RU94040304A - Method of effective accelerated ripening-aging of cognac-type alcohols - Google Patents

Method of effective accelerated ripening-aging of cognac-type alcohols

Info

Publication number
RU94040304A
RU94040304A RU94040304/13A RU94040304A RU94040304A RU 94040304 A RU94040304 A RU 94040304A RU 94040304/13 A RU94040304/13 A RU 94040304/13A RU 94040304 A RU94040304 A RU 94040304A RU 94040304 A RU94040304 A RU 94040304A
Authority
RU
Russia
Prior art keywords
alcohol
pressure
cognac
oak
aging
Prior art date
Application number
RU94040304/13A
Other languages
Russian (ru)
Other versions
RU2084510C1 (en
Inventor
И.П. Слободяник
Original Assignee
И.П. Слободяник
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by И.П. Слободяник filed Critical И.П. Слободяник
Priority to RU94040304A priority Critical patent/RU2084510C1/en
Publication of RU94040304A publication Critical patent/RU94040304A/en
Application granted granted Critical
Publication of RU2084510C1 publication Critical patent/RU2084510C1/en

Links

Landscapes

  • Curing Cements, Concrete, And Artificial Stone (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

FIELD: production of cognac-type beverages. SUBSTANCE: oak staves 10 mm thick are loaded into coated vessels into which alcohol is then poured in followed by keeping alcohol in contact with oak staves under periodically increased pressure owing to feeding compressed air from air bottle through bubbler into lower section of vessel under oak staves. After specified period of time, pressure is reduced to its normal value. Excess pressure value ranges from 2 to 5 atm, and period of keeping alcohol under excess pressure is 24-28 h. Period of keeping alcohol under normal pressure is the same. Number of pressure increase-decrease cycles depends on chosen excess pressure value, duration of the cycle, and organoleptic attributes of sampled cognac-type alcohol. EFFECT: enhanced efficiency of process.

Claims (1)

Изобретение относится к технологии приготовления коньяков в металлических эмалированных резервуарах на дубовых клепках, а именно к технологии ускоренного созревания - старения коньячных спиртов. Цель изобретения - ускорение и повышение эффективности созревания - старения коньячных спиртов. Цель достигается тем, что для эффективного ускоренного созревания - старения коньячных спиртов, включающему загрузку в эмалированные резервуары дубовых клепок толщиной 10 мм после их активации, заливку спиртом, выдержку спирта в контакте с дубовой клепкой, периодически повышают давление в эмалированном резервуаре за счет подачи в нижний уровень под дубовую клепку через барботер сжатого воздуха из баллона, и после заданного периода выдержки понижают давление над коньячным спиртом до нормального давления, избыточное давление воздуха составляет от 2 до 5 ата, время действия избыточного давления 24-48 ч, время действия атмосферного давления такое же количество циклов повышения и понижения давления зависит от выбранного избыточного давления, продолжительности цикла и органолептических показателей отбираемых проб коньячного спирта. Новым в изобретении является периодическое (циклическое) повышение давления воздуха над спиртом в резервуаре и ввод сжатого воздуха из баллона через барботер в нижний уровень под дубовую клепку для насыщения спирта кислородом воздуха под давлением по всей высоте слоя спирта в резервуаре.The invention relates to a technology for the preparation of cognac in metal enameled tanks on oak rivets, and in particular to a technology for accelerated maturation - aging of cognac spirits. The purpose of the invention is to accelerate and increase the maturation - aging cognac spirits. The goal is achieved by the fact that for effective accelerated ripening - aging of cognac spirits, including loading 10 mm thick oak staves into enameled tanks after their activation, pouring with alcohol, keeping the alcohol in contact with oak stave, periodically increase the pressure in the enameled tank by feeding it to the lower the level for oak riveting through a bubbler of compressed air from a cylinder, and after a given period of exposure, lower the pressure over cognac alcohol to normal pressure, the excess air pressure is ulation from 2 to 5 atm, gauge pressure action time of 24-48 hours, while atmospheric pressure acts is the same amount of increase and decrease pressure cycles depends on the chosen overpressure, the duration of the cycle and organoleptic characteristics of samples taken ethyl alcohol. New in the invention is the periodic (cyclic) increase in air pressure above the alcohol in the tank and the introduction of compressed air from the cylinder through the bubbler into the lower level under oak rivets to saturate the alcohol with atmospheric oxygen under pressure over the entire height of the alcohol layer in the tank.
RU94040304A 1994-11-01 1994-11-01 Method of ripening cognac alcohol RU2084510C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94040304A RU2084510C1 (en) 1994-11-01 1994-11-01 Method of ripening cognac alcohol

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94040304A RU2084510C1 (en) 1994-11-01 1994-11-01 Method of ripening cognac alcohol

Publications (2)

Publication Number Publication Date
RU94040304A true RU94040304A (en) 1996-11-10
RU2084510C1 RU2084510C1 (en) 1997-07-20

Family

ID=20162194

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94040304A RU2084510C1 (en) 1994-11-01 1994-11-01 Method of ripening cognac alcohol

Country Status (1)

Country Link
RU (1) RU2084510C1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD1929C2 (en) * 2001-07-19 2002-11-30 Олег БАЕВ Process for obtaining of matured spirituous distillates
US20110070330A1 (en) * 2007-09-06 2011-03-24 Ultra Maturation, Llc Increasing Ester Concentrations in Ethanol-Based Solutions
US20110070331A1 (en) * 2007-09-06 2011-03-24 Ultra Maturation, Llc Accelerating Aging of Ethanol-Based Beverages
US20100092636A1 (en) * 2008-10-09 2010-04-15 Daniel Martin Watson Ultrafast method for creating aged wood flavored alcoholic beverages
US20110129589A1 (en) * 2007-09-06 2011-06-02 Ultra Maturation, Llc Recycling Resources Between Aging Vessels
MD4246C1 (en) * 2012-03-12 2014-03-31 Иван ПРИДА Barrel for aging alcoholic products
WO2017066740A1 (en) * 2015-10-16 2017-04-20 Brain Brew Ventures 3.0 Llc Alcoholic beverage and method of making the same
CA3001502A1 (en) 2015-11-30 2017-06-08 Edrington Distillers Limited Flavor infused alcoholic beverage and method of making the same

Also Published As

Publication number Publication date
RU2084510C1 (en) 1997-07-20

Similar Documents

Publication Publication Date Title
RU94040304A (en) Method of effective accelerated ripening-aging of cognac-type alcohols
WO2011114331A2 (en) Alcoholic beverage aging process system and method
SU589895A3 (en) Method of enlarging tobacco bulk
US9745545B2 (en) Faster aging of alcoholic beverages
US20130045300A1 (en) Process for continuing barrel aging of alcohol following bottling thereof
RU2288144C2 (en) Method of packing wine up into aluminum cans
IES77997B2 (en) Method and apparatus for ageing spirits such as whiskey
Webb et al. Aroma of sherry wines
CN1326987C (en) Technological process of maturing grain spirit
SU1567620A1 (en) Method of ripening of alcoholic beverages
JP2022145599A (en) Method and apparatus for extracting phenols from wood barrel
GB1293981A (en) Method of accelerating the aging of alcoholic beverages
CN219752271U (en) Wine jar capable of accelerating aging of wine
JP3124635B2 (en) Wine production method
FR3108915A1 (en) Method for raising a distilled spirit drink in an immersed container.
EP0587868B1 (en) Method for improving the aroma and/or the flavor of wine using noble gases
Aldae et al. The shelf-life of young white wines
US20230082900A1 (en) System and method for accelerating the maturation process of an alcoholic beverage
JPS5588692A (en) Preparation of whisky and its container
US20030112702A1 (en) Turnable and tiltable support platform for handling fermentation tanks, particularly for alcoholic fermentation
EP1207126A1 (en) A turnable and tiltable support platform for handling fermentation tanks, particularly for alcoholic fermentation
JP2023035710A (en) Packaged fruit drink and method for manufacturing the same
Zoecklein et al. Oxygen, carbon dioxide, and nitrogen
ATE305505T1 (en) IMPROVED WINEMAKING PROCESS
SU1214752A1 (en) Method of producing brandy