Alcoholic Beverage Flavoring Container for Rapid, Low-Loss Aging
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Solution Overview
Problem
The traditional aging process for alcoholic beverages, such as whiskey, requires a substantial amount of time to develop its distinct flavor, leading to significant volume loss due to evaporation and inefficiency.
Innovation Solution
A beverage flavoring container with retaining devices and a configuration that allows for the suspension of flavoring agents in the alcoholic beverage, enabling rapid flavor development through controlled exposure to molecules from the agents, reducing evaporation and accelerating the flavoring process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional aging process is used, then distinct flavor is developed, but time consumption is substantial and volume loss due to evaporation occurs
Solution Approach 1:
The patent changes the physical and chemical parameters of the aging process by using controlled temperature conditions, specific wood chip characteristics, and concentrated flavoring agents. This allows the flavor development to occur much faster than traditional aging while maintaining quality standards.
Solution Approach 2:
The patent extracts the essential flavoring compounds from wood and other natural sources into concentrated forms, then uses these extracts to flavor the alcoholic beverage rapidly. This eliminates the need for years of traditional aging by directly introducing the desired flavor compounds.
2Manufacturing precision
If traditional aging process is used, then distinct flavor is developed, but volume loss due to evaporation occurs
Solution Approach 1:
The patent extracts flavor compounds from natural sources into concentrated forms, allowing the beverage to be flavored without the need for large volumes of wood or extended exposure time that would cause evaporation losses in traditional aging.
Solution Approach 2:
By controlling temperature and using sealed containers, the patent prevents evaporation losses while still achieving effective flavoring. The process parameters are optimized to maintain beverage volume while developing desired flavor characteristics.
3Manufacturing precision
If traditional aging process is used, then flavor development occurs naturally, but process efficiency is low
Solution Approach 1:
The patent extracts and concentrates flavor compounds from natural sources, creating potent flavoring agents that can be added in small quantities to achieve rapid flavoring. This dramatically increases productivity compared to traditional aging methods.
Solution Approach 2:
The patent optimizes temperature, contact time, and surface area parameters to accelerate flavor development. By controlling these parameters, the process achieves effective flavoring in hours or days rather than years, significantly improving production efficiency.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution achieves flavor characteristics similar to aged beverages in a fraction of the time, minimizing volume loss and environmental impact while maintaining flavor quality.
Implementation Method 1
suspended in the distilled alcoholic beverage for a predetermined amount of time, wherein the distilled alcoholic beverage is flavored with one or more molecules of the flavoring agent
Data Source
AI summary
A method for flavoring an alcoholic beverage includes providing a container. The interior volume of the container is at least partially filled via the inlet tubing of the container with a distilled alcoholic beverage. At least one flavoring agent is positioned in each of the at least one retaining device of the container. The at least one flavoring agent is at least partially suspended in the distilled alcoholic beverage via the at least one retaining device. A flavored alcoholic beverage is removed from the container via an outlet tubing of the container, where the flavor characteristics of the flavored alcoholic beverage are substantially similar to an old aged bourbon or whiskey.