Blending Water Composition for Liquor Flavor Enhancement
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Solution Overview
Problem
The consumption of liquor often results in the dilution of its flavor, aroma, and color due to the use of regular water, which alters the taste and reduces the authentic experience of the drink.
Innovation Solution
The development of a specialized blending water composition tailored for different types of liquor (whiskey, single malt, vodka, and gin) that enhances flavor, aroma, and maintains the taste when diluted, using a specific formulation of salts and natural extracts.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If regular water is used to dilute liquor, then the liquor volume increases and becomes more drinkable, but the flavor, aroma, and color of the liquor are altered and reduced
Solution Approach 1:
The patent applies parameter changes by carefully controlling the pH level of blending water within a specific range (6.5-9.0) and adjusting the concentration of dissolved solids (15-50 ppm) through selective addition of salts. This optimization of water parameters ensures that the blending water enhances liquor drinkability while preserving the authentic flavor, aroma, and color characteristics of the original liquor.
2Ease of operation
If normal packaged drinking water is used for blending, then the liquor becomes more palatable, but the salts and micronutrients in the water interfere with the liquor constituents and alter the taste
Solution Approach 1:
The patent applies local quality by creating blending water with non-uniform and optimized composition - specifically controlling pH (6.5-9.0) and dissolved solids concentration (15-50 ppm) through selective addition of salts like calcium carbonate, magnesium sulfate, and potassium bicarbonate. This localized optimization of water properties enhances palatability while maintaining taste consistency by avoiding interference with liquor constituents.
Solution Approach 2:
The patent changes the chemical parameters of blending water by adjusting pH to 6.5-9.0 and controlling dissolved solids at 15-50 ppm, which optimizes the interaction between water and liquor constituents. This parameter optimization ensures enhanced palatability without compromising taste consistency across different liquor types.
3Manufacturing precision
If blending water with high salt content is used, then the flavor and aroma are enhanced, but the purity of water is reduced and may affect health
Solution Approach 1:
The patent optimizes the dissolved solids concentration in blending water to a specific range of 15-50 ppm, which is sufficient to enhance flavor and aroma through controlled interaction with liquor constituents while maintaining water purity and safety for consumption. This balanced parameter setting prevents excessive salt content that could compromise health.
Solution Approach 2:
The patent creates a composite blending water composition by combining multiple salts (calcium carbonate, magnesium sulfate, potassium bicarbonate, sodium chloride) in specific proportions. This composite approach enhances flavor and aroma through synergistic effects while maintaining overall purity and safety by distributing the salt content across multiple benign components rather than using high concentrations of a single salt.
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 blending water effectively enhances the flavor and aroma of liquor during consumption, maintaining the signature taste of each type of liquor, regardless of the brand, and provides a smoother drinking experience.
Implementation Method 1
The reason being that different kinds of water contains different kinds of salts, micronutrients and many other factors which alter the taste of liquor. This alterations are results of interference of liquors constituents with their water counterparts (besides water molecule).
Data Source
AI summary
A composition of blending water for enhancing flavor of liquor. Provided is the composition of the blending water and the process for the preparation thereof wherein the blending water is prepared by purifying impurity and adding some natural extract and salts. Further provided is the preparation of concentrate comprising flavor enhancing agent and base thereof and the blending water use for blend and dilute the liquor.