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    • 专利摘要:
    System and procedure for the accelerated aging of wines and distillates. The invention consists of a process and an instrumentation that allows to realize the accelerated aging at pilot and industrial scale of wines and distillates by means of the combined use of wood chips previously envied, ultrasounds and oxygenation. The technical solution adopted by the invention is based on carrying out separately the extractive and oxidative aging processes. The extractive processes of wood compounds is carried out in an ultrasound-assisted tank, connected and in continuous circulation with a second mother tank where oxidative aging is carried out by continuous aeration or micro-oxygenation device. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2631990A1
    申请号:ES201600172
    申请日:2016-03-07
    公开日:2017-09-07
    发明作者:Dominico Antonio GUILLÉN SÁNCHEZ；María Del Carmen RODRÍGUEZ DODERO；María Del Valme GARCÍA MORENO；Carmelo García Barroso；Manuel María SÁNCHEZ GUILLÉN GUILLÉN；Rafael Carmelo MERINO VIGO；Manuel Jesús DELGADO GONZÁLEZ
    申请人:Universidad de Cadiz；
    IPC主号:
    专利说明:



    The physical-chemical processes that take place depend on different variables, among which we can highlight: The composition of the original product, the material of the container and the environment. Among the set of reactions that take place during the aging of a drink, those that tend to vary the characteristics of the product in a drastic way are the reactions of polyphenols and aromatic compounds.
    On the other hand, the analysis of the evolution of any beverage during its aging period is inherently slow, especially the older the required age. That is why an accelerated aging method would allow characterizing the successive transformations of the initial compounds present in the original distillate to those that give the drink all its definitive distinctive features in a short period of time. Another reason to develop such a method is to be able to dispose of the necessary quantities of a distillate with aging characteristics in a quick and low-cost way, because aged distillates are usually the products of greater value of any processor. A final advantage of the method is the ability to test new products with a certain degree of aging at the laboratory or pilot plant scale, with the consequent savings in production costs and time, avoiding risk of such products against unfavorable opinions of consumers. The investigation of such a method led to the obtaining of a patented procedure for the accelerated aging of wines and distillates on a laboratory test scale (Guillén Sánchez, Schwarz Rodríguez, Rodríguez Dodero, Sánchez Guillén, & Garcia Barroso, 2011).
    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 smaller volume of stored product needed.
    The foundations for the development of accelerated aging methods for fermented and distilled beverages have been established since the 1960s (Vernon L. Singleton, 1962). However, it was in the 1980s that the most successful alternative aging system was developed in recent years: micro-oxygenation (Laplace & Ducournau, 1995). Through this technique, an equivalent amount of oxygen is injected into stainless steel tanks, which would be absorbed in a wooden barrel of a similar size. This technique can present complications when determining a correct oxygen dosage (Anli & Cavuldak, 2012). On the other hand, the benefits attributed to micro-oxygenation are the improvement in the polyphenolic content of wine (Garcia et al., 2012), in aromas (Bautista-Ortín et al., 2008; Pérez-Coello, González-Viñas, García- Romero, Cabezudo, & Sanz, 2000) or color (Del Álamo Sanza, Domínguez, & Merino, 2004). Micro-oxygenation is a technique whose application is spreading among wine makers, but does not find a similar space in the field of distillates despite the fact that the physical-chemical foundations in both cases are the same. Only a few studies have been carried out for this purpose, focusing on the raising of rum (Quesada Granados et al., 2002), the influence of different woods on the production of brandy (Caldeira et al., 2002) or as an alternative to the traditional aging of cider brandy (Rodríguez Madrera et al., 2013). In these cases, the micro-oxygenation has not been able to significantly reduce the aging time required.
    There are several methods proposed to accelerate the aging of wines and distillates, from the most traditional based on applying temperature (Carvalho, Pereira, Pereira, Pinto, & Marques, 2015) to the most widespread of combining micro-oxygenation with the use of wood fragments different sizes (González-Sáiz et al., 2014). On the other hand there are patents that pose much more complex methods, such as the use of electromagnetic fields (Zeng, Geng, Zhang, & Li, 2005;
    B. Zhang et al., 2012; B. Zhang, Zeng, Lin, Sun, & Cai, 2013), the grinding of wood fragments within the beverage (Robles-Ornelas, 2005), or even the use of gold nanoparticles (Chuan-Tao , 2009) as catalysts for the necessary reactions.
    The basis of the work done is a method based on the application of ultrasound (Mónica Schwarz, Rodríguez, Sánchez, Guillén, & Barroso, 2014, Guillén, Schwarz, Rodríguez, Sánchez, & Barroso, 2011), which are responsible for promoting extraction of compounds from the bosom of wood. Ultrasound causes two different effects: they increase the penetration capacity of water and alcohol in wood and destroy the constituent cell walls of wood. Samples produced from this method were able to develop organoleptic characteristics similar to Solera Gran Reserva brandis in a week, when the latter require at least three years of aging. On the other hand, and taking into account that in the sector of Jerez it is customary to use previously wrapped barrels to carry out the oxidative aging of wines and brandies, since these wrapped barrels provide greater finesse, avoiding defects typical of new barrels, This fact has been demonstrated in our investigations, our method proposes to pre-treat wood chips with Jerez wine, and thus achieve: on the one hand, avoid that the polyphenolic compounds extracted from the wood are too high and on the other hand provide the component the wood wrapped in the final polyphenolic composition.
    An alternative model of accelerated aging with shavings of oaks of different species oxygenation and application of ultrasound as accelerating energy is proposed herein. In this sense, the proposed procedure, evolution of the authors' patent, PCT / ES2011 / 000156, involves the escalation to the pilot and industrial plant of said patent, solving the technical challenge of scaling the necessary ultrasound power in relation to the volume of wine / distillate treated, since the direct scaling of the necessary ultrasonic power to be applied to deposits above 1000 L, today, is unfeasible. Hence, a design is carried out in two tanks, a small one where the extraction of the ultrasonic-assisted wood compounds is carried out, so that sonotrodes of 1-1.5 Kw of ultrasonic power are used, connected, and in continuous recirculation, with a nurse tank where the oxygenation of the wine / distillates is carried out, necessary for oxidative aging, by continuous aeration or micro-oxygenation device.
    This design saves the inconvenience of scaling that we have previously referred to, allowing its application on an industrial scale. For this, different experiments have been carried out with different amounts of chips and different types of wrapping, comparing it analytically and sensoryly with wines and distillates aged by means of a traditional system. It was concluded that with a quantity of previously wrapped chips, wines and distillates aged in a period of 15 days were obtained, of analytical and sensory characteristics similar to that which had been aged in a traditional way for more than 2 years.
    Within the state of the art references have been made to patents in this regard, but of these, except for the authors' patent (ES2371811, W02011157866 A1) previously reviewed and laboratory-oriented, none use ultrasound as an accelerating energy of extraction, nor does it use wood chip wrapping as a method of pre-wood treatment before using them in accelerated aging.
    In addition, the present method is endorsed by an expert tasting panel, trained for two years that has compared traditionally aged brandies, with those that had been aged rapidly with the proposed method.
    Bibliography
    Anli, R. E., & Cavuldak, O. A (2012). A review of microoxygenation application in wine. Joumal of the Institute of Brewing, 118 (4), 368-385.
    Bautista-Ortín, A B., Lencina, AG., Cano-López, M., Pardo-Mínguez, F., López-Roca, J. M., & Gómez-Plaza, E. (2008). The use of oak chips during the ageing of a red wine in stainless steel tanks or used barreis: Effect of the contact time and size of the oak chips on aroma compounds. Australian Joumal of Grape and Wine Research, 14 (2), 63-70.
    Carvalho, M. J., Pereira, V., Pereira, A C., Pinto, J. L., & Marques, J. C. (2015). Evaluation of Wine Color Under Accelerated and Oak-Cask Ageing Using CIELab and Chemometric Approaches. Food and Bioprocess Technology, 8 (11), 2309-2318.
    Chuan-Tao, K. (2009). Method of accelerating liquor ageing process.
    Del Álamo Sanza, M., Domínguez, 1. N., & Merino, S. G. (2004). Influence of different aging systems and oak woods on aged wine color and anthocyanin composition. European Food Research and Technology, 219 (2), 124-132.
    Garcia, R., Soares, B., Dias, C. B., Freitas, A M. C., & Cabrita, M. J. (2012). Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips. European Food Research and Technology, 235 (3), 457-467.
    González-Sáiz, J. M., Esteban-Díez, l., Rodríguez-Tecedor, S., Pérez-del-Notario, N., Arenzana-Rámila, l., & Pizarro, C. (2014). Modulation of the phenolic composition and color of red wines submitted to accelerated ageing by controlling process variables. Food Chemistry, 165, 271-281.
    Guillén Sánchez, D. A, Schwarz Rodríguez, M., Rodríguez Dodero, M. C., Sánchez Guillén, M. M., & García Barroso, C. (2011, December 22). A laboratory test run of an accelerated aging process for obtaining distillates, brandies and holandas aged in wine-soaked wood. Spain.
    Hidalgo-Togores, J. (2003). Oenology Treaty. Madrid: Mundi-Press Editions.
    Laplace, P., & Ducournau, P. (1995). Process for metering and injecting gas for a vinification tank and plant for this purpose. France
    Pérez-Coello, M. s., González-Viñas, M. A, García-Romero, E., Cabezudo, M. D., & Sanz, J. (2000). Chemical and sensory changes in white wines fermented in the presence of oak chips. International Journal of Food Science & Technology, 35 (1), 23-32.
    Quesada Granados, J., Merelo Guervós, J. J., Oliveras López, M. J., González Peñalver, J., Olalla Herrera, M., Blanca Herrera, R, & López Martinez, M. C. (2002). Application of Artificial Aging Techniques to Samples of Rum and Comparison with Traditionally Aged Rums by Analysis with Artificial Neural Nets. Journal of Agricultural and Food Chemistry, 50 (6), 1470-1477.
    Robles-Ornelas, A (2005). Method of accelerating the ageing of wines and spirits. Mexico.
    Rodríguez Madrera, R, García Hevia, A, Suárez Valles, B., Rodriguez Madrera, R, Garcia Hevia, A, & Suárez Valles, B. (2013). Comparative study of two aging systems for cider brandy making. Changes in chemical composition. LWT-Food Science and Technology, 54 (2), 513-520. doi: 10.1016 / j.lwt. 2013.05.037
    Singleton, V. L. (1962). Aging of wines and other spiritous products, acceleration by physical treatments. Hilgardia, 32 (7), 319-392.
    Zeng, X. A, Geng, Y., Zhang, B., & Li, G. (2005). Accelerating ageing of brandy oak by electromagnetic field. China.
    Zhang, B., Zeng, X. A, Sun, D.-W., Yu, S. J., Yang, M. F., & Ma, S. (2012). Effect of Electric Field Treatments on Brandy Aging in Oak Barreis. Food and Bioprocess Technology, 6 (7), 1635-1643.
    Zhang, B, Zeng, X.-A, Lin, W. T., Sun, D.-W., & Cai, J.-L. (2013). Effects of electric field treatments on phenol compounds of brandy aging in oak barreis. Innovative Food Science & Emerging Technologies, 20, 106-114. DESCRIPTION OF THE INVENTION.
    A few years ago, the authors of the present invention designed a patented procedure called Accelerated Aging Procedure for obtaining distillates, spirits and "holandas" aged in wood wrapped, on a laboratory test scale (ES2371811, W02011157866 A1) that had as Aim to make 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 test. With the aforementioned procedure, aging was accelerated mainly through the use of oak chips, micro-oxygenation and ultrasonic application as accelerating energy.
    The possibility of scaling this procedure until it is carried out on an industrial scale has not proved to date viable since one of the biggest costs of producing aged wines / distillates is the necessary infrastructure for this.
    On the other hand, redesigning, scaling and optimizing the procedure previously developed, for the accelerated aging of wines / distillates, with a view to using it at higher scales is a technical challenge, due to the high power required of ultrasound to be applied to deposits above 1000 L to produce the cavitation phenomenon.
    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, that way 1-1.5 Kw transducers of ultrasonic power, connected and in continuous recirculation, with a nurse tank where oxygenation of the wine / distillates is carried out, necessary for oxidative aging, by continuous aeration or micro-oxygenation device.
    This design saves the inconvenience of scaling that we have previously referred to, allowing the application of the aging process on an industrial scale.
    The proposed system includes:
    a) a nursery where the wine or distillate is contained,
    b) a continuous flow cell containing the chips of oak or other wood such as chestnut,
    c) the continuous flow cell has a water jacket as a refrigerant in order to control the temperature that the ultrasonic application can generate,
    d) an ultrasonic generator with a power between 1 and 1.5 kw of power equipped with a transducer that is inserted into the continuous flow cell (b)
    e) a conduit that joins the nurse tank with the continuous flow cell, in this way the highest hydrostatic pressure of the nurse tank (a) ensures the filling of the continuous flow cell (b),
    f) at the top of the continuous flow cell it is connected to a pipe that ends in a booster pump (g),
    g) a booster pump that is responsible for boosting the liquid, again, to the nurse tank through the pipe (h),
    h) pipe leaving the booster pump to return the liquid to the nurse tank (a)
    i) 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.
    The design of this system saves the technical inconveniences of the escalation and supposes a novelty in the accelerated aging systems, of wines and distillates, current, basically by the separation in two tanks, a small one where the extractive processes of the compounds are carried out of wood and other where oxidation reactions of oxidative aging are carried out.
    The procedure achieves in a week of operation products that, both from a point of view of their organoleptic properties and their chemical composition, are similar to those obtained by the traditional system in about two years. DESCRIPTION OF THE CONTENT OF THE FIGURES
    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 comprise it are:
    a) Nursing deposit.
    b) Continuous flow cell containing the chips.
    c) Cooling water shirt.
    d) Ultrasonic generator with a power between 1 and 1.5 kw of power equipped with a transducer.
    e) Connecting pipe between the nurse tank and the continuous flow cell.
    f) Connecting pipe between flow cell and impeller pump.
    g) Drive pump.
    h) Connecting pipe between the impeller pump and the nurse tank.
    i) Microxygenator.
    j) Water supply for cooling. MODE OF INVENTION
    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 maderization desired 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 be aged. In order to optimize the loading and unloading of the chip, a gadget in the form of a metal basket has been constructed that facilitates the flow of the liquid through the chip mass. The continuous flow cell keeps a relation with the nurse tank of 1: 200 expressed in volume, this ratio can vary depending on the chosen dose, and the sonotrode of the ultrasound system is inserted therein. It is necessary to apply ultrasound in a reduced volume in order to prevent excessive dispersion of kinetic energy to reduce the efficiency of the system. The sonic power applied has been in this case of 1375 W, the normal working range being between 1000-1500 W, distributed as follows: 1 min of application + 1 minute of pause. At the outlet of the flow cell, a centrifugal pump is placed with a flow rate between 150-350 Llh which returns the liquid to the nurse tank.
    The injection of oxygen into the sample is done through a micro-oxygenation system, using a dose between 1-5 mL 02 / L · month.
    Previously, the chip was wrapped with Jerez wine by means of an accelerated wrapping procedure in the 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 the 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, the use of wood Envinadas gets 5 products that enjoy greater finesse and acceptance by the consumer. To reproduce the characteristics of the wood used, the chips are immersed in Jerez wine and subjected to ultrasound for 1 h. The chips / wine ratio is 120 gIL. Subsequently they are left macerating in the same wine for 24 h. They are then washed with deionized water and dried in an oven at 75 oC for 10 h. Behind the
    10 drying, can be used in the accelerated aging process.
    权利要求:
    Claims (10)
    [1]
    one. Procedure for the accelerated aging of wines and distillates, on a pilot and industrial scale based on the use of previously wrapped wood chips characterized in that the extractive processes of the wood compounds are carried out in an ultrasonic-assisted tank, connected and in continuous circulation with a second nurse tank where oxidative aging is performed by continuous aeration or micro-oxygenation device.
    [2]
    2. Procedure for the accelerated aging of wines and distillates, according to claim 1, characterized in that to facilitate the extraction process, wood chips are placed in a continuous flow cell on which ultrasound is applied.
    [3]
    3. Procedure for the accelerated aging of wines and distillates, according to claim 2, characterized in that the amount of wood chips used in the extraction process will be in a range of between 1 and 50 kg per 1000 liters of beverage to age.
    [4]
    Four. Procedure for the accelerated aging of wines and distillates, according to claim 2, characterized in that the sonification that assists the extraction process must be applied at intervals of 1 minute of application, followed by 1 minute of pause.
    [5]
    5. Procedure for the accelerated aging of brandy according to claim 1 characterized by the use of a nurse tank containing the volume of wine / distillate to be aged on which aeration, oxygenation or micro-oxygenation is applied to guarantee the oxygen saturation necessary for them to be carried Oxidation reactions of oxidative aging of wines and distillates.
    [6]
    6. Procedure for accelerated aging of brandy according to claim 5 characterized in that the injection of oxygen in the sample is carried out through a micro-oxygenation system, using a dose of 1-5 mL 02 / L · month.
    [7]
    7. System for the accelerated aging of wines and distillates, on a pilot and industrial scale based on the use of previously wrapped wood chips, comprising:
    A nursing deposit (a) where the wine or distillate is placed to age.A continuous flow cell (b) that contains the wood chips.A water jacket as a refrigerant (c) to control the temperaturethat is generated when applying ultrasound.An ultrasonic generator (d) equipped with a transducer,introduced into the continuous flow cell (b).A conduit (e) that joins the nurse tank (a) with the flow cellcontinuous (b).A conduit (f) that connects the upper part of the flow cellcontinuous with a booster pump (g),A booster pump (g) that is responsible for boosting the liquid in thedeposit where the extractive process is enhanced, to the nurse depositthrough the pipe (h),A pipe (h) leaving the booster pump (g) to return theliquid to the nurse tank (a).A microoxygenator (i) that is continuously injecting the dose ofoxygen selected to the nurse tank (a).
    [8]
    8. System for the accelerated aging of wines and distillates, according to claim 7, characterized in that the continuous flow cell keeps a relation with the nurse tank of 1: 200 expressed in volume.
    [9]
    9. System for the accelerated aging of wines and distillates, according to claim 7, characterized in that the centrifugal pump must have a flow rate between 150 and 350 Uh.
    [10]
    10. System for the accelerated aging of wines and distillates, according to claim 7, characterized in that the ultrasonic generator used has a power of between 1 and 1.5kw.
    Fig. 1
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    同族专利:
    公开号 | 公开日
    WO2017153618A1|2017-09-14|
    ES2631990B2|2018-01-17|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES477330A1|1978-02-01|1979-07-01|Halle Rationalisierung Veb|Process and apparatus for the acceleration of the ripening of spirits|
    EP0336262A1|1988-03-28|1989-10-11|Sanwa Shurui Co., Ltd|Process for manufacturing alcoholic liquors with well-aged quality within a short period of time utilizing ultrasonic vibration|
    ES2397694T3|2001-09-04|2013-03-08|Terressentia Corporation|Procedure to enhance the taste of alcoholic beverages|
    FR2832419A1|2001-11-20|2003-05-23|Camus La Grande Marque Sa|Aging of spirits comprises injecting oxygen into the spirit and contacting it with a particulate material|
    US20110070331A1|2007-09-06|2011-03-24|Ultra Maturation, Llc|Accelerating Aging of Ethanol-Based Beverages|
    ES2371811A1|2010-06-18|2012-01-10|Universidad De Cádiz|A laboratory test run of an accelerated aging process for obtaining distillates, brandies and holandas aged in wine-soaked wood|
    US20200071645A1|2018-08-29|2020-03-05|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|
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