Cyclic Pressurization for Accelerated Beverage Aging

The patent applies periodic action by implementing cyclic pressurization and depressurization cycles. The system alternates between pressurizing the barrel to a first pressure (15.7 psi or less) and then to a second pressure (at least 4 psi less than the first pressure), repeating this cycle multiple times. This periodic pressure variation accelerates the aging process by at least 50% while minimizing evaporation loss compared to traditional static aging methods.

The patent changes physical parameters by controlling pressure variations within specific ranges. The system maintains pressure at 15.7 psi or less during the aging process, which is a controlled parameter change from traditional atmospheric pressure aging. This parameter control enables accelerated aging while preventing excessive evaporation, achieving the desired flavor and aroma profiles in a shorter time frame.

The patent implements feedback control through a pressure control system that monitors and regulates the pressurization process. The system includes a pressure control valve that responds to pressure sensor feedback, automatically adjusting the pressurization to maintain the first pressure at 15.7 psi or less. This feedback mechanism ensures reliable pressure control while accelerating the aging process, preventing both under-pressurization and over-pressurization.

The patent replaces traditional mechanical pressure application with a controlled gas transfer system. Instead of relying on natural pressure buildup from liquid expansion, the system uses a gas transfer apparatus that precisely controls pressure input. This substitution enables more reliable and controllable pressurization, reducing the risk of mechanical failure or product loss while maintaining accelerated aging.