Photonic Wine Processor Using Actinic Light for Smoother Flavor
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Solution Overview
Problem
Existing methods fail to effectively manipulate the burning sensation and smoothness of alcoholic beverages, as well as modify other organoleptic properties, by controlling exposure to specific wavelengths of light, which is crucial for consumer preferences.
Innovation Solution
A photonic wine processor that uses actinic light to modify the concentration of TRPV1 and TRPA1 agonists, oxidize aldehydes to esters, and adjust pH and ethyl acetate levels through controlled exposure to light, with user interfaces and safety features to ensure consistent processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional processing methods are used, then manufacturing simplicity is maintained, but the ability to manipulate burning sensation and smoothness of alcoholic beverages is insufficient
Solution Approach 1:
The patent replaces conventional mechanical or chemical processing methods with photonic processing using light sources emitting at specific wavelengths (315-450 nm range). The light sources, controllers, and exposure chambers create a photonic system that manipulates TRPV1 and TRPA1 agonist concentrations in beverages, enabling precise control of burning sensation and smoothness without complex mechanical intervention.
2Manufacturing precision
If light exposure processing is implemented, then organoleptic properties are improved, but device complexity increases
Solution Approach 1:
The patent controls organoleptic properties by varying photonic processing parameters including light wavelength (315-450 nm range), exposure duration, and light intensity. The controller adjusts these parameters to achieve specific concentrations of TRPV1 and TRPA1 agonists, enabling precise manipulation of burning sensation and smoothness through parameter optimization rather than complex system architecture.
Solution Approach 2:
The system incorporates controllers that monitor and adjust light exposure parameters based on desired output characteristics. The controller regulates the photonic processing to achieve target concentrations of flavor-active compounds, providing feedback control that maintains manufacturing precision while managing system complexity through automated regulation.
3Manufacturing precision
If photonic processing is used to modify chemical composition, then flavor profile is enhanced, but processing time may increase
Solution Approach 1:
The photonic processing system uses periodic or pulsed light exposure to modify chemical composition. By applying light in controlled intervals rather than continuous exposure, the system achieves effective modification of TRPV1 and TRPA1 agonist concentrations while optimizing processing time, balancing chemical composition control with production throughput.
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 processor reduces acetaldehyde and acrolein concentrations, enhances ester formation, and adjusts pH, resulting in smoother, less harsh beverages with improved flavor profiles.
Implementation Method 1
oxidize aldehydes to esters, and adjust pH and ethyl acetate levels through controlled exposure to light
Implementation Method 2
manipulate the burning sensation in a food, since many consumers make decisions based on combinations of one or more product attribute including, but not limited to, roughness, smoothness, degree of burning perception
Data Source
AI summary
An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties with a highly reflective inner surface, a translucent air flow baffle, a translucent liquid barrier, and a controlled oxygen concentration in the bottle headspace.