GB634124A - Process of artificial ageing of wine, brandy, and liqueurs - Google Patents
Process of artificial ageing of wine, brandy, and liqueursInfo
- Publication number
- GB634124A GB634124A GB15731/47A GB1573147A GB634124A GB 634124 A GB634124 A GB 634124A GB 15731/47 A GB15731/47 A GB 15731/47A GB 1573147 A GB1573147 A GB 1573147A GB 634124 A GB634124 A GB 634124A
- Authority
- GB
- United Kingdom
- Prior art keywords
- liquid
- vibrations
- liqueurs
- brandy
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
Abstract
The development of flavour and bouquet in wine, brandy, and liqueurs is accelerated by subjecting the liquid to supersonic vibrations, e.g., to vibrations of 100-2500 kilocycles at a power of 0.5-1 kilowatt per gallon of liquid. The supersonic vibrations may be produced by the piezo-electrical effect or magneto-electrical effect. A container of the liquid may be immersed in a vessel in which the supersonic vibrations are generated or a support for a container of the liquid may be vibrated. Alternatively, means for generating the supersonic vibrations, or a stirrer subjected to supersonic vibrations, may be immersed in the liquid. The temperature of the liquid should not be allowed to rise above 35 DEG C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB15731/47A GB634124A (en) | 1947-06-14 | 1947-06-14 | Process of artificial ageing of wine, brandy, and liqueurs |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB15731/47A GB634124A (en) | 1947-06-14 | 1947-06-14 | Process of artificial ageing of wine, brandy, and liqueurs |
Publications (1)
Publication Number | Publication Date |
---|---|
GB634124A true GB634124A (en) | 1950-03-15 |
Family
ID=10064484
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB15731/47A Expired GB634124A (en) | 1947-06-14 | 1947-06-14 | Process of artificial ageing of wine, brandy, and liqueurs |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB634124A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0336262A1 (en) * | 1988-03-28 | 1989-10-11 | Sanwa Shurui Co., Ltd | Process for manufacturing alcoholic liquors with well-aged quality within a short period of time utilizing ultrasonic vibration |
FR2636072A1 (en) * | 1988-09-05 | 1990-03-09 | Manciet Michel | DEVICE FOR ACCELERATING THE NATURAL AGING PROCESS OF WINES AND SPIRITS |
GB2256438A (en) * | 1991-05-30 | 1992-12-09 | Leu Sheng I | Aging a fermented product using ozone and ultrasound |
EP0828001A2 (en) * | 1996-09-09 | 1998-03-11 | Caprotti, Guido | Method and apparatus for accelerating aging of alcoholic liquids such as wines, brandies, spirits and the like |
EP1875813A1 (en) * | 2006-07-07 | 2008-01-09 | Alphonse Cassone | Acoustically-treated food and method for flavor enhancement |
-
1947
- 1947-06-14 GB GB15731/47A patent/GB634124A/en not_active Expired
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0336262A1 (en) * | 1988-03-28 | 1989-10-11 | Sanwa Shurui Co., Ltd | Process for manufacturing alcoholic liquors with well-aged quality within a short period of time utilizing ultrasonic vibration |
FR2636072A1 (en) * | 1988-09-05 | 1990-03-09 | Manciet Michel | DEVICE FOR ACCELERATING THE NATURAL AGING PROCESS OF WINES AND SPIRITS |
WO1990002791A1 (en) * | 1988-09-05 | 1990-03-22 | Manciet Michel Jean Andre | Device for accelerating the natural ageing process of wines and spirits |
GB2256438A (en) * | 1991-05-30 | 1992-12-09 | Leu Sheng I | Aging a fermented product using ozone and ultrasound |
GB2256438B (en) * | 1991-05-30 | 1994-10-05 | Leu Sheng I | Device for ageing a fermented product |
EP0828001A2 (en) * | 1996-09-09 | 1998-03-11 | Caprotti, Guido | Method and apparatus for accelerating aging of alcoholic liquids such as wines, brandies, spirits and the like |
EP0828001A3 (en) * | 1996-09-09 | 2000-08-30 | Caprotti, Guido | Method and apparatus for accelerating aging of alcoholic liquids such as wines, brandies, spirits and the like |
EP1875813A1 (en) * | 2006-07-07 | 2008-01-09 | Alphonse Cassone | Acoustically-treated food and method for flavor enhancement |
US8197873B2 (en) | 2006-07-07 | 2012-06-12 | James McCall | Acoustically-treated food and method for flavor enhancement |
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