Process for the treatment of wood particles for the production of alcoholic beverages and their use

专利摘要:
In the present, there is provided a process for treating wood particles for use in the production of alcoholic beverages, comprising the steps of: (a) washing the wood particles with water under agitation at a temperature of at least 60 ° C; wherein the wood particles may optionally already be toasted; (b) removing the water from the wood particles; (c) thermal drying of the wood particles; (d) toasting the wood particles to obtain wood particles according to the invention; (E) optionally, the incubation of the wood particles according to the invention with an aroma-depositing liquid, followed by the subsequent removal of any residual aromage-spreading liquid and optionally the subsequent drying of the wood particles according to the invention to obtain flavored wood particles according to the invention.
公开号:CH714288B1
申请号:CH01453/17
申请日:2017-11-29
公开日:2019-05-31
发明作者:Stockhausen Dr Dolf
申请人:Dds Patente Lizenzen Ag；
IPC主号:

专利说明:

description
Field of the Invention The invention relates to a method of treating wood particles for use in the manufacture of alcoholic beverages. Furthermore, the invention relates to wood particles treated by the method according to the invention for use in the production of alcoholic beverages, the invention further relates to the use of the wood particles according to the invention for the treatment of alcoholic beverages and finally the invention also relates to a device for using the wood particles according to the invention Treatment of alcoholic beverages.
Background of the Invention The maturation of alcoholic beverages in barrels for the purpose of flavor modification is centuries old and is practiced universally. Flavors such as vanilla and wood sugar diffuse from the barrel walls into the stored liquids and, conversely, undesirable components of the liquids, such as certain alcohol molecules, diffuse into the wood of the barrels.
With many beverages such as wine, the barrel storage is often only of relatively short duration, with other beverages, especially with malt whiskey, it extends over several years. The selection of the barrels is said to have the greatest influence on the taste of the whiskey. Top whiskeys usually have a shelf life of 8-16 or even more years. Due to the capital tied up in the stored distillates, the cost of the barrels and the loss of evaporation, which goes up to 2% of the alcohol and more per year, the majority of the manufacturing costs of, for example, malt whiskeys are accounted for by barrel maturation.
The following discussions refer to whiskey as an example, but the knowledge obtained can also be successfully transferred to other alcoholic beverages such as fruit brandies, rum, cognac, gin, wine or other alcoholic beverages.
[0005] The diffusion processes during barrel maturation follow the diffusion laws. In an application like this one (at atmospheric pressure) the intensity of the mass transfer between two media, here a solid and a liquid, depends on their contact surface, on the ratio of the contact surface to the volume of liquid, on the mutual concentration gradient of the diffusing substances between the media the temperature and the contact time.
This has the following disadvantages of barrel maturation of alcoholic beverages:
a) From geometry theory it is known that the sphere is the geometric figure with the smallest ratio of surface to volume. Since the commonly used wooden barrel comes close to the sphere in its geometric characteristics, it follows that the wooden barrel is in principle rather unsuitable in terms of the intensity of the desired material diffusion processes.
b) It is customary to toast the inside of the barrel by direct flaming without and with direct contact with the wood, which is expected to caramelize the sugar on the surface. The process is difficult to control. It is controversial whether any "charring" that may occur is conducive to aroma diffusion. On the one hand they increase the pores of the surface, on the other hand the ash hardly contributes any aromas.
c) Already at room temperature there is high evaporation losses from alcohol. An increase in temperature can therefore only be used to a very limited extent in barrel storage.
To compensate for the disadvantages of barrel storage mentioned only the time factor remains, which explains the long storage times of high quality whiskeys.
In addition to the use of wooden barrels for alcoholic beverages, the use of wood chips is also known. For example, in certain wine areas (for example in Rioja, Spain) toasted and untoasted oak shavings are preferably used for red wines. Such wood shavings are also offered on the spirit maturation market. However, no whiskey, especially no top malt whiskey, is known to be produced in this way.
Previous disadvantages when using wood chips for alcoholic beverages, especially for whiskey, are that the increased surface area of the wood chips also leads to an increased diffusion of the tannins contained in the wood into the whiskey, with the result of an unpleasantly bitter addition and aftertaste. This can occur in particular if the wood shavings consist of, for example, European oak wood, which naturally has a ten times higher tannin content than American oak wood.
Occasionally, it is also criticized that wood chips do not allow additional flavoring steps such as the introduction of wine, rum, cognac and sweet wine notes by partial storage in used barrels with a corresponding first filling.
CH 714 288 B1 Corresponding experiments with wood shavings from the crushed barrel dormers of such barrels again failed due to the high tannin entry, since an ideally typical cuboid wood shavings can only be toasted and impregnated with sherry etc., for example, but on the other 5 side surfaces has the characteristics of untopped raw oak.
In GB 621 487 and in US 2 119 234 for the treatment of wood for the use of alcoholic beverages, the use of chemical agents and enzymes for the treatment is proposed, which however leads to the disadvantage that foreign substances get into the alcoholic beverages to be treated can.
US 9 637 712 B2 and US 9 637 713 B2 present a time-consuming and technically complex process for the production of ripe distilled spirits using wood and actinic light, at a temperature of 60-77 ° C and a treatment time of twice about 12 or 24 to 336 hours.
It is therefore an object of the present invention to avoid the disadvantages mentioned in the prior art. It is also an object of the present invention to provide a simple and improved method for treating wood particles with which the properties of the wood particles are optimized for use in the production of alcoholic beverages. Furthermore, the object of the present invention is to provide these optimized wood particles, their use and a suitable device for using the wood particles according to the invention. These tasks are solved by the teachings of the independent claims. Further advantageous refinements of the inventions are the subject of the dependent claims.
Explanation of Terms In the following some terms are explained which are used for the description of the invention.
[0016] The term “wood particles” in the sense of the invention means, for example, wood chips, wood chips, wood granules, wood chips or comparable wood particles of any shape and size produced by comminution.
The term “alcoholic beverages” in the sense of the invention means any alcoholic beverages, such as whiskey, fruit brandies, rum, cognac, gin, sherry, port wine, wine etc.
The term “under agitation” in the sense of the invention means any form of agitation (movement), such as shaking, weighing, spinning, turning, turning, rotating, etc.
The term “toasted wood particles” refers to wood particles that, in the sense of the invention, were exposed to any form of heat that contributes to aromatization, such as heating the wood particles in an oven or exposing them to other heat sources such as Example fire.
The term “removing the water” in the sense of the invention means any form of removing water, such as, for example, centrifuging, sieving, abseiling, pouring, shaking off, etc.
The term “thermal drying of the wood particles” in the sense of the invention means any form of thermal drying, such as by means of an oven or by means of another thermal source.
With the term "toasting the wood particles" within the meaning of the invention are any forms of heat influence on wood particles that contribute to aromatization, such as heating the wood particles in an oven, or exposure to other heat sources, such as Example fire.
The term “incubation of the wood particles according to the invention with an aroma-giving liquid” in the sense of the invention means any forms of incubation of the wood particles according to the invention with a liquid for any incubation period, such as for example by overlaying the wood particles according to the invention with the aroma-imparting liquid or other forms of contact between wood particles and liquid.
The term “incubations of the alcoholic beverage with the wood particles according to the invention” in the sense of the invention means any form and duration of the incubation.
The term “oven” in the sense of the invention means any type of oven that enables a baking process.
The term "flavoring liquid" means any liquids in the sense of the invention that make a flavoring contribution in any way, such as in particular sherry, port wine, rum, cognac, gin, wine, fruit brandies or others ,
The term “removing any excess aroma-giving liquid” in the sense of the invention means any form of removing a liquid, such as, for example, sieving, centrifuging.
The term “drying” in the sense of the invention means any form of drying, such as in an oven.
The term “small-sized wood particles” in the sense of the invention means different sizes of wooden particles that are considered small-sized for a person skilled in the art, preferably small-sized wooden particles have an edge length of approximately 2 mm.
CH 714 288 B1 The term “stirring unit” in the sense of the invention means any type of container provided with agitators.
With the term «sieve unit» in the sense of the invention are meant any type of sieve device, such as a wicker, a sieve or any other device which, in whole or in part, in particular on the floor, made of a perforated material or made of consists of a mesh or lattice-like mesh and serves to separate solid matter from a liquid or to separate smaller substances from the larger ones.
SUMMARY OF THE INVENTION Surprisingly, it has been found that the disadvantages mentioned from the prior art with the inventive method for treating wood particles for the production of alcoholic beverages and with the inventive wood particles, with the inventive use of the wooden particles according to the invention and with a Allow device according to the invention for using the wood particles according to the invention to be overcome.
Furthermore, it has surprisingly succeeded in establishing a simple and improved method for treating wood particles with which the properties of the wood particles can be optimized for use in the production of alcoholic beverages. The use of these wood particles according to the invention for the production of alcoholic beverages and the provision of a device for the use of these wood particles according to the invention also enable an optimized production of alcoholic beverages.
There are a multitude of possibilities for designing and developing the method according to the invention, the wood particles according to the invention, the use of the wood particles according to the invention and the device according to the invention for using the wood particles according to the invention. In this regard, reference is made on the one hand to the claims subordinate to the independent claims, and on the other hand to the description in the exemplary embodiments.
Although the invention is described in connection with exemplary embodiments, it should nevertheless be understood that the present description is in no way intended to limit the invention to the exemplary embodiments specified. Rather, the invention is intended to cover not only the exemplary embodiments, but also various alternatives, modifications, equivalents and further exemplary embodiments, which may be included in the spirit and scope of the invention as defined by the appended claims.
According to a first teaching, the object of the present invention is achieved with a method according to the invention for treating wood particles for use in the production of alcoholic beverages, which comprises the following steps:
(a) washing the wood particles with water with agitation at at least 60 ° C., the wood particles optionally being toasted already;
(b) removing water from the wood particles;
(c) thermal drying of the wood particles;
(d) toasting the wood particles to obtain wood particles according to the invention;
(e) optionally the incubation of the wood particles according to the invention with an aroma-imparting liquid, followed by the subsequent removal of any excess aroma-imparting liquid and optionally the subsequent drying of the wood particles according to the invention to obtain flavored wood particles according to the invention.
According to one embodiment of the method according to the invention, the wood particles are small, preferably with an edge length of approximately 2 mm, and the wood particles can preferably have any shape, preferably the shape of wooden chips or wooden cubes.
The wood particles are preferably made from any type of wood, preferably from oak, particularly preferably from American oak.
According to a further embodiment of the method according to the invention, the wood particles are washed with water with agitation at at least 60 ° C., preferably at least 80 ° C., particularly preferably at least 95 ° C.
The wood particles are preferably washed with water with agitation for more than 1 h, preferably for more than 5 h, particularly preferably for more than 8 h.
According to another embodiment of the method according to the invention, more than 5 liters of water per kg of wood particles should be used for washing the wood particles with water with agitation, preferably more than 10 liters of water per kg of wood particles and particularly preferably more than 12 liters of water per kg wood particles.
CH 714 288 B1 The water can preferably be removed from the wood particles by means of various methods, preferably by sieving or suction filtering, particularly preferably by centrifuging.
According to one embodiment of the method according to the invention, the wood particles can be thermally dried by means of various methods, preferably in an oven, particularly preferably in an oven for about 15-30 minutes at about 180-200 ° C .; The wood particles are preferably toasted by means of various methods, preferably in an oven, particularly preferably in an oven, for about 60 minutes at about 180-200 ° C.
The optional incubation of the wood particles according to the invention with an aroma-imparting liquid can preferably be carried out by various methods, preferably by overlaying the wood particles according to the invention with the aroma-imparting liquid; preferably the flavoring liquid can be sherry, port wine, rum, cognac, gin, wine, any fruit brandy or another liquid with a desired taste contribution.
According to a further embodiment of the method according to the invention, the optionally incubated wood particles with flavoring liquid can then optionally be dried using various methods, preferably by sieving off excess flavoring liquid or thermally in an oven at 90-130 ° C., preferably at 120 ° C. ,
Furthermore, the object of the present invention is achieved according to a second teaching, with which wood particles which have been treated by the process according to the invention are used for the production of alcoholic beverages, the wood particles according to the invention being optionally flavored and where the wood particles are unique or can be used several times for the treatment of alcoholic beverages.
The object of the present invention is also achieved according to a third teaching, in which the use of the wood particles according to the invention for the production of alcoholic beverages comprises the following steps:
(a) the provision of an alcoholic beverage with wood particles according to the invention, which may optionally be flavored, the wood particles may have been newly produced or already used for beverage treatment, and the alcoholic beverage may optionally have already been stored in a barrel;
(b) the incubation of the alcoholic beverage with the wood particles according to the invention;
(c) removing the wood particles according to the invention from the alcoholic beverage incubated therewith;
(d) optionally the further storage of the incubated alcoholic beverage in a barrel, preferably in an oak barrel, particularly preferably in a barrel made of American oak;
(e) alternatively, optionally one or more further incubations of the alcoholic beverage with wood particles according to the invention, wherein the wood particles according to the invention can optionally be flavored and where the wood particles can be newly manufactured or already used for beverage treatment.
According to an embodiment of the use of the wood particles according to the invention, the alcoholic beverage is provided with at least 10 g per liter of wood particles according to the invention, preferably with 10 g to 70 g per liter of wood particles according to the invention.
When using the wood particles according to the invention, the incubation of the alcoholic beverage with the wood particles according to the invention with agitation may take about 3 hours to 3 months or longer, preferably about 4 to 24 hours, particularly preferably about 6 to 14 hours.
The object of the present invention is further achieved according to a fourth teaching, with which an apparatus for using the wood particles according to the invention for the production of alcoholic beverages is provided, which comprises the following components:
a) a stirring unit for the reception of an alcoholic beverage;
b) a sieve unit for receiving wood particles according to the invention;
wherein the stirring unit preferably has an anchor stirrer and / or wherein the sieve unit preferably has a wire mesh; and / or wherein the device can hold several hundred liters of alcoholic beverage for treatment with wood particles according to the invention, and / or wherein the wood particles according to the invention can optionally be flavored.
Advantages of the Invention It has surprisingly and advantageously been found that the process according to the invention for the treatment of wood particles for the production of alcoholic beverages can be carried out quickly, easily, reliably, technically
CH 714 288 B1 easy to implement, easily scalable and inexpensive to produce wood particles that are optimized for the production of different alcoholic beverages and can therefore be used in a variety of ways. In addition, the method according to the invention advantageously ensures that no (unwanted) foreign substances, such as enzymes or other auxiliaries, are introduced into the alcoholic beverages to be treated. As the exemplary embodiments show, the wood particles according to the invention are as suitable as possible for the production and refinement of various alcoholic beverages, for example also for the production and refinement of whiskeys.
The inventive method is technically easily scalable as long as the basic principles of sufficient amounts of water, cooking temperature, agitation and subsequent toasting of the wood particles are observed, the washing of the wood particles with water with agitation at at least 60 ° C, preferably at least 80 ° C, particularly preferably at least 95 ° C, preferably washing the wood particles with water with agitation for more than 1 h, preferably for more than 5 h, particularly preferably for more than 8 h, the washing of the Wood particles with water with agitation should preferably take place with more than 5 liters of water per kg of wood particles, preferably with more than 10 liters of water per kg of wood particles, particularly preferably with more than 12 liters of water per kg of wood particles.
It can be assumed that the use of temperatures above the atmospheric boiling point under pressure, for example in extraction apparatuses such as those used in the chemical industry, can achieve further increases in efficiency. Extractions with non-aqueous solvents, similar to coffee decaffeination, are also conceivable. However, it must be ensured that - for example in the course of toasting - even the smallest traces of the solvent are completely removed from the wood particles.
It can be surprisingly and advantageously, for example, even high-quality products such as single malt whiskeys, blended whiskeys, etc. with the wood particles according to the invention in a simple, reliable, fast (for example, in a few days), high-quality, inexpensive, with variable aroma variety , without great technical effort and easily scalable, therefore also in an industrial process. Furthermore, surprisingly and advantageously, other alcoholic beverages, such as wine or plum water, can be produced simply, reliably, quickly (for example, in a few days), high quality, inexpensively, with a variety of flavors, without great technical effort and easily scalable.
In addition, the wood particles according to the invention can surprisingly and advantageously be used one or more times for the production of alcoholic beverages and, surprisingly and advantageously, they can be easily incubated with an aroma-imparting liquid for the light and varied flavoring of alcoholic beverages, such as whiskeys.
Furthermore, the wood particles according to the invention (worldwide) can be used to produce more and more cost-effective high-quality products such as single malt whiskeys, blended whiskeys, etc., which is why more and more cost-effective high-quality products can then come onto the market and more consumers can benefit from these high quality products.
The wood particles according to the invention, which are treated by the method according to the invention, have further advantages. They are characterized by a high surface with a high load of desired aroma substances such as caramel and vanilla substances as well as a very low content of tannin and other undesirable flavors. In addition, these wood particles according to the invention can be carriers of numerous additional aroma notes such as sherry, port wine or other beverages with a characteristic taste which harmonizes with, for example, whiskey and is not accompanied by disruptive flavorings.
In the extraction of tannins and other flavors of the wood, the agitation of the wood particles and the water, as close as possible to the cooking temperature of at least 60 ° C, preferably at 80 ° C and particularly preferably at 95 ° C, play a decisive role. Process tests with water at boiling temperature without agitation of the wood particles gave unsatisfactory extraction results of the wood particles, with the result that alcoholic beverages subsequently treated had a disruptive bitter taste (see comparative examples 1a and 3a).
The wood particles are preferably made of oak, and in turn preferably made of wood of the tannin-poorer American oak, because these are naturally better suited for a process, the result of which is that the final content of elutable tannin is as low as possible, than those of European tannin-rich ones Oak. Even if it cannot be ruled out that European oak wood particles can be made from wood particles suitable for maturation with the help of more intensive aqueous extraction, for example by further washing cycles or by extraction at temperatures above atmospheric cooking temperature under pressure, American oak remains preferred for process economic reasons was therefore used as a basis for the examples, which, however, is in no way intended to limit the scope of the present invention.
The inventive use of the wood particles according to the invention can also be combined before or after in combination with a barrel storage of an alcoholic beverage in order to achieve special additional taste or color effects for the alcoholic beverage. Here, too, the advantages of the method according to the invention are retained. Because, as a rule, a few weeks of barrel storage for the alcoholic beverage are sufficient to achieve an additional effect for the treatment with the wood particles according to the invention.
CH 714 288 B1 It would also be conceivable first to carry out a barrel storage of whiskey for three years and one day, followed by a treatment with the wood particles according to the invention in order to bring the still immature whiskey to a similar maturity state, that of ten and more Years of barrel storage. In addition, the legal term "whiskey" would then be permissible.
In addition, it was surprisingly and advantageously found that the device according to the invention for using the wood particles according to the invention can be simple, reliable, fast (for example in a few days), high quality, inexpensive, with a variety of flavors, without great technical effort and easily scalable have a large number of alcoholic beverages made, which may for example resemble alcoholic beverages that have been stored in barrels for several months, such as whiskeys.
Thus, surprisingly and advantageously, the device according to the invention for using the wood particles according to the invention can also be used to produce high-quality products, such as single malt whiskeys, blended whiskeys, etc. easily, reliably, quickly (for example in a few days), of high quality, Produce inexpensively, with a variety of flavors, without great technical effort and easily scalable, which can resemble whiskeys, which have been stored in barrels for several months or which can even resemble whiskeys that have been aged for many years.
The described teachings, knowledge, methods and uses can be transferred not only to whiskey, but also to other alcoholic beverages, such as fruit brandies, rum, cognac, gin, wine etc. and are in no way intended to extend the scope of the present Limit invention.
In the following, the invention is described in more detail with reference to preferred exemplary embodiments, which are only given for the purpose of illustration and are not intended in any way to limit the scope of the present invention.
Example 1: Production of Wood Particles According to the Invention 1 kg of a toasted oak chip granulate (wood particles AO DR from Eder, Bad Dürkheim / D, made of American oak, heavily toasted) is enclosed in a laundry bag made of polyamide fabric, 3x3 hours in a commercially available household washing machine 95 ° C only washed and centrifuged with water without the addition of detergents and other aids. The centrifugally moist granulate is removed from the laundry bag and spread evenly in an approximately 1cm thick layer on several baking trays with small holes. First it is dried for 20 minutes at 195 ° C. This is followed by toasting in the same oven. 45-60 minutes at 180-200 ° C have proven to be sufficient and optimal in taste. Wood particles according to the invention result.
Comparative Example 1 a: Extraction without Agitation 1 kg of the oak chip granulate used in Example 1 (wood particles AO DR from Eder, Bad Dürkheim / D, from American oak, heavily toasted) is cooked in a saucepan 3x3 hours with 5 liters of fresh water each boiled without the addition of detergents and other aids and without agitation, then sieved. Drying and toasting are carried out as in Example 1.
Example 2: Production of Flavored Wood Particles According to the Invention with a Port Wine Note 500 grams of the treated, dried and toasted granules from Example 1 are placed in a preserving jar and poured with 500 ml of commercially available port wine so that the entire granules are wetted with them. The batch is stored in a closed jar for 2 months. Then the granules are sieved to remove excess port wine and dried on a perforated baking sheet in the oven for 30 minutes at 120 ° C. The result is flavored wood particles according to the invention with a note of port wine.
Example 3: Single Malt Whiskey with Wood Particles According to the Invention 400 ml of an unripened whiskey distillate with 63 vol.% Alcohol (based on beech smoke and barley malt from Weyermann, Bamberg / D) are filled into a glass bottle and filled with 12 grams (30 Grams / liter) provided wood particles according to the invention. The bottle is stored horizontally and occasionally moved to ensure sufficient contact between the distillate and wood particles. After 18 hours the distillate lost its sharpness even with 63 vol.% Alcohol and assumed a pleasantly fruity taste with a slightly smoky finish. The aftertaste of tannin is rather low and lies far below that of standard single malt whiskeys used for comparison with a high rating.
Comparative Example 3a: Single Malt Whiskey with Wood Particles, Produced Without Agitation The experiment according to Example 3 is repeated with the wood particles from Comparative Example 1a. After 18 hours, a drink similar to that from Example 3 results, but the bitter taste due to tannins is much more pronounced.
CH 714 288 B1
Example 4: Single Malt Whiskey with Wood Particles According to the Invention The experiment is carried out as in Example 3, but 16 grams (40 grams / liter) of wood particles according to the invention are added to the distillate. The result described in Example 3 occurs after 12 hours.
Example 5: Single Malt Whiskey with Flavored Wood Particles According to the Invention The experimental arrangement is as in Example 4, but 16 grams (40 grams / liter) of flavored wood particles according to the invention are used. The result is a mild, fruity whiskey with a note of port wine.
Example 5a: Single Malt Whiskey from Multiple Treatment with Wood Particles According to the Invention The experimental arrangement is as in Example 5, but the flavored wood particles of the invention are not treated with untreated distillate but with the distillate from Example 4 which has already been treated with (non-flavored) wood particles according to the invention , The result is a very ripe, very mild, very fruity whiskey with a note of port wine.
Example 6: Single Malt Whiskey with Wood Particles According to the Invention with Extended Treatment Duration The experimental arrangement is as in Example 3, but the treatment duration is extended to 3 months. The result is a whiskey with a strong taste and a distinctive wood note similar to that of a Scottish single malt whiskey with a very long barrel storage (e.g. from 21 years).
Example 7: Single malt whiskey made from a temporarily stored distillate with wood particles according to the invention. 400 ml of a distillate with 50% by volume alcohol based on several barley malts, which had already been in a used bourbon barrel from Eder, Bad Dürkheim / D, for 4 weeks. has been located, 8 grams (20 grams / liter) of wood particles according to the invention are provided in a bottle. Already after 6 hours the result is a mild, large, fruity whiskey with a long-lasting smoky finish, which, for example, is rated "very good" in a blind tasting with various top Scottish whiskeys.
Example 8: Single Malt Whiskey made from New Spirit stored in a barrel for one year with wood particles according to the invention [0074] 400 ml of the “hot stone new make, sherry matured”, with 50.7% by volume alcohol, from Destillerie Weutz GmbH, St. Nikolai i. S., Styria / Austria, matured for 1 year in a European sherry barrel, are provided with 8 grams (20 grams / liter) of wood particles according to the invention in a bottle. Already after 6 hours the result is a mild, voluminous, fruity whiskey with a long-lasting finish, the tannin note of which has been partially preserved due to the annual storage in tannin-rich European oak barrels.
Example 9: Single Malt Whiskey from Fresh Distillate with Flavored Wood Particles According to the Invention 200 ml "Young Deer" New Spirit Classic 64% from Langatun Distillery AG, Aarwangen / Bern / Switzerland are in a bottle with 8 grams (40 grams / liter ) provided flavored wood particles according to the invention. A mild, very fruity whiskey results after only 8 hours.
Example 10: Single malt whiskey made from fresh distillate with an extended treatment time and with flavored wood particles according to the invention. 200 ml "Young Deer" New Spirit Classic 64% from Langatun Distillery AG, Aarwangen / Bern / Switzerland, are in a bottle with 6 grams (30 grams / liter) flavored wood particles according to the invention. After a week, the result is a mild, fruity whiskey with a port wine note and a strong wood note, but without the annoying bitter taste in the finish.
Example 11: Taste improvement of a 6-year-old single malt whiskey 200 ml of a 40% single malt whiskey available on the market and stored for 6 years in bourbon and Chardonnay barrels are in a bottle with 4 grams (20 grams / liter ) provided flavored wood particles according to the invention. After 6 hours the whiskey has become fruity and considerably milder. Its originally strong tannin note is now less distinctive.
Example 12: Blended New Spirit 100 ml of the distillate used in Examples 1-5 with 63 vol.% Alcohol and (in the absence of pure 96% alcohol in Switzerland) 150 ml vodka with 40 vol. % are provided with 10 grams (40 grams / liter) of flavored wood particles according to the invention. After only 10 hours, you get a pleasantly flavored, mild blended whiskey in the upper market quality segment.
CH 714 288 B1
Example 13: Improvement of inferior plum water 200 ml of plum water (Häfelibrand) of poor quality with 40 vol.% Alcohol are mixed with 4 grams (20 grams / liter) of wood particles according to the invention and stored for 12 hours. As a result, the plum water loses most of its sharpness and has a much fuller and rounder aroma than the starting material.
Example 14: Replacement of oak barrel storage for wine 200 ml of a Weissburgunder white wine aged in a steel tank (2016 Weissburgunder tradition of the Stefan Potzinger winery, Gabersdorf / Styria / Austria) with 12.5% by volume alcohol with 4 grams (20 grams / liter) added wood particles according to the invention. After 12 hours, the result is a wine with a subtle wood note and reduced fruitiness similar to wines that were stored for several months in a 2000 liter oak barrel.
Example 15: Agitator apparatus for the use of wood particles according to the invention For the use of the wood particles according to the invention on an industrial scale, a standing 500 liter apparatus made of stainless steel with a lockable lid and slow-moving anchor stirrer or another agitator is required. Special mobile internals in the form of baskets made of stainless steel wire mesh or other sieve units, which are attached, for example, to hooks, to the stirrer shaft and stirrer arms, are intended to absorb the wood particles according to the invention and are slowly drawn through the liquid to be treated by means of a stirrer. This ensures a constant contact between liquid and wood particles according to the invention.
The invention has been described in detail with reference to exemplary embodiments. However, one skilled in the art will understand that changes may be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Information about the source of genetic resources and traditional knowledge according to Art. 49a PatG:
[0083]
Genetic resource (s): Source (s) of genetic resource (s): american oak Company Eder, Germany

权利要求:
Claims (14)
[1]
claims
1. A method of treating wood particles for use in the manufacture of alcoholic beverages comprising the following steps:
a) washing the wood particles with water with agitation at at least 60 ° C, the wood particles optionally being toasted already;
b) removing the water from the wood particles;
c) the thermal drying of the wood particles;
d) toasting the wood particles;
e) optionally the incubation of the wood particles according to the invention with an aroma-imparting liquid, followed by the subsequent removal of any excess aroma-imparting liquid and optionally the subsequent drying of the wood particles according to the invention to obtain flavored wood particles according to the invention.
[2]
2. Process for the treatment of wood particles according to one of the preceding claims, wherein the wood particles can be made of oak wood, particularly preferably of American oak wood.
[3]
3. A method for treating wood particles according to one of the preceding claims, wherein the washing of the wood particles with water is carried out with agitation at at least 80 ° C, preferably at least 95 ° C.
[4]
4. A method for the treatment of wood particles according to one of the preceding claims, wherein the washing of the wood particles with water is carried out with agitation for more than 1 h, preferably for more than 5 h, particularly preferably for more than 8 h.
[5]
5. A method for the treatment of wood particles according to one of the preceding claims, wherein for washing the wood particles with water with agitation more than 5 liters of water per kg of wood particles should be used, preferably more than 10 liters of water per kg of wood particles and particularly preferably more than 12 Liters of water per kg of wood particles.
[6]
6. A method for the treatment of wood particles according to one of the preceding claims, wherein the removal of the water from the wood particles by sieving or suction filtering, preferably by centrifuging.
[7]
7. A method for treating wood particles according to one of the preceding claims, wherein the thermal drying of the wood particles in an oven, preferably in an oven for 15-30 minutes at 180-200 ° C.
CH 714 288 B1 can; the toasting of the wood particles can preferably take place in an oven, particularly preferably in an oven, for 60 minutes at 180-200 ° C.
[8]
8. A method for treating wood particles according to one of the preceding claims, wherein the optional incubation of the wood particles with an aroma-imparting liquid can be carried out by overlaying the wood particles with the aroma-imparting liquid; the aroma-imparting liquid can be sherry, port wine, rum, cognac, gin, wine or a fruit brandy.
[9]
9. A method for treating wood particles according to any one of the preceding claims, wherein the optionally incubated wood particles with flavoring liquid can then optionally be dried, preferably by sieving off excess flavoring liquid or thermally in an oven at 90-130 ° C, preferably at 120 ° C.
[10]
10. Wood particles treated by the method according to any one of the preceding claims for use in the manufacture of alcoholic beverages, wherein the wood particles can optionally be flavored.
[11]
11. Use of the wood particles according to claim 10 for the production of alcoholic beverages, comprising the following steps:
a) the provision of an alcoholic beverage with the wooden particles, which may optionally be flavored, the wooden particles being newly manufactured or already being used for beverage treatment, and wherein the alcoholic beverage may optionally have already been stored in a barrel;
b) the incubation of the alcoholic beverage with the wood particles;
c) removing the wood particles from the alcoholic beverage incubated therewith;
d) optionally the further storage of the incubated alcoholic beverage in a barrel, preferably in an oak barrel, particularly preferably in a barrel made of American oak;
e) optionally one or more further incubations of the alcoholic beverage with the wood particles according to claim 10, wherein the wood particles can optionally be flavored and wherein the wood particles can be newly manufactured or already used for beverage treatment.
[12]
12. Use according to claim 11, wherein the alcoholic beverage is provided with at least 10 g per liter of wood particles, preferably with 10 g to 70 g per liter of wood particles.
[13]
13. Use according to one of claims 11 or 12, wherein the incubation of the alcoholic beverage with the wood particles under agitation can last 3 hours to 3 months or longer, preferably 4 to 24 hours, particularly preferably 6 to 14 hours.
[14]
14. Device for using the wood particles according to claim 10 for the production of alcoholic beverages, comprising the following components:
a) a stirring unit for the reception of an alcoholic beverage;
b) a sieve unit for holding wood particles;
wherein the stirring unit preferably has an anchor stirrer and / or wherein the sieve unit preferably has a wire mesh; and / or wherein the device can hold several hundred liters of alcoholic beverage for treatment with wood particles according to the invention, and / or wherein the wood particles according to the invention can optionally be flavored.

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同族专利:

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公开号 | 公开日

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EP3284812A2|2018-02-21|

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ZA202002621B|2021-08-25|

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AU2017438850A1|2020-05-28|

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AU2017438850B2|2021-05-27|

---

CN110088262A|2019-08-02|

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CA3082524C|2021-03-30|

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KR20200075016A|2020-06-25|

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TWI694143B|2020-05-21|

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DE17201433T1|2018-04-12|

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BR112020009499A2|2020-10-13|

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CH714288A2|2019-05-15|

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JP6683845B2|2020-04-22|

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WO2019091590A1|2019-05-16|

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US20190264149A1|2019-08-29|

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TW201923062A|2019-06-16|

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JP2019536424A|2019-12-19|

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CN112226328A|2021-01-15|

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EP3284812A3|2018-06-06|

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DK3284812T3|2019-11-25|

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ES2758040T3|2020-05-04|

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PL3284812T3|2020-06-15|

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EP3284812B1|2019-08-21|

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KR20210117354A|2021-09-28|

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RU2723723C1|2020-06-17|

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CA3082524A1|2019-05-16|

---

CN112111362A|2020-12-22|

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法律状态:

优先权:

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申请号 | 申请日 | 专利标题

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EP17201433.4A|EP3284812B1|2017-11-13|2017-11-13|Method for the treatment of wood particles for the production of alcoholic beverages and their use and a device for its use|

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