the present disclosure, one or more gas additives may be used. When using multiple gas additives, the gas additives may be used simultaneously or sequentially, i.e., the process may involve contacting the heated inner surface of the keg with the gas additives simultaneously or sequentially.

[0073] In some embodiments, the fluid additive is a gas. In some embodiments, the gas is wood smoke. In some embodiments, the gas is peat smoke. In some embodiments, the gas is a seasoned gas. In some embodiments, the seasoned gas is a vegetable seasoning gas.

[0074] The liquid additives include, but are not limited to, beverages, especially alcoholic beverages, flavors and colors. The liquid additives may be alcoholic liquids, including, but not limited to, wine, fortified wine, alcoholic spirits or mixtures thereof. The wine may be any suitable red wine or white wine. The fortified wine may be any suitable fortified wine, including, but not limited to, sherry, port, Madeira, Marsala, vermouth, dessert wine. The alcoholic spirit may be any suitable alcoholic spirit, including, but not limited to, whiskey, bourbon, rum, brandy, cognac, vodka, tequila, mezcal, schnapps, and gin.

[0075] The liquid additive may be a flavor, such as a concentrated fruit (such as grape) syrup or must, a fruit flavor or essence (such as strawberry, raspberry, blackberry, blueberry, cherry, cranberry, fig, orange, lemon, lime, apple, pear, peach, nectarine, grape, mango, passion fruit, plum, banana, pineapple, coconut), chocolate, caramel, spices (such as cinnamon, ginger, star anise, clove, allspice, peppercorn, cardamom pod, vanilla pod, etc.), nuts (such as pecan, walnut, almond, etc.), herbs (such as mint, rosemary, parsley thyme, basil, dill, lemongrass, etc.), botanicals (such as hibiscus, elderflower, lavender, other edible flowers, etc.), extracts of any one or more of these, and mixtures thereof. As will be appreciated by those skilled in the art, liquid additives may require preparation before use. For example, if the liquid additive is a botanical, an exemplary preparation method involves steeping the plant material in a liquid for a period of time such that the properties, attributes, and / or flavors are extracted into the liquid. In the process of the present disclosure, the plant material is removed and the remaining liquid is used as or as part of the additive.

[0076] The liquid additive may be a color. The color may be natural and / or artificial. Colors include, but are not limited to, Carmine E120 (red), E150a-d (caramel), Annatto E160b (red), Elderberry Juice E163 (red), Lycopene E160d (red), Quinolone Yellow E104 (yellow), Carmoisine E122 (red), Ponceau 4R E124 (red), Patent Blue V E131 (blue), Brilliant Blue FCF E133 (blue), Indigotine E132 (indigo), Fast Green E143 (turquoise), Erythrosine E127 (pink), Allura Red E129 (red), Tartrazine E102 (yellow), and Sunset Yellow E110 (orange).

[0077] The liquid additives may be used alone or in combination with a delivery liquid. The delivery liquid may be any suitable liquid for delivering additives, including but not limited to aqueous or alcoholic liquids. In the process of the present disclosure, one or more liquid additives may be used. When using multiple liquid additives, the liquid additives may be used simultaneously or sequentially, i.e., the process may involve contacting the heated inner surface of the keg with the liquid additives simultaneously or one after the other.

[0078] The liquid additive may be heated prior to contacting the wooden barrel. The liquid additive may be heated, for example, to concentrate the liquid additive and / or to change or modify the liquid additive. Changing or modifying the liquid additive may include oxidizing components within the liquid additive. If the liquid additive is heated prior to use, the liquid additive may be heated to any desired temperature depending on the particular liquid additive.

[0079] The liquid additive may be heated to about 40°C to about 200°C before contacting the heated inner surface of the wooden barrel. In some embodiments, the liquid additive is heated to a temperature of at least about 40°C, 50°C, 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, or 200°C before contacting the heated inner surface of the wooden barrel. The liquid additive may be heated to a temperature within the range provided by any two of these above temperature values. In some embodiments, the liquid additive is heated to about 60°C to about 75°C, about 60°C to about 100°C, about 40°C to about 70°C, or about 100°C to about 150°C.

[0080] In some embodiments, the fluid additive is a liquid additive. In some embodiments, the liquid additive is an alcoholic liquid. In some embodiments, the liquid additive is wine or fortified wine or alcoholic spirit. In some embodiments, the liquid additive is wine. In some embodiments, the liquid additive is fortified wine. In some embodiments, the liquid additive is an alcoholic spirit. In some embodiments, the liquid additive is a flavor. In some embodiments, the liquid additive is a concentrated fruit syrup or must, or a fruit flavor or essence. In some embodiments, the liquid additive is a botanical. In some embodiments, the liquid additive is a color. In some embodiments, the liquid additive is a caramel color.

[0081] In step (a), heating the wooden barrel is to increase the temperature of the wood. Increasing the temperature of the wood opens the pores of the wood, allowing the absorption of the fluid additive. Without being bound by theory, it is believed that the temperature of the wood needs to be about 100°C or higher in order for the wood to absorb the fluid additive. Increasing the temperature of the wood so that the wood can absorb the fluid additive may be accomplished by heating the interior of the barrel to a temperature between about 100°C and about 250°C. In some embodiments, the interior temperature of the barrel is about 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 240°C, 250°C, or higher. The interior temperature of the barrel may be within the range provided by any two of these above temperature values. In some embodiments, the internal temperature of the barrel is about 100° C. to about 150° C., about 120° C. to about 150° C., about 120° C. to about 200° C., about 150° C. to about 200° C., about 160° C. to about 190° C., or about 160° C. to about 180° C. In one embodiment, the internal temperature of the barrel is about 160° C.

[0082] As one of ordinary skill in the art will appreciate, any suitable method may be used to heat the wooden barrel in step (a). Methods include, but are not limited to, heating the wooden barrel with fire (e.g., wood, gas), radiant heat (e.g., electricity, gas), steam, and / or water. In some embodiments, the heating of the wooden barrel uses fire. In some embodiments, the heating of the wooden barrel uses a wood fire. In some embodiments, the heating of the wooden barrel uses a gas fire. In some embodiments, the heating of the wooden barrel uses radiant heat. In some embodiments, the heating of the wooden barrel uses steam. In some embodiments, the heating of the wooden barrel uses water.

[0083] In step (a), the wooden barrel is heated for any time determined to be appropriate by a person skilled in the art. The wooden barrel may be heated for a time between about 30 seconds and about 120 minutes. In some embodiments, the wooden barrel is heated for up to about 30 seconds or 60 seconds, or up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 minutes. In some embodiments, the wooden barrel is heated for up to about 2 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, or 60 minutes. In some embodiments, the keg is heated for up to about 2 minutes up to about 5 minutes, from about 5 minutes up to about 10 minutes, from about 5 minutes up to about 20 minutes, from about 10 minutes up to about 30 minutes, or from about 30 minutes up to about 60 minutes.

[0084] In step (b), the heated interior surface of the barrel is contacted with the fluid additive. The contacting may be by any suitable method as determined by one of skill in the art. Suitable methods include, but are not limited to, spraying, pouring, dipping, and coating. In some embodiments, the contacting includes spraying the additive onto the interior surface of the wooden barrel. In some embodiments, the contacting includes coating the additive onto the interior surface of the wooden barrel. One or more of the fluid additives may be concentrated prior to use. One or more of the fluid additives may be in the form of a liquid or dispersed particles or droplets. In one embodiment, the contacting method of the one or more fluid additives is as a spray. In another embodiment, the contacting method of the one or more fluid additives is as an atomized spray. In yet another embodiment, there is an additional application of the fluid additive after the optional step (c), the additional application including contacting the one or more fluid additives as a spray, optionally as an atomized spray, and optionally with a carrier liquid and / or gas. The fluid additive may be introduced as a spray, e.g., an atomized spray, using methods known to those of skill in the art, e.g., a suitably configured nozzle that provides droplets of suitable size. In one embodiment, at least the fluid additive is added as a spray, optionally an atomized spray.

[0085] The amount of fluid additive used in step (b) is any amount determined to be appropriate by one of skill in the art. The amount of additive may be such that all of the additive is absorbed into the wood upon contact. Alternatively, the amount of additive may be such that not all of the additive is absorbed into the wood upon contact and excess additive can be removed or run off. For both gas and liquid additives, the amount of additive may be about 100 mL to about 5 L, about 100 mL to about 3 L, about 100 mL to about 2 L, about 100 mL to about 1 L, or about 500 mL to about 1 L. In some embodiments, the amount of additive is about, 100 mL, 500 mL, 1 L, 1.5 L, 2 L, 2.5 L, 3 L, 3.5 L, 4 L, 4.5 L, or 5 L.

[0086] In step (b), the internal temperature of the barrel is between about 100°C and about 250°C. In some embodiments, the internal temperature of the barrel is about 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 240°C, 250°C, or higher. The internal temperature of the barrel may be within the range provided by any two of these above temperature values. In some embodiments, the internal temperature of the barrel is about 100°C to about 150°C, about 120°C to about 150°C, about 120°C to about 200°C, about 150°C to about 200°C, about 160°C to about 190°C, or about 160°C to about 180°C.

[0087] Step (c) is an optional step, i.e., the process of the present disclosure may or may not include step (c). In one embodiment, the process includes or further consists of step (c), which may be provided according to any of the embodiments or examples described herein. When step (c) is performed, the interior of the wooden barrel is exposed to a pressurized environment that promotes the absorption of the fluid additive into the wood. As will be understood by those skilled in the art, any suitable method may be used to provide the pressurized environment in step (c). Methods include, but are not limited to, sealing both ends of the barrel, increasing the internal pressure, placing the barrel in a sealed chamber, increasing the internal pressure of the chamber and the barrel in the chamber.

[0088] In some embodiments, step (c) is performed, exposing the interior of the wooden barrel to a pressurized environment that promotes absorption of the fluid additive into the wood. In some embodiments, the pressurized environment of step (c) is achieved by sealing both ends of the barrel and increasing the internal pressure. In some embodiments, the pressurized environment of step (c) is achieved by placing the barrel in an enclosed chamber and increasing the internal pressure of the chamber and the barrel within the chamber.

[0089] In step (c), the internal pressure of the wooden barrel is between about 10 psi and about 100 psi. In some embodiments, the internal pressure of the wooden barrel is about 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 psi. The internal pressure may be within a range provided by any two of these above values. In some embodiments, the internal pressure is about 15 psi to about 40 psi, about 20 psi to about 30 psi, about 20 psi to about 40 psi, about 15 psi to about 30 psi, about 30 psi to about 50 psi, about 20 psi to about 50 psi, or about 30 psi to about 70 psi.

[0090] In step (c), the pressurized environment is maintained for any time determined to be appropriate by one of skill in the art. The pressurized environment may be maintained for about 30 seconds to about 120 minutes. In some embodiments, the pressurized environment is maintained for up to about 30 seconds or 60 seconds, or up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 minutes. In some embodiments, the pressurized environment is maintained for up to about 2 minutes, about 5 minutes, about 10 minutes, or about 20 minutes. In some embodiments, the pressurized environment is maintained for about 30 seconds up to about 2 minutes, about 1 minute up to about 5 minutes, about 5 minutes up to about 10 minutes, or about 10 minutes up to about 20 minutes.

[0091] In an alternative embodiment, when step (c) is performed, the interior of the wooden barrel is exposed to a reduced pressure environment that promotes absorption of the fluid additive into the wood. As will be appreciated by those skilled in the art, any suitable method may be used to provide the reduced pressure environment in (c). Methods include, but are not limited to, sealing both ends of the barrel and applying suction to reduce the internal pressure of the wooden barrel, and placing the barrel in a sealed chamber and applying suction to reduce the internal pressure of the chamber and the barrel in the chamber. In one embodiment, suction is not used before, during, and / or after step (c).

[0092] In step (c), if the fluid additive is a liquid additive, the additive may be completely absorbed into the wood, or the liquid additive may not be completely absorbed into the wood. In other words, in step (c), the amount of liquid additive used may be such that all of the liquid additive is absorbed into the wood, or the amount of liquid additive used may be such that some of the liquid additive is absorbed into the wood and some of the liquid additive remains on the surface of the barrel as excess. If the liquid additive is not completely absorbed into the wood, it may be necessary to remove the excess additive. Removal of the excess liquid additive may be achieved by any suitable method, including but not limited to allowing the excess liquid additive to drain, tilting the barrel to force the liquid additive to drain, and using suction to remove the excess liquid additive. In some embodiments, the liquid additive is completely absorbed into the barrel in step (c). In some embodiments, the liquid additive is not completely absorbed into the barrel in step (c). In some embodiments, in step (c), the liquid additive is not completely absorbed into the barrel in step (c) and the excess liquid additive is removed.

[0093] Step (d) is an optional step, i.e., the process of the present disclosure may or may not include step (d). In one embodiment, the process includes or further consists of step (d), which may be provided according to any of the embodiments or examples described herein. When step (d) is performed, the wooden barrel is further heated. If the additive is a liquid additive, the further heating may, but does not necessarily, oxidize and / or concentrate the liquid additive inside the wood. As will be understood by those skilled in the art, any suitable method may be used to heat the wooden barrel in step (d). Methods include, but are not limited to, fire (e.g., wood, gas), radiant heat (e.g., electricity, gas) steam, and electricity.

[0094] In some embodiments, step (d) is performed, further heating the barrel. In some embodiments, heating the barrel in step (d) uses a fire. In some embodiments, heating the barrel in step (d) uses a wood fire. In some embodiments, heating the barrel in step (d) uses a gas fire. In some embodiments, heating the barrel in step (d) uses radiant heat. In some embodiments, heating the barrel in step (d) uses steam. In some embodiments, heating the barrel in step (d) oxidizes and / or condenses the liquid additive within the wood. In some embodiments, heating the barrel in step (d) oxidizes the liquid additive within the wood. In some embodiments, heating the barrel in step (d) condenses the liquid additive within the wood. In some embodiments, heating the barrel in step (d) oxidizes and condenses the liquid additive within the wood.

[0095] In step (d), the heating of the wooden barrel is for any time determined to be appropriate by a person skilled in the art. The heating of the barrel may be for a time between about 30 seconds and about 120 minutes. In some embodiments, the heating of the barrel is for up to about 30 seconds or 60 seconds, or up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 minutes. In some embodiments, the heating of the barrel is for up to about 2 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, or 60 minutes. In some embodiments, the keg is heated for up to about 2 minutes up to about 5 minutes, from about 5 minutes up to about 10 minutes, from about 5 minutes up to about 20 minutes, from about 10 minutes up to about 30 minutes, or from about 30 minutes up to about 60 minutes.

[0096] A process according to the present disclosure may include or consist of performing any one or more of steps (b), (c) and (d) more than once. Performing step (b), optionally with steps (c) and / or (d), provides additional fluid additive to the barrel and allows the additional fluid additive to be absorbed by the wood. The process may include performing step (b) multiple times. The process may include performing step (c) multiple times. The process may include performing step (d) multiple times. The process may include performing steps (b) and (c) multiple times. The process may include performing steps (b) and (d) multiple times. The process may include performing steps (c) and (d) multiple times. The process may include performing steps (b), (c) and (d) multiple times. A process according to the present disclosure may include performing any one of steps (b), (c) and (d) 2 or 3 or 4 or 5 or 6 or 7 or 8 or 9 or 10 times.

[0097] In some embodiments, the process comprises performing steps (b) and (c) two or three or four times, respectively. In some embodiments, the process comprises performing steps (b) and (c) two times, respectively. In some embodiments, the process comprises performing steps (b) and (c) three times, respectively. In some embodiments, the process comprises performing steps (b) and (c) four times, respectively. In some embodiments, the process comprises performing steps (b), (c) and (d) two or three or four times, respectively. In some embodiments, the process comprises performing steps (b), (c) and (d) two times, respectively. In some embodiments, the process comprises performing steps (b), (c) and (d) three times, respectively. In some embodiments, the process comprises performing steps (b), (c) and (d) four times, respectively. In addition to step (a), the process may include or may further consist of the above embodiments.

[0098] In step (e), cooling the wooden barrel or cooling the wooden barrel is to provide a conditioned wooden barrel. In an embodiment, the process includes or further consists of step (e), which may be provided according to any of the embodiments or examples described herein. In step (e), the wooden barrel may be cooled. This may be achieved by placing the wooden barrel at room temperature for a sufficient time for the wooden barrel to cool down to room temperature. In step (e), the wooden barrel may be cooled. This may be achieved by placing the wooden barrel in a room with a temperature lower than room temperature for a sufficient time for the wooden barrel to reach a desired temperature, e.g. room temperature. Alternatively, this may be achieved by using a cooling means, including but not limited to water, air or other gases.

[0099] In one embodiment, no suction is used before, during, and / or after steps (a), (b), (c), (d), (e) and / or (f).

[0100] The process may be adapted by one skilled in the art.

[0101] In one embodiment, the process includes one or more of the following steps. Carving wooden barrels, Optionally char the barrel for about 30 seconds. For step (a), heating the wooden barrel to increase the temperature of the wood, optionally bringing the internal temperature of the wooden barrel to about 160°C; For step (b), contacting the heated interior surface of the wooden barrel with a fluid additive; For step (c), subjecting the interior of the wooden barrel to a pressurized environment of about 20 PSI, optionally for about 10 minutes; repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive; for step (d), further heating the wooden barrel for, for example, about 10 minutes; repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive; repeating step (c) by subjecting the interior of the wooden barrel to a pressurized environment of about 20 PSI, optionally for about 10 minutes; Repeating step (d) by further heating the wooden barrel, for example for about 10 minutes; and / or repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive;

[0102] In one embodiment, the process includes: Optional wooden barrel cutting, Optionally char the barrel for about 30 seconds. For step (a), heating the wooden barrel to increase the temperature of the wood, optionally bringing the internal temperature of the wooden barrel to about 160°C; For step (b), contacting the heated interior surface of the wooden barrel with a fluid additive; For step (c), subjecting the interior of the wooden barrel to a pressurized environment of about 20 PSI, optionally for about 10 minutes; repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive; for step (d), further heating the wooden barrel for, for example, about 10 minutes; repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive; repeating step (c) by subjecting the interior of the wooden barrel to a pressurized environment of about 20 PSI, optionally for about 10 minutes; and Repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive.

[0103] In another embodiment, the process includes: Optional wooden barrel cutting, Optionally char the barrel for about 30 seconds. For step (a), heating the wooden barrel to increase the temperature of the wood, optionally to an internal temperature of the wooden barrel of about 160°C; For step (b), contacting the heated interior surface of the wooden barrel with a fluid additive; For step (c), subjecting the interior of the wooden barrel to a pressurized environment of about 20 PSI, optionally for about 10 minutes; repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive; for step (d), further heating the wooden barrel for, for example, about 10 minutes; repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive; Repeating step (d) of further heating the wooden barrel for, for example, about 10 minutes; and Repeating step (b) by introducing a fluid additive which may or may not be the same as the previous fluid additive.

[0104] Adjusting wooden barrels using bags Once any optional pre-processing steps have been performed, the process for conditioning the wooden barrels may include the following. (i) Placing the bag and liquid additive inside the wooden barrel for a predetermined period of time to promote absorption of the additive into the wood. The bag reduces the internal volume of the wooden barrel so that the liquid additive contacts the interior surface of the wooden barrel.

[0105] In step (i), bags are added to the interior of the wooden barrel to reduce the internal volume of the wooden barrel. Using bags to reduce the internal volume of the barrel is advantageous when it is desired that a liquid, such as a liquid additive, contact the interior surface of the barrel. Because the internal volume is reduced by using bags, less liquid, such as a liquid additive, is required to contact the interior surface of the barrel. This is particularly advantageous when it is desired that the liquid contact most or all of the interior surface of the barrel.

[0106] In some embodiments, the bag occupies a volume inside the wooden barrel sufficient for the liquid additive to contact all of the barrel's inner surface. In some embodiments, the bag occupies a volume inside the wooden barrel sufficient for the liquid additive to contact at least about 70%, at least about 75%, at least about 80%, at least about 85%, at least about 90%, or at least about 95% of the barrel's inner surface. In some embodiments, the bag occupies a volume inside the wooden barrel sufficient for the liquid additive to contact at least about 80% of the barrel's inner surface. In some embodiments, the bag occupies a volume inside the wooden barrel sufficient for the liquid additive to contact at least about 90% of the barrel's inner surface.

[0107] Additionally, the use of a bag inside the barrel can provide pressure to enhance absorption of the liquid additive into the wood. Without being bound by theory, the application of pressure can increase the rate of absorption and increase the amount of liquid additive absorbed into the wooden barrel. In some embodiments, the bag occupies a volume within the wooden barrel sufficient to provide pressure to the liquid additive to enhance absorption of the additive into the wood.

[0108] The bag used may be any suitable bag as determined by one of ordinary skill in the art. The bag used may be made of any suitable material, including, but not limited to, non-reactive materials and food grade materials (e.g., food grade plastic, food grade polyester, food grade plastic coated polyester, food grade rubber, food grade silicone rubber, food grade metal, glass). Non-reactive materials are materials that are generally considered to be non-reactive or non-reactive except under extreme conditions. Food grade materials are materials that will not contaminate food with harmful materials in direct contact or proximity. In some embodiments, the bag is made of a non-reactive material. In some embodiments, the bag is made of a food grade material. In some embodiments, the bag is made of food grade plastic. In some embodiments, the bag is made of polyester coated with food grade plastic. In some embodiments, the bag is made of food grade silicone rubber.

[0109] The bag may be of a fixed size and shape, or the bag may be an expandable bag, i.e., the size and shape are adjustable. In some embodiments, the bag is of a fixed size and shape. In some embodiments, the bag is an expandable bag. A bag of a fixed size and shape may have the advantage of ease of use, in some cases, in that the bag is simply inserted inside the barrel without adjustment. An expandable bag may have the advantage of being easily adjustable, in some cases, so that it can be used with a variety of barrel sizes and shapes. An expandable bag also has the advantage of being able to be adjusted during the process of the present disclosure. For example, the use of an expandable bag allows the bag to occupy a first internal volume of the barrel and be adjusted during the process to occupy a second internal volume. As one skilled in the art will appreciate, the process may include adjusting the volume occupied by the bag one, two, three, or more times during the process.

[0110] The bag may contain any suitable contents as determined by one of skill in the art. The bag may contain, for example, a gas or a liquid. The gas may be any gas, including but not limited to air, nitrogen, argon, and helium. The liquid may be any liquid, including but not limited to water, wine, or other alcoholic liquids. In some embodiments, the bag contains a gas. In some embodiments, the bag contains air. In some embodiments, the bag contains nitrogen. In some embodiments, the bag contains a liquid. In some embodiments, the bag contains water.

[0111] In the process of the present disclosure, the bag may be added to the barrel before adding the liquid additive to the barrel, or the liquid additive may be added to the barrel before adding the bag to the barrel. If the bag is an expandable bag, the bag may be adjusted to the desired size and shape before being added to the barrel, or the bag may be adjusted to the desired size and shape when the bag is in the barrel. In some embodiments, the process includes adding the bag to the wooden barrel before adding the liquid additive to the wooden barrel in step (i). In some embodiments, the process includes adding the liquid additive to the wooden barrel before adding the bag to the wooden barrel in step (i). In some embodiments, the process includes adjusting the expandable bag to the desired size and shape before adding it to the barrel. In some embodiments, the process includes adjusting the expandable bag to the desired size and shape when the bag is in the barrel.

[0112] The interior surface of the wooden barrel is contacted with the liquid additive for a predetermined period of time sufficient to promote absorption of the liquid additive into the wood, the period of time depending on a variety of factors including, for example, the particular liquid additive used, the type of wood, the temperature, the pressure (both environmental and that applied by the bag), and the level of absorption desired.

[0113] Those skilled in the art can easily determine the period of time required for the interior surface of the wooden barrel to be in contact with the liquid additive in step (i). The period of time may be from about 1 day to about 10 years. In some embodiments, the period of time is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300, 350, or 365 days. In some embodiments, the period is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300, 350, or 350 weeks. In some embodiments, the period is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 30, 36, 42, 48, 56, 62, 68, or 74 months. In some embodiments, the period is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 years. In some embodiments, the period is from about 2 months to about 24 months, from about 1 month to about 6 months, or from about 1 week to about 120 weeks. In some embodiments, the period is up to 1 week, 1 month, 6 months, 1 year, 2 years, 3 years, or 5 years.

[0114] In yet another aspect of the present disclosure, step (i) may be performed before steps (a)-(f). That is, step (i) may constitute a pre-processing step to steps (a)-(f). Thus, a third aspect provides a process for conditioning wooden barrels, the process comprising: (i) Placing the bag and liquid additive inside the wooden barrel for a predetermined period of time to promote absorption of the additive into the wood. The bag reduces the internal volume of the wooden barrel so that the liquid additive comes into contact with the interior surface of the wooden barrel. (a) Heating the wooden barrel to increase the temperature of the wood; (b) contacting the heated interior surface of the wooden barrel with a fluid additive; (c) optionally exposing the interior of the wooden barrel to a pressurized environment to promote absorption of the fluid additive into the wood; (d) optionally, further heating the wooden barrels; (e) optionally repeating at least one of steps (b), (c) and (d); and (f) Cooling the barrel or chilling the barrel to provide a conditioned barrel.

[0115] As one skilled in the art will appreciate, in the above process, the bag is removed from the interior of the barrel after step (i) and before step (a). In some embodiments, the liquid additive is removed from the interior of the barrel after step (i) and before step (a). In some embodiments, the liquid additive is not removed from the interior of the barrel after step (i) and before step (a).

[0116] The process of the present disclosure is used to produce wooden barrels that may impart the same or similar sensory and / or chemical characteristics to a beverage when the wooden barrel is used to produce the beverage as a conventional neutral wooden barrel and / or a conventional conditioned wooden barrel. Conventional neutral wooden barrels and conventional conditioned wooden barrels include those previously described in this disclosure.

[0117] In some embodiments, when the wooden barrels are used to produce a beverage, they impart the same or similar sensory characteristics to the beverage as traditional neutral and / or conditioned wooden barrels. In some embodiments, when the wooden barrels are used to produce a beverage, they impart the same or similar chemical characteristics to the beverage as traditional neutral and / or conditioned wooden barrels. In some embodiments, when the wooden barrels are used to produce a beverage, they impart the same or similar sensory and chemical characteristics to the beverage as traditional neutral and / or conditioned wooden barrels.

[0118] The sensory and / or chemical properties are any relevant sensory and / or chemical properties as determined by one of skill in the art, including, but not limited to, one or more of aroma attributes, taste / flavor attributes, mouthfeel, and combinations thereof.

[0119] Wood volatiles are volatile compounds derived from the wood of the barrel that contribute significantly to the aroma and flavor of the beverage. Such compounds include, but are not limited to, one or more of cis-lactone, trans-lactone, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-methylphenol, vanillin, furfural, 5-methylfurfural, eugenol, 4-ethylphenol, isoeugenol, 5-hydroxy-methylfurfural, syringaldehyde, coniferyl aldehyde, sinapaldehyde, and mixtures thereof.

[0120] Typical wine volatiles are volatile compounds derived from wine that are important contributors to the aroma and flavor of beverages. Typical wine volatiles include, but are not limited to, one or more of esters, norisoprenoids, aldehyde oxides, and / or monoterpenes. Specific examples of wine volatiles include, but are not limited to, one or more of alpha-terpineol, beta-ionone, damascenone, ethyl decanoate, ethyl hexanoate, ethyl octanoate, geraniol, linalool, naphthalene, nerol, rose oxide, and trimethyldihydronaphthalene (TDN), and mixtures thereof.

[0121] During wine fermentation, various wine compounds (fermentation-derived wine compounds) are formed, such as ethyl esters, acetates, and alcohol. Fermentation-derived wine volatiles are wine-derived volatile fermentation compounds that contribute significantly to the aroma and flavor profile of the beverage. Specific examples of fermentation-derived wine volatiles include, but are not limited to, one or more of ethyl acetate, 2-methylbutyl acetate, 3-methylbutyl acetate, ethyl propanoate, hexyl acetate, ethyl 2-methylpropanoate, 2-phenylethyl acetate, ethyl butanoate, 2-methylpropanol, ethyl 2-methylbutanoate, butanol, ethyl 3-methylbutanoate, 2-methylbutanol, ethyl hexanoate, 2-methylbutanol, 3-methylbutanol, 2-methylpropyl acetate, hexanol, 2-methylbutyl acetate, acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, hexanoic acid, 2-phenylethanol, octanoic acid, decanoic acid, and mixtures thereof.

[0122] Color is also a characteristic. The color characteristic of a beverage may be due to several factors. The color of the beverage may be the result of the color of the beverage, the wood of the barrel, wine or other beverages that have infused the wood of the barrel, color additives, and combinations thereof. In some cases, it may be desirable for the beverage to have a particular color.

[0123] The characteristics imparted to the beverage by the wooden barrel may be determined by any suitable method (or combination of methods) including, for example, sensory analysis of the beverage, e.g., a sensory panel analysis of the beverage (including, for example, taste, smell, and sight), gas chromatography / mass spectrometry (e.g., GC-MS), liquid chromatography / mass spectrometry (LC-MS), UV spectrometry, UV-Vis spectrometry, IR spectrometry, and NMR spectrometry. It is within the skill of one of ordinary skill in the art to select a suitable method for determining sensory and / or chemical characteristics. In one embodiment, the characteristics are determined by sensory analysis. In one embodiment, the characteristics are determined by gas chromatography / mass spectrometry (GC-MS). In another embodiment, the characteristics are determined by gas chromatography / mass spectrometry (GC-MS). In another embodiment, the characteristics are determined by UV spectrometry. In another embodiment, the characteristics are determined by UV-Vis spectrometry. In another embodiment, the characteristics are determined by NMR spectrometry.

[0124] In some embodiments, the process of the present disclosure provides a cask that imparts any one or more sensory and / or chemical properties to the beverage within about 0.05% to about 80% of the beverage of a conventional neutral cask and / or a conventional conditioned cask. In some embodiments, the cask imparts any one or more sensory and / or chemical properties to the beverage within about, or at least about, 0.05, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, and 80% of the beverage of a conventional neutral cask and / or a conventional conditioned cask. The cask may impart any one or more sensory and / or chemical properties to the beverage within the range provided by any two of these above-mentioned values. The values ​​may apply to each sensory and / or chemical property together or separately, i.e., when multiple sensory and / or chemical properties are imparted to the beverage, the values ​​may be the same or different for each sensory and / or chemical property.

[0125] In some embodiments, the casks impart sensory and / or chemical characteristics to the beverage that are about, or at least about, 0.05, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, and 80% of the beverage in a conventional neutral cask and / or a conventional conditioned cask. The casks may impart sensory and / or chemical characteristics to the beverage within the range provided by any two of these aforementioned values. In some embodiments, the casks impart 3-20, 5-15, 5-10, 3-10, or 50-20 sensory and / or chemical characteristics to the beverage that are about, or at least about, 0.05, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, and 80% of a traditional neutral cask and / or a traditional conditioned cask beverage.

[0126] In some embodiments, the casks impart any one or more sensory and / or chemical characteristics to the beverage within about 0.05% to about 50% of the beverage from a traditional neutral cask and / or a traditional conditioned cask. In some embodiments, the casks impart any one or more sensory and / or chemical characteristics to the beverage within about 5% to about 10% of the beverage from a traditional neutral cask and / or a traditional conditioned cask. In some embodiments, the casks impart any one or more sensory and / or chemical characteristics to the beverage within about 5% to about 20% of the beverage from a traditional neutral cask and / or a traditional conditioned cask. In some embodiments, the casks impart any one or more sensory and / or chemical characteristics to the beverage within about 10% to about 20% of the beverage from a traditional neutral cask and / or a traditional conditioned cask. In some embodiments, the casks impart any one or more sensory and / or chemical characteristics to the beverage within about 5% to about 30% of the beverage from a traditional neutral cask and / or a traditional conditioned cask. In some embodiments, the casks impart any one or more sensory and / or chemical characteristics to the beverage that are within about 1% to about 10% of a conventional neutral cask and / or conventional conditioned cask beverage.

[0127] In some embodiments, the process of the present disclosure provides a cask that imparts the same or similar organoleptic and / or chemical characteristics to a beverage when the cask is used to produce a beverage as a cask produced through a traditional conditioning process with wine. The traditional conditioning process may have involved the use of red wine, white wine, fortified wine, or alcoholic spirits. In some embodiments, the traditional conditioning process involved the use of red wine. In some embodiments, the traditional conditioning process involved the use of white wine. In some embodiments, the traditional conditioning process involved the use of fortified wine. In some embodiments, the traditional conditioning process involved the use of sherry. In some embodiments, the traditional conditioning process involved the use of port wine. In some embodiments, the traditional conditioning process involved the use of Apera. In some embodiments, the traditional conditioning process involved the use of tawny.

[0128] In another embodiment, the process of the present disclosure provides a cask that imparts the same or similar organoleptic and / or chemical characteristics to a beverage when the cask is used to produce a beverage as a cask produced through a traditional conditioning process with an alcoholic distilled spirit. In some embodiments, the traditional conditioning process involved the use of bourbon. In some embodiments, the traditional conditioning process involved the use of rum. In some embodiments, the traditional conditioning process involved the use of whiskey. In some embodiments, the traditional conditioning process involved the use of brandy. In some embodiments, the traditional conditioning process involved the use of cognac. In some embodiments, the traditional conditioning process involved the use of vodka. In some embodiments, the traditional conditioning process involved the use of tequila. In some embodiments, the traditional conditioning process involved the use of mezcal. In some embodiments, the traditional conditioning process involved the use of schnapps. In some embodiments, the traditional conditioning process involved the use of gin.

[0129] Although some embodiments of the present disclosure provide barrels that impart the same or similar sensory and / or chemical characteristics to a beverage as traditional neutral barrels and / or traditional conditioned barrels, the barrels of the present disclosure need not impart the same or similar sensory and / or chemical characteristics to a beverage as traditional neutral barrels and / or traditional conditioned barrels.

[0130] The process of the present disclosure can also be used to produce a wooden barrel that imparts customized and / or defined sensory and / or chemical characteristics to a beverage when the wooden barrel is used to produce a beverage. For example, the process of the present disclosure allows a person skilled in the art to identify a particular sensory and / or chemical characteristic that is desired, and then, during the production of the beverage, to use the process of the present disclosure to produce a wooden barrel that can impart the particular sensory and / or chemical characteristic that is desired to the beverage. In the present disclosure, the customized wooden barrel produced according to the process herein is also called and considered to be a conditioned wooden barrel.

[0131] The wooden barrels produced by the process of the present disclosure may be used for any purpose or function. Use of the conditioned wooden barrels includes, but is not limited to, the production of beverages. The beverage may be an alcoholic beverage. The alcoholic beverage may be an alcoholic distilled spirit. Alcoholic beverages such as vodka, tequila, mezcal, rum, bourbon, whiskey, brandy, cognac, gin, schnapps, etc. may be aged in conditioned wooden barrels after distillation to improve the taste, smoothness, and / or other sensory aspects and characteristics of the alcoholic beverage. The alcoholic beverage may be aged in the wooden barrel for any period of time necessary for the production of the alcoholic beverage. For example, vodka, tequila, mezcal, rum, bourbon, whiskey, brandy, cognac, gin, schnapps may be aged for 1 year, 2 years, 3 years, 4 years, 5 years, or more before being sold for consumption. The alcoholic beverage may also be wine, including, but not limited to, red wine, white wine, and fortified wine (including, for example, port and sherry). The wine may be aged in conditioned barrels to improve and / or alter the taste, smoothness, and / or other sensory and characteristic aspects of the wine. The wine may be aged for 1, 2, 3, 4, 5 or more years before being sold for consumption.

[0132] In some embodiments, the wooden barrels are used to produce alcoholic beverages. In some embodiments, the wooden barrels are used to produce aged alcoholic beverages. In some embodiments, the wooden barrels are used to produce aged alcoholic spirits. In some embodiments, the wooden barrels are used to produce aged vodka, tequila, mezcal, rum, bourbon, whiskey, brandy, cognac, gin, or schnapps. In some embodiments, the wooden barrels are used to produce aged vodka. In some embodiments, the wooden barrels are used to produce aged tequila or mezcal. In some embodiments, the wooden barrels are used to produce aged rum, bourbon, or whiskey. In some embodiments, the wooden barrels are used to produce aged brandy, cognac, or schnapps. In some embodiments, the wooden barrels are used to produce aged gin. In some embodiments, the wooden barrels are used to produce aged rum. In some embodiments, the wooden barrels are used to produce aged bourbon. In some embodiments, the wooden barrels are used to produce aged whiskey. In some embodiments, the wooden barrels are used to produce aged wine. In some embodiments, the wooden barrels are used in the production of aged red wine, white wine, or fortified wine. In some embodiments, the wooden barrels are used in the production of aged red wine. In some embodiments, the wooden barrels are used in the production of aged white wine. In some embodiments, the wooden barrels are used in the production of aged fortified wine. In some embodiments, the wooden barrels are used in the production of aged port wine. In some embodiments, the wooden barrels are used in the production of aged sherry.

[0133] The alcoholic beverage may be aged in the wooden barrel for any period of time necessary to produce the alcoholic beverage. The period may be from about 1 day to about 10 years. In some embodiments, the period is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300, 350, or 365 days. In some embodiments, the period is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300, 350, or 350 weeks. In some embodiments, the period is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 30, 36, 42, 48, 56, 62, 68, or 74 months. In some embodiments, the period is up to about 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 years. In some embodiments, the period is from about 2 months to about 24 months, from about 1 month to about 6 months, or from about 1 week to about 120 weeks. In some embodiments, the period is up to 1 week, 1 month, 6 months, 1 year, 2 years, 3 years, 4 years, 5 years, 10 years, 15 years, or 20 years.

[0134] It will be appreciated by those skilled in the art that many variations and / or modifications may be made to the above-described embodiments without departing from the broad general scope of the present disclosure, and the present embodiments are therefore to be considered in all respects as illustrative and not restrictive. EXAMPLES

[0135] Example 1 Enhanced Infusion Process This example explores the transfer of key attributes from barrels to whiskey spirits prepared according to the present disclosure.

[0136] setting A subset of eight barrel variants (Tables 1 and 2) was prepared according to the process of the present disclosure. The treated barrel variant wood samples were then exposed to single malt whiskey spirits for approximately two weeks to provide barrel variant whiskey samples. The barrel variant whiskey samples were subjected to chemical analysis in comparison to the control barrel whiskey samples. Five barrel variant whiskey samples were subjected to chemical analysis of oak volatiles, wine volatiles, fermentation-derived wine volatiles, and colorimetric analysis. Three barrel variant whiskey samples were subjected to chemical analysis of wine volatiles and fermentation-derived wine volatiles.

[0137] The control barrels were American oak barrels used in the production of McWilliams Apella for over 20 years. An overview of the barrel variants is shown in Tables 1 and 2.

[0138] [Table 1]

[0139] [Table 2]

[0140] A series of six stave samples (three samples from two representative staves) taken at a depth of 0–12 mm from the inner surface of the stave of each barrel variant were steeped for 14 days in 500 ml of new-make whiskey spirit at 60% ABV, representing 3 × 100% new oak equivalent concentration (Figure 1). To assess reproducibility, two replicates of each barrel variant were prepared.

[0141] Once soaking was completed, subsamples were taken for respective chemical analyses.

[0142] chemical analysis Chemical analyses were performed on whiskey samples produced from the use of the cask variants. All chemical analyses were performed on single replicates from whiskey-soaked samples.

[0143] Oak Volatiles Oak flavour analysis was performed using gas chromatography / mass spectrometry (GC-MS) and deuterium-labelled standards to determine the concentrations of the following compounds in the cask variant whiskey samples: 4-Ethylguaiacol 4-Ethylphenol 4-Methylguaiacol 5-Methylfurfural ·Cis-oak lactone Eugenol Furfural Guaiacol Trans-o-lactone Vanillin

[0144] Typical wine volatiles Wine volatiles across a range of typical aroma and flavor compounds (esters, norisoprenoids, and monoterpenes) were assessed using GC-MS to determine the concentrations of volatile compounds in the cask variant whiskey samples. These compounds include: Alpha-Terpineol Beta Ionone Damascenone Ethyl decanoate Ethyl hexanoate Ethyl octanoate Geraniol Linalool Naphthalene ·Nellore Rose oxide ·TDN

[0145] Fermentation-derived wine volatiles Fermentation-derived wine volatile analysis was performed on an Agilent 7890A gas chromatograph equipped with a Gerstel MPS2 multipurpose sampler and connected to an Agilent 5975C VL mass selective detector.

[0146] The sample vial and its contents were heated to 40 °C for 5 min with stirring. The SPME fiber (polyacrylate) was exposed to the sample headspace for 15 min and then desorbed in the injector (splitless mode) for 15 min. The injector temperature was set to 260 °C.

[0147] The compounds analyzed were: Ethyl Acetate 2-Methylpropanol Acetic acid Butanol Ethyl propanoate Ethyl 2-methylpropanoate 3-Methylbutanol 2-Methylbutanol Propionic acid 2-Methylpropyl acetate Ethyl butanoate 2-Methylpropanoic acid Ethyl 2-methylbutanoate Ethyl 3-methylbutanoate Butanoic acid 3-Methylbutyl acetate 2-Methylbutyl acetate Hexanol 3-Methylbutanoic acid 2-Methylbutanoic acid Hexyl acetate Hexanoic acid 2-Phenylethanol Octanoic acid 2-Phenylethyl acetate Decanoic acid

[0148] Raw data from Agilents' ChemStation software (v E.02.02.1431) were converted to MassHunter data files and processed using MassHunter Workstation software (v B.04.00) for quantitative analysis. Concentrations of analytes in samples were determined using stable isotope dilution analysis (SIDA) and reported in μg / L.

[0149] Colorimetric analysis Colorimetric analysis was performed using a Cary60 UV-Vis spectrophotometer using the CIELab methodology with the following setting parameters, according to method OIV-MA-AS2-11 "Determination of chromatic characteristics according to CIELab" (taken from the Compendium of International Analysis Methods):

[0150] [Table 3]

[0151] result Oak Volatiles The oak volatile analysis (oak flavor compounds) of the barrel variant whiskey samples is shown in Figure 2 and a spider graph of the analysis is shown in Figure 3. Cis-oak lactone, trans-oak lactone, and eugenol are not included in Figure 3. Data have been normalized to that of the control barrel whiskey sample (T5V13) for comparison. The complete raw and normalized data are shown in Tables 4 and 5.

[0152] [Table 4]

[0153] [Table 5]

[0154] Some of the oak flavor compounds, such as cis-oak lactone, eugenol, trans-oak lactone, and vanillin, were significantly higher in all variant barrel whiskey samples compared to the control barrel whiskey samples, with variant barrel whiskey samples showing concentration differences between 2- and 10-fold. However, the remaining oak volatiles, including 4-ethylguaiacol, 4-methylguaiacol, 5-methylfurfural, furfural, and guaiacol, were relatively consistent in variant barrel whiskey samples compared to the control barrel whiskey samples.

[0155] Typical wine volatiles Typical wine volatile analysis (flavor and aroma) of the spirits samples is shown in Figures 4-7. Data have been normalized to that of a control cask whiskey sample (T5V13) for comparison. Complete raw and normalized data are shown in Tables 6-9.

[0156] [Table 6]

[0157] [Table 7]

[0158] [Table 8]

[0159] [Table 9]

[0160] All compounds in the variant barrel whisky samples were within ±30% concentration of the control barrel whisky sample, with the exception of alpha-terpineol (cask variant whisky sample T5V2), ethyl octanoate (cask variant whisky samples T5V2 and T5V11), ethyl decanoate (cask variant whisky sample T5V11), and linalool (cask variant whisky sample T5V11). Overall, there is a reasonable level of consistency in the wine volatiles achieved in the variant barrel whisky samples, with profiles indicating the extent to which they are represented within the control barrel whisky samples.

[0161] Alpha terpineol is not shown for T5V2 in Figure 4 because the concentration in this sample was below the LOQ (<10 μg / L). In comparison, the concentration of alpha terpineol in the control was 11 μg / L, so the discrepancy shown by the normalization is not as pronounced as that displayed in Figure 4.

[0162] Fermentation-derived wine volatiles The analysis of fermentation-derived wine volatiles in the whiskey samples is shown in Figures 8-10. Data has been normalized to that of a control barrel whiskey sample (T5V13) for comparison. The complete raw and normalized data are shown in Tables 10-13.

[0163] [Table 10]

[0164] [Table 11]

[0165] [Table 12]

[0166] [Table 13]

[0167] With the exception of acetic acid, octanoic acid, and decanoic acid, all fermentation-derived wine volatiles in the cask variant whiskey samples were within ±30% of the concentrations in the control cask whiskey samples. All variant whiskey samples, except T5V9 and T5V12, showed a greater than 40% increase in the concentration of acetic acid compared to the control cask whiskey samples. Additionally, all cask variant whiskey samples showed a greater than 30% decrease in the concentration of octanoic acid compared to the control cask whiskey samples.

[0168] Overall, the wine volatiles (both flavour / aroma and fermentation derived) of the whisky samples from all cask variants are within the reasonable framework of the whisky samples from the control cask.

[0169] Colorimetric analysis The graph of the colorimetric analysis of the fresh whiskey sample is shown in Figure 11. The graphic representation (spatial map) is * , a * , and b * The results are generated based on coordinates, which are defined by the transparency (black / white), red / green, and yellow / blue color components of the sample, respectively. The coordinate data and the differences from the control data are shown in Table 14.

[0170] [Table 14]

[0171] Based on the CIELab data above, the variant cask whiskey sample T5V12 is colorimetrically closest to the control cask whiskey sample (T5V13), but the color difference (ΔH * ) and the overall colorimetric difference (ΔE *), the whiskey samples are substantially similar. The variant barrel whiskey samples T5V1-T5V4 exhibit similar colors to each other and exhibit some degree of clustering, as shown in Figure 11. One skilled in the art will appreciate that similar colors are desirable but not required.

[0172] Example 2 A second set of tests was conducted covering various earlier reinforced barrel variants.

[0173] setting A selection of barrel variants were prepared according to the present disclosure. The selected barrel variant samples were subjected to chemical analysis, such as oak volatiles, aroma, wine volatiles, and fermentation-derived wine volatiles, and colorimetric analysis.

[0174] The control barrels were T6V21 (uncharred) and T6V22 (charred). A summary of the barrel variants is shown in Tables 15 and 16.

[0175] [Table 15]

[0176] [Table 16]

[0177] A series of stave samples taken from the inner stave surface at a depth of 0–12 mm for each barrel variant were steeped in 500 ml of new-make whiskey spirit at 60% ABV for 14 days, representing 3 × 100% new oak equivalent concentrations. Two replicates of each barrel variant were set up to assess reproducibility. Once steeping was complete, samples were taken for analysis.

[0178] chemical analysis In line with the investigations carried out in Example 1, chemical analyses were carried out on samples generated from the use of the barrel variants.

[0179] Oak Volatiles Oak flavour analysis was performed using gas chromatography / mass spectrometry (GC-MS) and deuterium-labelled standards to measure the concentrations of the following compounds in the cask variant whiskey samples: 4-Ethylguaiacol 4-Methylguaiacol 5-Methylfurfural ·Cis-oak lactone Eugenol Furfural Guaiacol Trans-o-lactone Vanillin

[0180] The results of the process trials are shown in Figure 12. The differences are shown for vanillin and cis-oak lactone (coconut) and furfuryl and 5-methylfurfural (caramel / butterscotch). Variant T6V22 (ex-Sepeltzfield barrel, control) shows lower levels of vanillin and cis-oak lactone but higher levels of furfuryl and 5-methylfurfural compared to the other treatments.

[0181] The results of the repeatability test are shown in Figure 13. The results show that there were differences in the concentration levels of vanillin, furfural, and cis-o-lactone, varying by a factor of 2-3 across the sets.

[0182] Regarding the stave profiling (Figure 14), differences are shown for vanillin and cis-oak lactone, with vanillin appearing to decrease with oak depth.

[0183] Studies using fortified samples were also carried out (Figure 15). The results show changes in vanillin and cis-o-lactone.

[0184] The concentrations of 5-methylfurfural and furfural in the test samples are shown in Figure 16. The T6V10 sample provided a better correlation with the T6V22 sample.

[0185] Typical wine volatiles Wine volatiles across a range of typical aroma and flavor compounds (esters, norisoprenoids, and monoterpenes) were assessed using GC-MS to determine the concentrations of volatile compounds in the barrel variant samples. These compounds included: Damascenone Ethyl decanoate Ethyl hexanoate Ethyl octanoate, and Linalool

[0186] The results of the process testing, repeatability testing, stave profiling, and enhanced investigations are shown in Figures 17, 18, 19, and 20, respectively.

[0187] Process trials have shown differences for ethyl decanoate and ethyl octanoate (sweet, soapy).

[0188] Stave profiling revealed no significant differences related to stave depth.

[0189] Enhanced investigations showed limited differences across spirit types.

[0190] Fermentation-derived wine volatiles Volatile analysis of the fermentation-derived wines was performed on an Agilent 7890A gas chromatograph equipped with a Gerstel MPS2 multipurpose sampler and connected to an Agilent 5975C VL mass selective detector.

[0191] The sample vial and its contents were heated to 40 °C for 5 min with stirring. The SPME fiber (polyacrylate) was exposed to the sample headspace for 15 min and then desorbed in the injector (splitless mode) for 15 min. The injector temperature was set to 260 °C.

[0192] The compounds analyzed were: Ethyl Acetate 2-Methylpropanol Acetic acid Ethyl propanoate Ethyl 2-methylpropanoate 3-Methylbutanol 2-Methylbutanol 2-Methylpropyl acetate Ethyl butanoate 2-Methylpropanoic acid Methyl butyl acetate 2-Methylbutyl acetate 3-Methylbutanoic acid 2-Methylbutanoic acid Ethyl hexanoate Hexyl acetate Octanoic acid 2-Phenylethyl acetate Decanoic acid Ethyl decanoate, and Ethyl octanoate

[0193] Raw data from Agilents' ChemStation software (v E.02.02.1431) were converted to MassHunter data files and processed using MassHunter Workstation software (v B.04.00) for quantitative analysis. Concentrations of analytes in samples were determined using stable isotope dilution analysis (SIDA) and reported in μg / L.

[0194] The results of the process testing, repeatability testing, reproducibility testing, stave profiling, and enhanced investigation are shown in Figure 21, Figure 22, Figure 23, and Figure 24, respectively. Figure 25 highlights the concentrations of ethyl acetate and 2-methylpropanol in the samples tested.

[0195] In the process test, many volatile compounds are present in roughly similar concentrations across the sample set. The repeatability test data indicates that the process is relatively repeatable with respect to the volatile aroma compounds analyzed. The stave profiling samples indicate that the volatile aroma profiles are similar across the four incremental sections of wood. For the fortified samples, the data indicates that the volatile aroma profiles are roughly similar between the different sample types.

[0196] Figures 27, 29, and 31 show the concentrations of acetic acid, 3-methylbutanol, and 2-methylbutanol in selected samples. Figures 26, 28, 30, and 32 show the concentrations of ethyl octanoate, ethyl decanoate, and decanoic acid for selected variants.

[0197] Sensory Data Descriptive analysis (colour, orientation and taste attributes) was performed on selected samples. A panel of assessors was convened to evaluate the samples. All panellists were members of an external Australian Wine Institute trained descriptive analysis panel and had extensive experience in descriptive sensory analysis of beverages.

[0198] The raters attended one training session to determine whether the previously used attribute list still contained descriptors suitable for grading in the formal session. During this session, the raters rated all samples from the survey. Spirits samples were rated on appearance and aroma only. Aroma criteria were presented and discussed, and recipes were adjusted if necessary. These criteria were also available during the booth practice session and the formal evaluation session.

[0199] After the training session, participants participated in a practice session in a sensory booth under the same conditions as in the formal session. After the practice session, any terms that needed to be adjusted were discussed and a final list of terms was decided.

[0200] In the formal rating session, samples were presented to panelists in 30 mL aliquots, in covered ISO standard wine glasses, marked with a three-digit code, in a random presentation order in an isolated booth under daylight lighting at 22–24 °C. The intensity of each attribute was rated using an unstructured 15 cm line scale ranging from 0 to 10, with indented anchor points for "low" and "high" located at 10% and 90%, respectively. Data were acquired using Compusense Cloud sensory evaluation software (Compusense, Guelph, Canada).

[0201] The resulting principal component analysis (PCA) plot and radar plot are shown in Figures 33 and 34, respectively.

[0202] From the data, the important attributes were: Gold (color) Orange peel (fragrance) Woody (scent) Sweet spices (aroma)

[0203] Across this sample set, the aromas of dried fruit and nuts / grains were nearly significant.

[0204] Samples T6V20 and T6V12 were relatively highly rated for most of the six major attributes, especially woody and sweet spice.

[0205] The data suggests that the dominant sensory attributes may be more wood-related, rather than influenced by the apera spirits used in the process. The results can be seen in the context of the size of the sample set.

[0206] Colorimetric analysis Colorimetric analysis was performed using a Cary 60 UV-Vis spectrophotometer using the CIELab methodology with the following setting parameters, according to method OIV-MA-AS2-11 "Determination of chromatic characteristics according to CIELab" (taken from the Compendium of International Analysis Methods):

[0207] [Table 17]

[0208] The color analysis focused on four areas. · Process testing – focusing on how individual (aper) process parameters affect color. · Repeatability tests - how repeatable the process is in response to color effects using a "standard" treatment. Stave Profiling - examining the cross-sections of incremental 3mm tiles of treated wood compared to "standard" tiles of 0-12mm depth to see the effect of the layers. · Fortified samples – comparing the Apera profile with those of rum, Botrytis, Sherry (Pedro Ximenez) and single malt.

[0209] The attributes examined were: · Transparency (a measure of vividness) · Individual color components (red / green / yellow / blue) Color intensity (color strength / depth) Color difference (with contrast)

[0210] The results are shown in Table 18. The control was T6V22.

[0211] [Table 18A] [Table 18B]

[0212] In Table 18, L * , a * , and b * are specified by the transparency (black / white), red / green, and yellow / blue color components of the sample, respectively. Saturation is C * The overall colorimetric difference from the control and the color tone difference from the control are denoted by ΔE * and ΔH.

[0213] In repeatability tests, the samples show some degree of repeatability in terms of color profile.

[0214] Stave profiling tests show that most of the color is in the first 0-3mm of the wood, with the other layers having a relatively neutral color, similar to Apela barrels (T6V21).

[0215] Those skilled in the art will appreciate that similar colors are desirable but not required.

Claims

1. The process of conditioning wooden barrels: (a) heating a wooden barrel to increase the temperature of the wood, wherein the wooden barrel is made of oak, and in this process, the internal temperature of the wooden barrel is between 100°C and 250°C; (b) contacting the heated interior surface of the wooden barrel with a fluid additive, wherein the fluid additive is a liquid selected from wine or fortified wine; (c) subjecting the interior of the wooden barrel to a pressurized environment to promote absorption of the fluid additive into the wood, wherein the internal pressure of the wooden barrel is between 10 psi (68.9 kPa) and 100 psi (689 kPa); (d) optionally further heating the wooden barrel; (e) optionally repeating at least one of steps (b), (c) and (d); and (f) cooling the wooden barrel or chilling the wooden barrel to provide a conditioned wooden barrel. Including, The process does not reduce the internal pressure of the wooden barrel before or during step (c).

2. 10. The process of claim 1, wherein the process includes performing each of steps (b) and (c) two or more times, and further fluid additive is absorbed into the wood.

3. 3. The process of claim 1 or 2, wherein the process comprises performing each of steps (b), (c) and (d) two or more times.

4. 3. The process of claim 2, wherein the process comprises performing steps (b) and (c) two or three or four times, respectively.

5. 4. The process of claim 3, wherein the process comprises performing steps (b), (c) and (d) two or three or four times, respectively.

6. The process according to any one of claims 1 to 5, wherein the process in step (a) comprises heating the wooden barrels with fire, steam and / or water.

7. The process according to any one of claims 1 to 6, wherein in step (a) the internal temperature of the wooden barrel is between 150°C and 200°C.

8. The process according to any one of claims 1 to 7, wherein in steps (b) and (c), the internal temperature of the wooden barrel is between 150°C and 200°C.

9. The process of any one of claims 1 to 8, wherein the process in step (b) comprises spraying the fluid additive onto the inner surface of the wooden barrel.

10. 10. The process according to any one of claims 1 to 9, wherein in step (c), the internal pressure of the wooden barrel is between 15 psi (103 kPa) and 40 psi (276 kPa).

11. The process of any one of claims 1 to 10, wherein the process in step (c) comprises maintaining the pressurized environment for up to about 5 minutes or up to about 10 minutes.

12. The process according to any one of claims 1 to 11, wherein the process comprises carrying out a step (d) of further heating the wooden barrel.

13. 13. The process of claim 12, wherein the process includes heating the wooden barrel in step (d) with a fire.

14. 14. The process of claim 12 or claim 13, wherein the process comprises heating the wooden barrel in step (d) for up to about 10 minutes or up to about 20 minutes.

15. The process according to any one of claims 12 to 14, wherein the fluid additive is a liquid and by heating the wooden barrel in step (d), the liquid inside the wood is oxidized and / or concentrated.

16. The process further comprises, prior to step (a), - contacting the interior surface of the wooden barrel with hot water or steam; - Shaving the inner surface of the wooden barrel; - reshaping or resizing the wooden barrel; and - toasting and / or charring the inner surface of the wooden barrel; The process of any one of claims 1 to 15, comprising performing, in any order, any one or more of:

17. 17. The process of claim 16, wherein the process includes toasting and / or charring the interior surface of the wooden barrel prior to step (a).

18. 18. The process of any one of claims 1 to 17, wherein the interior surface of the wooden barrel is charred with fire for up to about 60 seconds.

19. The process according to any one of claims 1 to 18, wherein the liquid is a fortified wine.

20. The process of any one of claims 1 to 19, further comprising heating the liquid prior to contacting it with the heated inner surface of the wooden barrel.

21. 21. The process of claim 20, wherein the liquid in step (b) is heated to between 60°C and 75°C before contacting the heated interior surface of the wooden barrel.

22. The process according to any one of claims 1 to 21, wherein the oak is an American and / or European oak.

23. The process according to any one of claims 1 to 22, wherein the wooden barrel consists of virgin wood.

24. 24. The process of any one of claims 1 to 23, wherein the wooden barrel has previously been used for the production of wine or spirits.

25. 25. The process according to any one of claims 1 to 24, wherein the wooden barrels have not been used for the production of fortified wine.

26. The process of any one of claims 1 to 18, wherein the fluid additive is in the form of droplets or particles.

27. The process of any one of claims 1 to 18, wherein the fluid additive is in the form of an atomized spray.

28. A conditioned wooden barrel produced by the process of any one of claims 1 to 27.

29. 29. The wooden barrel of claim 28, wherein the wooden barrel imparts the same or similar organoleptic and / or chemical characteristics to a beverage when the wooden barrel is used to produce the beverage as a wooden barrel produced by a conventional conditioning process with fortified wine.

30. 30. Use of the wooden barrel according to claim 28 or 29 for the production of matured distilled spirits.

31. Use of the wooden barrel according to claim 30 for the production of whiskey.

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