WO2016024084A1 - Appareil et procédés de vieillissement de boisson - Google Patents

Appareil et procédés de vieillissement de boisson Download PDF

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Publication number
WO2016024084A1
WO2016024084A1 PCT/GB2015/052215 GB2015052215W WO2016024084A1 WO 2016024084 A1 WO2016024084 A1 WO 2016024084A1 GB 2015052215 W GB2015052215 W GB 2015052215W WO 2016024084 A1 WO2016024084 A1 WO 2016024084A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
maturation
storage volume
fluid
maturing
Prior art date
Application number
PCT/GB2015/052215
Other languages
English (en)
Inventor
Annabel THOMAS
Derek Lewis
Original Assignee
Drimnin Distillery Limited
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 Drimnin Distillery Limited filed Critical Drimnin Distillery Limited
Publication of WO2016024084A1 publication Critical patent/WO2016024084A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
    • 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
    • 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
    • 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
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • 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
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
    • 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
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the present invention relates to apparatus and methods for use in beverage maturation processes, and in particular apparatus and methods for reducing beverage maturation times.
  • Scotch whisky involves a number of distinct stages. Malting, milling, mashing and fermentation processes are initially carried out in order to produce a "wash". The wash then undergoes a distillation process in one or more stills so as to separate the desired alcohol from water and other substances contained therein. The distillation process is based on the principle that alcohol evaporates at a lower temperature than water, therefore heating the wash in a wash still results in preferential evaporation of the desired alcohol. The resultant alcohol vapour is then cooled outside of the wash still by one or more condensers. For Scotch whisky the distillation process is repeated for a second time within a spirit still with condensers again being employed to collect the alcohol vapour.
  • Maturation is required in order to improve the taste, colouring and smoothness of the whisky.
  • the maturation process involves transferring the distilled alcohol into wooden casks and then storing these casks in large warehouses for several years, typically anywhere between three to twenty years.
  • whisky is then bottled before being distributed for sale and consumption.
  • Whisky is typically -60% water, -40% ethanol (and -0.1 % other constituents), when it is casked, but during the maturation process a proportion of the fluid volume in the cask is lost to the atmosphere. This is affectionately referred to in the trade as the "angels' share”.
  • the angels' share is, in Scotland, typically around 2% volume per annum. Elsewhere in the world the loss can be as high as 5% per annum. Some whisky producers may have tens of millions of whisky casks undergoing maturation at any one time so these losses are clearly significant. In fact, the angels' share is reported to cost on the order of 10-15% of the production cost.
  • a beverage maturation apparatus comprising a maturation storage volume heating apparatus and one or more fluid conduits connected to the maturation storage volume heating apparatus and one or more coolant fluid outlets of one or more distillation cooling apparatus, wherein the one or more fluid conduits provide a means for transporting a coolant fluid from the one or more distillation cooling apparatus to the maturation storage volume heating apparatus.
  • the above described beverage maturation apparatus thus provides a means for reducing beverage maturation times by employing the heat contained within a coolant fluid once it exists from distillation cooling apparatus (e.g. condensers or worm tubs) that are employed within a distillation stage of a beverage production process in order to heat the maturation storage volume.
  • distillation cooling apparatus e.g. condensers or worm tubs
  • the maturation storage volume heating apparatus preferably comprises two or more heating areas independently connected by the one or more fluid conduits to the one or more coolant fluid outlets of the one or more distillation cooling apparatus.
  • This embodiment provides a means for the supplied heat to be on and off in different parts of the maturation storage volume at any one time. This allows for temperature gradients within the maturation storage volume to be varied over set period of times.
  • the one or more fluid conduits may comprise one or more fluid flow control valves.
  • the beverage maturation apparatus further comprises a thermal store located between the one or more fluid coolant outlets and the maturation storage volume heating apparatus.
  • the thermal store provides a means for storing the coolant fluid once it has exited from the one or more distillation cooling apparatus so providing a means for regulating the rate of heating of the maturation storage volume.
  • the beverage maturation apparatus preferably comprises a fluid misting system that provides a means for increasing the humidity of the maturation storage volume.
  • the fluid misting system therefore provides a means for reducing evaporation fluid loss to the atmosphere during the maturation process.
  • the fluid provided by the fluid misting system may comprise water or an inert gas e.g. helium.
  • the beverage maturation apparatus further comprises an ultrasonic energy source.
  • the ultrasonic energy source may be employed to remove any impurities from the beverage and thus aid the reduction in the maturation process time.
  • the beverage maturation apparatus further comprises a vibrator that provides a means for vibrating the beverage.
  • the vibrator may be employed to further aid the reduction in the maturation process time.
  • the vibrator comprises a mechanical vibrating stage.
  • the vibrator comprises a loud speaker.
  • the maturation storage volume heating apparatus comprises a floor heating apparatus.
  • the maturation storage volume may comprise a warehouse. Most preferably the beverage comprises whisky.
  • the beverage comprises a beverage selected from the group comprising wine, cognac, armagnac, sherry, port, whiskey,, tequila, other spirits, beer and balsamic vinegar
  • a beverage production apparatus comprising a beverage maturation apparatus in accordance with the first aspect of the present invention.
  • Embodiments of the second aspect of the invention may include one or more features corresponding to features of the first aspect of the invention or its embodiments, or vice versa.
  • a method of maturing a beverage comprising transporting a coolant fluid from one or more distillation cooling apparatus to a maturation storage volume.
  • the above method thus provides a means for reducing beverage maturation times by employing the heat contained within a coolant fluid once it exists from distillation cooling apparatus (e.g. condensers or worm tubs) that are employed within a distillation stage of a beverage production process in order to heat the maturation storage volume.
  • distillation cooling apparatus e.g. condensers or worm tubs
  • the method of maturing a beverage comprises transporting the coolant fluid to two or more heating areas of the maturation storage volume.
  • the coolant fluid is transported to the maturation storage volume via a thermal store.
  • the method of maturing a beverage may further comprise increasing the humidity of the maturation storage volume.
  • the method of maturing a beverage may further comprise applying ultrasonic energy to the beverage.
  • the method of maturing a beverage may further comprise vibrating the beverage.
  • the coolant fluid is transported to a floor area of the maturation storage volume.
  • the maturation storage volume may comprise a warehouse.
  • Embodiments of the third aspect of the invention may include one or more features corresponding to features of the first or second aspects of the invention or their embodiments, or vice versa.
  • a method of producing a beverage comprising maturation of the beverage in accordance with the third aspect of the invention.
  • Embodiments of the fourth aspect of the invention may include one or more features corresponding to features of the first, second or third aspects of the invention or their embodiments, or vice versa.
  • Figure 1 presents a schematic representation of a whisky production apparatus
  • Figure 2 presents a schematic top view of a maturation apparatus employed within the whisky production apparatus of Figure 1 .
  • FIG. 1 presents a schematic representation of a whisky production apparatus 1 and the process involved.
  • the apparatus 1 can be seen to comprise a still 2 and a distillation cooling apparatus 3 (which in the presently described embodiment is a condenser) employed to perform the distillation process.
  • Pipes 4 connect a hot water outlet 5 from the condenser 3 to a floor heating system 6 of a warehouse 7.
  • the pipes 4 connect the hot water outlet 5 to the floor heating system 6 via a thermal store 8.
  • Previously distilled whisky can be seen located within wooden cask 9 and stored within the warehouse 7.
  • the wooden casks 9 may be stored on top of a vibrator 10 e.g. a vibrating stage.
  • the vibrator 10 and 1 1 may comprise a loud speaker 1 1 may be located within the vicinity of the wooden casks 9.
  • a fluid misting system 12 is preferably provided within the warehouse 7. In the presently described embodiment this can be seen to comprise a cold water sprinkler system located within the roof area of the warehouse 7.
  • the fluid provided by the fluid misting system 12 may alternatively comprise an inert gas e.g. helium.
  • the whisky production apparatus 1 further comprises bottling apparatus 13 employed to bottle the matured whisky before it is transported for subsequent storage or sale to one or more end consumers.
  • the whisky production apparatus 1 may further comprise an ultrasonic energy source 14 that is employed to irradiate the whisky stored in the warehouse 7 before it is bottled.
  • the whisky maturation apparatus 15 can be seen to comprise the hot water outlet 5 of the condenser 3 which is attached to the floor heating system 6 located underneath the warehouse 7 by pipes 4a and 4b.
  • Each pipe 4a and 4b preferably comprises a flow control valve 16 so allowing independent control of the hot water output from the condenser 3 to a first 17 and a second area 18 of the floor heating system 6.
  • the floor heating system 6 may alternatively comprise a single heating area, or in a further alternative, more than the two independently controlled floor areas described above.
  • the whisky maturation apparatus 15 further comprises the thermal store 8, and or the vibrator 1 0 and 1 1 , and or the fluid misting system 12, and or the ultrasonic energy source 14.
  • the condensers 3 During the distillation process, cold water is employed by the condensers 3 so as to cool the whisky coming off of the still 2. As a result the condensers 3 generate large volumes of hot water, typically over a period of six to eight hours and the distillation process may be repeated up to four times a day. This hot water by-product can then be redirected to the floor heating system 6 via the pipes 4a and 4b.
  • the thermal store 8 may be employed which basically acts as a large hot water tank. In large distilleries, where the stills 2 are operated twenty-four hours a day there is a reduced need for the use of the thermal store 8.
  • the hot water arrives at the floor heating system 6 it is redirected within the first area 1 7 and or the second area 1 8 of the floor heating system 6.
  • This acts to increase the temperature within the warehouse 7, primarily within the space above the associated first 1 7 and second areas 18, thus acting to: subtract unwanted flavours from the whisky more efficiently; extract desired flavours for the whisky from the wooden casks more quickly; and increase the rate of oxidation and esterification reactions taken place within the whisky.
  • Increasing the temperature in this way thus provides a means to significantly reducing the time taken to complete the maturation process.
  • the floor heating system 6 comprises two or more independently operable areas 17 and 18 since this provides a means for the supplied heat to be on and off in different parts of the warehouse 7 at any one time. This allows for temperature gradients within the warehouse to be varied over set period of times (e.g. twenty four hours or seven days) which can be highly desirable for certain maturation processes.
  • the fluid misting system 12 is employed to as a cold water supply so making the air within the warehouse 7 water-dense. Since this water-dense air is also heated by the floor heating system 6 the overall result is to provide the warehouse 7 with an environment that exhibits a very high humidity. It is this increased humidity that provides the means to reduce the volume of the fluid loss to the angels' share.
  • the fluid provided by the fluid misting system 12 may comprise an inert gas e.g. helium
  • waste heat from the condensers 3 employed within the distillation process to heat the volume (e.g. the warehouse 7) within which the whisky maturation process takes place may also be combined with the use of the ultrasonic energy source 14 so as to further aid the reduction in the maturation process time. This is a result of the fact that the presence of the ultrasonic energy also acts to remove impurities from the whisky.
  • the maturation process time may be further reduced by the controlled vibration of the whisky within the wooden casks 9. This may be achieved by storing the wooden casks 9 on top of a vibrating stage 10 or via the employment of a loud speaker 1 1 located within the vicinity of the wooden casks 9. Movement of the vibrating stage 10, and or sound emanating from the loud speaker 1 1 , acts to agitate the whisky within the wooden casks 9 thus reducing the associated maturation process time.
  • heating systems have all been described as floor heating systems. It will however be appreciated by the skilled reader that in alternative embodiments the heating system may not be located under the floor of the warehouse but could be located within a wall or ceiling area or within the internal volume of the warehouse itself. Cold water has been described as the coolant for the condensers since this is the fluid preferred within the art. However, it will also be appreciated that an alternative fluid coolant could equally well be employed e.g. a hydrocarbon fluid or an inert gas.
  • misting system may employ an alternative fluid to water as long as it provides the required means to increase the humidity within the warehouse.
  • the methods comprise the use of fluid conduits to connect fluid coolant outlets of distillation cooling apparatus employed within the distillation process of the beverage to a heating apparatus for a maturation storage volume.
  • the fluid conduits therefore provide a means for transporting a coolant fluid from the distillation cooling apparatus to the maturation storage volume heating apparatus.
  • heat contained within the coolant fluid once it exists from the distillation cooling apparatus can be employed to heat the maturation storage volume and so reduce the associated beverage maturation time.
  • the heating apparatus may comprise two or more heating areas which provide independent sources of heat to the maturation storage volume.
  • the heating apparatus may comprise a floor heating apparatus for a warehouse within which the beverage is stored.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne un appareil et des procédés pour le vieillissement d'une boisson. Les procédés comprennent l'utilisation de conduites de fluide pour relier des sorties de fluide de refroidissement d'un appareil de refroidissement de distillation utilisé dans le processus de distillation de la boisson à un appareil de chauffage pour un volume de stockage de vieillissement. Les conduites de fluide constituent par conséquent un moyen pour transporter un fluide de refroidissement à partir de l'appareil de refroidissement de distillation vers l'appareil de chauffage du volume de stockage de vieillissement. Ainsi, la chaleur contenue dans le fluide de refroidissement, une fois qu'elle est produite par l'appareil de refroidissement de distillation, peut être utilisée pour chauffer le volume de stockage de vieillissement et ainsi réduire le temps de vieillissement associé de la boisson. Il est avantageux que l'appareil de chauffage comprenne deux zones de chauffage ou plus, qui constituent des sources de chaleur indépendantes pour le volume de stockage de vieillissement. L'appareil de chauffage peut comprendre un appareil de chauffage de sol pour un entrepôt dans lequel la boisson est stockée.
PCT/GB2015/052215 2014-08-11 2015-07-31 Appareil et procédés de vieillissement de boisson WO2016024084A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1414189.9A GB2529161B (en) 2014-08-11 2014-08-11 Beverage maturation apparatus and methods
GB1414189.9 2014-08-11

Publications (1)

Publication Number Publication Date
WO2016024084A1 true WO2016024084A1 (fr) 2016-02-18

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PCT/GB2015/052215 WO2016024084A1 (fr) 2014-08-11 2015-07-31 Appareil et procédés de vieillissement de boisson

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WO (1) WO2016024084A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10889787B2 (en) 2019-02-13 2021-01-12 Aeva Labs, Inc. Customizable accelerated aging for distilled spirits

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3047997B1 (fr) * 2016-02-24 2018-03-30 Renaud Maroy Procede de maturation d'au moins un liquide alcoolise avec recuperation de composes volatils et installation correspondante
WO2018094135A1 (fr) * 2016-11-18 2018-05-24 Brown Water Spirits LLC Installation flottante et méthode de maturation de spiritueux d'alcool

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB439962A (en) * 1933-06-22 1935-12-18 Florida Cane Products Corp Process of maturing and ageing raw alcoholic liquors
US4576824A (en) * 1984-08-31 1986-03-18 Gubiev Jury K Process for maturing strong beverages
WO2003020870A2 (fr) * 2001-09-04 2003-03-13 Tyler O Z Iii Procede permettant de developper l'arome de boissons et produit associe
US20060210679A1 (en) * 2005-01-27 2006-09-21 Leonhardt Charles G Method and system for removing harmful gases from wines and other beverages
KR100628342B1 (ko) * 2006-07-03 2006-09-27 주식회사 아이파워 주류 발효 및 숙성 시스템
EP1832650A1 (fr) * 2006-03-10 2007-09-12 Taiwan Supercritical Technology Co., Ltd. Appareil pour la maturation de liqueur ou de vin
US20110070331A1 (en) * 2007-09-06 2011-03-24 Ultra Maturation, Llc Accelerating Aging of Ethanol-Based Beverages
CN103343079A (zh) * 2013-07-16 2013-10-09 湖北黄山头酒业有限公司 循环利用白酒蒸馏冷却水加速白酒老熟的方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN203382750U (zh) * 2013-07-16 2014-01-08 湖北黄山头酒业有限公司 循环利用白酒蒸馏冷却水加速白酒老熟的装置

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB439962A (en) * 1933-06-22 1935-12-18 Florida Cane Products Corp Process of maturing and ageing raw alcoholic liquors
US4576824A (en) * 1984-08-31 1986-03-18 Gubiev Jury K Process for maturing strong beverages
WO2003020870A2 (fr) * 2001-09-04 2003-03-13 Tyler O Z Iii Procede permettant de developper l'arome de boissons et produit associe
US20060210679A1 (en) * 2005-01-27 2006-09-21 Leonhardt Charles G Method and system for removing harmful gases from wines and other beverages
EP1832650A1 (fr) * 2006-03-10 2007-09-12 Taiwan Supercritical Technology Co., Ltd. Appareil pour la maturation de liqueur ou de vin
KR100628342B1 (ko) * 2006-07-03 2006-09-27 주식회사 아이파워 주류 발효 및 숙성 시스템
US20110070331A1 (en) * 2007-09-06 2011-03-24 Ultra Maturation, Llc Accelerating Aging of Ethanol-Based Beverages
CN103343079A (zh) * 2013-07-16 2013-10-09 湖北黄山头酒业有限公司 循环利用白酒蒸馏冷却水加速白酒老熟的方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10889787B2 (en) 2019-02-13 2021-01-12 Aeva Labs, Inc. Customizable accelerated aging for distilled spirits

Also Published As

Publication number Publication date
GB201414189D0 (en) 2014-09-24
GB2529161A (en) 2016-02-17
GB2529161B (en) 2019-04-24

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