WO2011157866A1 - A laboratory test run of an accelerated aging process for obtaining distillates, brandies and holandas aged in wine-soaked wood - Google Patents
A laboratory test run of an accelerated aging process for obtaining distillates, brandies and holandas aged in wine-soaked wood Download PDFInfo
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- WO2011157866A1 WO2011157866A1 PCT/ES2011/000156 ES2011000156W WO2011157866A1 WO 2011157866 A1 WO2011157866 A1 WO 2011157866A1 ES 2011000156 W ES2011000156 W ES 2011000156W WO 2011157866 A1 WO2011157866 A1 WO 2011157866A1
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- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
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- 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
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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- 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
Definitions
- the present invention relates to a process for the accelerated aging of spirits and "holandas" with wood wrapped by means of which a product similar to a spirituous beverage is reached on a laboratory test scale. such as the Jerez brandy of around 2-3 years old.
- grape varieties normally used to obtain distillates decrease their production. That is why brandy producing wineries consider aging wine distillates of different grape varieties than those generally used both to solve these problems and to find new products with characteristic features.
- Aging in wood is responsible for the transfer of phenolic acids (vanillic acid, siriginco acid.), Phenolic aldehydes (coniferaldehyde, synapaldehyde, vanillin ...) or fufural.
- the treatment that the wood undergoes before being used for aging is decisive in the transfer of these compounds.
- the roasting of the wood has been studied, or if the wood is new or not.
- patent 1 describes the use of shaking shavings for the aging of spirits.
- Patents 2 and 3 use wood chips together with ultrasound as an extraction method, patent 2 proposes it as a method to age spirits, while 3, proposes it for wines.
- the present invention includes a process for the accelerated aging of small quantities of distillates by means of a constant temperature ultrasound bath.
- a test tube attached to a vigreux condenser is used, trying to avoid possible evaporation with this composition.
- wood shavings are placed, which have been previously macerated in wine, making use of a sachet of a fabric that allows percolation.
- the process is carried out by placing the specimen that carries the distillate in an ultrasonic bath and providing this set with a small supply of oxygen (micro-oxygenation) at a given flow and during specific times.
- the process control is carried out by means of an automaton that will also be equipped with a timer, which will allow to establish the operating times of the oxygen injector and the ultrasonic bath, which never work simultaneously.
- 150 ml of distillate is introduced into the specimen, for example of brandy, commonly used in the production of Jerez brandy.
- the quantity of oak chips optimized for this method is available inside the liquid phase and as a "tea bag" made with cotton gauze, or other fabric that allows percolation.
- the optimized quantity was calculated from the surface / volume ratio of an oak barrel of between 500 and 600 L capacity. Several quantities were tested, the optimized being 0.725 g of oak chip / 150 ml of distillate.
- the shavings must be previously "wrapped", simulating the traditional process of aging of the barrels in the elaboration of distillates aged in wrapped wood.
- Chip wrapping is done by placing 3gr of chips in 25ml of fragrant wine during 1h in an ultrasound bath, followed by 24 hours in maceration with the fragrant wine and subsequent drying in an oven for 10 hours at 1202C.
- the diffuser in charge is placed of providing small amounts of oxygen.
- the entire device will be in an ultrasonic bath with a temperature controller that will keep the bath water at 202C for 30 days.
- the diffuser responsible for providing oxygen to the liquor at a given flow will be controlled by an automaton composed of an oxygen controller and a timer, so that operating times are established for the oxygen injector and for the ultrasonic bath, which never work simultaneously , to avoid the effect that ultrasound may have on the solubility of oxygen in the brandy.
- the optimized operating cycle should be as follows:
- Figure 1 shows the assembly of the specimen (1) and the Vigreux condenser (2).
- Figure 2 shows a diagram of the physical assembly of the accelerated aging test proposed by the present invention, which as can be seen consists of the following parts:
- Vigreux condenser that conforms to the previous grinding and in turn has another one at the top to be able to be tightly closed.
Abstract
The invention relates to a laboratory test run of an accelerated aging process for obtaining small amounts of distillates for distilled spirits aged in wine-soaked barrels, consisting of a system by means of which a 30-day period produces an aged distillate having analytical and sensory characteristics similar to one that has been traditionally aged, by using an ultrasound bath having a temperature regulator, oak chips, micro-oxygenation, prior treatment of mashing with fortified wine, a test tube and a Vigreux condenser, fitted together by means of a ground joint.
Description
PROCEDIMIENTO DE ENVEJECIMIENTO ACELERADO PARA LA OBTENCIÓN DE DESTILADOS, AGUARDIENTES Y "HOLANDAS" ENVEJECIDOS EN MADERA ENVINADA, A ESCALA DE ENSAYO DE LABORATORIO. ACCELERATED AGING PROCEDURE FOR OBTAINING DISTILLATED, AGUARDIENTS AND "NETHERLANDS" AGED IN WOODEN WRAPPED, AT LABORATORY TESTING SCALE.
SECTOR DE LA TÉCNICA. SECTOR OF THE TECHNIQUE.
La presente invención se refiere a un procedimiento para el envejecimiento acelerado de aguardientes y "holandas" con madera envinada por medio del cual se alcanza a escala de ensayo de laboratorio, en un periodo de tiempo de un mes, un producto similar a una bebida espirituosa como por ejemplo el brandy de Jerez de en torno a 2-3 años de vejez. The present invention relates to a process for the accelerated aging of spirits and "holandas" with wood wrapped by means of which a product similar to a spirituous beverage is reached on a laboratory test scale. such as the Jerez brandy of around 2-3 years old.
ANTECEDENTES. BACKGROUND.
Dependiendo de la zona de la elaboración del brandy, la variedad de uva utilizada para obtener los vinos para su posterior destilación es diferente. Sin embargo, debido a diversos factores, tales como las alteraciones climáticas producidas en los últimos años o las posibles plagas, las variedades de uva utilizadas normalmente para obtener los destilados disminuyen su producción. Es por ello que las bodegas productoras de brandy se planteen envejecer destilados de vinos de variedades de uvas diferentes a las generalmente usadas tanto para solventar estos inconvenientes como para la búsqueda de nuevos productos con rasgos característicos. Depending on the area of the brandy, the grape variety used to obtain the wines for subsequent distillation is different. However, due to various factors, such as climatic alterations produced in recent years or possible pests, grape varieties normally used to obtain distillates decrease their production. That is why brandy producing wineries consider aging wine distillates of different grape varieties than those generally used both to solve these problems and to find new products with characteristic features.
En el proceso de elaboración del brandy, el envejecimiento constituye una etapa fundamental para la calidad del producto final. Este proceso de envejecimiento aporta compuestos responsables de las cualidades organolépticas tan características del brandy, y es en definitiva, en gran medida, responsable de su seña de identidad.
Sin embargo, el alto coste, tanto en tiempo como económico, necesario para envejecer destilados de vinos mediante el tradicional sistema jerezano de Soleras y Criaderas, reduce considerablemente las posibilidades de realizar ensayos para la obtención de nuevos productos. Con vistas a minimizar los factores asociados a los largos tiempos de envejecimiento, resulta de interés aplicar técnicas que logren envejecer los brandies, aún en pequeños volúmenes, en menor tiempo, logrando productos de similares características y calidad a los obtenidos a escala de bodega. Para determinar si una partida de una variedad de uva concreta es apta para la elaboración de brandy, sería útil disponer de un test de envejecimiento capaz de reproducir en un tiempo acortado la cinética de extracción de la madera que le aporta las características organolépticas propias al producto final. En este sentido, son muchas las bodegas interesadas en la aplicación de un método que permita acelerar los procesos de envejecimiento obteniendo productos de una calidad semejante a aquellos que han sido envejecidos de forma tradicional. In the process of making brandy, aging is a fundamental stage for the quality of the final product. This aging process provides compounds responsible for the organoleptic qualities so characteristic of brandy, and is ultimately, to a large extent, responsible for its identity. However, the high cost, both in time and economic, necessary to age wine distillates by means of the traditional Jerez system of Soleras and Criaderas, considerably reduces the possibilities of carrying out tests to obtain new products. With a view to minimizing the factors associated with long aging times, it is of interest to apply techniques that manage to age the brandies, even in small volumes, in less time, achieving products of similar characteristics and quality to those obtained at the winery scale. To determine if a batch of a specific grape variety is suitable for the production of brandy, it would be useful to have an aging test capable of reproducing in a shortened time the kinetics of wood extraction that provides the organoleptic characteristics of the product final. In this sense, there are many wineries interested in the application of a method that allows to accelerate the aging processes obtaining products of a quality similar to those that have been aged in a traditional way.
Esta misma problemática se da en el caso de otras bebidas espirituosas como el Whisky y algunos tipos de roñes que utilizan para su envejecimiento barricas que previamente hayan sido usadas para el envejecimiento de vinos. Las barricas usadas en la elaboración de vinos de Jerez son muy demandadas para el envejecimiento de whisky y roñes, existiendo un mercado para ellas, dándose la circunstancias que algunas bodegas de la zona de Jerez mantienen una parte de su parque de barricas, con el objetivo de suministrar a este mercado del producto requerido.
ESTADO DE LA TÉCNICA. This same problem occurs in the case of other spirits such as whiskey and some types of casks that use barrels that have been previously used for aging wines. The barrels used in the elaboration of Jerez wines are in high demand for the aging of whiskey and roñes, there being a market for them, given the circumstances that some wineries in the Jerez area maintain a part of their barrel park, with the objective to supply this market with the required product. STATE OF THE TECHNIQUE.
El empleo de virutas de roble para acelerar el proceso, es una práctica ampliamente utilizada en la enología para el caso de los vinos, y existen diversos trabajos donde se estudia su influencia sobre diferentes parámetros como son el contenido polifenólico, color, y las características sensoriales. Monedero et al. [Monedero L, Olalla M., Quesada J.J., Ga H.L, López Martínez M.C. Exhaustion Techniques in the Selection Description of Phenolic Compounds in Jerez Wine Extracts Obtained by an Accelerated Aging Technique (1998) Journal of Agricultural and Food Chemistry, 46, 1754-1764] propuso un método alternativo de envejecimiento acelerado para el vino Oloroso de Jerez. Para el caso del Vinagre de Jerez, se han realizado varios estudios a escala de laboratorio, donde se ha investigado la influencia de la adición de virutas, como propuesta de envejecimiento acelerado, en el contenido volátil, contenido polifenólico y en el perfil organoléptico [Tesfaye W., Morales M.L., Benitez B., Garda-Parrilla M.C, Troncoso A.M. Evolution of wine vinegar composition during accelerated aging with oak chips (2004) Analytica Chimica Acta, 513, 239-245], obteniéndose interesantes resultados. The use of oak chips to accelerate the process, is a practice widely used in oenology in the case of wines, and there are several works where its influence on different parameters such as polyphenolic content, color, and sensory characteristics are studied . Monedero et al. [Wallet L, Olalla M., Quesada J.J., Ga H.L, López Martínez M.C. Exhaustion Techniques in the Selection Description of Phenolic Compounds in Jerez Wine Extracts Obtained by an Accelerated Aging Technique (1998) Journal of Agricultural and Food Chemistry, 46, 1754-1764] proposed an alternative method of accelerated aging for Oloroso de Jerez wine. In the case of Sherry Vinegar, several laboratory-scale studies have been carried out, where the influence of the addition of shavings has been investigated, as a proposal for accelerated aging, volatile content, polyphenolic content and organoleptic profile [Tesfaye W., Morales ML, Benitez B., Garda-Parrilla MC, Troncoso AM Evolution of wine vinegar composition during accelerated aging with oak chips (2004) Analytica Chimica Acta, 513, 239-245], obtaining interesting results.
Para el caso de las bebidas espirituosas, la bibliografía es escasa, si bien se han desarrollado investigaciones para el caso del ron [Quesada Granados J., Merelo Guervos J.J., Oliveras López M.J., González Penalver J., Olalla Herrera M., Blanca Herrera R., López Martínez M.C. Application of artificial aging techniques to samples of rum and comparison with traditionally aged rums by analysis with artificial neural nets (2002) Journal of Agricultural and Food Chemistry, 50, 1470- 1477]. In the case of spirits, the literature is scarce, although research has been carried out in the case of rum [Quesada Granados J., Merelo Guervos JJ, Oliveras López MJ, González Penalver J., Olalla Herrera M., Blanca Herrera R., López Martínez MC Application of artificial aging techniques to samples of rum and comparison with traditionally aged rums by analysis with artificial neural nets (2002) Journal of Agricultural and Food Chemistry, 50, 1470-1477].
El aporte de pequeñas cantidades de oxigeno, mediante microoxigenación junto a las virutas, es un método ampliamente utilizado en la enología, sobretodo en los vinos tintos. Recientemente Duran et al., (Enrique Durán: "Control de los procesos de elaboración, calidad y trazabilidad del vinagre de Jerez" Tesis defendida en la universidad de Cádiz, 2009) realizaron un estudio comparativo entre las muestras de vinagre de Jerez envejecidos mediante un sistema tradicional de solera
y criadera con aquellas que habían sido envejecidas de forma acelerada con virutas y microoxigenación con resultados muy satisfactorios. Sin embargo para el envejecimiento acelerado de aguardientes no se ha encontrado bibliografía. The contribution of small amounts of oxygen, by means of micro-oxygenation along with the shavings, is a method widely used in oenology, especially in red wines. Recently Duran et al., (Enrique Durán: "Control of the processes of elaboration, quality and traceability of the Jerez vinegar" Thesis defended at the University of Cádiz, 2009) conducted a comparative study among the samples of Jerez vinegar aged by means of a traditional solera system and hatchery with those that had been aged rapidly with chips and micro-oxygenation with very satisfactory results. However, for the accelerated aging of spirits no literature was found.
El envejecimiento en madera es el responsable de la cesión de ácidos fenólicos (acido vainíllico, ácido siriginco.), aldehidos fenólicos (coniferaldehido, sinapaldehido, vainillina...) o fufurales. El tratamiento que sufre la madera antes de ser utilizado para el envejecimiento es determinante en la cesión de estos compuestos. Así, se ha estudiado el tostado de la madera, o si la madera es nueva o no. Aging in wood is responsible for the transfer of phenolic acids (vanillic acid, siriginco acid.), Phenolic aldehydes (coniferaldehyde, synapaldehyde, vanillin ...) or fufural. The treatment that the wood undergoes before being used for aging is decisive in the transfer of these compounds. Thus, the roasting of the wood has been studied, or if the wood is new or not.
En el caso de utilización de virutas, han sido diversos los tratamientos que se le han dado antes de ser utilizados en el propio envejecimiento acelerado del producto. Monedero et al, proponen un virutas calentadas a 1802C durante 3horas y posterior maceracion con una mezcla de alcohol agua (35%) durante 2 horas, para suavizar la extracción de la madera. ES 2066737 Al (Universidad de Granada) In the case of using shavings, there have been various treatments that have been given before being used in the accelerated aging of the product itself. Monedero et al, propose a chips heated at 1802C for 3 hours and subsequent maceration with a mixture of water alcohol (35%) for 2 hours, to soften the extraction of wood. ES 2066737 Al (University of Granada)
Debido a que el brandy de Jerez, los whiskies escoceses y algunos roñes necesitan de barricas que previamente hayan contenido vino de Jerez, nuestro método propone pretratar las virutas de madera con vino de Jerez, y así conseguir: por un lado, evitar que los compuestos polifenólicos extraídos de la madera sean demasiado elevados y por otro aportar la componente que da la madera envinada en la composición polifenólica final. Because the Jerez brandy, the Scotch whiskeys and some rocks need barrels that have previously contained Jerez wine, our method proposes to pre-treat the wood chips with Jerez wine, and thus achieve: on the one hand, prevent the compounds Polyphenolics extracted from wood are too high and on the other hand provide the component that gives the wood wrapped in the final polyphenolic composition.
En la presente memoria se propone un modelo alternativo de envejecimiento acelerado con virutas de roble de tostado medio junto al aporte de pequeñas cantidades de oxígeno mediante microoxigenación. Para ello se han realizado una serie de experiencias con diferentes cantidades de viruta y distintos tipos de envinado, comparándolo analítica y sensorialmente con un aguardiente envejecido mediante sistema tradicional. Se concluyó que con una cantidad de virutas previamente envinada se obtuvo un aguardiente envejecido en un periodo de tiempo de 30 días, de características analíticas y sensoriales semejantes a aquel que había sido envejecido de forma tradicional durante más de 2 años.
Dentro del estado de la técnica existen varias patentes al respecto: An alternative model of accelerated aging with medium toasted oak shavings is proposed here, together with the supply of small amounts of oxygen by micro-oxygenation. To this end, a series of experiences have been carried out with different amounts of chips and different types of wrapping, comparing it analytically and sensorially with a brandy aged by traditional system. It was concluded that with a quantity of previously wrapped chips, a distilled spirit aged in a period of 30 days was obtained, of analytical and sensory characteristics similar to that which had been aged in a traditional way for more than 2 years. Within the state of the art there are several patents in this regard:
1. ES 2066737 Al (Universidad de Granada) (1995) 1. ES 2066737 Al (University of Granada) (1995)
2. US20030110951 Al(2003) 2. US20030110951 Al (2003)
3. US0077220439B2 (2007) 3. US0077220439B2 (2007)
De las patentes mencionadas, la patente 1, describe la utilización de virutas con agitación para el envejecimiento de aguardientes. Las patentes 2 y 3, utilizan virutas de madera junto al ultrasonido como método de extracción, la patente 2 lo propone como método para envejecer aguardientes, mientras que la 3, lo propone para vinos. Of the mentioned patents, patent 1 describes the use of shaking shavings for the aging of spirits. Patents 2 and 3, use wood chips together with ultrasound as an extraction method, patent 2 proposes it as a method to age spirits, while 3, proposes it for wines.
En cualquier caso, ninguna utiliza la microoxigenación de forma conjunta con virutas de madera, ni utiliza el envinado de las virutas de madera como método de tratamiento previo a la madera antes de utilizarlas en el envejecimiento acelerado. In any case, none of them uses micro-oxygenation together with wood chips, nor does it use wood chip wrapping as a pre-wood treatment method before using them in accelerated aging.
Tampoco se recoge en la literatura de patentes, como en la procedente de otras publicaciones científicas el hecho de que las virutas de madera se coloquen en el interior de bolsitas, realizadas en base a una gasa de algodón o similar, lo cual permite al procedimiento ahorrar la etapa final de filtración. Nor is it recorded in the patent literature, as in that from other scientific publications, the fact that wood chips are placed inside bags, made of cotton gauze or similar, which allows the procedure to save The final stage of filtration.
Por último, conviene mencionar que el presente método está avalado por un panel de cata de expertos, entrenado durante dos años que ha comparado los aguardientes envejecidos de forma tradicional, con aquellos que habían sido envejecidos de forma acelerada con el método propuesto.
Finally, it is worth mentioning that the present method is endorsed by an expert tasting panel, trained for two years that has compared the aged spirits in a traditional way, with those that had been aged rapidly with the proposed method.
DESCRIPCIÓN DE LA INVENCIÓN. DESCRIPTION OF THE INVENTION
La presente invención recoge un procedimiento para el envejecimiento acelerado de pequeñas cantidades de destilados mediante baño de ultrasonido a temperatura constante. The present invention includes a process for the accelerated aging of small quantities of distillates by means of a constant temperature ultrasound bath.
Para contener el destilado, se emplea una probeta unida a un condensador vigreux, tratando de evitar con esta composición posibles evaporaciones. En el interior del destilado se colocan virutas de madera, que han sido previamente maceradas en vino, haciendo uso de una bolsita de un tejido que permita la percolación. To contain the distillate, a test tube attached to a vigreux condenser is used, trying to avoid possible evaporation with this composition. Inside the distillate, wood shavings are placed, which have been previously macerated in wine, making use of a sachet of a fabric that allows percolation.
El proceso se realiza colocando la probeta que porta el destilado en un baño de ultrasonidos y dotando este conjunto de un pequeño aporte de oxígeno (microoxigenación) a un flujo determinado y durante unos tiempos concretos. The process is carried out by placing the specimen that carries the distillate in an ultrasonic bath and providing this set with a small supply of oxygen (micro-oxygenation) at a given flow and during specific times.
El control del proceso se realiza mediante un autómata que además estará dotado de un temporizador, que permitirá establecer los tiempos de operación del inyector de oxígeno y del baño de ultrasonidos, que nunca trabajan simultáneamente.
The process control is carried out by means of an automaton that will also be equipped with a timer, which will allow to establish the operating times of the oxygen injector and the ultrasonic bath, which never work simultaneously.
MODO DE REALIZACIÓN DE LA INVENCIÓN. MODE OF EMBODIMENT OF THE INVENTION.
Se parte de una probeta, de vidrio color topacio, de capacidad de 150 mi (figura 1) de volumen con una boca esmerilada que se une a un condensador vigreux (Figura 2), con objeto de evitar pérdidas por evaporación. Dicho condensador termina también con un esmerilado para poder cerrarlo con su tapón correspondiente. Boca 29/35 It is based on a specimen, made of topaz colored glass, with a capacity of 150 ml (figure 1) with a frosted mouth that joins a vigreux condenser (Figure 2), in order to avoid evaporation losses. Said condenser also ends with grinding to be able to close it with its corresponding cap. Mouth 29/35
Dentro de la probeta se introduce 150 mi de destilado, por ejemplo de aguardiente, comúnmente empleado en la producción de brandy de Jerez. En el interior de la fase líquida y a modo de "bolsita de te" realizada con gasa de algodón, u otro tejido que permita la percolación, se dispone la cantidad de virutas de roble optimizada para este método. La cantidad optimizada, fue calculada a partir de la relación superficie/volumen de una barrica de roble de entre 500 y 600 L de capacidad. Fueron ensayadas varias cantidades siendo la optimizada 0.725 g de viruta de roble/150 mi de destilado. 150 ml of distillate is introduced into the specimen, for example of brandy, commonly used in the production of Jerez brandy. Inside the liquid phase and as a "tea bag" made with cotton gauze, or other fabric that allows percolation, the quantity of oak chips optimized for this method is available. The optimized quantity was calculated from the surface / volume ratio of an oak barrel of between 500 and 600 L capacity. Several quantities were tested, the optimized being 0.725 g of oak chip / 150 ml of distillate.
Para evitar la fuerte extracción de la madera nueva, las virutas deben ser previamente, "envinadas", simulando el tradicional proceso envejecimiento de los toneles en la elaboración de destilados envejecidos en madera envinada. To avoid the strong extraction of the new wood, the shavings must be previously "wrapped", simulating the traditional process of aging of the barrels in the elaboration of distillates aged in wrapped wood.
El envinado de las virutas se realiza colocando 3gr de virutas en 25ml de vino oloroso durante lh en baño ultrasonido, seguido de 24 horas en maceración con el vino oloroso y posterior secado en estufa durante 10 horas a 1202C. Una vez que se tiene la probeta llena con el aguardiente destinado a envejecer con la "bolsita de té" con sus correspondientes virutas previamente envinadas como se ha dicho anteriormente, y con el condensador vigreux debidamente cerrado para evitar pérdidas, se le coloca el difusor encargado de aportar pequeñas cantidades de oxígeno. Todo el dispositivo estará en un baño de ultrasonidos con controlador de temperatura que mantendrá el agua del baño a 202C durante 30 días. El difusor
responsable de aportar el oxígeno al aguardiente a un determinado flujo será controlado mediante un autómata compuesto por un controlador de oxígeno y un temporizador, de forma que se establecen tiempos de operación para el inyector de oxígeno y para el baño de ultrasonidos, que nunca trabajan simultáneamente, para evitar el efecto que los ultrasonidos pueda tener sobre la solubilidad del oxígeno en el aguardiente. Chip wrapping is done by placing 3gr of chips in 25ml of fragrant wine during 1h in an ultrasound bath, followed by 24 hours in maceration with the fragrant wine and subsequent drying in an oven for 10 hours at 1202C. Once the specimen is filled with the brandy destined to age with the "tea bag" with its corresponding chips previously wrapped as stated above, and with the vigreux condenser properly closed to avoid losses, the diffuser in charge is placed of providing small amounts of oxygen. The entire device will be in an ultrasonic bath with a temperature controller that will keep the bath water at 202C for 30 days. The diffuser responsible for providing oxygen to the liquor at a given flow will be controlled by an automaton composed of an oxygen controller and a timer, so that operating times are established for the oxygen injector and for the ultrasonic bath, which never work simultaneously , to avoid the effect that ultrasound may have on the solubility of oxygen in the brandy.
A lo largo de los 30 días que dura el procedimiento de envejecimiento, el ciclo de operación optimizado debe ser el siguiente: Throughout the 30 days of the aging procedure, the optimized operating cycle should be as follows:
· Aplicación de microoxigenación con un flujo de 2ml/min a una presión de 0.08 Bares durante 30 min · Application of micro-oxygenation with a flow of 2ml / min at a pressure of 0.08 Bars for 30 min
• 15 minutos de pausa • 15 minutes pause
• Aplicación de 30 minutos de ultrasonido. • Application of 30 minutes of ultrasound.
• 15 minutos de pausa, para después de volver a comenzar el ciclo.
• 15 minutes pause, for after starting the cycle again.
DESCRIPCIÓN DE LAS FIGURAS. DESCRIPTION OF THE FIGURES.
En la figura 1 se muestra el montaje de la probeta (1) y el condensador Vigreux (2). 2 Figure 1 shows the assembly of the specimen (1) and the Vigreux condenser (2). 2
En la figura 2 se muestra un esquema del montaje físico del test de envejecimiento acelerado que propone la presente invención, que como puede verse consta de las siguientes partes: Figure 2 shows a diagram of the physical assembly of the accelerated aging test proposed by the present invention, which as can be seen consists of the following parts:
1: Condensador tipo vigreux que se ajusta al anterior esmerilado y que a su vez tiene otro en la parte superior para poder ser cerrado herméticamente. 1: Vigreux condenser that conforms to the previous grinding and in turn has another one at the top to be able to be tightly closed.
2: Probeta con boca esmerilada. 2: Test tube with frosted mouth.
3: Bolsitas para contener las virutas que previamente han debido de ser envinadas. 3: Bags to contain the chips that have previously been sent.
4. Difusor 4. Diffuser
5. Autómata 5. Automata
5.1 0N/OFF 5.1 0N / OFF
5.2 Luz ON 5.2 ON light
5.3 Pulsador Marcha 5.3 Start button
5.4 Control caudal 02 5.4 Flow control 0 2
5.5 Control de tiempos 5.5 Time control
6. Línea 02 6. Line 0 2
7. Alimentación AC Baño Ultrasonido 7. AC Power Ultrasound Bath
8. Baño de Ultrasonido
8. Ultrasound Bath
Claims
REIVINDICACIONES. CLAIMS.
Procedimiento para el envejecimiento acelerado de pequeñas cantidades de destilados para la obtención de bebidas espirituosas envejecidas en barricas envinadas, mediante baño de ultrasonidos a temperatura constante, utilizando virutas de madera previamente maceradas en vino, que se colocan en el interior de una probeta que unida a un condensador vigreux, contendrá el destilado, empleando para ello bolsitas de un tejido que permiten la percolación y dotando al conjunto de microoxigenación durante un periodo de 30 días. Procedure for the accelerated aging of small quantities of distillates to obtain aged spirits in wrapped barrels, by means of a constant temperature ultrasonic bath, using wood shavings previously macerated in wine, which are placed inside a specimen that together with A vigreux condenser will contain the distillate, using a fabric sachets that allow percolation and providing the micro-oxygenation set for a period of 30 days.
Procedimiento para el envejecimiento acelerado de pequeñas cantidades de destilados para la obtención de bebidas espirituosas envejecidas en barricas envinadas, según reivindicación 1 caracterizado por el empleo de virutas de madera que previamente han sido envinadas durante un periodo de lhora en ultrasonido, 24 horas en maceración y 10 horas de secado en estufa a 1202C. Procedure for the accelerated aging of small quantities of distillates for obtaining aged spirits in wrapped barrels, according to claim 1 characterized by the use of wood chips that have previously been wrapped during a period of ultrasound time, 24 hours in maceration and 10 hours drying in an oven at 1202C.
Procedimiento para el envejecimiento acelerado de pequeñas cantidades de destilados para la obtención de bebidas espirituosas envejecidas en barricas envinadas, según reivindicación 1 caracterizado por el uso de un condensador vigreux unido a la probeta, que contiene el destilado a envejecer para evitar posibles evaporaciones. 4. Procedimiento para el envejecimiento acelerado de pequeñas cantidades de destilados para la obtención de bebidas espirituosas envejecidas en barricas envinadas según reivindicaciones 1 a 3, caracterizado por comprender las siguientes etapas: Procedure for the accelerated aging of small quantities of distillates for obtaining aged spirits in cask casks, according to claim 1 characterized by the use of a vigreux condenser attached to the specimen, which contains the distillate to be aged to avoid possible evaporation. 4. Procedure for the accelerated aging of small quantities of distillates for obtaining aged spirits in cask casks according to claims 1 to 3, characterized by comprising the following steps:
• Aplicación de microoxigenación con un flujo de 2ml/min a una presión de 0.08 Bares durante 30 min.
• 15 minutos de pausa. • Application of micro-oxygenation with a flow of 2ml / min at a pressure of 0.08 Bars for 30 min. • 15 minutes pause.
• Aplicación de 30 minutos de ultrasonido. • Application of 30 minutes of ultrasound.
• 15 minutos de pausa, para después de volver a comenzar el ciclo.
• 15 minutes pause, for after starting the cycle again.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201000814A ES2371811B2 (en) | 2010-06-18 | 2010-06-18 | ACCELERATED AGING PROCEDURE FOR OBTAINING DISTILLED, AGUARDIENTS AND "NETHERLANDS" AGED IN WOODEN WRAPPED, AT LABORATORY TESTING SCALE. |
| ESP201000814 | 2010-06-18 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2011157866A1 true WO2011157866A1 (en) | 2011-12-22 |
Family
ID=45347678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/ES2011/000156 WO2011157866A1 (en) | 2010-06-18 | 2011-05-10 | A laboratory test run of an accelerated aging process for obtaining distillates, brandies and holandas aged in wine-soaked wood |
Country Status (2)
| Country | Link |
|---|---|
| ES (1) | ES2371811B2 (en) |
| WO (1) | WO2011157866A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2430938A1 (en) * | 2012-05-18 | 2013-11-22 | Universidad De Cádiz | Procedure for obtaining vinegars (Machine-translation by Google Translate, not legally binding) |
| ES2430988A1 (en) * | 2012-05-18 | 2013-11-22 | Universidad De Cádiz | Accelerated aging procedure for the production of vinegars (Machine-translation by Google Translate, not legally binding) |
| CN107858256A (en) * | 2017-11-11 | 2018-03-30 | 威龙葡萄酒股份有限公司 | A kind of micro- oxygen ageing method of red wine |
| GB2615515A (en) * | 2021-12-22 | 2023-08-16 | Diageo Great Britain Ltd | Method for controlling maturation of a beverage |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2631990B2 (en) * | 2016-03-07 | 2018-01-17 | Universidad De Cádiz | System and procedure for accelerated aging of wines and distillates |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES477330A1 (en) * | 1978-02-01 | 1979-07-01 | Halle Rationalisierung Veb | Process and apparatus for the acceleration of the ripening of spirits |
| ES2066737A1 (en) * | 1993-08-27 | 1995-03-01 | Univ Granada | Procedure for fast ageing of alcoholic beverages |
| US20030110951A1 (en) * | 2001-09-04 | 2003-06-19 | O. Z. Tyler | Process for enhanced flavoring of beverages and product produced therefrom |
| US20040000539A1 (en) * | 2001-09-17 | 2004-01-01 | Masato Takikawa | Work welding method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040005394A1 (en) * | 2002-07-03 | 2004-01-08 | Bacardi Corporation | Process and apparatus for aging rum |
-
2010
- 2010-06-18 ES ES201000814A patent/ES2371811B2/en active Active
-
2011
- 2011-05-10 WO PCT/ES2011/000156 patent/WO2011157866A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES477330A1 (en) * | 1978-02-01 | 1979-07-01 | Halle Rationalisierung Veb | Process and apparatus for the acceleration of the ripening of spirits |
| ES2066737A1 (en) * | 1993-08-27 | 1995-03-01 | Univ Granada | Procedure for fast ageing of alcoholic beverages |
| US20030110951A1 (en) * | 2001-09-04 | 2003-06-19 | O. Z. Tyler | Process for enhanced flavoring of beverages and product produced therefrom |
| US20040000539A1 (en) * | 2001-09-17 | 2004-01-01 | Masato Takikawa | Work welding method |
Non-Patent Citations (1)
| Title |
|---|
| PEREZ-MAGARINO, S. ET AL.: "Utilizacion of virutas of madera and microoxigenacion in un vino of the variedad Mencia", OIV, 2007, Retrieved from the Internet <URL:http://www.oiv.2007.hu/documents/.../96_p_rez_magari.01_end.pdf.> * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2430938A1 (en) * | 2012-05-18 | 2013-11-22 | Universidad De Cádiz | Procedure for obtaining vinegars (Machine-translation by Google Translate, not legally binding) |
| ES2430988A1 (en) * | 2012-05-18 | 2013-11-22 | Universidad De Cádiz | Accelerated aging procedure for the production of vinegars (Machine-translation by Google Translate, not legally binding) |
| CN107858256A (en) * | 2017-11-11 | 2018-03-30 | 威龙葡萄酒股份有限公司 | A kind of micro- oxygen ageing method of red wine |
| GB2615515A (en) * | 2021-12-22 | 2023-08-16 | Diageo Great Britain Ltd | Method for controlling maturation of a beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2371811A1 (en) | 2012-01-10 |
| ES2371811B2 (en) | 2012-06-07 |
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