Modified Distilled Spirits Carbonyl Reduction

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Solution Overview

Problem

There is a need to reduce the burn flavor associated with ethyl alcohol and alcoholic products, particularly in distilled spirits like whiskey, rum, and brandy, which are not typically processed by purification techniques beyond distillation, and to accelerate the aging process to improve smoothness and flavor without adding high amounts of sweeteners.

Innovation Solution

The method involves contacting the distilled alcoholic spirits with a base to reduce free carbonyl compounds, adjusting the pH, and using carbonyl scavenger agents to convert aldehydes and ketones into hemiacetals and acetals, which reduces the perceived burn intensity and enhances the smoothness and maturation of the spirits.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If distilled alcoholic spirits are processed by traditional purification techniques beyond distillation, then the burn flavor is reduced, but the production complexity and cost increase

Engineering Contradiction:

Improveburn flavorVSAvoidprocessing complexity

Core Design Contradiction:

Object-affected harmful factorsVSDevice complexity

Solution Approach 1:

The patent applies parameter changes by adjusting the pH of the distilled alcoholic spirit to above 7 using bases such as sodium hydroxide, potassium hydroxide, sodium carbonate, or potassium carbonate. This pH modification causes carbonyl compounds (aldehydes and ketones) to convert to their ionized forms, which significantly reduces the burn flavor without requiring complex additional processing equipment or steps.

Inventive Principle:

Principle #35Parameter changes

2Manufacturing precision

If aging process is accelerated for distilled alcoholic spirits, then the smoothness and flavor are improved, but the production time is reduced

Engineering Contradiction:

Improveflavor qualityVSAvoidproduction time

Core Design Contradiction:

Manufacturing precisionVSLoss of time

Solution Approach 1:

The patent applies preliminary action by performing pH adjustment and carbonyl compound conversion before the aging process. By pre-modifying the chemical composition through base treatment, the spirits undergo accelerated maturation during storage, achieving improved smoothness and flavor development in a shorter time frame compared to traditional aging methods.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent utilizes parameter changes in pH to accelerate the aging process. By maintaining pH above 7, the chemical reactions that normally occur slowly during extended aging are accelerated, allowing the spirits to develop desirable flavor profiles and smoothness characteristics in a compressed time period.

Inventive Principle:

Principle #35Parameter changes

3Object-affected harmful factors

If high amounts of sweeteners are added to reduce burn flavor, then the palatability is improved, but the product purity and natural flavor profile are compromised

Engineering Contradiction:

Improveburn flavorVSAvoidsweetener content

Core Design Contradiction:

Object-affected harmful factorsVSQuantity of substance

Solution Approach 1:

The patent converts the harmful effect of carbonyl compounds (which cause burn flavor) into a beneficial outcome by using base treatment to transform them into ionized forms. This approach eliminates the need for adding sweeteners or other masking agents, as the burn flavor is chemically modified rather than masked, preserving the natural flavor profile while improving palatability.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

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

This approach effectively decreases the concentration of free carbonyl compounds, leading to a smoother flavor profile and increased consumer palatability without the need for high sweetener additions, while also accelerating the aging process for products like brandy and whiskey, thereby reducing production costs.

Implementation Method 1

contacting a corresponding starting distilled alcoholic spirit with a base under conditions that cause at least one free carbonyl compound in the starting distilled alcoholic spirit to be reduced

Methodology Applied

Scientific EffectChemical reaction (carbonyl compound reduction): Chemical Bonding

Implementation Method 2

adjusting the pH

Methodology Applied

Scientific EffectpH adjustment: Electrolyte

Data Source

PatentUS11407699B2Methods of making modified alcohol containing products

Publication Date: 2022.08.09 SPIRITED BEVTECH LLC

AI summary

Certain embodiments of the invention provide a method of preparing a modified distilled alcoholic spirit, comprising contacting a corresponding starting distilled alcoholic spirit with a base under conditions that cause at least one free carbonyl compound in the starting distilled alcoholic spirit to be reduced, to provide the modified distilled alcoholic spirit that has at an alcohol by volume (ABV) of at least 15%. Certain embodiments also provide a modified distilled alcoholic spirit prepared by the methods described herein.