WO2023172982A2 - Systèmes et procédés de réhabilitation de compositions d'alcool et d'herbes naturellement fermentescibles - Google Patents

Systèmes et procédés de réhabilitation de compositions d'alcool et d'herbes naturellement fermentescibles Download PDF

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Publication number
WO2023172982A2
WO2023172982A2 PCT/US2023/063987 US2023063987W WO2023172982A2 WO 2023172982 A2 WO2023172982 A2 WO 2023172982A2 US 2023063987 W US2023063987 W US 2023063987W WO 2023172982 A2 WO2023172982 A2 WO 2023172982A2
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pressure
torr
ethyl acetate
ppm
typically
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PCT/US2023/063987
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English (en)
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WO2023172982A3 (fr
Inventor
Matthew J. RUBIN
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Trade Secret Chocolates
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Publication of WO2023172982A2 publication Critical patent/WO2023172982A2/fr
Publication of WO2023172982A3 publication Critical patent/WO2023172982A3/fr

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D1/00—Evaporating
    • B01D1/16—Evaporating by spraying
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D3/00—Distillation or related exchange processes in which liquids are contacted with gaseous media, e.g. stripping
    • B01D3/06—Flash distillation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D3/00—Distillation or related exchange processes in which liquids are contacted with gaseous media, e.g. stripping
    • B01D3/10—Vacuum distillation
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine

Definitions

  • the present disclosure relates generally to the field of fermented beverages, and more particularly, to systems and methods for removing adverse congeners from fermented compositions. Aspects of the disclosure also relate to alcoholic and other non-alcoholic compositions with reduced quantities of congeners, including alcoholic and other non-alcoholic compositions with improved organoleptic properties. BACKGROUND
  • aqueous solutions sweetened with a start of fruit sugar are fermented to produce ethyl alcohol as well as a variety of congeners (minor chemical constituents). While some of these congeners are desired as providing desirable organoleptic qualities, such as a certain richness of flavor, several others, such as methanol, acetaldehyde, butanol, isobutanol, methylbutanol, and the like, are known to cause hangover symptoms and/ or impart a harsh flavor to the alcoholic beverage. While barrel aging alcohol is known to absorb some of the larger congener molecules and thus improve the taste of the alcohol, such a process is extraordinarily time consuming, often taking decades.
  • FIG. 1A is a perspective view of an alcohol rehabilitation system according to a first embodiment of the present disclosure.
  • FIG. 1B is a side elevation view of the system of FIG. 1A.
  • FIG. 1C is a cutaway view of the system of FIG. 1B along line A-A’.
  • FIG. 1D is a cutaway view of the system of FIG. 1A showing internally mounted agitators.
  • FIG. 1E is a cutaway section view of the alcohol rehabilitation system of FIG. 1A with a secondary open container positioned therein.
  • FIG. 2 is a cutaway section view of an alcohol rehabilitation system according to a second embodiment of the present disclosure.
  • FIG. 3 is a cutaway section view of an alcohol rehabilitation system according to a third embodiment of the present disclosure.
  • FIG. 4A is first perspective view of an alcohol rehabilitation system according to fourth embodiment of the present disclosure.
  • FIG. 4B is a second perspective view of the alcohol rehabilitation system of FIG. 4 A.
  • FIG. 4C is a front view of the alcohol rehabilitation system of FIG. 4A.
  • FIG. 4D is a first cutaway view of the alcohol rehabilitation system of FIG. 4A having a smooth interior wall.
  • FIG. 4E is a second cutaway view of the alcohol rehabilitation system of FIG. 4A having a raced interior wall.
  • FIG. 4F is a third perspective view of the alcohol rehabilitation system of FIG. 4A.
  • FIG. 5A is a cutaway view of pressure vessel of the embodiment of FIG.
  • the vessel has concave interior sidewalls and features a fluid inlet body (manifold).
  • FIG. 5B is a cutaway view of pressure vessel of the embodiment of FIG.
  • FIG. 6A is perspective view perspective view of an alcohol rehabilitation system according to fifth embodiment of the present disclosure.
  • FIG. 6B is a cutaway view of the embodiment of FIG. 6A.
  • FIG. 7 is a schematic view of a method for rehabilitating alcohol underlying the operation of the above embodiments.
  • FIG. 8 is a graph of mass percent of congeners as a function of treatment pressure for an alcoholic composition (rum).
  • FIG. 9 graphically illustrates the organoleptic property of flavor balancing in terms of flavor/aroma intensity as a function of time.
  • FIG. 10 graphically illustrates peak smoothness of an alcohol with treatment pressure as a function of ethanol content.
  • FIG. 11 graphically illustrates bite as a function of treatment pressure for an 8o-proof alcoholic composition (vodka).
  • FIG. 12 graphically illustrates an extrapolated relationship between ethyl acetate content in a treated sample of rum and the pressure used for the treatment.
  • FIG. 13 graphically illustrates an extrapolated relationship between ethyl acetate content in a treated sample of bourbon and the pressure used for the treatment.
  • alcoholic composition refers to a composition comprising ethanol.
  • an alcoholic composition is substantially free of any alcohol(s) other than ethanol (e.g., methanol).
  • an alcoholic composition may comprise alcohol(s) other than ethanol in a total amount that is less than 1 percent by weight, less than 0.50 percent by weight, less than 0.25 percent by weight, less than 0.10 percent by weight, less than 0.05 percent by weight, less than 0.01 percent by weight, or less than 0.005 percent by weight.
  • an alcoholic composition may comprise alcohol(s) other than ethanol in a total amount that is less than 1 percent by volume, less than 0.50 percent by volume, less than 0.25 percent by volume, less than 0.10 percent by volume, less than 0.05 percent by volume, less than 0.01 percent by volume, or less than 0.005 percent by volume.
  • alcoholic composition may refer to beer, wine, liquor, or other ethanol-containing compositions fit for human consumption.
  • removing” a congener from an alcoholic composition means reducing the quantity of that congener in the alcoholic composition.
  • a congener is “removed” from an alcoholic composition, it is to be understood that the quantity of the congener may be reduced partly, substantially, or entirely or effectively entirely (z.e., to the point that it is not detectable by one or more analytical techniques) relative to the amount of congener present in the alcoholic composition before the congener was removed.
  • the congener after a congener is “removed” from an alcoholic composition, the congener remains detectable in the alcoholic composition by one or more analytical techniques. In some embodiments, after a congener is “removed” from an alcoholic composition, the congener is not detectable in the alcoholic composition by one or more analytical techniques.
  • EA ethyl acetate
  • Ethyl acetate is an ester molecule formed through the esterification of ethanol (alcohol) and acetic acid (vinegar).
  • Ethyl acetate is also a polar, aprotic solvent with amphipathic properties.
  • Ethyl acetate has a very similar boiling point to that of ethanol.
  • ethyl acetate is often concentrated rather than removed during distillation of spirits, which has led to the incorrect consumer correlation between bite and alcohol concentration or proof (wherein proof is defined as an alcohol-water mixture or a beverage containing a standard amount of alcohol, the US standard being 100 proof, or 50 percent, of ethyl alcohol by volume at 6o°F (approximately 15.6°C)).
  • ethyl acetate concentration that controls the perceived “bite” characteristic in the peak and finish of fermented foods and beverages. Since ethyl acetate also serves as a polar- aprotic solvent during consumption, it may aid in the detection of other flavor molecules. As a result, an ethyl acetate concentration too low may inhibit a consumer’s ability to detect other desirable flavors and aromas.
  • ethyl acetate in very low quantities operates on certain combinations of specialized G protein-coupled olfactory receptors to yield a pleasant or enhanced organoleptic experience, while at greater concentrations ethyl acetate operates on those same receptors to generate an unpleasant or negative organoleptic experience.
  • a negative organoleptic experience maybe characterized by a bite, throat burn, bitterness, a metallic taste, a lingering aftertaste, head recoil, involuntary shudder, triggering of the gag reflex, and combinations thereof.
  • Reduction or removal of ethyl acetate may eliminate these negative organoleptic experiences, and reduction of ethyl acetate concentration to certain levels may actually enhance the already desirable organoleptic properties of the alcohol.
  • the methods disclosed herein are applied to produce a purified alcoholic composition, defined herein as an alcoholic composition from which a quantity of one or more unwanted congeners has been removed.
  • a purified alcoholic composition defined herein as an alcoholic composition from which a quantity of one or more unwanted congeners has been removed.
  • the methods disclosed herein are applied to reduce the ethyl acetate concentration of an alcoholic composition from 1 ppm (parts per million) to 400 ppm as measured in the liquid phase of the alcoholic composition as measured by gas chromatography mass spectrometry.
  • the purified alcoholic composition is an organoleptically improved beverage comprising ethanol that has been prepared from a starting alcoholic composition. That is, in some embodiments, the methods disclosed herein are applied to produce an organoleptically improved beverage from a starting alcoholic composition, wherein the organoleptically improved beverage comprises ethanol. In some embodiments, the methods disclosed herein are applied to produce an organoleptically improved beverage from a starting alcoholic composition, wherein the organoleptically improved beverage comprises ethanol and wherein the starting alcohol- containing composition from which the beverage was derived possesses one or more undesirable organoleptic properties not found in the organoleptically improved beverage.
  • said one or more undesirable organoleptic properties are selected from the group consisting of harsh finish, sharp finish, biting finish, solvent finish, astringent finish, heavy finish, muted flavor, a solvent overtone in the peak and/ or the finish, dry taste on the palate, a harsh peak that overshadows one or more flavors e.g., one or more delicate flavors), bite, throat burn, bitterness, metallic taste, lingering aftertaste, cause of head motion, e.g., head recoil, head-shaking, head-tilting, or head-tensing, cause of involuntary physiological response, e.g., shudder, cause of gag reflex, and combinations thereof.
  • the methods disclosed herein are applied to produce an organoleptically improved beverage from a starting alcoholic composition, wherein the organoleptically improved beverage comprises ethanol. In some embodiments, the methods disclosed herein are applied to produce an organoleptically improved beverage from a starting alcoholic composition, wherein the organoleptically improved beverage comprises ethanol and wherein one or more desirable organoleptic properties of the beverage are at least substantially similar to at least one corresponding desirable organoleptic property of the alcohol-containing composition from which the beverage was derived.
  • the methods disclosed herein are applied to produce an organoleptically improved beverage from a starting alcoholic composition, wherein the organoleptically improved beverage comprises ethanol and wherein one or more desirable organoleptic properties of the beverage are substantially improved over the corresponding one or more corresponding desirable organoleptic properties of the alcoholic composition from which the beverage was derived.
  • said one or more desirable organoleptic properties are selected from the group consisting of smooth finish, rich finish, balanced finish, bright peak, flavorful peak, balanced peak, balanced peak that accentuates nuances of flavor, and combinations thereof.
  • tastes may typically discern concentration changes in parts-per-hundred, while smell may discern changes in concentration of as little as parts-per-million.
  • the organoleptic properties of a food or beverage may be determined by the balance of smell experienced through a combination of receptors. An over- or under-expression of any one receptor may cause the perceived balance of a food or beverage to decrease, resulting in a less desirable product.
  • the finish in foods and beverages is more complicated than the start or the peak.
  • finish molecules in the oral cavity begin to degrade through various mechanisms, such as hydrolysis and catalysis, volatile compounds promoted through the heat and convection in the oral cavity continue to evaporate from the oral cavity and travel to the olfactory cavity, and the cellular equilibrium of the oral cavity itself begins to alter as a result of the food or beverage.
  • Foods or beverages that drastically alter the oral cavity during consumption often have a finish described as ‘sharp,’ ‘hot,’ or ‘biting’ (examples include hot sauce, shelf-stable condiments, or spirits). In low concentrations, these undesirable experiences maybe described as ‘rough,’ ‘heavy,’ astringent, full of tannins, or the like.
  • foods and beverages that maintain the taste, smell, and cellular equilibrium as they dilute on the palate are often referred to as having a ‘fresh,’ ‘savory,’ ‘crisp,’ ‘smooth,’ ‘delicate,’ or ‘refined’ finish, and are typically considered more desirable.
  • the vapor pressure and perceived concentration of ethyl acetate does not directly correspond to the molecular concentration due to the complex intermolecular interactions in a given food or beverage. Thus, balance may not simply be controlled through measurement and titration.
  • a properly balanced food or beverage may instead create a condition in which an ethyl acetate equilibrium (also referred to herein as an “EAE”) may be perturbed and re-established under a different concentration.
  • EAE ethyl acetate equilibrium
  • the present technology achieves this goal (perturbing an ethyl acetate equilibrium of an alcoholic composition and re-establishing it under a different concentration) without altering the concentration of other desirable molecules (e.g., ethanol) through the use of food or beverages’ complex steric hindrance.
  • the bite or roughness typically experienced by consumers from ethyl acetate and other fermentation byproducts present in an initial alcohol composition may, through methods disclosed herein, be rebalanced to a more organoleptically favorable condition in a resulting organoleptically improved beverage.
  • smells in the peak of a consumer experience will often be perceived as brighter and more defined since they are not competing with ethyl acetate, and the finish will often be perceived as ‘smoother’ and more ‘refined,’ thereby creating more desirable organoleptic properties in the resulting organoleptically improved beverage.
  • a further aspect of the disclosure relates to methods of measuring vapor phase ethyl acetate concentration in alcoholic compositions and the use of said methods to optimize the organoleptic properties of alcoholic compositions.
  • Conventional methods of measuring congener concentration (e.g., ethyl acetate concentration) in alcoholic compositions such as wine, beer, spirits, as well as fermentation byproducts, such as natural or distilled vinegar utilize direct infrared, HPLC, and/ or gas chromatography mass spectrometry measurement of the liquid phase of the sample.
  • congener concentration e.g., ethyl acetate concentration
  • fermentation byproducts such as natural or distilled vinegar
  • Conventional wisdom is if the chemical makeup is the same, or at least very similar, then the flavor should be the same, or at least very similar.
  • the olfactory experience of a beverage may correctly be correlated by measuring the partial pressure of volatile molecular components sampled from the atmosphere in fluidic communication with a liquid phase and/or solid phase sample of the beverage that has reached equilibrium saturation under closed system conditions.
  • the atmospheric phase equilibrium may be established with air and/ or inert gas phase environments under ambient pressures and temperatures.
  • the temperature of the sample and/or the atmosphere maybe adjusted to match the preferred consumption conditions of the beverage.
  • complex intermolecular interactions in the liquid and/ or solid phase of the sample beverage may be controlled for by establishing a quasi-equilibrium condition with a vapor phase.
  • liquid phase concentration of molecular constituents such as ethyl acetate
  • atmospheric phase concentration may remain relatively consistent and therefore represent a more accurate representation of the olfactory experience and, therefore, of the organoleptic properties of a beverage.
  • a 1 mL to 5 mL sample is placed in a vial having a total volume of 0.5 to 5 times the sample volume, which is then sealed with a separate cap to form an isolated atmosphere.
  • the sealed sample maybe allowed to rest undisturbed, or may alternatively be agitated, such as for a period of from 5 seconds to 5 minutes or until an equilibrium condition is established between the atmospheric phase and the sample.
  • a portion of known volume of the vapor phase is removed from the vessel, analyzed using gas chromatography mass spectrometry, and examined for specific concentrations of molecules in the vapor phase.
  • the portion of known volume of the vapor phase is analyzed using one or more chemically selective sensors that are placed in fluidic communication with a sample of the equilibrium atmosphere.
  • a chemically selective sensor may be placed in direct atmospheric communication with the isolated environment and partial pressure concentrations of select molecules maybe detected through correlative and calibrated signals.
  • the chemically selective sensor may be specific for detection and measurement of ethyl acetate.
  • a real time analysis of the organoleptic properties, particularly the smoothness of an alcoholic beverage maybe predicted by measuring the ethyl acetate partial pressure of a gas phase equilibrium above the sample beverage.
  • a further aspect of the disclosure relates to apparatuses and their use in reducing the quantity of one or more unwanted congeners in an alcoholic composition.
  • an aspect of the present disclosure relates to an apparatus 20 for preferentially removing quantities of one or more predetermined unwanted congeners (typically fermentation biproducts), such as ethyl acetate, from alcoholic compositions such as beer, wine, liquor, and like beverages.
  • the apparatus 20 includes a pressure vessel 25 having a liquid inlet port 30, a vapor outlet port 35, and a liquid outlet port 40, all in fluidic communication with an internal pressure controllable chamber 45 defined by the pressure vessel 20.
  • the pressure vessel 25 typically includes a water jacket 50 or like temperature controller at least partially enveloping the pressure chamber 45 and in thermal communication with the same.
  • Liquid inlet port 30 is typically connected in fluidic communication, such as via a pipe 55, with a liquid pump 60.
  • Pump 60 is connected in fluidic communication with alcohol source 65.
  • at least one valve 70 is operationally connected in line between alcohol source 65 and liquid inlet port 30.
  • the valve 70 may be connected between inlet port 30 and pump 60, between pump 60 and alcohol source 65, or valves 70 maybe connected in both positions.
  • Vapor outlet port 35 is typically connected in fluidic communication with a vacuum pump 75, which is connected in fluidic communication with a collection vessel 80.
  • Vacuum pump 75 typically operates to remove and direct evolved vapor from the pressure vessel 25 for collection in the collection vessel 80 at a desired pressure, as well as establish a partial vacuum within the pressure controllable chamber 45.
  • the collection vessel 80 maybe a cold trap, a pressure-controlled vessel, or the like.
  • at least one valve 70 is operationally connected in line between collection vessel 80 and vapor outlet port 35. The valve 70 maybe connected between vessel 45 and pump 75, between pump 75 and outlet port 35, or valves 70 maybe connected in both positions. Collection vessel 80 may be emptied and the accrued distillate recovered.
  • Liquid outlet port 40 is typically connected in fluidic communication with pump 85, which is connected in fluidic communication with alcohol collection vessel 90.
  • at least one valve 70 is operationally connected in line between alcohol collection vessel 90 and liquid outlet port 40.
  • the valve 70 maybe connected between vessel 45 and pump 85, between pump 85 and collection vessel 90, or valves 70 maybe connected in both positions.
  • Typical vessel 45 throughput is about 0.025 liters per minute to 1.0 liters per minute per liter of chamber volume, more typically between 0.1 liters per minute and 0.8 liters per minute per liter of chamber volume, and more typically between 0.25 liters per minute and 0.6 liters per minute per liter of chamber volume, and may be scaled up or down according to user requirements.
  • the above-described assembly 20 maybe embodied to treat alcoholic compositions on a batch-by-batch basis.
  • Pressure vessel 25 includes ports 30, 35, 40 as described above, as well as water jacket 50 or like temperature control mechanism encapsulating pressure chamber 45 in thermal communication therewith.
  • Agitator 95 is positioned within pressure chamber 45 to facilitate stirring/vibration/bubbling of a volume of alcoholic beverage contained therein.
  • a partial vacuum in pressure chamber 45 may be established via energization of vacuum pump 75.
  • FIG. 1E an alcoholic composition contained in an open container 43 is placed in the pressure chamber 45.
  • a vacuum lid 46 is then engaged with the vacuum chamber 45, thereby isolating the vacuum chamber environment from the surrounding exterior environment, and the pressure in the vacuum chamber 45 is decreased by energization of a vacuum pump 75 in operational communication with the vapor outlet port 35.
  • the vacuum chamber pressure is then increased to atmospheric pressure and the lid 46 is removed, followed by the container 46 containing the now vacuum-treated alcoholic composition.
  • Liquid inlet port 30 is configured as a spray head and is positioned to spray alcoholic composition pumped from source tank 65 into the pressure chamber 45 already pumped down to the desired partial vacuum pressure. The spray of alcoholic composition travels through the pressure chamber 45 to collect or pool at the bottom of the pressure vessel 25, where it may be pumped out through outlet port 40.
  • inlet port 30 is configured as a nozzle, while in other embodiments a separate nozzle is operationally connected to inlet port 30 to accelerate and direct the incoming liquid.
  • the above-described assembly 20 may take another embodiment to treat alcoholic compositions as a continuous flow process.
  • the liquid inlet port 30 may empty onto one end of a ramp 100 where alcoholic composition pumped from source tank 65 spreads into a thin layer or sheet and flows downhill to pool at the other end of the ramp 100.
  • Congeners maybe evolved from the flowing ethanol sheet into the partial vacuum environment inside the pressure chamber 45 when the vacuum pump 75 is energized.
  • the treated alcoholic composition may be pumped out of pressure chamber 45 and into collection vessel 90.
  • Vessel 25 is typically acorn-shaped, with a circular top to bottom cross-section that decreases in diameter from top to bottom (in this example, the top-down sectional profile has a cylindrical portion atop a conical portion), and a chevron-shaped side sectional profile (in this example, the side sectional profile has a rectangular upper portion and a triangular lower portion).
  • Vessel typically includes a water jacket exterior 50 encasing a pressure controllable chamber interior 45.
  • Liquid inlet port 30 positioned near the top of the vessel 25 injects alcoholic composition pumped from tank 65 into pressure chamber 45 wherein injected alcoholic composition is under sufficient pressure upon injection to be moving quickly enough to follow a spiral path along the inside of the pressure chamber 45 and ultimately pool at the bottom.
  • the alcoholic composition defines a thin stream or ribbon that circles the vessel 25 a plurality of times while the partial vacuum therein (as provided by the energized vacuum pump 75 connected in fluidic communication therewith) evolves unwanted congeners therefrom to yield a purified alcoholic composition as defined above.
  • the purified alcoholic composition pools at the bottom of the pressure chamber 45 and may be pumped therefrom via liquid pump 85 into collection vessel 90.
  • the inside wall 105 of pressure chamber 45 is grooved or contoured no to help guide flowing alcoholic composition in a helical path from inlet port 30 to outlet port 40.
  • the inside wall 105 would include a helical groove or race 110 to guide inlet liquid from the inlet port 30 around the inner wall several times to the outlet port 40.
  • vessel 25 may have convex or concave (see FIG. 5A) interior sectional contours.
  • a concave shape profile may enable slow post inlet port liquid flow, followed by a deep cavity or reservoir formed near the outlet port 40 for sump modulation.
  • Ports 30, 35, and 40 of a first pressure chamber 45 maybe in connected fluidic communication with other ports 30, 35, and 40 of other similar or identical pressure chambers 45 such that a plurality of pressure chambers 45 maybe run in parallel from central vacuum 75 and fluidic pumps 60, 85.
  • fluid maybe regulated individually or at fluidic manifolds connected in liquid communication with each respective pressure chamber 45.
  • a floater valve 91 may be used to prevent dry sump of the liquid outlet port 30 and regulate a minimum sump level. Under operation a floating valve 91 may open the liquid outlet port 40 once sufficient liquid enters the chamber 45.
  • the floater valve 91 may form a pressure gradient between the vessel 45 and liquid outlet pump 85 preventing further liquid removal.
  • One added benefit of a floater valve 91 is to prevent vessel atmosphere from being pressurized back into the cleaned or treated liquid leaving the liquid outlet port 40.
  • Sensors 93 may also be used to provide feedback to regulator valves 94 to maintain a positive volume above liquid outlet port 40 and prevent depressurization of vessel atmosphere in the process fluid.
  • Sensors 93 maybe in direct communication with the vessel sump liquid (typically vacuum-treated alcoholic composition), such as in the case of optical, inductive, or acoustic sensors 93, or indirectly monitor the fluid level with an acoustic, ultrasonic, or thermal sensors 93 around the fluid outlet port 40.
  • Liquid pumps 60, 85 as described herein maybe variable displacement pumps, in the case of diaphragm pumps or piston pumps, or maybe fixed displacement pumps, in the case of turbine pumps.
  • Fluidic pumps 75, 85 in communication with the outlet ports 35, 40 may experience thirteen to fifteen PSI of negative pressure and may need to be combined in series to provide sufficient suction; as used herein, ‘vacuum pump’ may mean a single pump unit or a plurality of pump unites operationally connected in series.
  • An intermediate re-pressurization chamber 98 may also be used between multiple fluidic pumps 60, 85.
  • Vacuum pumps 75 of the present disclosure may be variable displacement pumps, such as piston pumps, rotary screw pumps, or rotary vane pump, or fixed displacement pumps, in the case of multi-stage regenerative blowers.
  • Cold traps of the present disclosure may also result in pressure gradients and function as vacuum pumps. Cold traps may be electrically cycled, or may be fed using cryogenic media, such as dry ice or liquid nitrogen.
  • Fluid flow may be regulated by modulating valve cross-sectional area, or by repeatedly opening and closing the valve.
  • Automated valves may be energized, such as pneumatically or electrically, and controlled by a PLC in operational communication with a digital pressure meter.
  • a fluid inlet nozzle may be connected in fluidic communication with inlet port 30 to direct the flow of the liquid into the vessel 45.
  • the liquid may flow directly along the gravitational path or may flow in a helical manner as it proceeds down an interior vessel wall.
  • Helical paths maybe used to increase retention time and disrupt the surface tension of the fluid, and may benefit from a nozzle 99 with a narrowing throat to increase velocity prior to injection resulting in increased retention times for longer exposure to vacuum conditions.
  • the terminal end of a fluid inlet nozzle 30 may be located sufficiently close to a vessel wall 105 to prevent droplet formation and splashing, with typical distances less than fifteen centimeters and typically less than two centimeters from the vessel wall 105.
  • Laminar flow inlets maybe used to decrease splashing and volatilization occurring during injection.
  • a single or a plurality of liquid inlet openings 30 may enable a quasi-uniform flow of liquid to sheet along the inner wall of the vessel 45 to the liquid outlet port 40.
  • a liquid inlet body 97 may be used to decrease the pressure drop between a pressure regulator and vacuum vessel 45 by enabling liquid accumulation prior to injection (see FIGs. 5A).
  • liquid enters a manifold 97 a volume of space, such as a large tube, at least partially encircling the upper lip of the vessel 45.
  • the cross-sectional area of the inlet body 97 is large relative to the inlet valve 31 enabling fluid to partially decrease in pressure prior to entering the vessel 45, which enables lower head pressures and slower flow.
  • the liquid inlet body 97 may comprise bilateral pieces that may or may not be incorporated into the lid of the vessel. Bilateral separation maybe used to enable rapid disassembly.
  • the inlet body 97 is maintained above fifty-five Torr, while the vessel 45 is maintained below fifty-five Torr. In this case pressure may be substantially decreased without significantly altering the liquid composition prior to entering the bulk vessel volume.
  • Inlet body 97 may be maintained at pressures such as 760 Torr, 700 Torr, 500 Torr, 400 Torr, 200 Torr, 100 Torr, 75 Torr, or the like.
  • the vessel 45 maybe maintained at pressures such as 50 Torr, 46 Torr, 45 Torr, 42 Torr, 40 Torr, or the like.
  • the vessel is maintained at a pressure from 40 Torr to 80 Torr, such as from 40 Torr to 60 Torr, from 40 Torr to 50 Torr, from 45 Torr to 65 Torr, from 50 Torr to 70 Torr, from 50 Torr to 65 Torr, or from 50 Torr to 60 Torr. In some embodiments, the vessel is maintained at a pressure that is selected based on the percent alcohol by volume (ABV) of the starting alcohol composition.
  • ABSV percent alcohol by volume
  • the vessel may be maintained at a pressure of 50 Torr - 60 Torr for a 50% ABV alcohol composition, at a pressure of from 40 Torr to 70 Torr (55 Torr - 65 Torr) for a 40% ABV alcohol composition, at a pressure of from 55 Torr to 65 Torr for a 30% ABV alcohol composition, at a pressure of from 55 Torr to 80 Torr (65 Torr - 75 Torr) for a 20% ABV alcohol composition, at a pressure of from 50 Torr to 850 (70 Torr - 80 Torr) Torr for a 10% to 20% ABV alcohol composition, or at a pressure of from 65 Torr to 95 (75 Torr - 85 Torr) Torr for a 1% to 10% ABV alcohol composition.
  • a separate pressure drop vessel may be used to gradually step the pressure of the liquid down prior to entering the vessel 45.
  • the pressure drop vessel would be maintained above fifty Torr at intermediate pressures such 700 Torr, 500 Torr, 400 Torr, 200 Torr, 100 Torr, 75 Torr, or the like.
  • trough 98 Once trough 98 has filled, liquid will pour over the trough and sheet down the sidewalls 105 toward sump 49.
  • the trough 98 may fill to a level defined by a lip 99 until it flows over the lip 99 forming a sheet of liquid across the vessel wall 105.
  • the trough may also contain a gap at the junction with the sidewall resulting in a ‘leaky’ trough that would result in a uniform sheet of liquid forming along the sidewall as it drains from the bottom of the trough.
  • Vessel 25 maybe constructed of metal, such as stainless steel, copper or aluminum, or plastic, such as polycarbonate or PETG, or a combination thereof.
  • the liquid may directly contact the inner wall 105 of the vessel 45, or may contact a surface liner disposed within and either isolated from, or disposed against the vessel wall 105.
  • a water jacket 50 may be constructed of a bulk volume between the inner vessel wall and a partially encapsulating wall defining a single thermal zone, or may comprise multiple thermal zones. Multi-zone cooling maybe fabricated through the use of bulkheads or pillow plate in the case of stainless steel.
  • the inner wall 105 of the vacuum chamber 45 may be smooth or even polished, or may be deliberately etched and roughened to promote the evolution of bubbles. A smooth vessel wall 105 will promote liquid flow during helical circulation, while a rough or etched surface may retard liquid flow and result in increased liquid retention times in the case of liquid following a gravitational trajectory along the vessel wall 105.
  • liquid flow is introduced uninterrupted from the inlet port 30 to the liquid sump 49 without contacting the vessel wall 105. In this case the liquid passes or falls straight through the vessel 45 unimpeded and is outgassed during decent.
  • the present novel technology may be used to prepare tinctures and extracts. Tinctures and extracts are a great way to separate and concentrate bioactive ingredients from natural food products, such as vanilla beans, spices, and hemp. While there are multiple methods of forming extracts, the use of natural fermentation products is often considered the cleanest, since they do not contain petroleum-based contamination. Unfortunately, fermentation products, such as ethanol, methanol, acetone, butanol, and the like also contain a large number of fermentation byproducts, many of which may not be separate through traditional distillation and are therefore transferred to the finished extract or tincture product. These fermentation byproducts are known to decrease the organoleptic properties of a product.
  • formulations and methods of preparing flavor balanced tinctures and extracts either through the application of the present methods at various stages of the production process.
  • Embodiment 1 Preprocessed Fermentation Products
  • a fermented solvent used for the preparation of a tincture or a winterized extract may be vacuum processed and balanced for a particular organoleptic profile according to methods herein.
  • the solvent may be vacuum processed at the strength resulting from natural fermentation, which would be less than twenty percent alcohol by volume in the case of ethanol solvents, at distillation or winterization strength, which is typically more than seventy-five percent alcohol by volume, or at tincture extraction strength, which is typically thirty to sixty percent alcohol by volume.
  • the fermented solvent may be vacuum processed at a select pressure in order to achieve the optimal organoleptic profile, which for ethanol products in the range of thirty to sixty percent alcohol by volume at 23°C would be between 40 and 85 Torr, typically 45 to 70 Torr, still more typically 50 to 60 Torr.
  • the vacuum processed solvent may then be added to the substrate, whether an herb, spice, or similar material, and agitated periodically until the desired tincture strength is achieved resulting in a vacuum balanced tincture.
  • Vacuum balanced distilled ethanol may also be used in the winterization of extracts, such as CBD extract, where the extract is washed in a stream of solvent to remove fats, lipids, waxes, chlorophyll, and the like. Since large volumes of distilled ethanol are typically used to winterize relatively small volume of extracts, the use of vacuum balanced distilled spirits for use in winterization is particularly important where hydrophobic extracts, such as THC, CBD, and the like, will tend to attract and concentrate fermentation byproducts during rinsing process.
  • a tincture may be vacuum processed during the extraction phase of the process.
  • a solvent and the substrate may be combined in a vessel and stored such that a tincture begins to form solute.
  • the mixture may be periodically agitated during the process to achieve the proper consistency.
  • the mixture may be placed in a vacuum vessel, reduced to the desired pressure to achieve a balanced product, and returned to atmospheric pressure for further extraction and processing resulting in a flavor balance tincture. Pressure may be consistent with the prior embodiment.
  • Temperature is typically between 5°C to 3O°C, more typically 15°C to 25°C, and still more typically 2O°C to 24°C.
  • Embodiment 3 Processing Solids or Liquids Post-Extraction
  • the resultant extract or tincture may be flavor balanced in solid or liquid form.
  • a solid extract such as a cannabidiol extract or cannabidiol isolate
  • the product may be milled to a particle size of less than 10 mm, typically less than 5 mm is maximum cross section, placed in a vacuum chamber, and depressurized to the desired balancing point before being returned to atmospheric pressure.
  • vacuum balancing optimal pressures at 23°C are 40 to 60 Torr, typically 45 to 55 torr, still more typically 48 to 53 Torr, still more typically approximately 50 Torr for a period of at least 1 second, more typically at least 2 seconds, still more typically at least 5 seconds.
  • Embodiment 4 Processing Naturally Fermented Dehydrated Herbs, Leafy Green Vegetables, and Cannabis Products
  • leafy green products such as mint, basil, hops, or cannabinoids (marijuana, cannabis, hemp, and/or THC and/or CBD extracts), may be enhanced by methods of the present technology.
  • Marijuana, hemp, hops, other cannabinoids, and herbs are typically dried at low temperatures for one to fourteen days post-harvest in the sun, or in controlled environment dehydration rooms. During this time, mold, mildew, and other fungal grows may begin to grow, resulting in the deposition of fermentation byproducts directly onto the dried vegetation.
  • the present method may be applied to products below a water activity of 0.75, more typically below 0.65, still more typically below 0.62, and still more typically between 0.20 and 0.60.
  • samples maybe placed in a vacuum chamber, the pressure may be decreased from atmospheric pressure to a pressure ranging from 30 to 85 Torr, more typically 40 to 75 Torr, and still more typically 45 to 65 Torr, for a period of at least 1 second, more typically at least 2 seconds, still more typically at least 5 seconds.
  • pressure vessel 25 has the form of spiral tube, with liquid inlet and gas outlet ports at a first, typically elevated, end 107 and the liquid outlet 40 positioned at the opposite end 109. Liquid typically travels from one end 107 to the other 109 as urged by gravity.
  • an alcoholic composition 115 such as beer (typically prior to carbonation), wine, liquor, or the like is inlet into pressure chamber 45.
  • the alcoholic composition 115 enjoys a high surface area-to-volume ratio during residence in the pressure chamber 45, such as in the form of droplets or a thin sheet or ribbon, so that predetermined undesired congeners 120 maybe more quickly and efficiently evolved therefrom.
  • the atmosphere in the pressure chamber 45 is below atmospheric pressure (i.e., is a partial vacuum) to encourage the preferential evolution of one or more unwanted congeners 120 from the solution 115.
  • atmospheric pressure i.e., is a partial vacuum
  • the liquid alcoholic composition 115 is loaded into the pressure chamber 45, the pressure chamber 45 is sealed pressure tight, and the pressure therein is reduced to the desired partial vacuum pressure.
  • the pressure within the pressure chamber 45 is maintained at the desired partial vacuum pressure and the alcoholic composition 115 is flowed therethrough at a predetermined desired rate.
  • the ethyl acetate rapidly establishes in thin layers of solution with a thickness between the vessel wall and the vessel atmosphere of less than 25 mm, such as less than 15 mm, less than 10 mm, or less than 5 mm thick.
  • residence time at the target atmospheric pressure for the alcoholic composition in the pressure vessel is no more than about sixty seconds, no more than about twenty seconds, or no more than about five seconds. In some embodiments, residence time at the target atmospheric pressure for the alcoholic composition in the pressure vessel is from five to sixty seconds, such as from five to ten seconds, from five to fifteen seconds, from five to twenty seconds, from ten to fifty seconds, from ten to forty seconds, from ten to thirty seconds, from fifteen to thirty seconds, from fifteen to twenty-five seconds, or from fifteen to twenty seconds.
  • residence time at the target atmospheric pressure for flowing alcoholic composition 115 is no more than about sixty seconds, no more than about twenty seconds, or no more than about five seconds.
  • residence time for the alcoholic composition 115 under vacuum may be longer.
  • residence time of the alcoholic composition 115 may likewise decrease.
  • the temperature of the liquid sample in the pressure chamber may be maintained at, for example, from negative twenty degrees Celsius to eighty degrees Celsius, such as from zero degrees Celsius to sixty degrees Celsius, from ten degrees Celsius to thirty-five degrees Celsius, twenty degrees Celsius to thirty degrees Celsius, or twenty degrees Celsius to twenty-five degrees Celsius.
  • the temperature of the liquid sample in the pressure chamber maybe twenty-one degrees Celsius, twenty- two degrees Celsius, twenty-three degrees Celsius, twenty-four degrees Celsius, or twenty-five degrees Celsius.
  • the temperature of the pressure chamber may be maintained at, for example, from negative twenty degrees Celsius to eighty degrees Celsius, such as from zero degrees Celsius to sixty degrees Celsius, from ten degrees Celsius to thirty-five degrees Celsius, twenty degrees Celsius to thirty degrees Celsius, or twenty degrees Celsius to twenty-five degrees Celsius.
  • the temperature of the pressure chamber may be twenty-one degrees Celsius, twenty-two degrees Celsius, twenty-three degrees Celsius, twenty-four degrees Celsius, or twenty-five degrees Celsius.
  • the temperature of the pressure chamber is maintained (e.g., at any of the foregoing temperatures) using a jacket or like temperature controller at least partially enveloping the pressure chamber and in thermal communication with the pressure chamber.
  • said jacket is a water jacket.
  • the temperature of the liquid sample in the pressure chamber is the same as the temperature at which the pressure chamber is maintained. In some embodiments, the temperature of the liquid sample in the pressure chamber is the different from the temperature at which the pressure chamber is maintained. Thus, in some embodiments, a temperature gradient may exist between the temperature of the pressure chamber (e.g., the temperature in the jacket or like temperature controller) and the temperature of the liquid sample in the pressure chamber.
  • the alcoholic composition 115 remains liquid throughout the vacuum treatment process and throughout exposure to the reduced pressure environment in the pressure chamber 45. While the evolved congeners 120 change phase from liquid to gas the alcoholic composition remains liquid, meaning that there is no distillation and/or recondensation or reconstitution of the alcoholic composition 115 during processing in the pressure chamber.
  • the present disclosure takes advantage of complex intermolecular forces in fermented liquids at low temperatures and pressures to preferentially evolve one or more unwanted congeners from a solution.
  • acetaldehyde conventionally, one would expect acetaldehyde to be removed under vacuum before ethyl acetate due to acetaldehyde’s higher vapor pressure and lower boiling point at standard temperature and pressure (STP).
  • STP standard temperature and pressure
  • amounts of acetaldehyde and isobutanol remain relatively unchanged in the present system while ethyl acetate is selectively removed, which cannot be understood by simply comparing boiling points and vapor pressures.
  • the present method enables the selective control over the amount of ethyl acetate removed based on the temperature and vacuum pressure for a given retention time. This selectivity occurs over a narrow pressure range. As a result, artisans may reliably time the level of ethyl acetate in alcoholic beverages to create a desired flavor profile. Aspects of this disclosure relate to the removal of ethyl acetate, but other undesirable congeners may be similarly removed by advantageous selection of the pressure and temperature conditions of the vacuum treatment.
  • FIG. 8 depicts results of an experiment wherein the pressure applied to an 80-proof sample of rum was varied and the mass percentage of acetaldehyde, ethyl acetate, and isobutanol were measured.
  • the pressure was decreased (i.e., as an increasing degree of vacuum was applied)
  • the mass percentage of ethyl acetate decreased, with a precipitous decrease occurring as the pressure was decreased below 100 Torr.
  • the mass percentages of isobutanol and acetaldehyde remained steady as the pressure was decreased and did not exhibit the precipitous decrease occurring as the pressure was decreased below 100 Torr observed for ethyl acetate.
  • FIG. 8 depicts the opposite result (preferential evolution of ethyl acetate over acetaldehyde).
  • ethyl acetate may be partially removed from an alcoholic composition 115 by reestablishing the ethyl acetate equilibrium in the solution resulting in a smooth, organoleptically improved beverage without substantially decreasing the ethanol content of said solution 115.
  • the operating pressure in the pressure chamber at ambient temperature may be maintained at 90 Torr to 15 Torr at 22°C for a 40% alcohol by volume beverage, such as at 65 Torr to 15 Torr, 55 Torr to 35 Torr, 45 Torr to 40 Torr, or 42 Torr.
  • the operating pressure in the pressure chamber is a pressure that, for a given composition, has been determined to yield an organoleptically optimized alcoholic beverage or is a multiple of that pressure.
  • the pressure that has been determined to yield an organoleptically optimized alcoholic beverage is referred to as the pressure that results in “peak smoothness.”
  • FIG. 10 depicts a graph of exemplary pressures corresponding to peak smoothness as a function of percent alcohol by volume.
  • the operating pressure is approximately 0.5 to 2 times the pressure corresponding to peak smoothness, with reference to FIG. 10, such as from 1 to 1.5 times the pressure corresponding to peak smoothness.
  • the operating pressure maybe 42 to 63 Torr for an 40% ABV alcoholic composition.
  • the ability to improve the organoleptic properties of a beverage by exposing it to reduced pressure may result from the fact that ethyl acetate and ethanol have similar boiling points at atmospheric pressure but dissimilar boiling points at pressures from, for example, 20 Torr to 55 Torr for 40% by volume alcoholic compositions, with ethyl acetate having the lower boiling point.
  • the ethyl acetate equilibrium concentration maybe preferentially shifted for a 40 percent by volume alcoholic composition.
  • the pressure range at which ethyl acetate may, in some embodiments, be selectively removed may shift non-linearly as the alcohol content of the solution shifts.
  • the pressure treatment to yield peak smoothness of the alcohol is a function of alcohol content and, to a lesser extent, congener composition, of the alcohol to be treated. This relationship is nonlinear.
  • a treatment pressure of between fifty-eight (58) and sixty-seven (67) Torr may yield the smoothest, most organoleptically balanced and positive beverage.
  • a treatment pressure of between forty-nine (49) and fifty-seven Torr may yield the smoothest, most organoleptically balanced and positive beverage.
  • a pressure treatment forty (40) to forty-five (45) Torr may yield the smoothest, most organoleptically balanced and positive beverage.
  • pressure treatments hold nominal pressure for five seconds.
  • the ambient liquid environment has an effect on the pressure range under which a given compound (in these examples, ethyl acetate) is selectively removed.
  • the selective pressure range e.g., about 18 Torr to 55 Torr
  • the selective pressure range maybe lower than the range required to achieve an equivalent equilibrium shift of ethyl acetate concentration from another liquid and higher than required to achieve an equivalent equilibrium shift of ethyl acetate from still another liquid.
  • the relationship between the pressure at which a sample of 40% alcohol by volume vodka is treated and the “bite” is non-linear.
  • the bite of the treated alcoholic composition decreases with decreasing operating pressure to a point, but, when the operating pressure is further decreased, the bite begins to increase again.
  • the following example further demonstrates the selective evolution of ethyl acetate from alcoholic compositions achieved through use of processes disclosed herein.
  • a sample of rum was exposed to atmospheric pressure (760 Torr) followed by a series of reduced pressures.
  • the pressure was measured in the vacuum line at a point in fluid communication with the vacuum chamber but, nevertheless, distal to the vacuum chamber. Without wishing to be bound by theory, it is believed that the pressure in the vacuum chamber was higher than the pressure measured.
  • the ethanolic fraction of the sample was analyzed by gas chromatography-mass spectrometry and the amounts (in area percentages, referred to herein as “A%”) of seven analytes (acetaldehyde, ethyl acetate, ethanol, isobutanol, 2-methyl-i-butanol, acetic acid, and furfural) were measured. An additional unknown analyte was also detected and quantified.
  • gas chromatography was performed using a Stabilwax column (Restek), 30 m x 0.25 mm ID, 0.25 mm film.
  • the gas chromatography temperature program was 35°C held for 3 min, ramped to 24O°C at io°C/min. 0.5 mL of sample was injected with a split of 50:1. Mass spectra data were obtained using an Agilent 5975 C MSD. The results are tabulated in Table 1. The amounts of ethyl acetate are also reported as parts per million (ppm).
  • a calibration curve was first generated by analyzing samples of known ethyl acetate concentrations (in ppm) using the same gas chromatograph-mass spectrometry method described above, including measuring peak areas for those samples of known ethyl acetate concentrations (in ppm).
  • the calibration curve provided a correlation between peak area and ethyl acetate concentration (in ppm).
  • Table 1 depicts the opposite result (preferential evolution of ethyl acetate over acetaldehyde). Moreover, it is surprising and unexpected that, in some embodiments, it is possible to selectively remove ethyl acetate from a composition containing not only molecules that with lower molecule weights than ethyl acetate but also molecules with higher molecular weights than ethyl acetate by merely adjusting a bulk parameter such as, here, pressure.
  • FIG. 12 is an extrapolated graph of ethyl acetate content (in ppm) versus the treatment pressure and depicts a precipitous decline in ethyl acetate content upon decreasing pressure, particularly below approximately 50 Torr.
  • the ethanolic fraction of the sample was analyzed by gas chromatographymass spectrometry and the amounts of seven analytes (acetaldehyde, ethyl acetate, ethanol, isobutanol, 2-methyl-i-butanol, acetic acid, and furfural) were measured (in area percentages, referred to herein as “A%”). An additional unknown analyte was also detected and quantified.
  • gas chromatography was performed using a Stabilwax column (Restek), 30 m x 0.25 mm ID, 0.25 mm film.
  • the gas chromatography temperature program was 35°C held for 3 min, ramped to 24O°C at io°C/min. 0.5 mL of sample was injected with a split of 50:1. Mass spectra data were obtained using an Agilent 5975 C MSD. The results are tabulated in Table 2. The amounts of ethyl acetate are also reported as parts per million (ppm).
  • a calibration curve was first generated by analyzing samples of known ethyl acetate concentrations (in ppm) using the same gas chromatograph-mass spectrometry method described above, including measuring peak areas for those samples of known ethyl acetate concentrations (in ppm).
  • the calibration curve provided a correlation between peak area and ethyl acetate concentration (in ppm).
  • the ethyl acetate concentration (in ppm) in the bourbon samples was then calculated based on the peak area for ethyl acetate in the bourbon samples by applying the correlation between peak area and ethyl acetate concentration (in ppm) obtained from the calibration curve. For the avoidance of doubt, it is to be understood that the measurements neglect the water content of the sample.
  • Table 2 depicts the opposite result (preferential evolution of ethyl acetate over acetaldehyde). Moreover, it is surprising and unexpected that, in some embodiments, it is possible to selectively remove ethyl acetate from a composition containing not only molecules that with lower molecule weights than ethyl acetate but also molecules with higher molecular weights than ethyl acetate by merely adjusting a bulk parameter such as, here, pressure.
  • FIG. 13 is an extrapolated graph of ethyl acetate content (in ppm) versus the treatment pressure and depicts a precipitous decline in ethyl acetate content upon decreasing pressure, particularly below approximately 50 Torr.
  • the effect of reduced pressure treatment on alcoholic compositions may be better understood as a shift of equilibrium concentration of ethyl acetate rather than removal of the same throughout partial distillation. Consequently, solution retention time at reduced pressure may not cause ethyl acetate concentration to drop to zero. The solution might experience a shift in congener concentration for a given retention time.
  • at least one third of the ethyl acetate is preferentially removed, at least one half is preferentially removed, at least two-thirds are preferentially removed, or substantially all the ethyl acetate is preferentially removed from the alcoholic composition.
  • preferentially removing an unwanted congener means removing some or all of the unwanted congener from solution without substantially removing some, many, or any of the other constituents of the solution.
  • an unwanted congener such as ethyl acetate
  • preferentially removing an unwanted congener means removing some or all of the unwanted congener from solution without substantially removing some, many, or any of the other constituents of the solution.
  • at about forty Torr and twenty-two degrees Celsius between forty and sixty percent of the initial ethyl acetate content is removed in about five seconds from a 40 percent alcohol by volume alcoholic composition.
  • the instant alcohol rehabilitation treatment reduces the quantity of ethyl acetate in an alcoholic composition to about fifty percent or less of the original ethyl acetate content in the alcoholic composition, such as about 45 percent of the original ethyl acetate content or less, about 40 percent of the original ethyl acetate content or less, about 35 percent of the original ethyl acetate, about 30 percent of the original ethyl acetate content or less, about 20 percent of the original ethyl acetate content or less, about 10 percent of the original ethyl acetate content or less, or about 5 percent of the original ethyl acetate content or less.
  • the target amount of ethyl acetate content reduction is determined by a number of factors, including personal taste and type of alcoholic beverage, which range in ethanol content from 3 volume percent to 95 volume percent.
  • alcoholic beverages may have an ethanol content of 1 to 5 volume percent, 3 to 5 volume percent, 5 to 10 volume percent, 10 to 15 volume percent, 10 to 20 volume percent, 20 to 30 volume percent, 30 to 40 volume percent, 40 to 50 volume percent, 45 to 50 volume percent, 50 to 60 volume percent, 55 to 60, 60 to 70 volume percent, 70 to 80 volume percent, 80 to 90 volume percent, or 90 to 95 volume percent.
  • the ethyl acetate content of an alcoholic composition is reduced to ⁇ 1%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 33 1/3% (z’.e., one-third), 35%, 40%, 45%, 50% (z’.e., half), 55%, 60%, 65%, 66 2/3% (z.e., two-thirds), 70%, 75%, 80%, 85%, 90%, 95%, or 99% of the original content.
  • the ethyl acetate content of an alcoholic composition is reduced to from 20% to 80% of the original content, such as from 25% to 75% of the original content or from 33 1/3% to 66 2/3%.
  • the reduction in the ethyl acetate content of an alcoholic composition is measured using liquid phase gas chromatography-mass spectrometry.
  • the methods disclosed herein maybe applied to reduce the ethyl acetate content of an alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 1 ppm to 400 ppm, such as from 1 ppm to 350 ppm, from 1 ppm to 300 ppm, from 1 ppm to 250 ppm, from 1 ppm to 200 ppm, from 1 ppm to 150 ppm, from 1 ppm to 100 ppm, from 1 ppm to 75 ppm, from 1 ppm to 50 ppm, or from 1 ppm to 25 ppm.
  • 1 ppm to 400 ppm such as from 1 ppm to 350 ppm, from 1 ppm to 300 ppm, from 1 ppm to 250 ppm, from 1 ppm to 200 ppm, from 1 ppm to 150 ppm, from 1 ppm to 100 ppm, from 1 ppm to 75 ppm, from 1 ppm
  • the methods disclosed herein may be applied to reduce the ethyl acetate content of an alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 10 ppm to 400 ppm, from 20 ppm to 380 ppm, from 25 ppm to 375 ppm, from 30 ppm to 350 ppm, from 35 ppm to 325 ppm, from 40 ppm to 300 ppm, from 45 ppm to 275 ppm, from 50 ppm to 250 ppm, from 55 ppm to 225 ppm, from 60 ppm to 200 ppm, from 65 ppm to 175 ppm, from 70 ppm to 150 ppm, from 75 ppm to 125 ppm, or from 80 ppm to 100 ppm.
  • the methods disclosed herein may be applied to reduce the ethyl acetate content of an alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 3 ppm to 300 ppm. In some embodiments, the methods disclosed herein may be applied to reduce the ethyl acetate content of an alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 3 ppm to 100 ppm, from 3 ppm to 80 ppm, from 3 ppm to 70 ppm, from 3 ppm to 60 ppm, or from 3 ppm to 50 ppm. In some embodiments, the methods disclosed herein may be applied to reduce the ethyl acetate content of an alcoholic composition, as measured by liquid phase gas chromatographymass spectrometry to, for example, from 15 ppm to 200 ppm.
  • the methods disclosed herein maybe applied to reduce the ethyl acetate content of the alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 3 ppm to 250 ppm, such as from 5 ppm to 100 ppm, from 10 ppm to 250 ppm, from 20 ppm to 225 ppm, from 10 ppm to 80 ppm, from 3 ppm to 100 ppm, from 5 ppm to 75 ppm, or from 10 ppm to 60 ppm.
  • 3 ppm to 250 ppm such as from 5 ppm to 100 ppm, from 10 ppm to 250 ppm, from 20 ppm to 225 ppm, from 10 ppm to 80 ppm, from 3 ppm to 100 ppm, from 5 ppm to 75 ppm, or from 10 ppm to 60 ppm.
  • the methods disclosed herein maybe applied to reduce the ethyl acetate content of the alcoholic composition and thereby provide an alcoholic composition with improved organoleptic properties relative to the starting alcoholic composition.
  • the methods disclosed herein may be applied to reduce the ethyl acetate content of the alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 5 to 100 ppm and thereby provide an alcoholic composition with improved organoleptic properties relative to the starting alcoholic composition.
  • the methods disclosed herein may be applied to reduce the ethyl acetate content of the alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 3 ppm to 200 ppm, such as from 3 ppm to 175 ppm, from 3 ppm to 150 ppm, from 3 ppm to 75 ppm, from 3 ppm to 65 ppm, from 3 ppm to 60 ppm, from 10 ppm to 200 ppm, from 10 ppm to 175 ppm, from 10 ppm to 150 ppm, from 10 ppm to 125 ppm, from 10 ppm to 100 ppm, from 10 ppm to 80 ppm, from 12 ppm to 100 ppm, from 12 ppm to 80 ppm, from 12 ppm to 70 ppm, from 12 ppm to 60 ppm
  • the methods disclosed herein may be applied to reduce the ethyl acetate content of the alcoholic composition and thereby provide an alcoholic composition with improved organoleptic properties relative to the starting alcoholic composition.
  • the methods disclosed herein may be applied to reduce the ethyl acetate content of the alcoholic composition, as measured by liquid phase gas chromatography-mass spectrometry to, for example, from 10 to 90 ppm and thereby provide an alcoholic composition with improved organoleptic properties relative to the starting alcoholic composition.
  • the methods disclosed herein may be applied to, for example, a rum sample having an initial content of 55 ppm to 60 ppm ethyl acetate as measured by liquid phase gas chromatographymass spectrometry to reduce the ethyl acetate content to less than 40 ppm, such as to less than 35 ppm, less than 30 ppm, less than 25 ppm, less than 10 ppm, less than 5 ppm, or less than 4 ppm, each as measured by liquid phase gas chromatography-mass spectrometry.
  • the methods disclosed herein maybe applied to a rum sample having an initial content of 55 to 60 ppm ethyl acetate as measured by liquid phase gas chromatography-mass spectrometry to reduce the ethyl acetate content to, for example, 50 ppm to 60 ppm, 25 ppm to 35 ppm, 15 ppm to 25 ppm, 5 ppm to 15 ppm, or 1 ppm to 5 ppm, each as measured by liquid phase gas chromatography-mass spectrometry.
  • the methods disclosed herein maybe applied to, for example, a bourbon initially having 210 to 230 ppm ethyl acetate as measured by liquid phase gas chromatography-mass spectrometry to reduce the ethyl acetate content to, for example, less than 100 ppm, less than 80 ppm, less than 70 ppm, less than 60 ppm, less than 50 ppm, less than 40 ppm, less than 30 ppm, or less than 25 ppm, each as measured by liquid phase gas chromatography-mass spectrometry.
  • the methods disclosed herein maybe applied to a bourbon sample having an initial content of 200 to 250 ppm ethyl acetate as measured by liquid phase gas chromatography-mass spectrometry to reduce the ethyl acetate content to, for example, 50 ppm to 75 ppm, 55 to 65 ppm, 15 ppm to 35 ppm, or 15 ppm to 25 ppm, each as measured by liquid phase gas chromatography-mass spectrometry.
  • Table 3 illustrates typical pressure treatment ranges for various distilled and/or fermented products.
  • alcohol products such as red wine, white wine and other similar beverages, are flavor balanced at 50 to 90 Torr, typically 55 to 90 Torr, typically 57 to 87 Torr, typically 55 to 80 Torr, and typically 60 to 75 Torr.
  • 80-100 proof alcohol products such as white whiskey, brandy and other similar spirits, are flavor balanced at 35 to 86 Torr, typically 38 to 83 Torr, typically 40 to 80 Torr, and typically 45 to 77 Torr.
  • alcohol products such as brandy and other similar spirits, are flavor balanced at 45 to 98 Torr, typically 50 to 75 Torr, typically 53 to 72 torr, typically 55 to 70 Torr, and typically 77 to 87 Torr.
  • ethanol is flavor balanced at 69 to 99 torr, typically 75 to 95 Torr, typically 70 to 90 Torr, and typically 75 to 80 Torr.
  • acetic acid such as red wine, apple cider, white wine and other similar vinegars are flavor balanced at 45 to 70 Torr, and typically 62 to 70 Torr.
  • chocolate products are flavor balanced at 15 to 35 Torr, typically 30 to 35 Torr, and typically 16 to 23 Torr.
  • Herbal and floral extracts such as vanilla, anise, almond, peppermint, orange and other such extracts are flavor balanced at 70 to 40 Torr, typically 60 to 40 Torr.
  • Medicinal extracts such as glycosides, Tinospora, pomegranate and other such extracts are flavor balanced at 1 to 20 Torr, typically 3 to 12 Torr.
  • Acai juice blends are flavor balanced at 85 to 25 Torr, typically 85 to 65 Torr, and typically 55 to 25 Torr.
  • Ketchup sugar free and sweetened is flavor balanced at 35 to 60 Torr, and typically 35 to 45, and typically 45 to 60 Torr.
  • Cannabis extracts such as Delta 8 and other extracts are flavor balanced at 20 to 70 Torr, and typically 24 to 64 Torr.
  • Natural sweeteners such as stevia and other artificial sweeteners are flavor balanced at 15 to 65 Torr, and typically at 35 to 65 Torr and at 15 to 25 Torr.
  • Fermented beverages like kombucha and ginger beer are flavor balanced at 30 to 90 Torr, and typically 45 to 85 Torr.
  • Coffee is flavor balanced at 15 to 45 Torr, and typically 15 to 30 Torr, and typically 25 to 45 Torr.
  • the above ranges may be applied to enhance different organoleptically desirable flavor profiles.
  • the desired profiles vary depending on the characteristics desired in the end product and the temperature of the product being processed, with higher pressures corresponding to higher temperatures fo the processed liquid.
  • the process conditions would be maintained within 2 Torr of a process condition, within 1 Torr, within 0.5 Torr, within 0.2 Torr, within 0.1 Torr.
  • temperature sensors and/or pressure sensors and/or chemical sensors are positioned in thermal communication with the interior of the vessel 25 and/or the water jacket and/ or the vapor outlet port (or combinations of the same). These sensors may be operationally connected to an electronic controller that may likewise be connected to one or more of the pumps 60, 75, 85 and/or ports 30, 35, 40 and/or valves 70 and/or agitators 95 (if present) to provide feedback-based control of the process to maintain the process within predetermined parameters and/or within predetermined pressure/temperature profiles.
  • the temperature and pressure within the chamber maybe varied during residence of the alcoholic composition 115 to selectively target and remove a plurality of undesired congeners 120; this technique would likely apply best to a batch treatment.
  • the alcoholic composition 115 maybe flowed sequentially through a plurality of pressure vessels 25, each having a pressure chamber 45 characterized by a different predetermined vacuum partial pressure and temperature to target one or more specific congeners 120.
  • a vessel may comprise a vapor outlet port in operational communication with a vacuum control valve, which may be operationally connected to a controller, such as a digital PLC.
  • a vapor outlet port may also be in operational communication with a vent control valve, which may be operationally connected to a controller, such as a digital PLC or program logic controller.
  • the vapor control valve and the vent control valve are operationally connected to a manifold that is then operationally connected to the pressure vessel, while in other cases the vacuum control valve and vent control valve are operationally connected via the vessel, wherein the vessel serves at the pressure manifold.
  • a controller may be in operational communication with a pressure sensor, such as a capacitive vacuum control sensor.
  • the vacuum control valve may further comprise multiple control valves or multiple sizes of control valves each operationally connected to the vacuum source and vessel in parallel, thereby enabling the rate of evacuation to be further controlled.
  • a vent control valve may similarly comprise multiple valves of similar or varying sizes operationally connected to the vessel and the atmospheric source in parallel.
  • the atmospheric source in some cases maybe air, while in other cases maybe an inert gas, such as nitrogen or argon.
  • a vessel pressure may be detected by a pressure gauge, which may inform a controller to operate one or multiple control valves to achieve a desired pressure.
  • a controlled may utilize a hysteresis range, such as plus or minus o.io Torr, to prevent vacuum control valves and vent control valves from operating simultaneously.
  • a proportional integral derivative or PID control loops may be implemented to further regulate the operation of the control valves to modulate the desired setpoint.
  • PID control it is typical that the vacuum control valves will operate in closed loop control to regulate a desired pressure setting.
  • PID loops may also be used to regulate vent control valves; however, hysteresis loops are often used to prevent cross talk.
  • a vent control valve may be periodically operated under open loop control to regulate the vacuum atmospheric makeup during continuous operation. Under continuous operation minute changes in the atmospheric makeup may shift the relative evaporation rate of minute congeners; thereby gradually shifting the flavor profile over time during steady state operation.
  • a ‘leaky’ vessel may be utilized by placing a small vent valve, such as a needle valve, in operational communication with the vessel and an atmospheric source, such as air or an inert atmosphere.
  • a small vent valve may be placed on a port separate from the vacuum port to enable the vessel to act as the manifold, supporting the air to be replaced across the entire vessel rather than the pressure regulator manifold.
  • the vent valve may be opened to a precise level to gradually vent gas to the chamber, which would result in operation of at least one vacuum control valve, and thereby result in steady state evacuation and atmospheric renewal in the vessel under reduced pressure conditions.
  • the vessel atmosphere is replaced in average volume once every ten minutes, more typically once every five minutes, still more typically once every two minutes, still more typically once every minute, and still more typically every thirty seconds.
  • a leaky valve may also be simulated through PID control by regulating the vent control valve duty cycle under open loop conditions where the vacuum loop would respond to regulate the pressure, typically on the high side of the setpoint.
  • the duty cycle of the vent control valve may achieve similar quasi-steady state operation by periodically opening to enable atmosphere to enter the chamber.
  • the periods may be less than a 30% duty cycle, more typically less than a 20% duty cycle, still more typically less than a 15% duty cycle, yet more typically less than a 10% duty cycle, still more typically less than a 5% duty cycle, yet more typically less than a 2% duty cycle, and yet more typically less than a 1% duty cycle.
  • Operational periods maybe less than 3 seconds, more typically less than 1 second, yet more typically less than 0.5 seconds, still more typically less than 0.25 seconds, and still more typically less than 0.15 seconds.
  • Periodic control may similarly replace the vessel atmosphere, such that one vessel worth of atmosphere at the desired vessel pressure has entered the vessel during the period of time, at least once every ten minutes, more typically every five minutes, still more typically every two minutes, still more typically every minute, and still more typically every thirty seconds.
  • a vessel may first be purged and flushed prior to steady state operation.
  • a continuous process vessel may purge to a pressure of less than 25 Torr, more typically less than 15 Torr, and still more typically less than 10 Torr then fill back to at least atmospheric pressure with inert atmosphere, such as nitrogen or argon, before evacuating to the desired pressure setting. This process maybe done once, more typically twice, and still more typically 3 times sequentially to achieve less than 3%, more typically, less than 2% and still more typically less than 1% oxygen in the evacuated atmosphere.
  • a predetermined quantity of a process liquid in this case an ethanol solution 115, such as beer (typically prior to bottling), wine, liquor, or the like is inlet into pressure chamber 45.
  • the ethanol solution 115 enjoys a high surface area-to-volume ratio during residence in the pressure chamber 45, such as in the form of droplets or a thin sheet or ribbon, so that predetermined undesired congeners 120 maybe more quickly and efficiently evolved therefrom.
  • the thin sheet or ribbon of ethanol solution has an average thickness of less than 15 mm, more typically less than 10 mm, still more typically less than 5 mm, and yet more typically less than 3 mm.
  • the atmosphere in the pressure chamber 45 is below atmospheric pressure (i.e., a partial vacuum) to encourage the preferential evolution of one or more unwanted congeners 120 from the solution 115.
  • the atmosphere in the pressure chamber is typically at a pressure between 5 Torr and 100 Torr, more typically between 25 Torr and 80 Torr, still more typically between 40 Torr and 70 Torr, and yest more typically between 50 Torr and 60 Torr.
  • the pressure within the pressure chamber is controlled to vary no more than +/- 1 Torr, more typically no more than +/- 0.5 Torr, still more typically no more than +/- 0.2 Torr, yet more typically no more than +/- 0.1 Torr, and yet more typically no more than +/- 0.05 Torr.
  • the present invention takes advantage of complex intermolecular forces in fermented liquids at low temperatures and pressures.
  • acetaldehyde Conventionally one would expect acetaldehyde to be removed under vacuum before ethyl acetate due to its acetaldehyde’s higher vapor pressure and lower boiling point. In fact, acetaldehyde and isobutanol remain relatively unchanged in the present system while the ethyl acetate is selected removed, which cannot be understood by simply comparing boiling points and vapor pressures. Furthermore, ethyl acetate in high concentrations is offensive; however, at lower concentrations it may be desirable.
  • the present method enables the selective control over the amount of ethyl acetate removed based on the temperature and vacuum pressure for a given retention time. This selectivity occurs over a vary narrow pressure range.
  • the liquid ethanol solution 115 is loaded into the pressure chamber 45, the pressure chamber 45 is sealed pressure tight, and the pressure therein is reduced to the desired partial vacuum pressure.
  • the pressure within the pressure chamber 45 is maintained at the desired partial vacuum pressure and the ethanol solution 115 is flowed therethrough at a predetermined desired rate.
  • ethyl acetate may be substantially removed from an ethanol solution 115 without substantially decreasing the ethanol content of said solution 115.
  • Residence time for flowing ethanol solution 115 is typically no more than about sixty seconds, more typically no more than about twenty seconds, and more typically no more than about five seconds.
  • residence time for the ethanol solution 115 under vacuum may be longer.
  • residence time of the ethanol solution 115 may likewise decrease.
  • the liquid temperature may vary from about negative twenty degrees Celsius to about eighty degrees Celsius, more typically from about zero degrees Celsius to about sixty degrees Celsius, still more typically from about ten degrees Celsius to about thirty-five degrees Celsius.
  • the ethanol solution 115 remains liquid throughout the vacuum treatment process and throughout exposure to the reduced pressure environment in the pressure chamber 45. While the evolved congeners 120 change phase from liquid to gas the ethanol solution remains liquid, meaning that there is no distillation and/ or recondensation or reconstitution of the ethanol solution 115 during processing in the pressure chamber.
  • ethyl acetate One typically undesirable congener is ethyl acetate.
  • Ethyl acetate and ethanol have very similar boiling points at atmospheric pressure, but dissimilar boiling points at pressures from five and thirty-five Torr, with ethyl acetate having a significantly lower boiling point.
  • ethyl acetate may be preferentially or substantially completely removed from ethanol solution leaving substantially all of the ethanol therein.
  • the ambient liquid environment has an effect on the pressure range under which a given flavorant, in these examples ethyl acetate, is selectively removed.
  • the selective pressure range (about 18 to 45 Torr) maybe lower than the range required to selectively remove ethyl acetate from another liquid, and higher than required to remove ethyl acetate from still another liquid.
  • At least one third of the ethyl acetate is removed, more typically at least one half is removed, still more typically at least two-thirds is removed, and yet more typically substantially all the ethyl acetate is removed from the ethanol solution.
  • preferentially removing an unwanted congener such as ethyl acetate, means removing some or all of the unwanted congener from solution without substantially removing any of the other constituents of the solution.
  • at about twenty-five Torr and twenty- two degrees Celsius between forty and sixty percent of the ethyl acetate content is removed in about five seconds.
  • the typical ethanol solution beverage has between about 0.05 percent and 0.25 percent ethyl acetate content.
  • the instant alcohol rehabilitation treatment typically reduces that amount to about fifty percent or less of the original ethyl acetate content.
  • the target amount is determined by a number of factors, including personal taste and type of alcoholic beverage. For example, a rum sample having an initial content of about 0.064 percent maybe treated to leave only below 0.05 percent, more typically to below 0.04 percent, still more typically to below 0.03 percent, and yet more typically to below 0.02 percent.
  • a bourbon initially having 0.14 percent ethyl acetate maybe treated to leave about 0.051 percent ethyl acetate as an optimal amount.
  • temperature sensors and/or pressure sensors and/or chemical sensors are positioned in thermal communication with the interior of the vessel 25 and/or the water jacket and/ or the vapor outlet port (or combinations of the same).
  • sensors may be operationally connected to an electronic controller that may likewise be connected to one or more of the pumps 60, 75, 85 and/or ports 30, 35, 40 and/or valves 70 and/or agitators 95 (if present) to provide feedback-based control of the process to maintain the process within predetermined parameters and/ or within predetermined pressure/ temperature profiles.
  • the temperature and pressure within the chamber maybe varied during residence of the ethanol solution 115 to selectively target and remove a plurality of undesired congeners 120; this technique would likely apply best to a batch treatment.
  • the ethanol solution 115 may be flowed sequentially through a plurality of pressure vessels 25, each having a pressure chamber 45 characterized by a different predetermined vacuum partial pressure and temperature to target one or more specific congeners 120.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé d'élimination d'un ou de plusieurs congénères d'une composition liquide, comprenant le placement d'une quantité de la composition dans un environnement pouvant être commandé en pression, la diminution de la pression de l'environnement pouvant être commandé en pression, l'élimination d'un ou de plusieurs congénères indésirables de la composition pour produire une composition équilibrée et le stockage du produit final d'une manière stable au stockage pour maintenir le profil d'arôme organoleptique amélioré. Les compositions peuvent comprendre de l'alcool et d'autres produits fermentés comme du café, du vinaigre, du kombucha, du thé, du jus de choucroute et d'autres compositions contenant de l'acétate d'éthyle.
PCT/US2023/063987 2022-03-08 2023-03-08 Systèmes et procédés de réhabilitation de compositions d'alcool et d'herbes naturellement fermentescibles WO2023172982A2 (fr)

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US11213766B1 (en) * 2020-07-27 2022-01-04 Matthew Rubin Systems and methods for rehabilitating alcohol
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