Tequila Vodka Blend Aromatic Integration via Phase Transition

The patent applies phase transition by freezing the tequila and vodka blends at sub-zero temperatures (-5°C to -10°C) to concentrate the aromatic compounds. The freezing process causes water to crystallize, leaving the aromatic compounds concentrated in the remaining liquid phase. This phase transition preserves the volatile compounds that would otherwise evaporate or degrade over time, allowing the beverage to maintain its herbal and citrus aroma characteristics.

The patent changes the temperature parameter from room temperature to sub-zero temperatures during the concentration process. By controlling the temperature parameter and performing fractional freezing, the patent achieves concentration of aromatic compounds without loss of volatility. This parameter change allows the beverage to retain its aromatic properties while extending the duration of aroma persistence.

The patent applies preliminary action by performing continuous cooling treatment at the beginning of the production process, before mixing the final beverage components. This preliminary cooling and purification step prepares the base spirits with optimized flavor profiles and integrated aromas in advance, ensuring that subsequent mixing and bottling steps are quick and straightforward. The preliminary action reduces the need for extended processing later in the production timeline.

The patent employs continuous cooling treatment rather than batch cooling, maintaining a continuous flow of tequila and vodka through the cooling system. This continuous action efficiently removes undesired compounds and integrates aromatic components without interruption, achieving precise flavor balance in a time-effective manner. The continuous process optimizes both processing time and energy utilization compared to intermittent batch methods.