GB2529161A - Beverage maturation apparatus and methods - Google Patents

Abstract

The present invention relates to a beverage maturation apparatus 1 comprising a maturation storage volume heating apparatus 6, one or more fluid conduits connected to the maturation storage volume heating apparatus, and one or more coolant fluid outlets 4 of one or more distillation cooling apparatus 3. The one or more fluid conduits provide a means for transporting a coolant fluid from the one or more distillation cooling apparatus 3 to the maturation storage volume heating apparatus 6. Also claimed is a method of maturing a beverage comprising transporting a coolant fluid from one or more distillation cooling apparatus 3 to a maturation storage volume 6. Preferably the heating apparatus 6 may comprise a floor heating apparatus for a warehouse 7 within which the beverage is stored and preferably the beverage is whisky. In other embodiments the beverage may be selected from the group comprising wine, cognac, armagnac, sherry, port, whiskey, tequila, other spirits, beer and balsamic vinegar.

Description

1 Beverage Maturation Apparatus and Methods 3 The present invention relates to apparatus and methods for use in beverage maturation 4 processes, and in particular apparatus and methods for reducing beverage maturation times.

7 Backaround to the Invention

9 The production of Scotch whisky involves a number of distinct stages. Malting, milling, mashing and fermentation processes are initially carried out in order to produce a "wash".

11 The wash then undergoes a distillation process in one or more stills so as to separate the 12 desired alcohol from water and other substances contained therein. The distillation 13 process is based on the principle that alcohol evaporates at a lower temperature than 14 water, therefore heating the wash in a wash still results in preferential evaporation of the desired alcohol. The resultant alcohol vapour is then cooled outside of the wash still by 16 one or more condensers. For Scotch whisky the distillation process is repeated for a 17 second time within a spirit still with condensers again being employed to collect the alcohol 18 vapour.

Once the distillation process is complete then the maturation stage commences.

21 Maturation is required in order to improve the taste, colouring and smoothness of the 22 whisky. The maturation process involves transferring the distilled alcohol into wooden 1 casks and then storing these casks in large warehouses for several years, typically 2 anywhere between three to twenty years.

4 Following the maturation stage the whisky is then bottled before being distributed for sale S and consumption.

7 The above described distillation and maturation processes have changed little over the last 8 couple of hundred years. Conventional maturation processes are however very 9 expensive, often accounting for one half to two-thirds of the cost of the whisky to consumers. This is a result of the fact that the wooden casks are required to be stored in 11 warehouses under carefully controlled temperature and humidity conditions for very long 12 periods of time so as to ensure the quality of the end product.

14 Whisky is typically -60% water, -40% ethanol (and -0.1% other constituents), when it is casked, but during the maturation process a proportion of the fluid volume in the cask is 16 lost to the atmosphere. This is affectionately referred to in the trade as the "angels' share".

18 The angels' share is, in Scotland, typically around 2% volume per annum. Elsewhere in 19 the world the loss can be as high as 5% per annum. Some whisky producers may have tens of millions of whisky casks undergoing maturation at any one time so these losses are 21 clearly significant. In fact, the angels' share is reported to cost on the order of 10-15% of 22 the production cost.

24 Due to the above deficiencies and disadvantages associated with conventional maturation processes, it is recognised by those skilled in the art that it would be advantageous to be 26 able to reduce the time taken to complete the maturation stage of production. For 27 example, international patent publication number WO 03/020870 describes a method 28 whereby the distilled alcohol is subjected to ultrasonic energy in power levels, and for time 29 periods, sufficient to induce the desired alterations in the chemical properties of the alcohol.

32 It should be noted that it is not only whisky that employs a maturation stage during 33 production. Wines, cognacs, armagnacs, sherries, ports, whiskeys (e.g. Bourbon), tequila, 34 other spirits and beers may also be matured in barrels or casks (as may balsamic vinegar), and the above described deficiencies and disadvantages associated with conventional 1 maturation processes is also known to affect their production (to lesser or greater extents).

2 This is therefore a wide reaching problem, and a solution that at least partially solves the 3 problem would provide major economic benefits.

S It is recognised in the present invention that considerable commercial advantage is to be 6 gained in the provision of an apparatus and method capable of reducing beverage 7 maturation times.

9 It is therefore an object of an aspect of the present invention to obviate or at least mitigate the foregoing disadvantages of the maturation apparatus and methods known in the art.

12 Summary of the Invention

14 According to a first aspect of the present invention there is provided a beverage maturation apparatus comprising a maturation storage volume heating apparatus and one or more 16 fluid conduits connected to the maturation storage volume heating apparatus and one or 17 more coolant fluid outlets of one or more distillation cooling apparatus, wherein the one or 18 more fluid conduits provide a means for transporting a coolant fluid from the one or more 19 distillation cooling apparatus to the maturation storage volume heating apparatus.

21 The above described beverage maturation apparatus thus provides a means for reducing 22 beverage maturation times by employing the heat contained within a coolant fluid once it 23 exists from distillation cooling apparatus (e.g. condensers or worm tubs) that are employed 24 within a distillation stage of a beverage production process in order to heat the maturation storage volume.

27 The maturation storage volume heating apparatus preferably comprises two or more 28 heating areas independently connected by the one or more fluid conduits to the one or 29 more coolant fluid outlets of the one or more distillation cooling apparatus. This embodiment provides a means for the supplied heat to be on and off in different parts of 31 the maturation storage volume at any one time. This allows for temperature gradients 32 within the maturation storage volume to be varied over set period of times.

34 The one or more fluid conduits may comprise one or more fluid flow control valves.

1 Optionally the beverage maturation apparatus further comprises a thermal store located 2 between the one or more fluid coolant outlets and the maturation storage volume heating 3 apparatus. The thermal store provides a means for storing the coolant fluid once it has 4 exited from the one or more distillation cooling apparatus so providing a means for S regulating the rate of heating of the maturation storage volume.

7 The beverage maturation apparatus preferably comprises a fluid misting system that 8 provides a means for increasing the humidity of the maturation storage volume. The fluid 9 misting system therefore provides a means for reducing evaporation fluid loss to the atmosphere during the maturation process. The fluid provided by the fluid misting system 11 may comprise water or an inert gas e.g. helium.

13 Optionally the beverage maturation apparatus further comprises an ultrasonic energy 14 source. The ultrasonic energy source may be employed to remove any impurities from the beverage and thus aid the reduction in the maturation process time.

17 Optionally the beverage maturation apparatus further comprises a vibrator that provides a 18 means for vibrating the beverage. The vibrator may be employed to further aid the 19 reduction in the maturation process time.

21 Preferably the vibrator comprises a mechanical vibrating stage.

23 Alternatively the vibrator comprises a loud speaker.

Preferably the maturation storage volume heating apparatus comprises a floor heating 26 apparatus.

28 The maturation storage volume may comprise a warehouse.

Most preferably the beverage comprises whisky.

32 Alternatively the beverage comprises a beverage selected from the group comprising 33 wine, cognac, armagnac, sherry, port, whiskey,, tequila, other spirits, beer and balsamic 34 vinegar 1 According to a second aspect of the present invention there is provided a beverage 2 production apparatus comprising a beverage maturation apparatus in accordance with the 3 first aspect of the present invention.

S Embodiments of the second aspect of the invention may include one or more features 6 corresponding to features of the first aspect of the invention or its embodiments, or vice 7 versa.

9 According to a third aspect of the present invention there is provided a method of maturing a beverage the method comprising transporting a coolant fluid from one or more distillation 11 cooling apparatus to a maturation storage volume.

13 The above method thus provides a means for reducing beverage maturation times by 14 employing the heat contained within a coolant fluid once it exists from distillation cooling apparatus (e.g. condensers or worm tubs) that are employed within a distillation stage of a 16 beverage production process in order to heat the maturation storage volume.

18 Most preferably the method of maturing a beverage comprises transporting the coolant 19 fluid to two or more heating areas of the maturation storage volume.

21 Optionally the coolant fluid is transported to the maturation storage volume via a thermal 22 store.

24 The method of maturing a beverage may further comprise increasing the humidity of the maturation storage volume.

27 Optionally the method of maturing a beverage may further comprise applying ultrasonic 28 energy to the beverage.

Optionally the method of maturing a beverage may further comprise vibrating the 31 beverage.

33 Most preferably the coolant fluid is transported to a floor area of the maturation storage 34 volume.

1 The maturation storage volume may comprise a warehouse.

3 Embodiments of the third aspect of the invention may include one or more features 4 corresponding to features of the first or second aspects of the invention or their S embodiments, or vice versa.

7 According to a fourth aspect of the present invention there is provided a method of 8 producing a beverage the method comprising maturation of the beverage in accordance 9 with the third aspect of the invention.

11 Embodiments of the fourth aspect of the invention may include one or more features 12 corresponding to features of the first, second or third aspects of the invention or their 13 embodiments, or vice versa.

Brief Description of the Drawings

17 There will now be described, by way of example only, various embodiments of the 18 invention with reference to the drawings, of which: Figure 1 presents a schematic representation of a whisky production apparatus; and 22 Figure 2 presents a schematic top view of a maturation apparatus employed within the 23 whisky production apparatus of Figure 1.

In the description which follows, like parts are marked throughout the specification and 26 drawings with the same reference numerals. The drawings are not necessarily to scale 27 and the proportions of certain parts have been exaggerated to better illustrate details and 28 features of embodiments of the invention.

Detailed Description of Preferred Embodiments

32 The following example is described in the context of the maturation of whisky within whisky 33 casks, however it will be understood that the invention finds utility in other maturation 34 processes; for example of wine, cognac, armagnac, sherry, port, whiskey (e.g. Bourbon), tequila or other spirits, beer and balsamic vinegar. Furthermore, while wooden casks are 1 typically employed it is understood that casks or barrels made from other materials (such 2 as plastics or metals as increasingly used in wine maturation or clay pots as used in the 3 maturation of Chinese white spirits) may alternatively be employed.

S Figure 1 presents a schematic representation of a whisky production apparatus 1 and the 6 process involved. The apparatus 1 can be seen to comprise a still 2 and a distillation 7 cooling apparatus 3 (which in the presently described embodiment is a condenser) 8 employed to perform the distillation process. Pipes 4 connect a hot water outlet 5 from the 9 condenser 3 to a floor heating system 6 of a warehouse 7. Optionally, the pipes 4 connect the hot water outlet 5 to the floor heating system 6 via a thermal store 8. Previously 11 distilled whisky can be seen located within wooden cask 9 and stored within the 12 warehouse 7. The wooden casks 9 may be stored on top of a vibrator 10 e.g. a vibrating 13 stage. Alternatively, the vibrator 10 and 11 may comprise a loud speaker 11 may be 14 located within the vicinity of the wooden casks 9. A fluid misting system 12 is preferably provided within the warehouse 7. In the presently described embodiment this can be seen 16 to comprise a cold water sprinkler system located within the roof area of the warehouse 7.

17 The fluid provided by the fluid misting system 12 may alternatively comprise an inert gas 18 e.g. helium.

The whisky production apparatus 1 further comprises bottling apparatus 13 employed to 21 bottle the matured whisky before it is transported for subsequent storage or sale to one or 22 more end consumers.

24 The whisky production apparatus 1 may further comprise an ultrasonic energy source 14 that is employed to irradiate the whisky stored in the warehouse 7 before it is bottled.

27 Further details of the whisky maturation apparatus, depicted generally by reference 28 numeral 15, can be seen in Figure 2. The whisky maturation apparatus 15 can be seen to 29 comprise the hot water outlet 5 of the condenser 3 which is attached to the floor heating system 6 located underneath the warehouse 7 by pipes 4a and 4b. Each pipe 4a and 4b 31 preferably comprises a flow control valve l6so allowing independent control of the hot 32 water output from the condenser 3 to a first 17 and a second area 18 of the floor heating 33 system 6. It will be appreciated by the skilled reader that the floor heating system 6 may 34 alternatively comprise a single heating area, or in a further alternative, more than the two independently controlled floor areas described above.

2 Optionally the whisky maturation apparatus 15 further comprises the thermal store 8, and 3 or the vibrator 10 and 11, and or the fluid misting system 12, and or the ultrasonic energy 4 source 14.

S

6 There now follows a description of how the above apparatus may be employed to reduce 7 the time taken to complete the maturation process involved when producing whisky.

9 During the distillation process, cold water is employed by the condensers 3 so as to cool the whisky coming off of the still 2. As a result the condensers 3 generate large volumes 11 of hot water, typically over a period of six to eight hours and the distillation process may be 12 repeated up to four times a day. This hot water by-product can then be redirected to the 13 floor heating system 6 via the pipes 4a and 4b. To assist this process the thermal store 8 14 may be employed which basically acts as a large hot water tank. In large distilleries, where the stills 2 are operated twenty-four hours a day there is a reduced need for the use 16 of the thermal store 8.

18 Once the hot water arrives at the floor heating system 6 it is redirected within the first area 19 17 and or the second area 18 of the floor heating system 6. This acts to increase the temperature within the warehouse 7, primarily within the space above the associated first 21 17 and second areas 18, thus acting to: subtract unwanted flavours from the whisky more 22 efficiently; extract desired flavours for the whisky from the wooden casks more quickly; 23 and increase the rate of oxidation and esterification reactions taken place within the 24 whisky. Increasing the temperature in this way thus provides a means to significantly reducing the time taken to complete the maturation process.

27 It is estimated that increasing the temperature at which the maturation process takes place 28 to around 25°C would reduce the maturation times by around 30% while temperature 29 levels around 30°C could see the time saving increase to 50% i.e. from the standard 12 years to around 6 years. It will however be appreciated by the skilled reader that a 31 number of other factors will influence the level of maturation time saved e.g. the type of 32 barrels used, the properties of the raw spirit, the volume of the whisky in the barrels, the 33 number of barrels present, etc. 1 It is advantageous for the floor heating system 6 to comprise two or more independently 2 operable areas 17 and 18 since this provides a means for the supplied heat to be on and 3 off in different parts of the warehouse 7 at any one time. This allows for temperature 4 gradients within the warehouse to be varied over set period of times (e.g. twenty four S hours or seven days) which can be highly desirable for certain maturation processes.

7 As will be appreciated by the skilled reader, increasing the temperature within the 8 warehouse 7 would, if allowed to proceed unchecked, also act to increase the volume of 9 whisky lost in the angels' share. To counter act this potential increased fluid loss the fluid misting system 12 is employed to as a cold water supply so making the air within the 11 warehouse 7 water-dense. Since this water-dense air is also heated by the floor heating 12 system 6 the overall result is to provide the warehouse 7 with an environment that exhibits 13 a very high humidity. It is this increased humidity that provides the means to reduce the 14 volume of the fluid loss to the angels' share. In an alternative embodiment, the fluid provided by the fluid misting system 12 may comprise an inert gas e.g. helium 17 The use of waste heat from the condensers 3 employed within the distillation process to 18 heat the volume (e.g. the warehouse 7) within which the whisky maturation process takes 19 place may also be combined with the use of the ultrasonic energy source 14 so as to further aid the reduction in the maturation process time. This is a result of the fact that the 21 presence of the ultrasonic energy also acts to remove impurities from the whisky.

23 The maturation process time may be further reduced by the controlled vibration of the 24 whisky within the wooden casks 9. This may be achieved by storing the wooden casks 9 on top of a vibrating stage 10 or via the employment of a loud speaker 11 located within 26 the vicinity of the wooden casks 9. Movement of the vibrating stage 10, and or sound 27 emanating from the loud speaker 11, acts to agitate the whisky within the wooden casks 9 28 thus reducing the associated maturation process time.

The above described heating systems have all been described as floor heating systems. It 31 will however be appreciated by the skilled reader that in alternative embodiments the 32 heating system may not be located under the floor of the warehouse but could be located 33 within a wall or ceiling area or within the internal volume of the warehouse itself.

1 Cold water has been described as the coolant for the condensers since this is the fluid 2 preferred within the art. However, it will also be appreciated that an alternative fluid 3 coolant could equally well be employed e.g. a hydrocarbon fluid or an inert gas.

S Similarly the above described misting system may employ an alternative fluid to water as 6 long as it provides the required means to increase the humidity within the warehouse.

8 The above described apparatus and methods have the advantage in that they provide a 9 means to reduce a beverage maturation process thus providing better and younger beverages e.g. whisky. As will be appreciated by the skilled reader this provides obvious 11 cost savings to the whisky production process as a whole.

13 Apparatus and methods for the maturation of a beverage are described. The methods 14 comprise the use of fluid conduits to connect fluid coolant outlets of distillation cooling apparatus employed within the distillation process of the beverage to a heating apparatus 16 for a maturation storage volume. The fluid conduits therefore provide a means for 17 transporting a coolant fluid from the distillation cooling apparatus to the maturation storage 18 volume heating apparatus. Thus, heat contained within the coolant fluid once it exists from 19 the distillation cooling apparatus can be employed to heat the maturation storage volume and so reduce the associated beverage maturation time. It is advantageous for the 21 heating apparatus to comprise two or more heating areas which provide independent 22 sources of heat to the maturation storage volume. The heating apparatus may comprise a 23 floor heating apparatus for a warehouse within which the beverage is stored.

Throughout the specification, unless the context demands otherwise, the terms "comprise" 26 or "include", or variations such as "comprises" or "comprising", "includes" or "including" will 27 be understood to imply the inclusion of a stated integer or group of integers, but not the 28 exclusion of any other integer or group of integers.

Furthermore, reference to any prior art in the description should not be taken as an 31 indication that the prior art forms part of the common general knowledge.

33 The foregoing description of the invention has been presented for purposes of illustration 34 and description and is not intended to be exhaustive or to limit the invention to the precise form disclosed. The described embodiments were chosen and described in order to best 1 explain the principles of the invention and its practical application to thereby enable others 2 skilled in the art to best utilise the invention in various embodiments and with various 3 modifications as are suited to the particular use contemplated. Therefore, further 4 modifications or improvements may be incorporated without departing from the scope of S the invention as defined by the appended claims.

Claims (3)

1 Claims: 3 1) A beverage maturation apparatus comprising a maturation storage volume heating 4 apparatus and one or more fluid conduits connected to the maturation storage S volume heating apparatus and one or more coolant fluid outlets of one or more 6 distillation cooling apparatus, wherein the one or more fluid conduits provide a 7 means for transporting a coolant fluid from the one or more distillation cooling 8 apparatus to the maturation storage volume heating apparatus.

2) A beverage maturation apparatus as claimed in claim 1 wherein the maturation 11 storage volume heating apparatus comprises two or more heating areas 12 independently connected by the one or more fluid conduits to the one or more 13 coolant fluid outlets of the one or more distillation cooling apparatus.

3) A beverage maturation apparatus as claimed in either of claims 1 or 2 wherein the 16 one or more fluid conduits comprise one or more fluid flow control valves.18 4) A beverage maturation apparatus as claimed in any of the preceding claims wherein 19 the beverage maturation apparatus further comprises a thermal store located between the one or more fluid coolant outlets and the maturation storage volume 21 heating apparatus.23 5) A beverage maturation apparatus as claimed in any of the preceding claims wherein 24 the beverage maturation apparatus comprises a fluid misting system that provides a means for increasing the humidity of the maturation storage volume.27 6) A beverage maturation apparatus as claimed in any of the preceding claims wherein 28 the beverage maturation apparatus further comprises an ultrasonic energy source.7) A beverage maturation apparatus as claimed in any of the preceding claims 31 wherein the beverage maturation apparatus further comprises a vibrator that 32 provides a means for vibrating the beverage.34 8) A beverage maturation apparatus as claimed in claim 7 wherein the vibrator comprises a mechanical vibrating stage.2 9) A beverage maturation apparatus as claimed in either of claims 7 or 8 wherein the 3 vibrator comprises a loud speaker.10) A beverage maturation apparatus as claimed in any of the preceding claims wherein 6 the maturation storage volume heating apparatus comprises a floor heating 7 apparatus.9 11) A beverage maturation apparatus as claimed in any of the preceding claims wherein the maturation storage volume comprises a warehouse.12 12) A beverage maturation apparatus as claimed in any of the preceding claims wherein 13 the beverage comprises whisky.13) A beverage maturation apparatus as claimed in any of claims ito 11 wherein the 16 beverage comprises a beverage selected from the group comprising wine, cognac, 17 armagnac, sherry, port, whiskey, tequila, other spirits, beer and balsamic vinegar.19 14) A beverage production apparatus comprising a beverage maturation apparatus as claimed in any of claims ito 13.22 15) A method of maturing a beverage the method comprising transporting a coolant fluid 23 from one or more distillation cooling apparatus to a maturation storage volume.16) A method of maturing a beverage as claimed in claim 15 wherein the method 26 comprises transporting the coolant fluid to two or more heating areas of the 27 maturation storage volume.29 17) A method of maturing a beverage as claimed in either of claims 15 or 16 wherein the coolant fluid is transported to the maturation storage volume via a thermal store.32 18) A method of maturing a beverage as claimed in any of claims lSto 17 wherein the 33 method further comprises increasing the humidity of the maturation storage volume.1 19) A method of maturing a beverage as claimed in any of claims 15 to 18 wherein the 2 method further comprises applying ultrasonic energy to the beverage.4 20) A method of maturing a beverage as claimed in any of claims 15 to 19 wherein the S method further comprises vibrating the beverage.7 21) A method of maturing a beverage as claimed in any of claims 15 to 20 wherein the 8 coolant fluid is transported to a floor area of the maturation storage volume.22) A method of maturing a beverage as claimed in any of claims 15 to 21 wherein the 11 maturation storage volume comprises a warehouse.13 23) A method of producing a beverage the method comprising a method of maturing a 14 beverage as claimed in any of claims 15 to 22 maturation of the beverage in accordance with the third aspect of the invention.17 24) A beverage maturation apparatus substantially as herein described and illustrated in 18 Figure 1 and 2.