WO2023166229A1 - Barrique hermétique équipée d'un dispositif rotatif, qui comprend des fragments de bois et dosage eolyptique, pour la maturation des vins ou des spiritueux et procédé de mise en œuvre - Google Patents

Barrique hermétique équipée d'un dispositif rotatif, qui comprend des fragments de bois et dosage eolyptique, pour la maturation des vins ou des spiritueux et procédé de mise en œuvre Download PDF

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Publication number
WO2023166229A1
WO2023166229A1 PCT/ES2022/070113 ES2022070113W WO2023166229A1 WO 2023166229 A1 WO2023166229 A1 WO 2023166229A1 ES 2022070113 W ES2022070113 W ES 2022070113W WO 2023166229 A1 WO2023166229 A1 WO 2023166229A1
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WO
WIPO (PCT)
Prior art keywords
wine
barrel
gas
hermetic
wood
Prior art date
Application number
PCT/ES2022/070113
Other languages
English (en)
Spanish (es)
Inventor
Juan Carlos SÁENZ-DÍEZ MURO
Roberto RUIZ CABEZA
Sergio MAMOLAR DOMENECH
Emilio JIMÉNEZ MACÍAS
Julio BLANCO FERNÁNDEZ
Eduardo MARTÍNEZ CÁMARA
Hipólito Domingo CARVAJAL FALS
Ángel SÁNCHEZ ROCA
Harold Crespo Sariol
Mario César SÁNCHEZ OROZCO
Daniel NIÑO MARTIN
Original Assignee
Tallerez Ruiz, S.A.
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.)
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Publication date
Application filed by Tallerez Ruiz, S.A. filed Critical Tallerez Ruiz, S.A.
Priority to PCT/ES2022/070113 priority Critical patent/WO2023166229A1/fr
Publication of WO2023166229A1 publication Critical patent/WO2023166229A1/fr

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Classifications

    • 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
    • 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
    • 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

Definitions

  • the invention refers to a hermetic barrel, for the maturation or aging of wines or distillates, and a procedure for its implementation, consisting of a stainless steel container or another non-porous material with suitable sanitary characteristics, which also has a rotating device comprising a box, with a lid, with perforated walls to contain a plurality of fragments of wood, generally oak, and equipped with an aeoliptic gas dosing system.
  • An aeolipile is a machine made up of an air chamber (generally a sphere or a cylinder), with curved tubes through which the steam is expelled. The force resulting from this expulsion causes the mechanism to start rotating, according to the action-reaction law (https://es.wikipedia.org/wiki/Eol%C3%ADpila).
  • the dosage obtained with an aeolipile-shaped device is designated by the term "eoliptic" (for clarity the reference is not placed between parentheses or quotes).
  • the invention belongs to the sector of winemaking and alcoholic beverages.
  • a barrel or barrel refers to a container for wine generally made of oak wood, being elaborated applying a secular craft activity called cooperage.
  • the best wines and distillates are matured or aged, in the case of white wines they are vinified, in new or used barrels.
  • the barrel or barrel therefore constitutes a useful container for vinification, conservation and aging of wines and distillates; in the past it was also used for transportation.
  • Wood generally oak, is not an inert material, favoring the gas exchange between the wine and the environment allowing, in turn, the dissolution of sapids and odorants that constitute the organoleptic characteristics of the wine.
  • the intensity of these reactions will depend on the time the wine remains in the barrel, acquiring the wine at the end of its aging, in long periods, a very different composition and quality from the wine in its initial state.
  • the wood must have a degree of porosity that allows a slow and continuous passage of oxygen, as well as provide extractable phenolic compounds (phenolic acids, hydrolyzable tannins: gallotannins and ellagitannins, etc.) and aromatics (vanillin, whiskey-lactones, etc.) so as not to enhance astringency and bitterness or excess woody aromas.
  • extractable phenolic compounds phenolic acids, hydrolyzable tannins: gallotannins and ellagitannins, etc.
  • aromatics vanillin, whiskey-lactones, etc.
  • the barrel is a container generally of small capacity and made of porous wood that allows the continuous passage of traces of oxygen.
  • the exchange is carried out through the mouth, through the joints of the staves that make up the barrel and through the staves themselves.
  • the dissolved oxygen concentration in a new barrel is of the order of 0.3 to 0.5 mg/1, while in a barrel that has been used 3 to 5 times it is ⁇ 0.1 mg/1. It should be noted that the fillers to compensate for losses provide around 1 mg/1 of oxygen in the first 20 cm of wine; the racking allows to dissolve from 2.5 to 5 mg/1 of oxygen.
  • the oxidation in the barrel is described as controlled because it causes a slow evolution of the wine (Vivas, 2005), producing a stabilization of the coloring matter of the wine and an increase in the quality of the wine (Nguyen, 2010);
  • the contact of the wine with the wood of the barrel causes a release of tannins, phenolic acids and volatile compounds from the wood that gradually modify its sensory characteristics (Gade-Cerdán, 2006).
  • the proportion of tannins and anthocyanins must be balanced so as not to cause oxidative degradation reactions: the partial degradation of tannins reinforces the yellow coloration; Overall, the wine prematurely acquires a brick-red colour. To prevent this from happening, sulfylation should not block controlled oxidation reactions, so it must be maintained at a level of 20 to 25 mg/1 in free SO 2 (Vivas, 2005).
  • the wood especially the new barrel, gives the wine a good number of compounds, advantageously completing the effect of controlled oxidation.
  • ellagitannins hydrolyzable tannins
  • phenolic compounds are much more oxidizable than most of the natural compounds in wine; they primarily consume dissolved oxygen, protecting certain compounds in the wine and therefore slowing down the oxidation of the wine.
  • the polysaccharides coming from the wall of the wooden barrel gradually dissolve in the wine; they contribute to the oily sensations of the wine and significantly reduce the astringency of the tannins (Vivas, 2005).
  • the new barrel provides a taste and olfactory improvement to the wine if it is cared for through adequate aging conditions, so that the wood does not dominate and that the whole is harmonious and intimately amalgamated.
  • the used barrel provides more discrete characters and, on occasions, defects (volatile acidity, ethyl acetate, hardening of the wine by redissolution of sulfate anions); if the maintenance of the barrels is not correct, the results can be disastrous.
  • the metal drum does not give the wine particular characteristics, except those provided by maintenance in a private environment of controlled oxidation.
  • the resulting wine is simple and modest.
  • US invention patent (US5054381A, 10.08.1991) is known, which recommends a method and a device consisting of introducing boards, in particular oak wood, into a container for wine or other liquids.
  • Spanish invention patent (ES2237274B1, 07.16.2005), which claims a stainless steel barrel for aging that incorporates supports for a plurality of tables inside.
  • Wooden barrels have a very high cost both in their acquisition and in their maintenance, they also require conditioning before their first use.
  • ⁇ One of the restrictive factors of wooden barrels is the considerable economic loss caused by the evaporation of the wine through the surface of the barrel, which can be estimated annually at 2% to 5% of the wine volume; the loss is more significant at higher ambient temperatures and lower relative humidity.
  • tartrates and tannins accumulate on the inside walls of the staves and lids, which are expensive and difficult to remove if we want to reuse the barrels.
  • the level of toasting of a barrel decreases with use, so the behavior of the new barrel will be different from the used one.
  • the wooden barrel is a system that requires a very long time for the aging of wines.
  • the wooden barrel uses a plurality of straps, to withstand the pressure of the liquid transmitted to the wooden staves; Well, these straps are usually made of galvanized iron, zinc being a highly polluting heavy metal.
  • the wine that reaches the wooden barrel may contain a high level of dissolved oxygen that is very difficult to correct and can negatively affect the quality of aging.
  • the hermetic barrel that the invention recommends has a very low cost both in its acquisition and in its maintenance, in addition it does not require conditioning before its first use.
  • ⁇ in the hermetic barrel to which the invention refers during its use in the maturation of wines, it is very easy to eliminate, on the interior walls of, for example, stainless steel, the accumulations of tartrates and tannins in order to reuse practically indefinitely the invention.
  • the hermetic barrel that the invention recommends presents, changing the wood fragments, a behavior equivalent to a new wood barrel (level of toasting, contribution of hydrolyzable tannins, etc.).
  • the wine aging process can be accelerated by increasing the dose and level of toasting of the fragments of wood, as well as modifying the dissolved oxygen set point (DO, mg/L) that you want to achieve; therefore, the aging time can be reduced with the consequent economic savings, but obtaining a wine of similar quality, or even better, to that obtained in wooden barrels.
  • no polluting materials for wine are used, such as heavy metals such as zinc.
  • the invention recommends that the wine that reaches the hermetic barrel, in the case of containing a high level of dissolved oxygen, can be corrected by deoxygenation using an inert gas, positively affecting the quality of aging.
  • the invention claims that the wine that comes out of the hermetic barrel, once the aging time has elapsed, will contain a desired level of oxygen, positively affecting the evolution of the wine in the subsequent bottling phase.
  • an equivalent degree of porosity can be obtained, modifying the nano-oxygenation dosage (mLO 2 /time);
  • it can be nano-oxygenated with pure oxygen, instead of ambient air, so the harmful influence of environmental pollution can be avoided.
  • Gas selector valve equipped with a flow sensor (F), for nano-oxygenation and nano-nitrogenization; normally closed (NC); 3-way type 3-position straight seat valve actuated either pneumatically or electrically and commanded by the programmable logic relay (15); Its function is to allow the injection of gas: N 2 or air/O 2 into the hermetic barrel (1) as well as to measure the flow rate (F) of injected gas; capable of allowing the passage of low flows: 0 to 5 L/min;
  • DO sensor its function is to measure dissolved oxygen (DO); capable of measuring low concentrations: 0 to 5 mg/L;
  • Rotating device It comprises a box, with a lid, with perforated walls to contain a plurality of wood fragments, generally oak, and equipped with a nano-oxygenation system;
  • Upper nano-diffuser housed threaded inside the upper end of the diffuser (204); cylindrical body element composed of ceramic nano-porous material or synthesized stainless steel; 10 nm pore size; equipped with a non-return valve (so that the liquid cannot pass through it);
  • (205b) Lower nano-diffuser; housed threaded inside the lower end of the diffuser (204); with the same characteristics as the element (205a);
  • Figure 01 (FIG.01) - shows a perspective view of a wooden container or barrel (0), any of the prior state of the art.
  • Figure 02 (FIG.02) .- shows a perspective view of a hermetic barrel equipped with a rotating device that incorporates fragments of wood and aeol ⁇ ptica dosing (1), object of the invention.
  • Figure 03 shows a view of a section in elevation, of a hermetic barrel (1), object of the invention; in which you can see the elements it comprises.
  • FIG.04 shows a view of a section in elevation, of a hermetic barrel (1), object of the invention; in which it can be seen how a rotary device (20) is inserted or extracted.
  • FIG. 05 shows a perspective view of the rotary device (20); in which you can see the exterior elements of which it is composed.
  • Figure 06 shows a perspective view of the rotary device (20); in which it is possible to observe, once the casing (200) has been removed, the interior elements of which it is composed.
  • Figure 07 shows a perspective view of how to fill the rotary device (20) with fragments of wood for winemaking (30).
  • FIG.08 shows a GRAFCET diagram with STAGE "d” for optimal control of dissolved oxygen (DO) in the wine or distillates contained in the hermetic barrel (1), of a controller program (Pl l) implemented in a programmable logic relay (15).
  • DO dissolved oxygen
  • the invention recommends a hermetic barrel equipped with a rotating device that wood fragments and dosage (1), of the type that incorporates a stainless steel container for maturing wines or distillates, which is made up of a hermetic barrel (1), (see FIG.02-04), formed by a left cover (1la) and a right cover (11b), both with a torispherical shape, arranged on the sides of a ferrule (10), with a cylindrical shape, in which it has made a convex housing, thus preventing a door (12) located inside it from protruding from the body of the barrel, and through which said container is filled or emptied of wine, it also serves to extract or introduce the device (20 ), (see FIG. 04), and which in a non-limiting preferred embodiment is characterized in that it comprises: A series of actuation, instrumentation and control elements arranged in the hermetic barrel (1), these being:
  • a DO sensor (16), (see FIG. 03-04), arranged in a preferred embodiment on the left lid (l ia), whose functionality is to measure low concentrations of dissolved oxygen (DO) in the wine, range from 0 at 5mg/L;
  • a programmable logic relay (15), (see FIG. 03-04), whose functionality is to maintain the dissolved oxygen (DO) set point in the wine, according to the reading of the biosensor (16) and acting on the gas control valve (14) provided with a flow sensor (F); the tendency of dissolved oxygen (DO) in the wine or distillate is to decrease, due to the consumption of oxygen by the wine and by the water-soluble tannins provided by the wood fragments, so the controller (15) will open the valve (14 ), in position 2 (141) to dose air, or O 2 , until said value is restored; however, if the DO is excessively high, it will dose an inert gas: N 2 , activating position 1 (140) to deoxygenate the wine or distillate.
  • N 2 activating position 1 (140)
  • a selector valve 14
  • F flow sensor
  • N 2 normally closed
  • O 2 normally closed
  • Its function is to allow in position 1 (140) the passage of an inert gas N 2 and in position 2 (141) air, or O 2 , into the hermetic barrel (1) as well as to measure the flow (F ) of said gas; capable of allowing the passage of low flows: 0 to 5 L/min.
  • a blind right pipe (18b), (see FIG. 03-04), which serves as a right support, and ends in a right spring-loaded pivot (19b), which is a pointed end, where the right side of a device is inserted.
  • rotary (20) so that it can rotate easily, as well as move when pressed and return to its original position by means of a spring, in order to allow the retention of the device (20).
  • a rotary device (20), (see FIG. 03-04), comprising a casing (200) with a lid (201) that incorporates a manual opening and closing element, in a preferred embodiment made of perforated stainless steel plate, of interior capacity (V CM , in L) to contain a mass (M FM , in g) of a plurality of fragments of oak wood (30), which has left (206a) and right (206b) grooves on its sides ), to allow the casing (200) to slide through the left power supply pivots (19a) and right with spring (19b), the grooves ending in their upper part with left (207a) and right (207b) cavities, and inside said cavities there are internal left feed bearings (203a) and right bearing (203b), to allow the casing (200) to engage the left feed (19a) and right spring-loaded pivots (19b). ); and equipped with a nano-dosing system, which contains the following elements:
  • Homogenization in this case, involves a bancrofting (beating or shaking) the wine, that is, keeping the lees in suspension so that, together with the dissolved oxygen gas (DO), they form a homogeneous set with the wine. Homogenization is achieved in two ways: in its rotational movement when the casing (200) beats the wine and due to the aeoliptic dosage of gas produced by the diffuser (204).
  • V H Volume, in L of the hermetic barrel
  • V FM Volume, in L of the set of cubic wood fragments
  • e Stacking factor of the set of cubic wood fragments
  • the fragments of wood for winemaking (30) added to the hermetic barrel (1) must present a behavior (contribution of aromatic and tannic substances to the wine) similar to the wood of the staves that make up a wooden barrel (0).
  • the ideal shape of the pieces of wood (30) used in the invention in a preferred embodiment of the invention, is a hexahedron with square faces, that is, regular or cube* (the shape ideal is the sphere, but Similar effects are achieved with the cubic being its manufacture much simpler presenting better use of raw wood).
  • the wood fragments (30) present a contribution to the wine of a plurality of substances with the same diffusion speed, as well as the same concentration gradients of reactant compounds, similar to the wood of the staves that make up a wooden barrel (0).
  • the ideal dimensions of the pieces of wood (30) used in the invention in a preferred embodiment of the invention, cube-shaped, have a width equal to the thickness of the wooden staves. from any barrel**, since small pieces of wood (eg sawdust, shavings, etc.) will produce a very rapid reaction with very unpleasant effects for the wine.
  • small pieces of wood eg sawdust, shavings, etc.
  • the invention recommends that, in order to maintain the same properties of a wooden barrel, any of the state of the art, with the hermetic barrel, object of the invention, therefore the following relationship of geometric similarity must be maintained: where from: from where, substituting in Eq.(2) we obtain the necessary number (N FM ) of cubic wood fragments:
  • the volume (V FM ), in L, of the cubic wood fragments is obtained by the following equation:
  • the volume (V CM ), in L, of the container to house all the cubic pieces of wood is obtained by the following equation:
  • the nano-oxygenation provided to the hermetic barrel (1) must present a similar behavior to the slow oxygenation that occurs naturally through the staves that make up a wooden barrel (0).
  • the calculation of the dosage in a hermetic barrel (1) by means of nano-oxygenation can be made from ambient air (being the composition (% vol) of dry air: 78.09% N 2 , 20, 95% O 2 , 0.93 Ar 2 , 0.03 CO 2 ), using pure O 2 gas, or combined with N 2 .
  • a wooden barrel (0) with a volume of 225 L provides an amount of oxygen of «4L of oxygen per year, therefore, for the hermetic barrel (1) a dosage for nano-oxygenation of 4L is needed of pure O 2 gas per year or in the case of using air, considering that each volume of air provides one fifth of oxygen, a dosage of 20 L of air is required.
  • the wine that reaches the wooden barrel (0) may contain a high level of dissolved oxygen that is very difficult to correct and that can negatively affect the quality of aging, because each time the wine is moved during vinification (clarifications, racking, filtration, addition of products, etc.) oxygen is provided dissolved (OD) in an amount that will vary according to the type of pump, work flow, pipe diameter, type of filtration, homogenization medium, etc. In such a way that we can find increases from 1 or 2 mg/1 of DO in normal conditions to the saturation point in extreme cases. In the case of tartaric stabilization by cold, the average values are even higher due to the increase in oxygen solubility as the temperature drops.
  • the wine that comes out of the wooden barrel (0), once the aging time has elapsed, may contain a high level of dissolved oxygen that is very difficult to correct and that can negatively affect the quality of the subsequent bottling phase.
  • the invention recommends carrying out a nano-nitrogenization, that is to say a dosage of N 2 gas to carry out a deoxygenation displacing the oxygen by means of the inert gas; It is also used to carry out punching and keep the lees in suspension.
  • a nano-nitrogenization that is to say a dosage of N 2 gas to carry out a deoxygenation displacing the oxygen by means of the inert gas; It is also used to carry out punching and keep the lees in suspension.
  • the inert gas N 2 can be replaced by CO 2 .
  • a wine and distillates (Pl) maturation procedure that uses a device (1) for its implementation is described in detail, by enumerating the stages to be executed according to the indicated order.
  • the invention recommends a process for the maturation of wine and distillates (Pl) through the use of the device (1) for its implementation, of the type that interacts with a series of actuation, instrumentation and control elements, which uses the hermetic barrel equipped with with a rotating device, which incorporates wood fragments and aeoliptic dosing, for the maturation of wines and distillates (1), and which comprises at least the following stages: STAGE "a”. Extract the rotary device (20) from the hermetic barrel (1)
  • a wine technician extracts the rotary device (20) from the hermetic barrel (1) through the door (12), (see Fig.04), for this, simultaneously with the extraction force, he must manually unlock the right spring-loaded pivot (19b). .
  • a wine technician doses the quantity by weight (M FM ), in g, of cubic wood fragments for vinification (30) and pours the quantity dosed by weight (M FM ), in g, of cubic wood fragments for vinification (30 ) in the casing (200), (see Fig.07), which is characterized in that the amount dosed by weight (M FM ), in g, maintains the same diffusion rate and concentration gradients of reactant compounds generated in a barrel of conventional wood (0), and is given by the following equation:
  • a wine technician introduces the rotating device (20) into the hermetic barrel (1) through the door (12), sliding it through left (206a) and right (206b) grooves, in such a way that at the beginning of sliding the right groove (206b) will move the right spring-loaded pivot (19b) outwards until it is locked through two left (207a) and right (207b) cavities in the pivots (19a, 19b), (see Fig.04), since the right spring-loaded pivot (19b) will snap back in as it enters the right socket (207b).
  • a flow sensor (F) being characterized in that it comprises at least the following sub-stages:
  • Sub-step "dl" Reading of dissolved oxygen (DO) in the wine and if it is greater than a set value (OD SP ) added to a saturation hysteresis value ( ⁇ SAT ), open the Position 1 (140) of the valve (14) to produce a nano-nitrogenization of distilled wine
  • nano-nitrogenization is performed if the following conditional statement is fulfilled:
  • Sub-stage "d.2" Dissolved oxygen reading (DO) in the wine v if it is less than a setpoint value (OD SP ) minus a hysteresis value ( ⁇ SP ), close position 1 (140) and open position 2 (141) of the valve (14) to produce a nano-oxygenation of the wine and distillates
  • nano-oxygenation is performed if the following conditional statement is met:
  • ⁇ RESET 140 and SET 141 deactivating the activation coil of position 1 (140), of the selector valve (14), and activating the activation coil of position 2 (141), feeding the rotary device (20) with air gas, or O 2 . and causing a dosage of said gas in the wine simultaneously with a rotation of the device (20), which simultaneously produces:
  • Sub-stage "d.3" Dissolved oxygen reading (DO) in the wine and if it is greater than a set value (OD SP ) added to the hysteresis value ( ⁇ SP ), close position 2 (141) of the valve (14) to produce a maturation of wine and spirits
  • a wine technician once the maturation process of the wine or distillate is finished, manually regulates the pressure control valve (121), to allow the pressurization action, and through the mini screen of the programmable logic relay (15) activates (140 ) the activation coil of position 1 (1 0) of the selector valve (14) to fill the hermetic barrel (1) with inert gas N 2 , in order to maintain a protective atmosphere inside.
  • the operator stops the inerting operation when he checks that the valve (121) is triggered, then the optimal pressure inside the barrel (1); N 2 inert gas mixed with CO 2 can also be used.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (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)
  • Devices For Dispensing Beverages (AREA)

Abstract

Barrique hermétique équipée d'un dispositif rotatif, qui comprend des fragments de bois et dosage éolyptique (1), pour la maturation des vins ou des spiritueux, qui comprend une série d'éléments d'actionnement, d'instrumentation et de surveillance placés dans la barrique hermétique 81), des conduites (13,17,18) et des pivots (19), ainsi qu'un dispositif rotatif (20) qui comprend un boîtier (200) avec un couvercle (201) et un système de nanodosage qui est principalement un difuseur (204) de forme éolypile et son procédé de mise en œuvre.
PCT/ES2022/070113 2022-03-02 2022-03-02 Barrique hermétique équipée d'un dispositif rotatif, qui comprend des fragments de bois et dosage eolyptique, pour la maturation des vins ou des spiritueux et procédé de mise en œuvre WO2023166229A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/ES2022/070113 WO2023166229A1 (fr) 2022-03-02 2022-03-02 Barrique hermétique équipée d'un dispositif rotatif, qui comprend des fragments de bois et dosage eolyptique, pour la maturation des vins ou des spiritueux et procédé de mise en œuvre

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2022/070113 WO2023166229A1 (fr) 2022-03-02 2022-03-02 Barrique hermétique équipée d'un dispositif rotatif, qui comprend des fragments de bois et dosage eolyptique, pour la maturation des vins ou des spiritueux et procédé de mise en œuvre

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3119321A (en) * 1962-10-04 1964-01-28 Lewis A Deal Apparatus for aging alcoholic spirits
FR2504498A1 (fr) * 1981-04-27 1982-10-29 Stem Inc Chester Recipient pour faire vieillir et murir une boisson
US20080000356A1 (en) * 2001-10-04 2008-01-03 Eustis Robert H System for non-deleterious accelerated aging of wine or spirits
US20180057781A1 (en) * 2009-10-16 2018-03-01 Jonathan Roleder Container assembly for aging a liquid
US10407652B1 (en) * 2016-07-14 2019-09-10 Raymond L. Graf Barrel apparatus

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3119321A (en) * 1962-10-04 1964-01-28 Lewis A Deal Apparatus for aging alcoholic spirits
FR2504498A1 (fr) * 1981-04-27 1982-10-29 Stem Inc Chester Recipient pour faire vieillir et murir une boisson
US20080000356A1 (en) * 2001-10-04 2008-01-03 Eustis Robert H System for non-deleterious accelerated aging of wine or spirits
US20180057781A1 (en) * 2009-10-16 2018-03-01 Jonathan Roleder Container assembly for aging a liquid
US10407652B1 (en) * 2016-07-14 2019-09-10 Raymond L. Graf Barrel apparatus

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