CN113249183A

CN113249183A - Apparatus and method for ageing strong liquors

Info

Publication number: CN113249183A
Application number: CN202010082676.5A
Authority: CN
Inventors: E.德罗利
Original assignee: Ariel Scientific Innovations Ltd
Current assignee: Ariel Scientific Innovations Ltd
Priority date: 2020-02-07
Filing date: 2020-02-07
Publication date: 2021-08-13

Abstract

The present invention relates to an apparatus and a method for ageing spirits. A system for the maturation of spirits includes a tank and one or more pottery pots, and a flow connector to allow circulation of the maturing spirits between the tank and the pot or pots. The jug may include a ceramic exterior and interior volume, and a plurality of interior ceramic surfaces extending inwardly from the ceramic exterior to the interior volume to increase a ceramic surface area.

Description

Apparatus and method for ageing strong liquors

Technical Field

The present invention, in some embodiments thereof, relates to an apparatus and method for aging a spirit, and in particular, the apparatus and method can combine aging of a spirit in a stainless steel container along with imparting the flavor of the spirit by maintaining micro-oxidation of the spirit during production by a designated clay apparatus.

Background

Spirits have been aged in pots (jug) for centuries. In particular, the aging is done in pots made of ceramic and/or clay. There are historical reasons for the popularity of ceramic containers, including the porous composition of the ceramic that contributes to the aging process of the spirit as it promotes micro-oxidation, for example, by allowing oxygen to travel through the pores of the material and molecules to pass from the pot material into the spirit, which provides the spirit with a taste. The top of the kettle is covered with a cloth, which also effects gas transfer.

In one aspect, the composition of the ceramic (i.e., the size, amount, and density of the pores therein) is such that oxygen can slowly transit through the pores for a positive chemical reaction, but such that insufficient oxygen can be used for detrimental chemical reactions. On the other hand, the material from which the jug is made contributes to the balance (e.g. relative concentrations) between aroma and taste components present in the spirit during the ageing process, these components being greatly influenced by micro-oxidation and material type, which can be controlled by selecting the type of ceramic container according to the desired aroma profile and mouthfeel. Today, hard wine urns are often found that will be painted with an internal sealant. In this case, the oxygen transit is much slower and mostly comes through the top inlet.

In addition, aging of spirits can last for years, depending on the micro-oxidation of aroma components within the spirits, which makes production of spirits slow and expensive.

Similarly, wine aging also relies on slow micro-oxidation, which is typically carried out in oak barrels, which are both porous and extract a pleasant aroma into the wine. Therefore, in modern breweries, it is often attempted to age wine in stainless steel tanks. When this is done, it is customary to install micro-oxidation systems to expose the wine inside to oxygen, and also to install oak components that will come into contact with the liquid upon aging.

These attempts mimic the natural processes occurring in the bucket. Unfortunately, the results are often inadequate and reduce the reputation of the resulting wines, resulting in breweries selling those wines in lower-level labels.

Disclosure of Invention

According to an aspect of some embodiments of the present invention there is provided a system for maturation of spirits, the system comprising: a tank; at least one jug defined by a total volume occupied by the at least one jug and a surface area in contact with an exterior of the at least one jug; and a flow connector to allow circulation of the maturing spirit between the tank and the at least one jug; the surface area allowing air to pass from outside the kettle to inside the kettle; and wherein the total volume/surface area ratio of the jug is from about 1:3 to about 1: 6.

According to some embodiments of the invention, the tank is a steel tank.

According to some embodiments of the invention, the outer wall of the jug comprises ceramic.

According to some embodiments of the invention, the inner wall of the jug comprises ceramic.

According to some embodiments of the invention, the inner ceramic surface forms a compartment.

According to some embodiments of the invention, the system further comprises an opening between said compartments to allow said matured spirit to flow through said jug.

According to some embodiments of the invention, the volume of the at least one jug is less than one fifth of the volume of the tank.

According to some embodiments of the invention, the at least one jug is at a level below the top of the tank to allow gravity to assist the circulation.

According to some embodiments of the invention, wherein the flow connector comprises a pump to assist said circulation.

According to some embodiments of the invention, the system further comprises a plurality of jugs connected to each other and in series with the tank.

According to some embodiments of the invention, the system further comprises a plurality of kettles connected in parallel with each other and in series with the tank.

According to an aspect of some embodiments of the present invention there is provided a maturated pot for spirits, comprising a ceramic exterior and an interior volume, and a plurality of interior ceramic surfaces extending inwardly from the ceramic exterior into the interior volume.

According to some embodiments of the invention, the inner ceramic surface divides the jug into compartments, the inner ceramic surface having openings to allow the maturing spirit to flow between the compartments.

According to some embodiments of the invention, the jug is placed with its side and the compartment and the opening form a flow path between an inlet opening at one end of the jug and an outlet opening at the opposite end of the jug.

According to some embodiments of the invention, wherein each compartment has an inlet at one end and an outlet at an opposite end, such that the flow path extends along the length of each compartment.

According to some embodiments of the invention, the inlet is higher than the outlet, thereby allowing gravity to assist the flow of the maturing spirit through the flow path.

According to an aspect of some embodiments of the present invention there is provided a method of maturing a spirit, the method comprising circulating the maturing spirit between at least one pottery pot and a tank.

According to some embodiments of the invention, the circulation is slow enough to allow the maturing spirits to settle within the pot.

Unless defined otherwise, all technical and/or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present invention, exemplary methods and/or materials are described below. In case of conflict, the patent specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and not intended to be necessarily limiting.

As will be appreciated by one skilled in the art, some embodiments of the invention may be embodied as a system, method or computer program product. Accordingly, some embodiments of the invention may take the form of an entirely hardware embodiment, an entirely software embodiment (including firmware, resident software, micro-code, etc.) or an embodiment combining software and hardware aspects that may all generally be referred to herein as a "circuit," module "or" system. Furthermore, some embodiments of the invention may take the form of a computer program product embodied in one or more computer-readable media having computer-readable program code embodied in the medium. Implementation of the methods and/or systems of some embodiments of the invention can involve performing and/or completing selected tasks manually, automatically, or a combination of manually and automatically. Furthermore, the actual instrumentation and equipment of some embodiments of the method and/or system according to the invention may carry out several selected tasks in hardware, in software or in firmware and/or by a combination thereof (for example using an operating system).

For example, hardware for performing selected tasks according to some embodiments of the invention could be implemented as a chip or a circuit. As software, selected tasks according to some embodiments of the invention could be implemented as a plurality of software instructions being executed by a computer using any suitable operating system. In an exemplary embodiment of the invention, one or more tasks according to some exemplary embodiments of the method and/or system as described herein are performed by a data processor (such as a computing platform for executing a plurality of instructions). Optionally, the data processor comprises a volatile memory for storing instructions and/or data and/or a non-volatile memory for storing instructions and/or data, such as a magnetic hard disk and/or a removable medium. Optionally, a network connection is also provided. Optionally, a display and/or a user input device (such as a keyboard or mouse) is also provided.

Any combination of one or more computer-readable media may be utilized with some embodiments of the invention. The computer readable medium may be a computer readable signal medium or a computer readable storage medium. A computer readable storage medium may be, for example, but not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any suitable combination of the foregoing. More specific examples (a non-exhaustive list) of the computer readable storage medium would include the following: an electrical connection having one or more wires, a portable computer diskette, a hard disk, a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disc read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing. In the context of this document, a computer readable storage medium may be any tangible medium that can contain, or store a program for use by or in connection with an instruction execution system, apparatus, or device.

A computer readable signal medium may include a propagated data signal with computer readable program code embodied therein, for example, in baseband or as part of a carrier wave. Such a propagated signal may take any of a variety of forms, including, but not limited to, electro-magnetic, optical, or any suitable combination thereof. A computer readable signal medium may be any computer readable medium that is not a computer readable storage medium and that can communicate, propagate, or transport a program for use by or in connection with an instruction execution system, apparatus, or device.

Program code embodied on a computer readable medium and/or data used thereby may be transmitted using any appropriate medium, including but not limited to wireless, wireline, optical fiber cable, RF, etc., or any suitable combination of the foregoing.

Computer program code for carrying out operations for embodiments of the present invention may be written in any combination of one or more programming languages, including an object oriented programming language such as Java, Smalltalk, C + + or the like and conventional procedural programming languages, such as the "C" programming language or similar programming languages. The program code may execute entirely on the user's computer, partly on the user's computer, as a stand-alone software package, partly on the user's computer and partly on a remote computer or entirely on the remote computer or server. In the latter scenario, the remote computer may be connected to the user's computer through any type of network, including a Local Area Network (LAN) or a Wide Area Network (WAN), or the connection may be made to an external computer (for example, through the Internet using an Internet service provider).

Some embodiments of the present invention are described below with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems) and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and/or block diagrams, and combinations of blocks in the flowchart illustrations and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions/acts specified in the flowchart and/or block diagram block or blocks.

These computer program instructions may also be stored in a computer readable medium that can direct a computer, other programmable data processing apparatus, or other devices to function in a particular manner, such that the instructions stored in the computer readable medium produce an article of manufacture including instructions which implement the function/act specified in the flowchart and/or block diagram block or blocks.

The computer program instructions may also be loaded onto a computer, other programmable data processing apparatus, or other devices to cause a series of operational steps to be performed on the computer, other programmable apparatus or other devices to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide processes for implementing the functions/acts specified in the flowchart and/or block diagram block or blocks.

Some of the methods described herein are generally designed for use only by computers, and may not be feasible or practical to perform purely manually by human experts. It is expected that human experts wishing to perform similar tasks manually, such as measuring ingredients in spirits, evaluating and modifying processing methods of liqueurs and/or automatically activating devices on the ageing process, would use entirely different methods, for example using expertise and/or pattern recognition capabilities of the human brain, which would be far more efficient than manually performing the steps of the methods described herein.

Drawings

Some embodiments of the invention are described herein, by way of example only, with reference to the accompanying drawings. Referring now in detail to the drawings in particular, it is emphasized that the details shown are by way of example and for purposes of illustrative discussion of embodiments of the invention. In this regard, the description taken with the drawings make apparent to those skilled in the art how the embodiments of the invention may be practiced.

In the drawings:

FIG. 1 is a simplified schematic diagram illustrating a system for maturation of a hard liquor according to some embodiments of the present invention;

FIG. 2 is a cross-sectional view of one of the jugs of FIG. 1, in accordance with some embodiments of the present invention;

FIG. 3 is an illustration of an exemplary embodiment of a tubular jug arranged as a helix according to some embodiments of the invention;

FIG. 4 is an illustration of an exemplary embodiment of a jug according to some embodiments of the present invention, wherein the jug includes an exterior surface that is folded into a sheet (lamella);

FIG. 5 is a schematic view of the manner in which a pitcher for use in the system of FIG. 1 is connected according to some embodiments of the present invention; and

fig. 6 is a cross-sectional view of the canister of fig. 1 according to some embodiments of the invention.

Detailed Description

The present invention, in some embodiments thereof, relates to an apparatus and method for aging a spirit, and in particular, the apparatus and method can combine the aging of a spirit in a stainless steel container along with the imparting of the flavor to the spirit by maintaining micro-oxidation of the spirit during production (by moving the spirit slowly and constantly through a designated clay apparatus).

SUMMARY

Aspects of some embodiments of the invention relate to controlling the ageing process of a strong wine. In some embodiments, controlling the aging process comprises: the duration of the ageing process of a strong wine is reduced by modifying at least one parameter of the ageing process. In some embodiments, the parameter is the level of micro-oxidation of the spirit and/or the exposure of the spirit to the material. In some embodiments, the modifying comprises: a volume of spirit is exposed with a modified size of the surface area of the wall of the kettle in which the spirit undergoes aging. Optionally, the exposing comprises oxygen transit into and out of the liquid of the spirit. Optionally, the transit of oxygen comprises diffusion of oxygen from the external environment through pores of the wall of the jug into the spirit and/or diffusion of oxygen in the opposite direction (i.e. towards the external environment).

In some embodiments, micro-oxidation of the spirit may affect the balance (e.g., relative concentrations) between aroma components present in the spirit during the aging process. In some embodiments, such ingredients may include hundreds of chemical compounds, such as acids, alcohols, esters, aldehydes, and/or furans.

In some embodiments, the modification of the level of micro-oxidation comprises: the spirit inside the kettle is maintained close to the outer surface having the pores therein, wherein one side of the outer surface faces the spirit and the other side of the surface faces the outside environment.

According to some embodiments, the surface area with the pores is increased by modifying the architecture of the jug, for example by providing one or more sheets (e.g. folds) extending inwardly into the internal volume of the jug. Optionally, each sheet divides the internal volume of the jug into compartments in which the spirit is maintained to ensure that a large porous surface area of the jug contacts the spirit. In some embodiments, increasing the surface area does not increase the overall volume occupied by the jug.

Potential advantages of increasing the surface area that contacts the spirits may include reducing the time required for micro-oxidation, which may reduce the aging time.

According to some embodiments, the jug may be shaped as a tube in which the spirit flows, wherein the ratio between the volume of the tube and the surface area of the tube is modified. In some embodiments, the tubular jug has a non-linear configuration, such as a helix. In some embodiments, increasing the surface area by providing a shape as a tube does not increase the overall volume occupied by the jug.

Potential advantages of the non-linear configuration may include reduced pot storage space along with reduced time required for micro-oxidation.

An aspect of some embodiments of the invention relates to a system for maturation of a spirit, the system comprising: a tank and one or more urns and a flow connector to allow the maturing spirits to circulate between the tank and the urns.

In some embodiments, the exterior surface of the jug includes a plurality of pores therein. In some embodiments, the surface comprises a portion made of steel. Alternatively or additionally, the surface of the jug comprises a silicate, such as ceramic, therein.

Alternatively or additionally, the pottery from which the jug is made may comprise at least one of the following types: terracotta, laterite, victoria's tin-glazed pottery (Victorian majolica), photoprocess, lexan, duro (ironstone) and/or yellow pottery, or any other semi-permeable material (synthetic or natural) that enables the passage of air to be limited.

In some embodiments, at any given time, most of the spirits are in the tank, but the spirits circulate, and thus are moderately over-mature in the pot. According to some embodiments, the volume of the at least one jug is less than one fifth of the volume of the tank.

In some embodiments, the tank is a steel tank and the jug may have an internal surface that extends into the volume of the jug to increase the surface area of the wall of the jug. For example, so that while a strong wine spends less time in the kettle, it actually spends more time in close proximity to the porous surface through which micro-oxidation of the strong wine takes place.

In some embodiments, the interior surface forms compartments, and an opening is provided between the compartments to allow the maturing spirits to flow through the jug.

In some embodiments, the flow connector includes at least one pump to assist circulation. In some embodiments, multiple pottery pots may be connected in series with each other and with the tank. Alternatively, multiple kettles may be connected in parallel with each other and in series with the tank. In some embodiments, circulation of the spirit between the different components of the device is performed using a pump located at the location where it is desired for the spirit to reach the system, which means that the spirit is drawn (pull) from one location to another and not pushed (push) from one location to another, thus causing a negative pressure in the kettle, increasing the flow of micro-oxidation.

An aspect of some embodiments of the invention relates to a method of maturing a spirit, the method comprising circulating the maturing spirit between at least one pot and a tank. Optionally, the method comprises modifying the microoxidation level of the spirit, for example by exposing a volume of spirit with a modified size of the surface area of the wall of the kettle in which the spirit undergoes aging.

In some embodiments, the surface area may be modified by maturing the hard liquor in the tank and in one or more pots and flow connectors to allow the maturing hard liquor to circulate between the tank and the pot.

Alternatively or additionally, the surface area may be modified by maturing the spirit within a jug comprising an outer surface, wherein the outer surface comprises one or more sheets (e.g. folds) extending inwardly into the internal volume of the jug. Optionally, each sheet divides the internal volume of the jug into compartments in which the spirit is maintained to ensure a large porous surface area that contacts the spirit.

Alternatively, the surface area may be modified by maturing the spirit within a jug shaped as a tube in which the spirit flows, wherein the ratio between the volume of the tube and the surface area of the tube is modified.

The present invention, in some embodiments thereof, relates to an apparatus and method for aging a spirit, and in particular, the apparatus and method can combine to age a spirit at a cost similar to the cost of aging a spirit in a stainless steel container along with imparting the flavor of the spirit by maintaining micro-oxidation of the spirit during production.

Before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not necessarily limited in its application to the details of construction and the arrangement of the components and/or methods set forth in the following description and/or illustrated in the drawings and/or examples. The invention is capable of other embodiments or of being practiced or carried out in various ways.

The apparatus and method of aging spirits of the present invention can be used to age white spirit spirits, which are common and popular spirits in china, made of grains.

The spirit strong type that may be included in the present invention is at least one of the following types: "Maotai-flavor", which is a highly aromatic distilled sorghum spirit that includes high levels of esters, primarily ethyl hexanoate; "strong flavor", which is a type of sweet, distilled spirit that includes high levels of esters, and is primarily ethyl hexanoate;

the delicate fragrance type tea is delicate, pungent, light, fragrant, sweet, mellow and pure in taste, and comprises ethyl acetate and ethyl lactate; "rice-flavoured", such as sanhua wine, which includes ethyl lactate.

In some embodiments, the white wine types that may be included in the present invention are at least one of the following types: feng-flavor liquor; "Fangwei" white spirit; sesame-flavor liquor; fermented soya bean flavor type white spirit; chinese liquor with medicinal odor type; the 'fragrant scent' white spirit; specially-fragrant white spirit; white spirit with a white spirit flavor; and Xiaoqu-flavor liquor.

Exemplary System

Referring now to fig. 1, fig. 1 illustrates a spirit aging system 100 comprising a combination of a clay kettle arrangement (arrangement) 102 and a stainless steel tank 104, which uses the advantages of both systems in order to achieve a controlled, shorter and cheaper spirit aging process, saving money and space without giving up quality. The flow connector 106/108 allows circulation of the maturing white spirit between the canister and the jug arrangement. In some embodiments, the flow connector is controlled by a user. In some embodiments, the flow connectors are opened according to a predetermined maturity schedule. In some embodiments, the input provided by the sensor affects the opening and closing of the flow connector, for example, the input from the oxygen sensor may show a low oxidation level, thereby causing the opening of the flow connector to allow a greater flow of the liqueur to be oxidized in the clay pot.

In some embodiments, the exterior surface of the jug includes pores therein. In some embodiments, the exterior surface comprises a portion made of steel. Alternatively or additionally, part of the surface of the jug comprises a silicate therein, such as ceramic. A potential advantage of using clay pots instead of wooden barrels is to avoid giving the strong wine the taste provided by the wood. Another potential advantage of using clay pots is the aging of chinese spirits, which similarly ages in clay pots.

In some embodiments, the volume of the jug or arrangement of jugs is less than one fifth of the volume of the tank, and may typically be about 10%, about 15%, about 19%. Optionally, between 5% and 10%, between 7% and 15%, between 10% and 19%. Optionally can be a higher, intermediate or lower percentage. Thus, less pot is used per volume of strong wine, but, as will be discussed below, the pot has an internal surface such that the strong wine spends more time in close proximity to the pot surface.

The flow of the spirits will be achieved by a pump which draws liquid at the outlet of the jug, thus creating a negative pressure in the jug which will help increase the air flow through the semi-permeable material.

Alternatively, the jug arrangement may be several jugs connected to form a flow path with the tank. The kettles may be connected in series with the tank between them, or the kettles may be connected in parallel with the tank among them. Alternatively, two or more parallel paths may be connected, each parallel path having two or more kettles.

Exemplary kettle

Conventional kettles, which are commonly used during ageing of spirits, are oval and hollow, so the exchange of oxygen and flavour occurs in a very small part of the overall volume of the pottery kettle, particularly where the spirits and the kettle's walls meet, as oxygen is transferred from the external environment into the kettle through the pores of the pottery and released from the internal compartment of the kettle to the external environment. In addition, in many cases, the interior is painted with a sealant that limits air access to the headspace. As a result, the ageing process is slow and inefficient because oxygen diffuses into the spirits according to a concentration cascade (cascade). Furthermore, the micro-oxidation process is greatly reduced when the surface-approaching spirits are saturated. The same phenomenon occurs in the aroma extraction process from the pottery pot to the aging strong wine. To overcome the disadvantages of the commonly used mature kettles, the following exemplary kettle is used in the system of the present invention.

In some embodiments, the jug is made from a piece of clay. In some embodiments, the jug comprises a plurality of sections interconnected to one another. In some embodiments, the portions are made of clay. In some embodiments, some of the portions are made of clay, and some of the portions are made of materials other than clay (e.g., metal, plastic, rubber, wood), different types of clay, and any combination thereof. In some embodiments, the jug of the invention is made so as to increase the overall surface area of the spirit in contact with the oxidizing factors diffusing from the outside. In some embodiments, increasing the overall surface area does not increase the overall total external volume occupied by the jug.

Exemplary principles of the System

In some embodiments, the principle behind spirit aging system 100 is to provide a system that allows for increased contact of the spirit with surfaces in contact with air, while keeping the overall external volume of the system as minimal as possible. For example, in conventional aging systems in which a clay kettle is used, the only surface in contact with the air is the wall of the kettle. The principle of the spirit aging system 100 of the present invention is to provide a system that is as large as a conventional kettle, but includes the higher surface of the kettle that is in contact with the air. Optionally, the surface area is increased while maintaining the overall external volume of the jug.

A potential advantage of a system like this is that the time of ageing is controllably reduced while maintaining (or reducing) the space occupied by the ageing system.

Referring now to fig. 2, fig. 2 shows a longitudinal cross-section 200 of one of the exemplary kettles of fig. 1, according to some embodiments of the invention.

In some embodiments, the jug comprises one or more slices 202. In some embodiments, at least a portion of the sheet 202 is made of ceramic. Optionally, at least a portion of the wall of the jug is made of ceramic. Optionally, the ceramic includes perforations therein through which oxygen can be routed into and out of the interior compartment 204 of the jug.

In some embodiments, the sheet 202 defines a lumen 206 through which lumen 206 oxygen is allowed to transit from the external environment into the jug through the perforated surface of sheet 202.

In some embodiments, the sheet is form-fitted to the jug to create the compartment 204. In the bottom or top of each compartment 204, the sheet 202 comprises a narrow passage or opening 208 which enables the spirits to move through the chamber 210. The openings 208 alternate between top and bottom to force the spirit along the length of each compartment.

In some embodiments, each kettle has an inlet 212 and an outlet 214 that may be controlled with valves (not shown). The inlet and outlet may be flexibly connected together using pipes (piping) so that several kettles can be connected in a row or in parallel in any desired configuration.

The surface area of the flakes increases the surface area that contacts the spirit by several times. In addition, the movement of the spirits through the kettle refreshes (refreshes) the spirits in contact with the external surface, thus enhancing the micro-oxidation process. In addition, the slow but consistent flow of the strong wine through the jug prevents many of the deposits that typically occur in the jug. In contrast to this, most of the deposition takes place in the tank, which can then be separated and removed by means of a dedicated deposit removal valve provided for this purpose and located at the bottom of the tank-see fig. 4.

In some embodiments, the sheet is a flat, thin wall on the jug. In some embodiments, the sheet is a thin cylindrical channel.

In some embodiments, the wall of the jug may comprise steel. Alternatively or additionally, the wall may comprise a ceramic or other semi-permeable material. In some embodiments, the wall of the jug may comprise steel and ceramic and/or ceramic.

As shown, the jug is placed on its side, and the compartment and opening form a flow path indicated by arrow 210 between an inlet 212 at one end of the jug and an outlet 214 at the opposite end of the jug. Each compartment may have two openings (an inlet at one end and an outlet at the opposite end) such that the flow path extends along the length of each compartment.

In some embodiments, an oxygen sensor is installed at the outlet and is configured to constantly measure the level of Dissolved Oxygen (DO), and the flow rate is controlled by adjusting the speed of the pump according to the specified DO level. In some embodiments, the oxygen sensor is mounted inside the jug.

Referring now to fig. 3, fig. 3 shows a diagrammatic view of the tubular jug of one of the jugs of fig. 1.

In an exemplary embodiment of the invention, the tubular jug has a non-linear configuration, such as a helix. Potential advantages of the non-linear configuration may include reduced storage space for the jug.

In an exemplary embodiment of the invention, the ratio between the surface area of the tubular jug and its volume (compared to the ratio of a standard jug of the same volume) is approximately five times greater. Alternatively, the ratio is approximately four times greater. Alternatively or additionally, the ratio is approximately three times greater. Alternatively or additionally, the ratio is about two times greater.

Potential advantages of a ratio that is approximately 2 to 5 times greater than the ratio of a standard kettle of the same volume may include increasing the time and amount of liquor spent in close proximity to the kettle surface, thereby reducing the duration of the micro-oxidation process for a given volume of liquor.

In some cases, a spiral with as few as 1 or 2 turns may be used. Alternatively or additionally, multiple turns may be used.

In exemplary embodiments of the invention, the inner diameter of such a tube is, for example, 4 cm, 5 cm, 6 cm, 7 cm or less, centered, or larger diameter (e.g., inner diameter).

In exemplary embodiments of the invention, such tubes have a length of between 50cm and 150cm, for example 50 to 60 cm, 60 to 70 cm, 70 to 80 cm, 80 to 90 cm, 90 to 100 cm, 100 to 110 cm, 110 to 120cm, 120 to 130 cm, 130 to 140 cm, 140 to 150cm, or more, or less, or an intermediate length.

In exemplary embodiments of the invention, the internal volume of such tubes is between 1.5 and 2.5 liters, such as 1.5 to 1.6 liters, 1.6 to 1.7 liters, 1.7 to 1.8 liters, 1.8 to 1.9 liters, 1.9 to 2 liters, 2 to 2.1 liters, 2.1 to 2.2 liters, 2.2 to 2.3 liters, 2.3 to 2.4 liters, 2.4 to 2.5 liters, or greater, or less, or an intermediate volume.

In exemplary embodiments of the invention, such tubes have a surface area of 1000 to 2000 cm²Between, e.g. 1000 and 1100 cm²1100 to 1200 cm²1200 to 1300 cm²1300 to 1400 cm²1400 to 1500 cm²1500 to 1600 cm²1600 to 1700 cm²1700 to 1800 cm²1800 to 1900 cm²1900 to 2000 cm²。

Referring now to fig. 4, fig. 4 shows a longitudinal cross-section 400 of one of the jugs of fig. 1.

In some embodiments, the jug comprises a plurality of chambers 402.

Optionally, each of the chambers 402 contains a narrow passageway or opening 404, which enables the spirits to move through the chambers. Optionally, openings 404 alternate between the top and bottom of each chamber 402 to force the spirit to flow along the length of each compartment and to gravitate from the upper portion to the lower portion thereof.

In some embodiments, each kettle has an inlet 406 and an outlet 408, the inlets 406 and outlets 408 being controllable with valves. As shown in fig. 1, the inlet and outlet may be flexibly connected together using a pipe (e.g., line 106 at fig. 1), enabling several jugs to be connected in a row or in parallel in any desired configuration.

In some embodiments, chamber 402 increases the surface area that contacts the spirit by several times. In addition, the movement of the spirit through the chamber of the jug renews the spirit in contact with the external surface, thus enhancing the micro-oxidation process.

In some embodiments, the walls of at least one chamber 402 of the jug can comprise steel. Alternatively or additionally, the wall may comprise a ceramic material. In some embodiments, the walls of the at least one chamber 402 of the jug can comprise a combination of steel and ceramic materials. In some embodiments, the wall may comprise steel and ceramic and/or ceramic.

As shown at fig. 4, the jug 400 is placed perpendicular to the ground, and the compartment 402 and the opening 404 form a flow path indicated by the arrows shown at the inlet 406 and the outlet 408. In some embodiments, each chamber 402 may have two openings (an inlet at one end and an outlet at the opposite end) such that the flow path extends along the length of each compartment.

In an exemplary embodiment of the invention, the ratio between the surface area of the jug and its volume (compared to the ratio of a standard jug of the same volume) is approximately five times greater. Alternatively, the ratio is approximately four times greater. Alternatively or additionally, the ratio is approximately three times greater. Alternatively or additionally, the ratio is about two times greater. Thus, the volume/area ratio of the exemplary pitcher is from about 1:3 to about 1: 6.

Potential advantages of a ratio that is approximately 2 to 5 times greater than the ratio of a standard kettle of the same volume may include increasing the time and amount of liquor spent in close proximity to the kettle surface, thereby reducing the duration of the micro-oxidation process for a given volume of liquor. And the high efficiency of the flow of the spirits compared to flowing through a large vat.

Reference is now made to fig. 5 and 6, which show schematic illustrations of the manner of connecting a jug for use in the system of fig. 1, and an exemplary cross-sectional view of the tank of fig. 1, in accordance with some embodiments of the present invention.

Exemplary description of the manufacturing method

Typically, hundreds of different types of spirits are produced by various processes. One exemplary strong wine that can be aged in the present system is a white spirit strong wine. Although the following paragraphs will describe an exemplary method of making a white spirit, it should be understood that other types of spirits can be aged and made in the present system.

In general, white spirit spirits can be distinguished based on manufacturing technology, fermentation starter, and product flavor.

In some embodiments, white spirit is produced using a Solid State Fermentation (SSF) process, which is a process in which a microbial culture is grown on a solid substrate in the absence of a liquid (aqueous) phase. In some embodiments, this type of white spirit is typically produced from grains (such as sorghum, wheat, rice, glutinous rice, and corn) by a complex SSF process, consisting of, for example: (1) preparing materials; (2) preparing yeast for making hard liquor; (3) SSF; (4) solid-state distillation; and (5) aging. In some embodiments, the technique results in the fermented material comprising approximately 60% water. In some embodiments, the process is capable of producing ingredients with different flavors depending on different fermentation processes and operating conditions.

Fermented distiller's yeast

In some embodiments, three different types of white spirit can be distinguished, depending on the koji used, as follows: (a) white spirit produced by using Daqu; (b) white spirit produced by using Xiaoqu; and (c) white spirit produced by using the bran koji.

Flavor of white spirit

In some embodiments, white spirits can be divided into three major categories and nine minor categories based on their flavor: (a) sauce flavor liquor; (b) strong flavor liquor; (c) fragrant flavor liquor. The characteristics of these three flavor types are very typical and representative, and they include approximately 60% to 70% white spirit in china. The production techniques for these three types of white spirits are standardized and modeled. In addition to these three types, several white spirits having specific flavor and aroma characteristics are also produced using different techniques. They do not fall into the first three categories and therefore nine additional flavors are established, which are described below. (d) Liquor with fragrant flavor; (e) fengxiang flavor liquor; (f) rice-flavor liquor; (g) chinese liquor with medicinal flavor; (h) sesame flavor liquor; (i) specially fragrant flavor liquor; (j) fermented soya bean flavor liquor; (k) white spirit with the flavor of old white spirit; and (l) fragrant flavor liquor.

Exemplary white spirit Classification according to alcohol content

In some embodiments, different types of white spirits are separated into high (above 50% v/v), medium (41 to 50% v/v) and low (< 40% v/v) alcohol content; and there are sorghum-based liquor, corn-based liquor and rice-based liquor according to raw materials used for fermentation.

Exemplary production of white spirit

In some embodiments, because of the differences in the raw materials, technology of yeast manufacture, and conditions of alcoholic fermentation in white spirit production, a general disclosure of exemplary production techniques for the three main flavor types of white spirit will be described in order to understand key production lines in the context of different types of white spirit production (also disclosed in, for example, the Journal of Ethnic Foods, Vol. 3, No. 1, 2016, p. 19-25, by "Baijiu, Chinese Liqu: History, classification and manufacture").

Exemplary Process for production of fragrant flavor liquor

The fragrant flavor white spirit is produced by using sorghum as a raw material and combining low-temperature Daqu (the highest temperature reaches 40-50 ℃) to perform alcoholic fermentation. In some embodiments, there are eight main steps: (1) preparing ingredients; (2) grinding and cooking; (3) mixing and cooling; (4) mixing with Daqu; (5) loading into a fermentation vessel; (6) carrying out alcoholic fermentation; (7) distilling; and (8) aging.

Grinding and cooking: sorghum is ground in order to release starch in order to increase the cooking and microbiologically relevant areas and to obtain the desired cohesion of the mass. This step plays an important role in the quality of the liquor, as soft grinding results in ineffective saccharification, and coarse grinding affects the flavor of the liquor. The purpose of cooking is to introduce starch for gelatinization.

Mixing and cooling: water hotter than 85 ℃ and other additives are mixed to achieve a uniform texture and desired flavor. Cooling is used to reduce the temperature in preparation for mixing with the active microbiota (daqu).

Mixing with yeast: low temperature daqu is used to produce fen wine, which is made from barley and peas. It is usually formed into a block and ground prior to mixing with sorghum.

Loading fermented material into a pottery jar/pot: the mixture was loaded into a pottery jar when the temperature of the fermented material (grain and daqu) was reduced to between 18 ℃ and 20 ℃.

Alcohol fermentation: this step is typically carried out in a crock/jug. The pots/pots are recycled from one batch to another. Fermentation time depends on various factors such as climate and moisture content. In some embodiments, the alcoholic fermentation takes about 1 month.

And (3) distillation: the efficiency of distillation depends on the vapor flow rate, water content, distillation speed and porosity of the material. It has been shown that lower steam flow rates may not provide a thermal condition for complete evaporation of ethanol, while higher steam flow rates may cause fermented grains to stick together and increase diffusion resistance.

Aging: aging plays a crucial role in the flavour of strong wines, because during this process a variety of aromatic compounds (mainly acids and esters) are balanced by physical changes (mainly van der waals interactions) combined with chemical reactions such as reduction-oxidation, esterification, hydrolysis, condensation, decomposition and maillard reactions. Typically, the aging time of a sauced spirit exceeds 3 years, while a strong and savoury spirit takes at least 1 year.

In some embodiments, the steps of alcoholic fermentation and aging are performed in a system as disclosed above. In some embodiments, all steps of production are performed in a system as disclosed above.

The special characteristic of the technology used in the production of the fragrant flavor white spirit is the preparation of the low-temperature Daqu. It follows different and specific temperature mechanisms (regimes) named the lying period (lay and cover, 20 ℃), the upper mold period (long mold, 38 to 40 ℃), the air mold period (cooling and hardening, 24 to 36 ℃), the tidal fire period (replacement of the dominant population of microorganisms, 43 to 47 ℃), the intense fire period (enhancing microbial metabolism), the post-fire period (evaporative dehydration and equilibration, 34 to 38 ℃) and the nutrient period (pre-maturation, 30 ℃). In some embodiments, these seven steps are associated with the initiation of microbial growth, the replacement of a dominant population of microorganisms, enhanced proteolysis, and maturation. Daqu provides enzymes and chemicals for microbial growth, as well as precursors for the establishment of white spirit flavors. Previous studies have shown the presence of the following in a faint scent yeast: bacillus licheniformis, Lactobacillus plantarum, Pediococcus pentosaceus, Saccharomyces cerevisiae, Pichia capsulata, Pichia kudriavzevii, Pichia anomala, Verticillium vulgare, and filamentous fungi including Mucor circinelloides, Absidia umbellate, and Rhizopus stolonifer. Wherein Pediococcus pentosaceus, Lactobacillus plantarum, Saccharomyces cerevisiae, Pichia kudriavzevii and Pichia anomala have activity throughout the whole alcoholic fermentation process.

Exemplary route of spirit through the System during production

The process is performed in a stainless steel tank, such as the one shown in fig. 5 to which reference is now made, and when necessary, the spirit is passed through the jug (when necessary and according to the method described above), and then returned to the stainless steel tank. The tank is the reservoir of the production system and is connected to a set of pots of the kind shown in figures 2, 3 and 4. These kettles may typically together comprise 15% of the tank volume.

The jug can be connected between itself and back to the tank using a pipe 502. As shown for example in fig. 5, the strong wine flows by gravity from the upper part of the lower third of the tank via the strong wine outlet 504 into the upper pot, then into the lower pot, back into the second upper pot, and so on. The flow motion may be assisted by the continuous emptying of the last pot by a low flow pump 506 (shown at figure 5).

Thus, the spirit may be circulated through the jug using the tube 508 in a very slow motion, flowing through a chamber in the jug and returning into the upper part of the tank via the spirit inlet 602, as shown for example at fig. 6 to which reference is now made. In this way, the circulation of the spirit within the tank itself is minimized, thereby enabling stable and natural settling of organic and inorganic particles, as well as clarification of the spirit in the tank.

It is expected that during the life of a patent maturing from this application many relevant strong wine aging techniques and equipment will be developed; the scope of the corresponding terms is intended to include all such novel technologies a priori.

As used herein with respect to quantities or values, the term "about" means "within ± 20% thereof.

The terms "comprising", "including", "having" and their equivalents mean "including but not limited to".

The term "consisting of …" means "including and limited to".

The term "consisting essentially of … …" means that the composition, method, or structure may include additional ingredients, steps, and/or components, but only if the additional ingredients, steps, and/or components do not materially alter the basic and novel characteristics of the claimed composition, method, or structure.

As used herein, the singular forms "a", "an" and "the" include plural references unless the context clearly dictates otherwise. For example, the term "a compound" or "at least one compound" may include a plurality of compounds, including mixtures thereof.

Throughout this application, embodiments of the present invention may be presented with reference to a range format. It is to be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible sub-ranges as well as individual numerical values within that range. For example, descriptions of ranges such as "from 1 to 6" should be considered to have specifically disclosed sub-ranges such as "from 1 to 3", "from 1 to 4", "from 1 to 5", "from 2 to 4", "from 2 to 6", "from 3 to 6", and the like; and various numbers within the range, such as 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.

Whenever a numerical range is indicated herein (e.g., "10-15," "10-15," or any pair of numbers linked by another such range indication), it is intended to include any number (fractional or integer) within the indicated range limits (including range limits), unless the context clearly indicates otherwise. The phrases "range between a first indicated number and a second indicated number" and "range is from the first indicated number to/up to or up to (or another such range indicating term) the second indicated number" are used interchangeably herein and are intended to include the first indicated number and the second indicated number as well as all fractional and integer numbers therebetween.

As used herein, unless otherwise indicated, the numbers and any numerical ranges based thereon are approximations within the accuracy and rounding errors of reasonable measures as understood by those skilled in the art.

It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination or in any other described embodiment of the invention where appropriate. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiments are not capable of operation without those elements.

While the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.

All publications, patents, and patent applications mentioned in this specification are herein incorporated in their entirety by reference into the specification, to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the present invention. To the extent a section heading is used, it should not be construed as necessarily limiting. In addition, any priority document(s) of the present application is hereby incorporated by reference herein in its entirety.

Claims

1. A system for maturation of a spirit, the system comprising:

a. a tank;

b. at least one jug defined by a total volume occupied by the at least one jug and a surface area in contact with an exterior of the at least one jug; and

c. a flow connector to allow circulation of the maturing spirits between the tank and the at least one jug;

wherein the surface area allows air to pass from outside the jug to inside the jug;

wherein the total volume/surface area ratio of the jug is from about 1:3 to about 1: 6.

2. The system of claim 1, wherein the tank is a steel tank.

3. The system of claim 1, wherein the exterior wall of the jug comprises ceramic.

4. The system of claim 1, wherein the interior wall of the jug comprises ceramic.

5. The system of claim 4, wherein the interior ceramic surface forms a compartment.

6. The system of claim 5, comprising an opening between the compartments to allow the maturing spirit to flow through the jug.

7. The system of any preceding claim, wherein the volume of the at least one jug is less than one fifth of the volume of the tank.

8. The system of any one of the preceding claims, wherein the at least one jug is at a level below the top of the tank to allow gravity to assist the circulation.

9. The system of any one of the preceding claims, wherein the flow connector comprises a pump to assist in the circulation.

10. The system of any preceding claim, comprising a plurality of jugs connected in series with each other and the tank.

11. The system of any one of the preceding claims, comprising a plurality of kettles connected in parallel with each other and in series with the tank.

12. A maturating jug for spirits, said jug comprising a ceramic exterior and interior volume, and a plurality of interior ceramic surfaces extending inwardly from said ceramic exterior into said interior volume.

13. The jug according to claim 12, wherein the inner ceramic surface divides the jug into compartments, the inner ceramic surface having openings to allow the maturing spirit to flow between the compartments.

14. The jug according to claim 13, the jug being placed on its side, and the compartment and the opening forming a flow path between an inlet at one end of the jug and an outlet at an opposite end of the jug.

15. The pitcher of claim 14, where each compartment has an inlet at one end and an outlet at an opposite end, such that the flow path extends along the length of each compartment.

16. The jug according to claim 15, wherein the inlet is higher than the outlet, thereby allowing gravity to assist the flow of the matured spirit through the flow path.

17. A method of maturing a spirit, the method comprising circulating the maturing spirit between at least one pottery pot and a tank.

18. The method of claim 17, wherein circulation is slow enough to allow deposition from the maturing spirit within the can.