IL33758A - Method for accelerating the aging of alcoholic beverages - Google Patents

Description

Method for accelerating the aging of alcoholic beverages RDT IHTBRETATIOHAL INC. and GEORGES R. WEBER 'The present invention is related to a method of accelerating the aging of alcoholic beverages. .The present invention is particularly related to a method b 'which the aging of beer, wines, distilled spirits, etc. can be accelerated to the point of being a fraction of that previously utilized by subjecting the beverage to one or more operations involving irradiation with actinic light.

. Practically all alcoholic beverages including beer, distilled, spirits, i.e. v/hiskeys, brandy, etc., and wines are allowed to age or m¾t^ύ?·e" i-ΓO'ύ K"'·st·aM±n¾··arid,· storage' over prolonged periods of time. Thus, for example, it is conventional in beer manufacture to store the beer after fermentation for a period of time ranging up to and greater than 2k days so as to improve the stability and ensure long and satisfactory quality. Similarly, substantially all distilled spirits pass through an aging or maturing state, the degree of aging depending somewhat on the character of the spirit. Thus, for example, brandy is presumably best when allowed to •age for 15 or 20 years, whereas gin, a highly refined spirit, need not be very much aged and presumably does not benefit from maturation of more than about one year. Other spirits including whiskeys, i.e., bourbon whiskey, corn v/hiskey, rye whiskey, straight v/hiskey, scotch whiskey, blended whiskey, etc., are all allowed to mature or age for periods of time ranging from i to aboμt 15 years. Generally, the aging of such whiskeys is conducted in spirit changes with passage of time while water slowly evaporates through the wood such that the percentage of alcohol within the spirit increases.

..As mentioned above, the aging or maturation of alco-holic beverages including among others, beer, distilled spirits wines, etc., involves a chemical change of the principal and secondary components found within the alcoholic beverage. In this regard, the principal component of all distilled spirits is ethyl alcohol, which is diluted with water and various secondary and tertiary . ingredients to give the spirit its essential characteristics. The raw material from which the spirit is made, i.e., grain, etc., incorporates a quantity of substances which are carried throughout the fermentation and the distillation and enter into the aging process. In this regard, the degree of aging somewhat effects the nature and content of such secondary and tertiary ingredients , thus providing specialized •characteristics to the distilled spirit.

Generally, the secondary substances of spirits can be classified as higher alcohols, esters, acids, aldehydes, and other miscellaneous materials. The higher alcohols present in distilled spirits are fatty alcohols higher than ethanol. The particular make-up of the higher alcohols present in the spirit depends somewhat on the raw material from which "the spirit is made. Thus, for example,, pot still whiskies produce a higher alcohol mixture composed of isoamyl and isobutyl ingredients, as well as propyl alcohol, while a neutral grain spirit such as gin contains substantially no appreciable amount of the higher alcohols . ', The esters present in the distilled spirits are formed during the fermentation period and are present as a result of the inter-mixture of the alcohol and acids present. Some of the esters arise from the fatty acids combining with a small amount of ethyl or amyl alcohols to produce ethyl acetate , the principal ester. Other esters present, however, include such as ethyl valerate, ethyl butyrate, etc.

The acids present in distilled spirits generally comprise acetic acid, although other acids can be present in the spirit in varying amounts. Thus, for example, butyric, tartaric and succinic acids can be found in some distilled spirits.

These are the best known acids found, in alcoholic beverages.

The aldehydes that are present in such spirits and * similar alcoholic beverages result from the oxidation of the ethyl alcohol. Furfural or pyromucic aldehyde is formed at the beginning of distillation and diminishes somewhat as the spirit develops during aging.

Other substances such as essential oils, terpenes , and minor volatile ingredients are called tertiary constituents and like the secondary components present in the spirit add to the character of the individual product. The character of all of such volatile components present as by-products or secondary components in spirits' and similar alcoholic beverages change in form and content during the aging or maturation process.

Accordingly, one faced with the problem of accelerating the aging or maturation process to which such alcoholic beverages are generally subjected is faced with the problem of providing an alcoholic beverage, be it beer, distilled spirits, wine, etc., which after a short period of aging or maturation has a chemical constituency closely analogous to that achieved through the conventional long-aging process.

With respect to the aging or maturation of alcoholic beverages such as beers, distilled spirits, wines, etc., it shoulc be obvious that the long periods of aging necessary to produce . i a satisfactory product prior to the development of the present invention are disadvantageous from a number of standpoints.

First of all, it should be quite obvious that from an economic standpoint, the tying up of capital over a period of several years is an extreme disadvantage associated with the conventional aging and maturation of alcoholic beverages. In this regard, for example, bourbon whiskies and scotch whiskies generally require aging for a period of time ranging from about 4 years to about 15 years in specialized barrels, bourbon being conventionally aged in new, charred, oak barrels. It is quite clear, therefore, that if such aging or maturation process can be reduced in time a considerable economic advantage can result.

. It should be still further recognized that the aging or maturation of beer, distilled spirits, wine, and similar alcoholic beverages requires that the distillery or brewery contain vast areas in,' hich the alcoholic beverage can be stored for the required period of time. Here again, therefore, if such period of aging can be substantially reduced tremendous savings in capital outlay and adaptation of facilities can be realized. This is especially true when concerned with the building of a new brewery or distillery which, if based upon an accelerated aging or maturation of the brewed or distilled product, can be constructed with minimum facilities for storage and aging.

• .It should still be further realized that the prolonged periods of aging and maturation now necessary in the production of alcoholic beverages somewhat reduce the availability of complete reproducibility of the final product. In this regard, since the beer, distilled spirit, or wine must be stored over prolonged periods of time subject to variations in storage conditions, it is difficult to precisely predict and reproduce the desired product.

Again, all of these disadvantages associated with the conventional aging and maturation of alcoholic beverages can be minimized through the provision of a process by which the aging and maturation of such alcoholic beverages can be accelerated while still obtaining a product, albeit, beer, distilled spirit or wine which has a chemical constituency and characteristics of flavor, etc. which are equivalent to and match those characteristics associated with the same alcoholic beverages subjected to prolonged periods of aging and maturation.

U. S. Patent j5»Oj57,1l6 issued in the name of Georges Weber discloses apparatus v/hich can be used in the irradiation of beer to effect changes which occur during the agin or maturation of such alcoholic beverage. It has been discovered in accordance with the present invention, however, that through the control of certain variables and parameters associated v/ith the irradiation of alcoholic beverages an improved process can be developed which is capable of providing an alcoholic beverage product, i.e., beer, distilled spirit, wine, etc., which closely approximates and is substantially equivalent to the conventionally aged product with respect to chemical constituency and characteristics of taste, etc. , According to the present invention there is provided a method of accelerating the aging and maturing of an alcoholic beverage including the step of irradiating the beverage at least once with actinic light of a wavelength of between 3900 and 4800 X at an intensity of betv/een 2 x 012 and 5 x 10 quanta/sec/cm for a time of between 2 seconds and 10 minutes.

. The brewing process is not a very complicated operation The malt passes through a mill and is crushed, after which it is mixed with water at a carefully controlled temperature. The sugar 'solution from the mixture is drawn off from the vessel. Rotating water sprinklers spray the grain to ensure that all the malt extract is used, leaving only husks which are usually sold as cattle^food. " . ' ' " The solution, called wort, is pumped to the boiling coppers where hops and sugar are added. The resultant mixture is boiled for ah hour or two and, in the process, the aroma and distinct bitterness of hops combine with the sweetness and flavor derived from the wort and sugar. After boiling, the hops are removed by straining, and the wort is cooled and collected in a vessel where yeast is added. It splits the sugars into alcohol and carbon dioxide gas; the gas is usually collected for later use in carbonating bottled and canned beers. ' Fermentation takes several days, at the end of which the bulk of the yeast, in the case of lager, settles on the bottom of the fermenting vessel. In the case of ale it rises to the top of the beer. In both cases it is collected. The yeast produced during fermentation ' is several times the original quantity and is used for subsequent fermentations, the surplus forming a very valuable by-product as it. is a source of vitamins for humans or animals * In most bee'r-consuming countries, the beer so produced is thereafter stored in large storage tanks, usually cold storage, and satisfactory quality and improve the stability of the beverage After such' prolonged period of storage, usually up to or above 24 days, which period of storage can be eliminated in accordance with the process of the present invention, the beer is filtered, carbonated, and filled into a cask, bottle, or can for dispatch to the consumer. In addition, most beers are now pasteurized so as to insure that any minute quantities of. yeast that may have been left in the beer after filtration do not ferment and multiply and in so doing, turn the beer cloudy.

The term "lager" is a name applied to most beers produced in the United States and in many foreign countries. Such a beer is one that is allowed to rest until all the sediment of the fermentation has cleared and then carbonated and bottled.

Such a beer also is one which is aged or matured by storage over prolonged periods of time, a step which can be eliminated in accordance with the process of the present invention.

. Similarly, ale, stout, porter, and bock are names given to different types of beer which are fermented under different temperature conditions or with different strains of yeast. Here again, however, each of these types of .beer is normally subjected to an aging or maturation process Which aging or maturation process can be eliminated or substantially reduced in accordance with the process of the present invention. Again, therefore,, the term "alcoholic beverage normally subjected to prolonged aging -or storage" is 'meant to embrace any and all of such beer products . · : Similarl , the term "alcoholic beve age normally subjected to prolonged aging or maturation periods" is meant to embrace 'distilled spirits',' a generic term embracing potable alcoholic liquids obtained through distillation. Such a term includes, for example, brandies, whiskies, gin,, vodka, and other potable alcoholic liquids which are distilled and aged or matured over prolonged periods of time.

The term "brandy" is generally mean!t to connote a distilled wine and when employed alone, qualifies the product as a product of the distillation of grapes. However, the term "brandy" is now properly applied to distillates from other fruit including, for example, apples, pears, cherries, etc. In this connection, when applied to the distillates of such fruits other . ' ■ ( ■' ' ■ .■ ·. . · ■· ■.' . " · . . ' ■ ■ ' - . · ' . than grapes, the description of the alcoholic beverage will generally describe the source of the brandy.

It is generally recognized that the secret of a fine brandy is partly in the nature of the wine that is distilled and partly in the distilling process; it is also quite apparent, however, that the secret of a fine brandy is somewhat dependent upon the aging and maturation of the distilled wine. In this regard, the aging of the brandy as well as other distilled spirits is generally carried out in wooden barrels since little, if any, change in the chemical content or characteristics of the brandy after bottling. Thus, many fine brandies are aged for periods of time of u to 15 to 20 years in order to create the characteristic flavor of the alcoholic beverage. Here again, multiple irradiation of the whiskey with actinic light within the parameters as described allows for the production of a product having characteristics substantially equivalent to the previously produced aged spirits.

Whiskies are generally defined as. bourbon whiskey, corn- whiskey , rye whiskey, straight whiskey, blended straight whiskey, blended whiskey, scotch whiskey, etc.

Bourbon whiskey is generallj' defined as any whiske distilled at no more than 160° proof and stemming from a mash of at least 51% corn. In accordance with compliance with current required practice in the United States, for example, the bourbon whiskey is aged for not less than 4 years in new, charred, oak barrels. Such a whiskey can be made by either a sweet mash or sour mash process. Again, however, while such bourbon whiskies are now aged for a period of at least 4 years in new, charred, oak barrels, it has been discovered in--'^accordance .with the .present-,invent-ion that such prolonged aging or maturation period can be substantially and materially reduced in accordance with the improved process of the present invention.

Corn whiskey differs from bourbon in that corn whiskey must be made from a mash of at least 80% corn. In accordance with conventional practice, such corn whiskey may be aged in', used, or uncharred barrels as well as ' the new charred, oak barrel required for the current aging of bourbon whiskies. Here again, such corn whiskey is 'of the type which is normally subjected to a prolonged aging and maturation period and which can have such processing improved in accordance with the process of the present Rye whiskey is a well-known whiskey produced from a mash which must contain at least 51% rye, distillation being carried out to a proof no higher than 160. Here again, the rye whiskey is conventionally aged in new, charred, oak barrels for j a period of time of at least 2 years. Accordingly, here again, such rye whiskey falls into the category of alcoholic beverages which are normally subjected to prolonged periods of aging and maturation and the processing of which can be improved through the process of the present invention.

, Straight whiskey : is a term applied to whiskey which is distilled at no more than 160°proof and which is aged for a period j of at least 2 years. Blended straight whiskey is term which is applied to a blend of two or more straight whiskies, a form in which many rye whiskies occur. r, .

Scotch whiskey is a distilled product produced from barley and is a whiskey which is generally produced in a blended ' form, the single or straight scotch whiskies rarely being commercialized. Thus, in the production of scotch, the barley is "malted" to produce the malt from which the whiskey is produced through distillation. In the production , f the blended scotch whiskey, the distillate products of 40% malt whiskey and 607» grain whiskey are generally blended and "married" to produce the final scotch. Here again, the scotch is generally aged and matured in barrels for varying periods of time ranging from about 2 years to 12 years or more. Accordingly, here again, the scotch j whiskey is a distilled spirit, the processing of which can be im roved in accordance with the rocess of the present invention.

/'•■'Gin and vodka are also alcoholic beverages falling within the general class of distilled spirits upon which the process of the present invention can be suitably practiced.

Thus, gin is a juniper flavored spirit obtained by the distillation and rectification of the grain spirits of malted barley and rye,' and sometimes of corn or maize. Theoretically, however, gin can be made from any rectified spirit. In this regard, gin-is essentially the: product of re-distillation or re-rectification of a spirit, the re-distillation being conducted to a point that the. harmful characteristics of any raw spirits are removed . leaving practically pure alcohol. In making the gin, the distilled product is thereafter re-distilled with flavoring such as juniper berries and various other ingredients or the flavoring agents such as juniper berries are merely added to the re-distilled spirits. If a gin is exceptionally dry in that it has been re-distilled to remove all of the harmful constituents and yield substantially pure alcohol, the product is not generally aged; however, aging of one or more, years is conventionally carried out with respect to some of the lesser quality gins produced through less than complete, or. substantially complete reduction of the spirits to alcohol. Accordingly, it is' ith respect to such distilled spirits which are conventionally aged or matured that the process of the present invention is particularly applicable.

Similarly., vodka which is popularly assumed to be a spirit produced from potatoes is now most likely to be produced rectified into a spirit, with neither the taste nor the aroma of the materials used. Unlike gin, however, vodka remains unflavored although some individual vodkas are infused with herbs. In this connection, some vodkas infused with herbs and other slight flavoring agents are aged for periods of time ranging from 1 to 'more than 3 years . Accordingly, it is with respect to such distilled spirits normally subjected to aging or maturation for substantial periods of time that the process of the present invention is particularly applicable.

Similarly, rum is a distilled spirit which is normally subjected to an aging process. In this regard, rum is the distillate of products of fermented sugar carte, this spirit retaining, more natural taste factors from its product of origin than any other distilled spirit. Thus, in the production of rum, the conventional process by which starches are turned into sugar are not necessary, nor does rum have to be distilled at a very high proof such as gin or vodka. Thus, rum receives a minimum of chemical treatment and can be conventionally aged in : any conventional manner utilized for spirit making. Generally, the only coloring matter used is sugar caramel, a material which does not effect the flavor of the rum.

Again, it is pointed out that rum is a distilled, spirit which is normally subjected to a prolonged aging period over a period of 2, 4 or more years . Accordingly, here again, as was the case with respect to the previously described spirits, the production of rum can be greatly facilitated in accordance term "wine" which most properly should be applied only to the naturally fermented juice of grapes, is often extended to include not only wines produced from grapes but wines made from vegetable berries, and other fruits. Accordingly, all such products normally subjected to prolonged periods of aging and storage can be suitably utilized in accordance with the process of the present invention. True wines produced from grapes are generally divided into three main types: 1. Still beverage, or table wines to accompany a meal. These divide again into red, white, and rose' (according to the grapes used and the length of time the skins have been left to ferment with the juice); and into dry or sweet wines, depending on whether all the grape sugar has been allowed to ferment into I alcohol, or whether some residual sugar has been left. 2. Sparkling wines, of which Champagne, made by the " '"■ ■· , ' .. . , ¾ process of secondary fermentation in bottle, is the finest example . ' ■ _ · " . ".· . ■ ' ■ .■ 3. Fortified wines, such as Port, Sherry, and Madeira, to which brandy has been added. , · Like the previously described alcoholic beverages, the wine produced from grapes is subjected to alcoholic fermenta¬ tion, a biochemical phenomonen which causes sugar to be transformed into ethyl alcohol and carbon dioxide. Tlius , for example, the fermentation of grapes in the production of wine generally I produces a wine having the following elements present: Water " . .■· '.'.· ··,·,,■' "■·;■■.■ ·' "'.·'■.■■ ' ' Sugars : ' ' ■· " ' '" ■·'■., ".·■· ;■■'..'' ·. . ' ' · glucose ■· ; · : ■ '·' ■ · fructose : ·'· · • pentoses ' . .

Alcohols : .' ..· ·■' . ■ ethanol ' ' .. ·;; ■'■' , " ■ , "' glycerol '··<., ' ■ : · '* • ; . 2 , 3-butanediol . .. : . acetoin · ·.. " .·'·.' isoamyl '■, ■. I ·' active amyl - ' ; " isobutyl '■. : , n-propyl ' ;_ ;'. · ' ·, Esters : .' · -. '·. ' ; . ethyl acetate ethyl succinate . · . "..· : ethyl lactate '· - · t r ' , ·. , other esters . ÷ ·;;.\ " ' Acids : ; . . -.tartaric . ' ,:. . ' - malic _ . . citric ■ ■ : ■ ■ succinic ' ., . .. : · ; ,; ■ lactic . ..' ; .'·" ": ' : ■ '· '.. ■ , , acatic . ¾ ' , :' Minerals : '. ' sodium ' - . potassium ■· calcium .·. ·■ iron . phosphate .. copper. sulphate ■ ' Nitrogenous substances: ' ammonia ' amino acids proteins - .. ' . ' . ·■ . Acetaldehyde Phenolic substances Color pigments-. ' , ' Vitamins After fermentation, wines are -sometimes subjected to an initial aging period for one year or longer after which further fermenta can be reduced through the employment of the process of the present invention. After final fermentation of the wine^ the wines are generally subjected to further aging both in barrel and in bottle to improve the quality of the alcoholic beverage. During such aging or maturing of the ine, a decrease in acidity is observed as is the transformation of the alcohol," acids, and other components present- to form enumerable complex compounds including esters, aldehydes, ■ acetals, and the like. These are of course essentially the same changes which take place during the aging of beer or the aging of distilled spirits as described above.

It is such changes in the characteristics of the alcoholic beverage which are reproduced in accordance with the method of the present invention whereby aging and maturation over prolonged periods of time are eliminated by a single, double, or further multiple irradiation of the alcoholic beverage or its constituents with actinic ' light within the range of 00 - SOO R at an intensity of between 12 14 2 Λ 0 and 5 x 10 quanta/sec/cm for a time of between 2 seconds and 10 minutes. ' · The method of the invention may be used in the production of any alcoholic beverage normally subjected to prolonged periods of aging and maturation. Broadly, such materials include beer, distilled spirits, and wine although a variety of other materials not falling within the above three categories can be advantageously utilized. ι .

The method of the invention eliminates the prolonged periods generally employed for the aging of such alcoholic beverages and reproduces the characteristics of the aged alcoholic beverage and the chemical constituency thereof in a substantially shortened period of time through irradiation with actinic light.

Although each of the above described classes of alcoholic beverages have distinctive characteristics, they are alike in that the various products within such classes are normally subjected to a prolonged aging, generally in wooden barrels.

Generally, actinic light, as referred to in this Specification is light of a predetermined wave-length which is capable of stimulating certain chemical reactions. In this case it has been found that in order to obtain a final product having a body, bouquet, taste and mellovmess of a commercially aged beer, distilled spirit, wine, etc., it is essential that the beverage or its constituents be irradiated with light v/ithin the above noted wave-length range of 3900 to 8008.

If wave-lengths of less than 3 00 ft are employed, an ozonic; taste is created and even lower v/ave-lengths, involving the use of ultraviolet light, create possible hazards to the consumer. At the other end of the scale, if wave-lengths greater than 4800 S are utilized,, an-unpleasant taste resembling the smell of a skunk is created thereby providing a poor product which is not commercially acceptable. ' The apparatus employed in carrying out the process of the present invention may comprise an apparatus such as disclosed in U.S.

Patent 3 , 037 , 116. This Patent discloses an apparatus for irradiation through which a liquid can be passed and forced to follow a tortuous path. Such an apparatus, of course, can be employed in accordajce with the process of the present invention by which an alcoholic beverage or its components are irradiated with actinic light by one or more passes of the beverage in the path of a light source.

, . It is also pointed out that in addition to the apparatus specifically disclosed in U.S. Patent 3|037»1l6 and that disclosed in the aforementioned copending application, other equivalent apparatus allowing a _?iow of the beverage or its components "in the path of the actinic light can be advantageously utilized in carrying out the novel process of the present invention.

The time to which the beverage is subjected to the light is critical in that it has been discovered that over-exposure of the alcoholic beverage to actinic light produces no benefit whatsoever. Accordingly, upon practicing the process of the present invention, the actinic light within the wave-length of 3900 to is passed into the beverage for a period of time of about 2 seconds to about minutes, the light being passed into the beverage for a period of time preferably within the range of about 2 seconds to about 30 seconds. The above time limitations apply to both single, double, and further multiple irradiation processes wherein the alcoholic beverage or its components is subjected to the action of actinic light on one or more occasions. Wherein more than lone irradiatio of the beverage or its components is carried out in accordance with the present invention, the total time period, for the multiple irradiations should not exceed more than 150%, of the maximum beneficial radiation time for any particular beverage. In this regard, while the above 10-minute limitation has been set with regard to alcoholic beverages in general, it should be noted that the maximum limit for purposes of efficiency may vary somewhat with respect to the nature of .the alcoholic beverage being subjected to irradiation from actinic ligh and accordingly having the aging or maturation process accelerated. In this regard, for example, since beer is aged only for a period of approximately 24 days under conventional processes, it is generally necessary only to age the beer for a fraction o a minute, i.e., for a period of from about 2 seconds to about 30 seconds in time. Other distilled, spirits , however, which ar conventionally aged in barrels for periods of 10 or more years may require irradiation with actinic light within the wave-leng set forth above at or near the maximum limit of 10 minutes. Here again, it is pointed, out thatwhere multiple irradiations occur the total elapsed time that the alcoholic beverage or its components is subjected to irradiation should not exceed 1507o of the maximum, efficient time of irradiation for that particular In addition to the factor of time the intensity of the light used affects the characteristics of the final product. In this regard, it has been discovered in accordance v/ith the present invention that in order to provide an alcoholic beverage which, after irradiation with actinic light, has a chemical constituency and characteristics substantially identical with that of the conventionally aged product, it is necessary that the light incident upon the alcoholic beverage or its •12 1^· 2 constituent be within the range of 2 x 10 to 5 x 10 quanta/sec/cm .

In addition, it has been found that the most suitable time or period of irradiation is inversely proportional to the intensity of the actinic light used. For example, if a maximum time of irradiation is employed, the intensity of the light can be at or near the minimum level described above. Alternatively if a short or minimum time of irradiation upon the alcoholic beverage or its components should be at or near the maximum level. Thus, there is. an inverse linear relationship between the time of irradiation and the intensity of the light, the precise intensity and time to be employed for any particular effect with respect to any particular beverage or its components being a matter which can be easily determined.

'.It is also pointed out with respect to the process of the present invention that it is sometimes advantageous to conduct multiple irradiations of the alcoholic beverage or its constituents. In this regard, it is sometimes advantageous to conduct more than one irradiation under the conditions described above at the same time during the production of the alcoholic beverage or at different stages in production. Since' this depends somewhat on the nature of the beverage being treated this will be described in more detail as descriptions of various embodiments of the present invention proceed.

As indicated previously, the process of the present invention is particularly applicable in the preparation of lager beers, such beers being conventionally aged for periods of time of 24 days or longer. The lage ing or. aging period to which the beer is subjected is generally considered as being an extremely slow and expensive part of beer production, the aging' period having the advantage of providing beers -with a much finer and more pleasant organoleptic taste. From a purely chemical point of view, the conception of maturity of a beer is somewhat unlike that of other alcoholic beverages since the redox~potentia value of beer, a characteristic the increase of .which measures j the maturity of other alcoholic beverages, does not change sub-I stantially during the second stage of fermentation and subsequent storage for maturation purposes. Thus, in this regard, the volatile ^components present in beer are mainly responsible for the taste and flavor of the product, the volatile components being produced during the main fermentation as by-products of the physiological activity of the yeast. During the second fermentation, i.e., storage, these volatile compounds are regulated in their existence and behavior with respect to each other, partly through the yeast activity and partly, through elimination of the highest volatile components with the escaping carbon dioxide. Accordingly, with respect to beer, there is a dual fermentation effect and a dual aging or maturation phenomenon.

While many attempts prior to the development of the present invention have been made, in order1 to accelerate the process which normally takes place in the storage tanks of a brewery, all such attempts including auxiliary carbonization, second fermentation in two stages, fermentation under pressure, etc., have been unsuccessful. Accordingly, prior to the development of the process of the 'present invention, in order to eliminate the "young beer" taste associated with the product, of fermentation, it has been necessary to store the beer over an extended and prolonged period of time. This, of course, has now been eliminated through the process of/the present invention wherein the young beer can be irradiated with actinic light achieved by a double irradiation process in which the wort is first irradiated uiider the conditions as described above and, after fermentation, the green beer is subsequently irradiated so as to completely eliminate the need for any storage or aging process. By employing such a double irradiation technique upon the v/ort and green beer, it is possible to obtain a product that is indistinguishable by taste and composition from a beer that, has been obtained by the use of the more expensive technology ' involving prolonged aging.

In this connection, it is hypothesized that irradiation of the v/ort acts to advantage upon the volatile components of the wort, such action upon the volatile components of the v/ort influencing the volatile components produced in the beer at the time of the principal fermentation. , Accordingly, by irradiating both the wort and green beer, it is possible to act upon all of the volatile constituents v/hich may be present and accordingly provide for a product having characteristics indistinguishable from a beer produced by heretofore employed technology.

In order that the invention may be more clearly understood, the following description is given, merely by way of example, with reference to the accompanying drawings in which: FIGURE 1 is a schematic illustration of brewery equipped to perform the present invention; FIGURES 2 to 6 are gas chromatograms of beers illustrating the effects of the inventive process; and FIGURES 7 to 9 are as chromatograms of distilled spirits illustrating the effects of the inventive process.

A typical schematic illustration of the process of the present invention in a beer brewery is shown in Figure 1. In accordance with Figure 1, the hops from which the beer is made are introduced into a hops boiler 100 containing the wort produced by the brewing of the milled and ccushed malt together with v/ater. The brewing apparatus employed in the brewing of the malt to obtain Such apparatus, however, is conventional and plays no part- in the improved novel process of the present invention. In the hops boiler 100 the wort, hops, and sugar are boiled for an hour or two whereby the aroma and distinct bitterness of the hops combine with the sweetness and flavor derived from. the wort and sugar: After such boiling of the hops, wort, and sugar in. hops . boiler 100 the product of such boiling is removed through line 102 and take into hops vat 104. In hops vat 104 the hops are allowed to settle out from the boiled mixture of hops, wort, and sugar, that portion of the hops which is not removed in vat 104 being removed by further treating the system in centrifuge 106, the solution entering centrifuge 106 from hops vat 104 through line 108. By employing the vat' 104 and centrifuge 106, it is ' possible to substantially remove all of the solid hops ihich may be present in the boiled system. Either the vat or centrifuge can be eliminated where desired or replaced .with other suitable means for separating the boiled solution from the solid matter.

' . .·'■ After the hops are removed from the boiled solution of hops, wort, and sugar, the wort leaving centrifuge 106 through line 110 is cooled in a suitable refrigeration means 112. Thus, for example, the wort produced in centrifuge 106 is brought by means of the refrigeration device 112 to a temperature slightly above 0°C, the ■ temperature corresponding to the optimum temperature at which the yeast .may be introduced in order to initiate fermentation. Rathe 'than taking the cooled \>;ort leaving . refrigeration means 112 through line I l directly to the fermentation vat, in accordance with this aspect of the present invention the wort is first passed through a suitable means 116 in which the wort is subjected to the rays of actinic light v/ithin the v/ave-length region of 3900 to ^800 ft. Again, the apparatus necessary for carrying out the process of the present invention can be that v/hich is disclosed in U.S. Patent 3»037 , 116 · Additionally, other equivalent apparatus capable of subjecting the alcoholic beverage or its components, in this case the beer v/ort, to actinic rays within the region of 3900 to kSoO 8 can be effectively employed in accordance with the present invention. Here again, as described above, the intensity of the 12 > light incident upon the v/ort should be v/ithin the range of 2 x 10 14 to 5 x 10 quanta/sec/cm , the time period of irradiation being from 2 seconds to 10 minutes, preferably from 2 seconds to about 30 seconds. It should be quite obvious that if the irradiation process of the present invention is not to be applied to the v/ort or the wort and green beer, irradiation means 116 can be eliminated and the cooled wort leaving refrigeration means 112 through line 11^· can be taken directly to fermentation vat 118. In the apparatus of Figure 1 , the irradiated wort leaves irradiation means 116 through line 120 and conventional fermentation processes employed in the brewing art. In this regard, such fermentation of the wort does not play a part in the improved process of the present invention, the essence of the present invention residing in the single, double, or further multiple irradiation of the wort and/or green beer with actinic light within the wave-length region of 3900 to 4800A. Accordingly, any conventional means and method for producing the wort and producin the beer from the wort can be suitably employed, the improvement of the present invention residing in the elimination or drastic reduction of the time necessary for agiiig and production of a mature, well-rounded beer.

In accordance with the embodiment shown in Figure 1, the carbonated green beer leaves column 136 through line 140, and is introduced into an intermediate storage tank 142 in which the green beer remains for a period of 24" to about 30 hours during which time the final enzymatic treatment of the green beer takes place. After remaining in the intermediate storage tank 142 for this short period of time the green beer is removed through line 144 and filtered in a filtering medium l46'from which the green beer, free of any remaining solid matter, is removed through line 148. . , If no further irradiation of the beer - is to take place the beer can be taken from line 148 directly to a tapping and bottling installation, not shown,xherein the beer can be provided making up the wort to the effect that the taste and chemical constituency of the beer produced in accordance with the process of the present invention is substantially identical with that produced by the conventional , more expensive , more time-consuming method.

The mechanism of the aging or maturation of distilled spirits is slightly different than that which has been described above with respect to beer production, a single or multiple irradiation procedure can be used, and it has been discovered that through the process of the present invention, it is possible to provide a distilled spirit which has a chemical constituency and characteristics of taste and aroma which are substantially the same as the distilled spirit subjected to the convenient the present invention that where multiple irradiations of the distilled spirit are involved, it is preferred to allow the irradiated product to sit for a period of time of approximately 2 hours or longer prior to a second or subsequent irradiation procedure. This allows for the most effective utilization of the process of the present invention.

Again, as was the case with respect to the irradiation of beer as described above, the irradiation of thedistilled spirits or its components should be accomplished for a period of time ranging from about 2 seconds to about 10 minutes, and the radiation intensity-should be the same as in that case. Since various distilled beverages are normally aged and matured for substantial periods of time, i.e., upwards of 10 years or more, it is sometimes necessary to irradiate the distilled spirit with actinic light for more than the minimum time period specified above. Thus, for example, it is often preferred to irradiate the distilled spirit or its components for a period of time ranging from about 30 seconds to about 5 minutes in duration.

When multiple irradiations take place either at the same or at different stages in the production of the distilled spirit it is preferred that the total elapsed time of irradiation not exceed 150 of the maximum efficient time for that particular beverage. It has been found that no beneficial effect is achieved by irradiation for the intensity and . time of irradiation necessary to achieve the desired accelerated aging and maturation of the alcoholic beverage . falls within those limits set forth above. Similarly, if the liquid irradiated in accordance with the process of the present invention is not in the form of a relatively thi film at all but is merely a pool of liquid, it may be necessary to increase the intensity of the light incident upon the liquid and/or increase the time period of irradiation so that the various areas of the liquid within the pool will be irradiated under conditions similar to those set forth above with respect to the process of the present invention. Thus , it is pointed out that such a system could involve a pool of liquid which is continu-ously stirred and subjected to actinic radiation, the period of irradiation being such that upon stirring the entire liquid will be subjected to the incident light for a period of time within the range set forth above. It is pointed out, hox^ever, that in accordance with the preferred procedure, a relatively thi film of liquid is flowed past the light such that it is easy to control the intensity and time of irradiation necessary to bring about the desired accelerated . aging. j The same considerations set forth above with respect j to beer and distilled spirits, whether they by brandies, whiskies vodka, gin, rum, etc., can be said again with respect to the production of wine in accordance with the process of the present invention. With respect to wines, there are so many different varieties with different aging characteristics that it is difficult to make very general statements concerning the nature of the aging and maturation process to which wines are normally subjected. However, a few general statements can be made.

First of all, it is again pointed out that the basic ingredient of wine is the grape, although materials now called wines are produced from other fruit varieties.. In preparing the wine, the skin, pulp, and seeds of the grape or similar fruits, each donate certain qualities to the alcoholic beverage. Grape skins give mainly tannins and coloring matter, the color and tannin being generally conceded to be bound in the internal portions of the skin cells. In this regard, until these cells are killed, it is very difficult to remove the pigments and several methods have been developed to cause cell death- and cell wall collapse. These methods include, for example, the application of heat, alcohol, or physical disintegration.

The application of alcohol is usually utilized and this is accomplished by allowing the juice and skins of the grape to ferment together until sufficient alcohol is produced to cause the cell walls to become permeable and . the color to be released. The extraction of color rises to its peak after a few days then diminishes. Thus, for example, rose's are separated quickly from the skins and are vatted for a shorter time than red wines, while white wines are made from grapes that have been separated from the skins at the outset. Accordingly, it is seen that regulation such as glycerine, butylene glycol, aldehydes, etc., such that a statement regarding the conversion of sugars into ethyl alcohol and carbon dioxide is an over-simplification of a complicated series of chemical reactions which actually occur during fermentation. In this regard, the dextrose molecule alone passes through 12 stable intermediary stages before formin the alcohol and decarboxylation takes place along the way, carbon dioxide gas being given off at several places. In addition, there are some 30-odd organic and inorganic substances which must be present in the system if the fermentation of the must to the wine is to be accomplished.

There are a wide variety of yeasts which can be employed to ferment the must to the desired wine, the strain of yeast somewhat depending on the nature of the product desired Wine yeasts ferment effectively over a wide temperature range of 50° to 90°F., white wines being generally fermented at lower temperatures and red wines at slightly warmer temperatures.

After fermentation of the must with yeast, the wine, be it red wine, white wine, etc., is generally subjected to an initial aging and racking procedure. This initial aging and racking of the wine is generally accomplished in barrels for a period of about one year, quality wines being further barrel-aged for a further one-year period, rarely shorter. During these periods of aging, the barrel is first lightly bunged and later more tightly bunged s'o as to initially . allow and subsequently prevent evaporation and oxidation of the aged and racked wine. During the first year of aging; considerable changes in color and taste occur, while such changes are not so noticeable during the second year. However, the wine continues to deepen in color and flavor, deriving character and mellowness from contact with the wooden barrel during the racking and aging process .

In most cases, the wines are kept racked for a further year, longer in some cases, and just before bottling or shipping the wine undergoes a fining operation to keep the wine perfectly clear and free from any suspended particles. In addition to the initial aging that occurs for 1, 2, or more years, most wines continue to age and mature after bottling. Thus, both in barrel and in bottle the aging of wines shows a decrease in acidity and a transformation in the alcohol, acids, and other components to form enumerable complex compounds such as esters, aldehydes, acetals, and the like. Additionally, bouquet is an important product of aging, particularly with respect to those wines which are capable of developing their best characteristics in the absence of air. Accordingly, the aging and maturation of wine occurring both in barrel and in bottle has heretofore been considered a necessary prolonged, and drawn out procedure allowing for the production of the best quality wines.

It can be seen from the above, that the process of the present invention can be applied at various stages in the production of wine so as to produce a product in which the aging heretofore conventional technology. Addi ionally, it is noted that the irradiation can take place after the initial short . J period of aging and racking generally employed in conjunction with the preparation of wines . While such a procedure would involve short aging and maturing period, it is pointed out that the irradiation subsequently applied to the preliminarily aged wine would :>effectively eliminate the secondary aging and maturing process both in barrel and in bottle to which the wine is normally subjected. As was the case with respect to beers and distilled spirits, the process of the present invention when applied to wines can involve both a single irradiation at any one of the places above defined or two or more irradiations at the same or different locations during the processing of the. | alcoholic beverage.

With respect to wines, it is preferred that the irradiation in accordance with the present invention be conducted subsequent to the fermentation of the must although a combined process involving irradiation of the must and the fermentation product can be advantageously employed to produce a product which even more closely approximates and is substantially identical to a wine produced in accordance with conventionally employed current technology. As was the case with respect to beers and alcoholic beverages, it is necessary in accordance with the present invention that the alcoholic beverage, i.e., wine' or its constituents, i.e., must, be irradiated with actinic light within the wave-length region of 3900 to 4800A, for a period of time ranging from about 2 seconds to about minutes, preferably from about 2 seconds to about 30 seconds.

Again, the intensity of the light incident upon a relatively thin film of the alcoholic beverage must be within the region of 2 X 10 to 5 X 10^ quanta/sec . /cm.2 in order to provide for the results associated with the improved process of the present invention. ' ■ j Again, there is an inverse linear relationship between the intensity and time of irradiation with the actinic light . j ■ . j such that where shorter times are involved it is preferred j i to employ light of an intensity within the upper range set forth ! above and vice-versa. Similarly, as was the case with respect j to. the irradiation of beer and distilled spirits in accordance j with the process of the present invention wherein multiple J ^ · i irradiations are involved, it is preferred from a standpoint of j i economy, etc., that the total elapsed time for the multiple j irradiations not exceed 150% of the maximum efficient irradiation j for that particular beverage. j With respect to the general considerations concerning j the process of the present . invention, it is pointed out that therej i are certain distinct advantages associated with the process of ; the present invention when compared, for example, with the ί conventional methods of producing and aging beer, distilled ; -. ■ i spirits, and wines. Thus, for example, the process of the present ■ J 1 i its own "spund" for carbonization pressure and' its ■ own system for cooling. The wort which served for the production of the beer in a conventional aging process and for the experimental, run conducted through irradiation of the wort and fermentation product with actinic light came directly from the brewery's brewhouse, such as brewed for sale. In all of the experimental runs' conducted and reported herein, the wort was strictly controlled to comprise the same composition and each experimental run was conducted in a comparative manner with a comparative fermentation procedure conducted at low temperature.

The technology of fermentation for all of the experimental runs was slightly modified in that after the main fermentation the beer was kept for 3 to 4 days at a higher temperature in the storage vessel in order to rapidly produce the necessary carbon dioxide and pressure on the "spund". As soon as the pressure. on the "spund" was reached, the temperature was dropped to 0°C, the product being subsequently thereafter bottled.

During the main fermentation, once the maximum temperature of 8°C. was reached the fermentation was then conducted is'o hermally to its end and the ' oting beer, as mentioned above, j was put at the same temperature into the storage vessel. The j irradiation apparatus employed in conducting the various irradiation treatments involved was operated with a capacity of 120 liters per hour.

I • i - 52 - ■ 33758/2' · / I method, a standard beer was produced and subjected to gas chromo-i tography, the results being shown in the following table. With ; respect to this table, the spectrum numbers which appear opposite ! the chemical designations refer to the gas chrornotograph spec- truros to be hereinafter described wich reference to the test procedu e : ' TabIt L± ■ No.

Name Spec rum Acetic acid-methyl ester. . . . . CH-j COOCH-5 • 1.

C Hr OH 2. 2 5 Acetic acid-ethyl ester CH3 C00CpHq 3.· Propionic acid-ethyl ester . . . ; 0H.,CH COOC-H, . < .. · 'Propanol CHjOHp CHgC'i 6.

Acetic acid-isobntyl ester . . . . CH5 C00CH2 :H (CH3)2 T.

Butyric acid-ethyl ester . . . . CE^CH.,)-, < OOC2H5 8. 2-Meth lpropanol-l . . . . . . . (0Hj)2 CHC^ OH . n-Butanol . . .. CH^(CH2)2 ¾ OH : 10:.

CH3 000(CIJ ;)4-CH5 '. 11. ; 3-MethyIbutano1-1 (CH5)2 CH.C ';Γ0Η20Η ;·' 12 · ' Caproic acid-ethyl es er . . . v j. 0H3(CH2)4 OOC2H5 .13.' : CH3-COO(Ci.'i)5 CH3 \ n-Hexanol ' . . . . . . . : CH3(CH2)4 ·)¾ΟΗ \ 15.. 1 G'H 000H i 16.

Cap'rylic acid-ethyl ester . . -. . 1 CH-3(CH2)6 OOC2H5 ! 17 " " In accordance with the test procedure, a portion of the wort was irradiated and pitched, while a further portion of the wort was pitched without irradiation. The irradiation was carried out for a period of 30 seconds by passing the wort through an apparatus such as illustrated in U. S. Patent 3,037, 116. The irradiation was conducted with 20-watt bulbs giving off actinic radiation such that the intensity of the light incident upon the wort or beer was within the range of 2 X 1012 to 5 X lO1^ quanta/sec. /cm.2. The quantity of the wort which was pitched without irradiation was fermented and separated into two batches. One of these batches was finished in a storage tank in the classical 24-day method, this beer serving as a reference beer representing the classical lager technology. The other remaining portion of the batch of non-irradiated wort was kept after fermentation only 7 days in storage. This batch was again divided into two separate batches one of which was filtered and bottled after the 7-day storage period, the other of which was filtered, irradiated, and bottled The 7-day storage period was employed for CO2 production only which storage could be eliminated if; CQ2 recuperation system was available while fermenting. Accordingly, in such a manner the experimental samples A, B, C, and D described above were prepared.

As a general observation of the gas chromotographic spectrum of the volatile compounds present in the various sample it was noted that irradiation in accordance with the process of the. resen invention in general leads to a reduction of the chromotographic waves of all of the components with the exception of 3-methylbutanol-l and β-phenyl acetate, chromatographic No.'s 12 and 25. Accordingly, it is concluded from such an analysis that irradiation does have an effect upon the volatile components present in the beer. The specific effect upon the volatile components can be observed from the chromatographic analyses of the various samples A through D.

The gas chromatographic analysis of the young beer wherein the wort was not subjected to irradiation in accordance with the process of the present invention is shown in Figure 2. An examination of the gas chro atograph indicates the inferior quality of the young beer due to an inferior content of aromatics and higher alcohols. In comparison, an analysis of the gas chromotograph for the young beer in which the wort is irradiated (Figure 3) , the finished beer wherein only* the filtered beer has been irradiated (Figure 4), and the finished beer in which both the wort and filtered beer have been irradiated (Figure 5) with the beer produced by the classical lager method (Figure 6) illustrates that the irradiation process of the present invention allows for the production of a beer which closely resembles the conventional lager beer in chemical constituents.

In this connection, it will be observed- from Figures 3 through 6 that the beer which has been double irradiated, i.e., has been irradiated both with respect to the wort and with respect to the filtered beer, closely approximates the chemical I constituency of the lager beer subjected to conventional aging j over a period of 24 days. Accordingly, it is seen that the double irradiation provides for a beer with the optimum composition of volatile subtances which are indeed comparable to a beer j made by a classical lager technique.

. Organoleptic examination of the 4 sample beers was also made by a test panel. As a result of the organoleptic examination, sample A, the reference beer made by the conventional^ lager technique and' sample C, the beer produced by irradiation of the wort before pitching and irradiation of the beer before bottling were given the same number of points indicating comparable taste and other characteristics. Sample D, the non- irradiated beer with only 7 days storage was judged by all members of the test panel to be inferior thereby giving this beer the lowest rating.

Example 2 The applicability of the process of the present inven¬ tion in the production of a distilled spirit was demonstrated as follows. Utilizing apparatus . such, as illustrated in U. S.

Patent 3,037,116, a mixture of molasses and ethyl alcohol was irradiated by passing the mixture through the apparatus at a i flow rate of 2 to 2.5' minutes of irradiation per liter of flowing j ' j liquid. The initial material which was irradiated in such l ' i a manner was the product of distillation of molasses and ethyl \ In addition, Figure 8 illustrates a reduction in the content of the material having a high boiling point in the same manner as does ""Figure 9 when compared for example with the young alcohol or distillate product not subjected to irradiation or an aging or maturation process. This is explained by the fact that' the irradiation in accordance with the present invention provides for an increased esterification effect which again is almost identical with the sample illustrated in Figure 9 which has been subjected to an aging and maturation process for 9 months in an oak vessel.

Furthermore, a visual examination of Figures 8 and 9,. i.e., the gas chromatograms of the irradiated spirits and the aged spirit by conventional techniques indicates that chemically .the same are practically identical. This, therefore, establishes the ability of the irradiation process of the present invention to substantially eliminate the need for aging and maturation of the distilled spirit by providing a product having substantially identical chemical constituency and characteris ics. Example 3 The process of Example 2 is .repeated except that the irradiation is not conducted with 'respect to the product of distillation but is conducted with respect to such product diluted with pure water in one case, and with water and carbonic acid in a second case in a ratio of 1 part spirit to 3 parts of water or water and carbonic acid. Here again, when the With the rums that have been previously subjected' to a 1, 2, or 3 year aging process,, it was discovered that the taste and bouquet was improved to the point where the rum ' r ■ could not be distinguished from one which had been aged for a considerably longer period of time.

Example 7 Example 6 was repeated, except that the intensity of the actinic light was allowed to vary from 2 X 1012 to 5 X lO1^ quanta/sec . /cm.2 incident upon the alcoholic beverage. In all cases, substantially equivalent results with respect to improvement in the taste and bouquet of the beverage were obtained. Example 8 The process of the pre ent invention was also applied to a conventional Hyac whiskey base in the production of artificial whiskey utilizing the following Hyak brands: 1. Whiskey, 10 to 100 ratio, 45% alcohol 2. Whiskey, 5 to 100 ratio, 46% alcohol . 3. Whiskey, 1 to 100 ratio, 60% alcohol.

All of the above whiskies artificially produced are passable though hardly the equivalent of commercially distilled products However, when such whiskies are passed through an apparatus such as illustrated in U. S. Patent 3,037,116 for a period of about 30 seconds in the presence of actinic light of an intensity as set forth herein, the bouquet, taste, and odor of the whiskey is completely altered* and a completely commercially acceptable invention whereby the irradiation of the alcoholic beverage or its constituents effects the production of a product of the same chemical ' constituency and other characteristics of aroma , taste , bouquet , etc . , .. substantially identical with that of the conventionally aged product .

It is also again pointed out with respect to the process of the present invention that v/hile a single irradiation of the alcoholic beverage at the time when aging .would occur is effective to substantially reduce the necessary aging and maturing time usually involved, it is sometimes preferred to employ two or more irradiation procedures at the same point in the production process or at different stages of production. In this regard , for example , it is sometimes preferred, as in the case of beer production, to agethe alcoholic beverage both immediately prior to bottling and before fermentation while in a condition called a wort . This, therefore , allows for the best possible route to substantial-ly reproducing the qualities of a high quality beer normally

Claims (2)

1. WE. CLAIM: 1. A method of accelerating the aging and maturing of an alcoholic beverage including the step of irradiating the beverage at least once with actinic light of a wave-length of between 3900 and i 800 X at an intensity of between 2 x 10 and 5 x 10 quanta/sec/cm for a time of between 2 seconds and 10 minutes.
2. 2. A method according to claim 1 v/herein the time of irradiation is between 2 seconds and 30 seconds. 3· A method according to claim 1 or 2 wherein the beverage is irradiated at the stage in its production when storage for agin jand maturing would normally occur . . A method according to claim 1 , 2 or 3 wherein the beverage is irradiated on two or more occasions during production thereof . 5· A method according to any one of the preceding claims wherein the beverage is irradiated prior to the stage in its production when storage for aging and maturing would normally occur. 6. . A method according to any one of the preceding claims wherein the beverage is beer and the beer wort is irradiated. 7· A method according to any one of the preceding claims wherein the beverage is beer and the beer wort is irradiated prior to fermentation and the beer is further irradiated after fermentation. 8. A method of accelerating the aging and maturing of an alcoholic beverage according to claim 1 substantially as hereinbefore described. ■ 9· A method of accelerating the aging and maturing of a a a a e e e c ibed with reference to and as 10. A method of accelerating the aging and maturing of a beer substantially as hereinbefore described with reference .to Example 1 . 11 . A beer treated by the method of- any one of the preceding claims. ': . · 12. A method of accelerating the aging and maturing of a distilled spirit substantially as hereinbefore described with reference to any one of Examples, 2 , 3 i 5, 6 , 7 or 8. 13 · A distilled spirit treated with the method of any one of claims 1 to 8 and 12. I^ . A method of accelerating the aging and maturing of a wine substantially as hereinbefore described with reference to Example 9. 15. A wine treated with the method of any one of claims 1 to 8 and 1½ . 16. An alcoholic beverage treated with the method of . any one of claims 1 to 8. "\ p!icants ·'.' - D COM AND MMNEiS