Clean label accelerated aging process for distilled spirits

Abstract

Disclosed herein is a method for accelerating aging of a beverage, the method comprising exposing the beverage to wood in a water bath at a temperature from 125°F-141°F for 14 to 28 days. Also disclosed is a kit for accelerating aging of a beverage, wherein the kit comprises wood designed for flavoring beverages and a kettle comprising a water bath. Further disclosed is an alcoholic beverage, wherein said beverage has been aged for less than 60 days, and wherein said beverage has a concentration of isoamyl alcohol of less than 200,000 µg / L, a concentration of ethyl decanoate of greater than 2,000 µg / L, and a concentration of syringol between 100 and 1,000 µg / L.

Description

[0001] CLEAN LABEL ACCELERATED AGING PROCESS FOR DISTILLED SPIRITS

[0002] CROSS-REFERENCE TO RELATED APPLICATIONS

[0003] This application claims benefit of U.S. Provisional Application No. 63 / 588,133, filed October 5, 2023, incorporated herein by reference in its entirety.

[0004] BACKGROUND

[0005] The spirit aging process begins as soon as the freshly distilled colorless spirit is placed into wooden barrels typically in wooden casks. The filled barrels are normally deposited in conditioned warehouses for some time under ambient conditions of temperature and humidity. This process can range from a few months to decades and is terminated with the withdrawal of the spirits from the barrel. The cost of aging spirits contributes to the largest fraction of total production cost, and creates strategic problems of handing large volumes as to the demand for spirits increases, and since the manufacturer must predict future requirements to allow appropriate time for aging.

[0006] Thus, there is a need to address the aforementioned problems and other shortcomings associated with traditional method of aging spirits.

[0007] SUMMARY

[0008] Disclosed herein is a method for accelerating aging of a beverage, the method comprising exposing the beverage to wood in a water bath at a temperature from 125°F- 141°F for 14 to 28 days.

[0009] Also disclosed is a kit for accelerating aging of a beverage, wherein the kit comprises wood designed for flavoring beverages and a kettle comprising a water bath.

[0010] Further disclosed is an alcoholic beverage, wherein said beverage has been aged for less than 60 days, and wherein said beverage has a concentration of isoamyl alcohol of less than 200,000 pg / L, a concentration of ethyl decanoate of greater than 2,000 pg / L, and a concentration of syringol between 100 and 1.000 pg / L.

[0011] Also disclosed is a device for accelerating aging of a beverage.

[0012] Additional aspects and advantages of the disclosure will be set forth, in part, in the detailed description and any claims which follow, and in part will be derived from the detailed description or can be learned by practice of the various aspects of the disclosure. The advantages described below will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.

[0013] BRIEF DESCRIPTION OF THE FIGURES

[0014] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate certain examples of the present disclosure and together with the description, serve to explain, without limitation, the principles of the disclosure. Like numbers represent the same elements throughout the figures.

[0015] FIG. 1 A-B shows a schematic for aging alcoholic beverages comprising a device. Figure 1A shows a general scheme. Figure IB shows specific components, wherein the device (100) comprises a barrel (101), a basket (102) which can optionally contain wood chips (103), and lights (104). The device (100) can also comprise an agitator for mixing (105) a heat source (106), a control box (107), and a thermocouple (108). The device can also comprise a thermometer (such as a 2 dial thermometer, (111). a manway (110) and a clean-in-place (CIP) (109) option. The control box can optionally comprise a VFD component. Other embodiments may also be included.

[0016] FIG. 2 shows a photograph of a device which can be used for aging alcohol.

[0017] DETAILED DESCRIPTION

[0018] Definitions

[0019] Barrel Aging: The process of maturing spirits in a wooden barrel to develop flavor, aroma, and character. Patents may describe specific methods or technologies to optimize this maturation.

[0020] Barrel: A ty pe of vessel made from wood, commonly used for aging spirits due to its ability to impart desirable flavors and characteristics to the liquid. Various types of oak (e.g., American oak, French oak) can be used.

[0021] Charring: The process of burning wood to create a charred layer. This layer can influence the flavor profile of the spirit.

[0022] Toasting: The process of heating wood to develop specific flavors and aromas. This can be done before charring. Various toasting techniques or equipment can be used to achieve desired results. Maturation: The period during which spirits age. Various methods for monitoring and controlling maturation conditions such as temperature, humidity, and air flow can be used.

[0023] Extraction: The process by which compounds from the wood, such as tannins, lignin, and vanillin, dissolve into the spirit, affecting its flavor and color. Various methods can be used to enhance or control the extraction process.

[0024] Oxidation: The chemical reaction that occurs as oxygen interacts with the spirit during aging, which can impact flavor development. Oxygen exposure can be regulated in order to achieve specific aging effects.

[0025] Micro-oxygenation: A technique that involves introducing small amounts of oxygen to accelerate aging or enhance flavor development. Various systems and methods can be used with the present invention for controlled micro-oxygenation.

[0026] Cask Finish: The practice of transferring spirits from one type of barrel to another (e.g., from a bourbon barrel to a sherry cask) to impart additional flavors. Various techniques can be used with the present invention for determining the optimal cask finish duration and conditions.

[0027] Temperature Control: Systems or methods for regulating the temperature within the aging environment to influence the rate of aging and flavor development.

[0028] Humidity Control: Systems or methods for maintaining optimal humidity levels within the aging environment to prevent excessive evaporation or ensure proper maturation.

[0029] Flavor Profiling: Techniques for analyzing and characterizing the flavor compounds present in aged spirits. Precise flavor profiling can be used to ensure consistency and quality.

[0030] General Description

[0031] There are many alcoholic beverages which are aged in wood. These include, but are not limited to. distilled beverages such as whiskies, including Scotch, Irish, bourbon, rye, rum, brandy, sherry, cognac, and other distilled beverage bases. Also contemplated are vodka and tequila. Wine, though not distilled, is also often matured in wood. In particular, most of the world's red wines, dessert, or appetizer wines, and some of the white wines, derive their essential characteristics from storage in wood containers.

[0032] Presently, maturation of these products is accomplished by placing the liquid in wooden casks or barrels known as tight cooperage, where it remains for months or years depending on the desired level of maturation. Of particular significance is the aging of whiskies and brandies in which years of maturation in contact with wood are required. The essential character of all these products is the result of the chemical changes that occur from contact with and the chemical interaction of their ethanolic and water content to their so- called congeners in the wood. No convenient, alternative technology of maturation has been developed until now.

[0033] The methods, kits, components, and beverages disclosed herein make use of a novel method of exposing a beverage to wood in a water bath within a specific temperature range for a specific amount of time. This method produces a high quality beverage which saves significant amounts of time without sacrificing desirable traits such as flavor.

[0034] Methods

[0035] Disclosed herein is a method for accelerating aging of a beverage, the method comprising exposing the beverage to wood in a water bath at a temperature from 100°F to 175°F. In another embodiment, the water bath can be at a temperature between 115°F and 150°F. In a preferred embodiment, the water bath is at a temperature between 125°F and 141°F. In another preferred embodiment, the temperatures is from 130°F to 136°F. The beverage can be exposed to the wood for 7, 8, 19, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26. 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40 days or longer. In a preferred embodiment, beverage can be exposed to the wood for 14 to 28 days. In another preferred embodiment, the beverage is exposed to the wood for 18 to 24 days.

[0036] Wood can be placed directly in the beverage for all or part of the process. The wood can be obtained from a variety' of sources, and can be in the form of chips, logs, planks, or any other form. It can also be in the form of a powder or a liquid. One of skill in the art will understand that a variety of wood sources can be used to impart the desired flavor profile on the beverage. For example, the wood chips can be obtained from Oak Solutions Group, and can be obtained in a variety of flavor profiles. Examples of flavors which can be used comprise, but are not limited to, cherry, hickory , hard or soft maple, red oak, white oak. white ash. or yellow birch. Any combination of those flavors can be used, and additional flavors can be used which are not listed herein but are contemplated. The wood can be toasted before use in the method described above.

[0037] Many woods contain flavor agents (congeners) essential and desired for beverage maturation. An extensive listing of woods with favorable characteristics appears in "‘Some Aspects of the Wooden Container as a Factor in Wine Maturation”, chapter 12 of Chemistry of Winemaking, Singleton, V. L. (1974) at 254-275, incorporated herein by reference. All the woods cited may be used in the process disclosed below.

[0038] A few specific examples of wood which can be used includes, but is not limited to, oaks, such as American White Oak (Quercus alba), Spanish / European Oak (Quercus robur),- Sessile Oak or French Oak (Quercus petraea)'. Mongolian Oak (Quercus mongolica).- Mizunara Oak (Quercus crispulay Garry Oak (Quercus garryana) Amburana wood; or other alternative woods such as Canadian white oak, cherry, beech, ash, hickory, chestnut, and Japanese cedar; cherry wood; chestnut; Japanese cedar; and Douglas fir.

[0039] Quercus oak wood that produces barrels and wood chips, for example, comprises 20% lignin, 25% hemicellulose, 45% cellulose, and 10% inorganic compounds, which gives the drinks a unique taste, color, and aroma. Traditionally, these compounds are extracted from the wood during maturation and include non-volatile and volatile steroids. Wood is a rich source of phenolic aldehydes, phenolic ketones, and volatile phenols. Its concentration depends on the part of the tree from which it comes, the degree of toasting, and the botanical origin. Such polyphenols are categorized into three groups, ellagitannins and phenolic acids (Bhowmik, S. 2023, January 15; Analysis of how wood compounds affect the quality of alcoholic beverages. News-Medical, herein incorporated by reference in its entirety).

[0040] Low-molecular-weight phenols help develop color, astringency, and bitterness in beverages. Additionally, they increase the antioxidant potential of beverages. Ellagitannins are a group of compounds that gives the wood appropriate hardness and prevents the action of harmful microorganisms. They are extracted most easily by alcoholic beverages during maturation and comprise about 10% dry matter of oak.

[0041] Furthermore, the most essential sensory compounds found in wood are reported to be lactones mostly the cis and trans forms of P-methyl-y-octolactone. Oak wood has been observed to comprise other types of lactone, too, such as y-decalactones, y- and 5- nonalactones, as well as y-octolactones. Disclosed herein is any combination of wood, and can include the addition of phenols, lactones, or other specific components which can enhance the flavor profile of the beverage.

[0042] As mentioned above, the beverage is placed in a water bath. It is noted that the beverage itself doesn't come into contact with the water bath, but is surrounded by it in order to maintain a temperature in a certain range, as discussed in detail above and shown in the figures. The water bath can be a steam-jacketed or water-jacketed kettle, for example. The kettle can be any size. An example is a kettle from 1-1000 gallons in size, but of course it can be larger or smaller depending on the need. For example, it can be designed for home use, or can be scaled up significantly for industrial use.

[0043] The water bath can be held at a temperature between 125°, 126°, 127°, 128°, 129°, 130°, 131°, 132°, 133°, 134°, 135°. 136°, 137°, 138°, 139°, 140°, and 141°F. (This is about 51°. 52°, 53°. 54°, 55°, 56°, 57°, 58°. 59°, 60°. 61°, 62°. or 63°C). This can be done for any period of time from 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40 days or more, less, or any amount of time in between these values.

[0044] The beverage can further be exposed to LED lights. These can be "‘high brightness” LEDs. The LED lights can be part of the kettle, for example. The LED lights can be on continuously, or can be on for part of a day, or for some (but not all) of the days that the beverage is exposed to the water bath and wood chips. For example, the light exposure can be done for none, or 1%, 2%, 3%, 4%, 5%. 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%,

[0045] 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%,

[0046] 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%,

[0047] 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%,

[0048] 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%,

[0049] 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 100% of the time the process is carried out.

[0050] After the accelerated aging process, one can measure the chemical profile of the resulting beverage. This profile can provide an insight into how the accelerated process compares to a more traditional aging process. Examples of how the process compares can be seen in Example 1 (Table 1) below. For example, the beverage can have a concentration of isoamyl alcohol of less than 200,000 pg / L. This can be, for example, 150,000 pg / L, 100.000 pg / L, 50.0000 pg / L, or less. In a specific example, the isoamyl alcohol concentration can be less than 40,000 pg / L. Furthermore, the beverage can have a concentration of ethyl decanoate of greater than 2,000 pg / L. In a specific example, the ethyl decanoate can be greater than 3,000 pg / L, 4,000 pg / L, 5,0000 pg / L, or more. Turning to another chemical, the beverage can have a concentration of syringol of greater than 100 pg / L but less than 1000 pg / L. For example, it can have 100, 200, 300. 400, 500, 600, 700, 800. 900, or 1000 pg / L. It is noted that all of these ranges are examples, and the actual amount can be higher, lower, or in-between these ranges.

[0051] Beverages Produced by Process and Kits

[0052] Also disclosed is a beverage produced by this process. Because the beverage produced by this process can have an individual chemical (or phenolic) profde which differs from other beverages, such as those produced in a traditional way. they can be distinguished by their profile. This means that a unique and novel beverage can be produced by the methods disclosed herein. Specifically, the beverage can be an alcoholic beverage, wherein said beverage has been aged for less than 60 days (such as 55, 50, 45, 40, 35, 30, 25, 20, or 15 or less days) and wherein said beverage can have a concentration of isoamyl alcohol of less than 200,000 pg / L, and specifically less than 40,000 pg / L, as described above. It can also have a concentration of ethyl decanoate of greater than 2,000 pg / L, and specifically greater than 3,000 pg / L, as described above. It can have a concentration of syringol of between 100 and 1000 pg / L, as described above. The beverage can be aged less than 30 days, as described above. The alcoholic beverage can be whiskey, rum, brandy, bourbon, cognac, or vodka.

[0053] Further disclosed is a kit for accelerating aging of a beverage, wherein the kit comprises wood designed for flavoring beverages and a kettle comprising a water bath. As stated above, the water bath can be designed to heat water to 125°F-141°F. The kit can also comprise wood chips, LED lights, and a starter beverage, for example.

[0054] EXAMPLES

[0055] To further illustrate the principles of the present disclosure, the following examples are put forth so as to provide those of ordinary skill in the art with a complete disclosure and description of how the compositions, articles, and methods claimed herein are made and evaluated. They are intended to be purely exemplary' of the invention and are not intended to limit the scope of what the inventors regard as their disclosure. Efforts have been made to ensure accuracy with respect to numbers (e.g.. amounts, temperatures, etc.); however, some errors and deviations should be accounted for. Unless indicated otherwise, temperature is °C or is at ambient temperature, and pressure is at or near atmospheric. There are numerous variations and combinations of process conditions that can be used to optimize product quality and performance. Only reasonable and routine experimentation will be required to optimize such process conditions. EXAMPLE 1: ACCELERATED AGING METHODOLOGY

[0056] Disclosed herein is an accelerated aging methodology using a clean label sustainable process that involves the use of naturally occurring, energy-efficient, environmentally friendly processes, and avoid the use of chemical reagents. The set of experiments are exposed under accelerated conditions for 21 days, where it uses a water bath method with lower temperature (130°F-136°F) to retain volatile compounds that are sensitive to heat, high brightness LED's light, and a proprietary blend of wood (oak pure 2 vanilla, oak fire toast savory, and oak high mocha) from the Oak Solutions Group. For 300 ml of rum at 42% alcohol, we have used one cube (about 1.5 grams) of each wood and for 84% alcohol; the wood type amount was doubled. This groundbreaking clean label technology will allow the distillery industry a more sustainable, cost-effective production, and an aged product wi th more acceptable physicochemical, and sensory7attributes.

[0057] Before and after analyses performed on 1) total phenolics 2) phenolic HPLC profiles and 3) volatile GCMS profiles confirmed that the accelerating aging process generates superior tasting spirits with more desired aroma profiles in a very short time (21 days).

[0058] Compound name Taste Function

[0059] Isoamyl alcohol Fusel Undesired solvent-like taste

[0060] Ethyl decanoate Waxy, fruity Pleasant smooth taste

[0061] Syringol Smokey, phenolic Woody taste that becomes astringent if too high

[0062] TABLE 1: Concentrations of various compounds associated with rum in control samples compared to those undergoing the process disclosed herein.

[0063] EXAMPLE 2; WOOD CHIPS

[0064] The following types of wood chips were tested (obtained from Oak Solutions Co.):

[0065] • High Mocha, Pure 2 Vanilla, and Fire Toast Savory

[0066] • Fire Toast Savory7

[0067] • High Mocha

[0068] • Pure 2 Vanilla

[0069] • 1 / 3 wood cube of each Fire Toast Savory7, High Mocha, and Pure 2 Vanilla (sample size 300 Ml)

[0070] • 1 wood cube of each Fire Toast Savory, High Mocha, and Pure 2 Vanilla (sample size 300 ml).

[0071] The treatment was done at 58°C with LED light for 21 days.

[0072] For 300 ml of rum at 42% alcohol, one cube (about 1.5 grams) of each wood (oak pure 2 vanilla, oak fire toast savory, and oak high mocha) can be used. For 84% alcohol; the wood type amount was doubled. Wood chips can be added to the rum and whiskey on day 1 or at any point after.

[0073] It will be apparent to those skilled in the art that various modifications and variations can be made in the present disclosure without departing from the scope or spirit of the invention. Other embodiments of the disclosure will be apparent to those skilled in the art from consideration of the specification and practice of the methods disclosed herein. It is intended that the specification and examples be considered as exemplary7only, with a true scope and spirit of the invention being indicated by the following claims.

Claims

CLAIMSWhat is claimed is:

1. A method for accelerating aging of a beverage, the method comprising exposing the beverage to wood in a water bath at a temperature from 125°F-141°F for 14 to 28 days.

2. The method of claim 2, wherein the wood is cherry, hickory, hard or soft maple, red oak, white oak, white ash, or yellow birch.

3. The method of claim 1 or 2, wherein the wood is enhanced with additional flavoring.

4. The method of any of claims 1-3, wherein the wood is in the form of a chip or pellet.

5. The method of any one of claims 1-4. wherein the wood is toasted prior to exposure to the beverage.

6. The method of any one of claims 1-5, wherein the beverage is further exposed to LED lights.

7. The method of any one of claims 1-6. wherein the water bath is at a temperature of 130°F to 136°F.

8. The method of any one of claims 1-7, wherein the method is carried out for 18 to 24 days.

9. The method of claim 8, wherein the method is carried out for 21 days.

10. The method of any one of claims 1-9. wherein the beverage is in a kettle.

11. The method of claim 10, wherein the water bath comprises a steam-jacketed or water-jacketed kettle.

12. The method of claim 10 or 11, wherein the kettle is 1-1000 gallons in size.

13. The method of any one of claims 1-12, wherein the beverage is spirits.

14. The method of claim 13, wherein the spirits are whiskey, rum, brandy, bourbon, cognac, or vodka.

15. The method of any one of claims 1-12, wherein the beverage is wine.

16. The method of any one of claims 1-15, wherein, after the method has been carried out, the beverage has a concentration of isoamyl alcohol of less than 200,000 pg / L.

17. The method of claim 16, wherein the isoamyl alcohol concentration is less than 40,000 pg / L.

18. The method of any one of claims 1-15, wherein, after the method has been carried out, the beverage has a concentration of ethyl decanoate of greater than 2,000 pg / L.

19. The method of claim 18, wherein the concentration of ethyl decanoate is greater than 3,000 gg / L.

20. The method of any one of claims 1-18, wherein, after the method has been carried out, the beverage has a concentration of syringol of greater than 100 gg / L.

21. The method of claim 20, wherein the concentration of syringol is less than 1000 hg / L.

22. A beverage produced by the method of any one of claims 1-21.

23. A kit for accelerating aging of a beverage, wherein the kit comprises wood designed for flavoring beverages and a kettle comprising a water bath.

24. The kit of claim 23, wherein the water bath is designed to heat water to 125°F- 141°F.

25. The kit of any one of claims 23-24, wherein the wood is wood chips.

26. The kit of claim 25, wherein the kit further comprises LED lights.

27. The kit of claim 26, wherein the LED lights surround the kettle.

28. The kit of any one of claims 23-27. wherein the kit further comprises a starter beverage.

29. The kit of any one of claims 23-28, wherein the water bath comprises a steam- jacketed or water-jacketed ketle.

30. An alcoholic beverage, wherein said beverage has been aged for less than 60 days, and wherein said beverage has a concentration of isoamyl alcohol of less than 200,000 gg / L, a concentration of ethyl decanoate of greater than 2,000 gg / L, and a concentration of syringol between 100 and 1,000 gg / L.

31. The alcoholic beverage of claim 30, wherein said beverage has been aged less than 30 days.

32. The alcoholic beverage of claim 30 or 31, wherein the concentration of isoamyl alcohol is less than 40,000 gg / L.

33. The alcoholic beverage of any one of claims 30-32, wherein the concentration of ethyl decanoate is greater than 3,000 gg / L.

34. The alcoholic beverage of any one of claims 30-33, wherein the concentration of syringol is between 100 and 1000 gg / L.

35. The alcoholic beverage of any one of claims 30-34, wherein the alcoholic beverage is whiskey, rum, brandy, bourbon, cognac, or vodka.

36. A device for aging alcoholic beverages comprising a barrel, wood chips, and lights.

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