WO2017153618A1 - Système et procédé pour le vieillissement accéléré de vins et distillats - Google Patents

Système et procédé pour le vieillissement accéléré de vins et distillats Download PDF

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Publication number
WO2017153618A1
WO2017153618A1 PCT/ES2017/000024 ES2017000024W WO2017153618A1 WO 2017153618 A1 WO2017153618 A1 WO 2017153618A1 ES 2017000024 W ES2017000024 W ES 2017000024W WO 2017153618 A1 WO2017153618 A1 WO 2017153618A1
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WO
WIPO (PCT)
Prior art keywords
wines
distillates
accelerated aging
aging
procedure
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/ES2017/000024
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English (en)
Spanish (es)
Inventor
Dominico Antonio Guillen Sanchez
María Del Carmen Rodriguez Dodero
María de Valme GARCIA MORENO
Carmelo Garcia Barroso
Manuel María SANCHEZ GUILLEN GUILLEN
Rafael Carmelo MERINO VIGO
Manuel Jesús DELGADO GONZALEZ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Universidad de Cadiz
Original Assignee
Universidad de Cadiz
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Universidad de Cadiz filed Critical Universidad de Cadiz
Publication of WO2017153618A1 publication Critical patent/WO2017153618A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
    • 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

Definitions

  • Extractions of compounds in wood depend on different variables among which we can highlight: The composition of the original product matter! of the container and the environment. Among the set of reactions that take place during the aging of a beverage, those that tend to vary the characteristics of the product in a drastic way are the reactions of the poiifanoies and aromatic compounds.
  • Accelerated aging is called any technique intended to produce beverages with the organoleptic characteristics of an aged product using physical-chemical methods that lead to a significant reduction in the time of manufacture of said product.
  • the main advantage of accelerated aging is the reduction of costs associated with such a stage, due to the lower volume of stored product needed.
  • Micro-oxygenation is a technique whose application is understood among wine makers, but does not find a similar space in the field of distillates despite the physical-chemical foundations in both cases are the same.
  • the basis of the work done is a method based on the application of ultrasound (Mónica Schwarz, Rodr ⁇ guez, Sánchez, Guillén, & Barroso, 2014, Gusllén, Schwarz., Rodr ⁇ guez, Sánchez, & Barroso, 201 1), which are responsible for enhance the extraction of compounds from the bosom of wood.
  • Ultrasound causes two different effects, increases the penetration capacity of water and alcohol into wood and destroys the constituent cell walls of wood. Samples produced from this method were able to develop, in a laboratory scale, organoieptic characteristics similar to Solera Gran Reserva brandis within a week, when the latter require at least three years of aging.
  • Accelerated Aging Procedure for obtaining distillates, spirits and "holandas" aged in wood wrapped, on a laboratory test scale (ES23718H, WO201 1 157865 Al) that Aimed at making available to processors of aged distilled beverages a tool to explore how changes in raw materials, or wood used in aging, affect the final product by shortening the aging time and the volume of distillate needed to Perform this essay.
  • aging was accelerated mainly through the use of oak chips, micro-oxygenation and ultrasonic application as accelerating energy.
  • the technical solution adopted to solve this problem has been to carry out a design in two tanks, a small one where the extraction of the wood-based ultrasonic compounds is carried out, in this way transducers of 1 -1.5 Kw of ultrasonic power, connected and in continuous recirculation, with a nurse tank where oxygenation of! wine / distillates, necessary for oxidative aging, through continuous aeration or micro-oxygenation device.
  • the proposed system includes:
  • the continuous flow cell has a water jacket as coolant a! in order to control the temperature that the ultrasonic application can generate, d) an ultrasonic generator of a power enters 1 and 1, 5 kw of power equipped with a transducer that is inserted into the continuous flow cell (b)
  • the liquid (wine or distillate) contained in the nurse's tank is connected to a micro-oxygenator that is continuously injecting the selected oxygen dose.
  • Figure 1 shows a scheme of the design of the plant to develop the process of accelerated aging of wines and distillates.
  • the elements that make up are:
  • the nurse tank with a capacity of 1000 L or higher, is filled with the beverage that you want to age.
  • the liquid flows driven by the hydrostatic pressure itself to the ultrasonic cell, where the chips of the desired wood are located
  • the dose used which will depend on the degree of desired maderization and the type of wood chip used (specific surface thereof) , will be in a range between 1 and 50 kg per 1000 L of product to age.
  • a metal castile device has been constructed that facilitates the flow of the liquid through the chip mass.
  • the continuous flow cell has a relationship with the nurse tank of 1: 200 expressed in volume, this ratio may vary depending on the chosen dose, and it would include e! sonotrode of the ultrasound system.
  • the sonic power applied has been in this case of 1375 W, the normal working range being between 1000-1500 W, distributed in the following way - 1 min of application + 1 minute of pause
  • a centrifugal pump with a flow rate between 150-350 Lih that makes the liquid return to the nurse tank.
  • the injection of oxygen in the sample is done through a micro-oxygenation system, using a dose between 1 -5 mL 02 / L roes.
  • the chip was wrapped with sherry wine through an accelerated wrapping procedure and in case of wanting to simulate processes such as the aging of Jerez wines, Jerez brandy or whiskey, which are aged in barrels that have previously contained wine, in order to remove the characteristics of new wood from the wood.
  • This wrapping process has proved necessary for avoid that in the products obtained through this aging procedure, organoleptic properties of the new wood appear, that the tasting panels qualify as defects in the product, confirming something that the winery tradition has been doing for many years, and the use of wood Envinadas gets products that enjoy greater finesse and acceptance by the consumer.
  • the chips are immersed in Jerez wine and subjected to ultrasound for 1 h.
  • the chips / wine ratio is 120 g / l.
  • they are left macerating in the same wine for 24 h.
  • they are washed with deionized water and dried in an oven at 75 ° C for 10 h. Three drying, can be used in the accelerated aging process.

Landscapes

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

Abstract

L'invention concerne un procédé et un ensemble d'instruments qui permettent de provoquer le vieillissement accéléré à l'échelle pilote et industrielle de vins et de distillats par l'utilisation combinée de copeaux de bois préalablement imprégnés de vin, d'ultrasons et d'oxygénation. La solution technique adoptée par l'invention repose sur la mise en œuvre séparée des procédés d'extraction et de vieillissement oxydatif. Les procédés d'extraction des composés de bois sont effectués dans un réservoir assisté par des ultrasons, connecté et en circulation continue avec un deuxième réservoir dans lequel est effectué le vieillissement oxydatif par aération continue ou dispositif de micro-oxygénation.
PCT/ES2017/000024 2016-03-07 2017-03-06 Système et procédé pour le vieillissement accéléré de vins et distillats Ceased WO2017153618A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201600172 2016-03-07
ES201600172A ES2631990B2 (es) 2016-03-07 2016-03-07 Sistema y procedimiento para el envejecimiento acelerado de vinos y destilados

Publications (1)

Publication Number Publication Date
WO2017153618A1 true WO2017153618A1 (fr) 2017-09-14

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2017/000024 Ceased WO2017153618A1 (fr) 2016-03-07 2017-03-06 Système et procédé pour le vieillissement accéléré de vins et distillats

Country Status (2)

Country Link
ES (1) ES2631990B2 (fr)
WO (1) WO2017153618A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111037733A (zh) * 2020-01-04 2020-04-21 焦作大学 一种高效多源高温高压陈化釜结构及陈化方法
WO2020208637A1 (fr) * 2019-04-09 2020-10-15 Ariel Scientific Innovations Ltd. Système de micro-oxydation à base de bois de chêne
US10889787B2 (en) 2019-02-13 2021-01-12 Aeva Labs, Inc. Customizable accelerated aging for distilled spirits
WO2021092261A3 (fr) * 2018-08-29 2021-07-15 Meyer Sound Laboratories, Incorporated Appareil et procédé de modification d'un liquide réactif contenu dans un contenant de liquide ayant des fréquences de résonance dans la gamme de fréquences audio
US11970679B2 (en) 2019-12-16 2024-04-30 James Haller Systems, apparatus, and methods for shortening aging time and enhancing flavor of distilled or fermented beverages
IT202300025443A1 (it) * 2023-11-29 2025-05-29 Milano Politecnico Processo di efficientamento dell’invecchiamento di un distillato superalcolico

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2970845B2 (es) * 2024-02-08 2025-08-25 Productos Agrovin S A Equipo y metodo de crianza de bebidas alcoholicas por ultrasonidos, y bebida alcoholica de crianza obtenida

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES477330A1 (es) * 1978-02-01 1979-07-01 Halle Rationalisierung Veb Procedimiento y dispositivo para acelerar los procesos de maduracion de bebidas alcoholicas.
EP0336262A1 (fr) * 1988-03-28 1989-10-11 Sanwa Shurui Co., Ltd Procédé de fabrication de liqueurs alcoolisées utilisant les vibrations ultrasonores pour atteindre une bonne qualité de vieillissement
FR2832419A1 (fr) * 2001-11-20 2003-05-23 Camus La Grande Marque Sa Procede de vieillissement accelere des alcools
US20110070331A1 (en) * 2007-09-06 2011-03-24 Ultra Maturation, Llc Accelerating Aging of Ethanol-Based Beverages
ES2371811A1 (es) * 2010-06-18 2012-01-10 Universidad De Cádiz Procedimiento de envejecimiento acelerado para la obtención de destilados, aguardientes y "holandas" envejecidas en madera envinada, a escala de ensayo de laboratorio.
ES2397694T3 (es) * 2001-09-04 2013-03-08 Terressentia Corporation Procedimiento para realzar el sabor de las bebidas alcohólicas

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES477330A1 (es) * 1978-02-01 1979-07-01 Halle Rationalisierung Veb Procedimiento y dispositivo para acelerar los procesos de maduracion de bebidas alcoholicas.
EP0336262A1 (fr) * 1988-03-28 1989-10-11 Sanwa Shurui Co., Ltd Procédé de fabrication de liqueurs alcoolisées utilisant les vibrations ultrasonores pour atteindre une bonne qualité de vieillissement
ES2397694T3 (es) * 2001-09-04 2013-03-08 Terressentia Corporation Procedimiento para realzar el sabor de las bebidas alcohólicas
FR2832419A1 (fr) * 2001-11-20 2003-05-23 Camus La Grande Marque Sa Procede de vieillissement accelere des alcools
US20110070331A1 (en) * 2007-09-06 2011-03-24 Ultra Maturation, Llc Accelerating Aging of Ethanol-Based Beverages
ES2371811A1 (es) * 2010-06-18 2012-01-10 Universidad De Cádiz Procedimiento de envejecimiento acelerado para la obtención de destilados, aguardientes y "holandas" envejecidas en madera envinada, a escala de ensayo de laboratorio.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DELGADO-GONZALEZ ET AL.: "Study of a laboratory scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy", ULTRASONICS SONOCHEMISTRY, vol. 36, 29 November 2016 (2016-11-29), pages 226 - 235, XP029878188 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021092261A3 (fr) * 2018-08-29 2021-07-15 Meyer Sound Laboratories, Incorporated Appareil et procédé de modification d'un liquide réactif contenu dans un contenant de liquide ayant des fréquences de résonance dans la gamme de fréquences audio
US12187991B2 (en) 2018-08-29 2025-01-07 Meyer Sound Laboratories, Incorporated Apparatus and method for modifying a responsive liquid held in a liquid container having resonant frequencies in the audio frequency range
US10889787B2 (en) 2019-02-13 2021-01-12 Aeva Labs, Inc. Customizable accelerated aging for distilled spirits
US12084639B2 (en) 2019-02-13 2024-09-10 Youngblood Ip Holdings, Llc Customizable accelerated aging for distilled spirits
WO2020208637A1 (fr) * 2019-04-09 2020-10-15 Ariel Scientific Innovations Ltd. Système de micro-oxydation à base de bois de chêne
US11970679B2 (en) 2019-12-16 2024-04-30 James Haller Systems, apparatus, and methods for shortening aging time and enhancing flavor of distilled or fermented beverages
CN111037733A (zh) * 2020-01-04 2020-04-21 焦作大学 一种高效多源高温高压陈化釜结构及陈化方法
IT202300025443A1 (it) * 2023-11-29 2025-05-29 Milano Politecnico Processo di efficientamento dell’invecchiamento di un distillato superalcolico
WO2025114861A1 (fr) * 2023-11-29 2025-06-05 Politecnico Di Milano Processus d'amélioration de l'efficacité de vieillissement de spiritueux obtenus par distillation

Also Published As

Publication number Publication date
ES2631990B2 (es) 2018-01-17
ES2631990A1 (es) 2017-09-07

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