The method of aging of cognac alcohol
(57) Abstract:Usage: the invention relates to food industry, in particular to the technological processes of production of alcohols. The essence of the method of accelerated transformation wine alcohol cognac spirit. The result is achieved by repeatedly increasing the contact area of the wine alcohol with the surface of the oak wood. For this wine the alcohol enter into oak lumber, for example in the form of bars, by centrifuging, and after appropriate exposure soaked in wine alcohol lumber in sealed packages using the centrifugal dehydration allocate the resulting eau-de-vie from oak lumber. Due to the fact that the contact of the wine with alcohol oak wood is at the capillary level, the process of extraction of substances is greatly increased, and therefore, accelerates the transition of wine alcohol in the brandy. The invention relates to the food industry and, in particular, to a technology for production of ethyl alcohol.There is a method of aging of cognac alcohol by pouring wine alcohol in oak barrel and holding it in her scheduled time of his cognac spirit. The extraction process is proportional to the surface area of contact of the alcohol with oak wood. During aging in the barrel is the area of its bottom plate and the side wall.The disadvantage of the above method is a great time necessary for the transition of extrarenal oak in alcohol.This deficiency is partially removed in the way of aging ethyl alcohol by contact of the wine with alcohol pieces or sawdust of oak wood. In this way the area of contact of the alcohol with oak wood is increased many times, and therefore, accelerates the extraction process.The disadvantage of this method is that if you reuse oak pieces or sawdust soaked in alcohol, the extraction process is slower.There is a method of accelerating the ripening of cognac alcohols  with the application of accelerators, such as water-alcohol extract of oak wood. The disadvantage of this method is the difficulty, a lot of stages and the energy intensity of the process, the use of chemical compounds, high temperatures.There is also known a method of production of ethyl alcohol , in which the accelerated aging is achieved by a high-frequency processing with inost, and the use of adverse chemical compounds.The aim of the invention is to reduce the time of extraction of compounds from oak wood in the wine, the alcohol and the reduction of processing ethyl alcohol, excluding the use of chemical compounds, heating.This goal is achieved by end-to-end impregnation oak timber wine with alcohol in sealed chambers under the action of excess pressure, extracts impregnated timber in sealed containers and subsequent centrifugal extraction of the formed ethyl alcohol of oak lumber.The proposed method is implemented as follows: alcohol is poured into the sealed chamber of the centrifuge, filled with dry timber of oak, such as bars. The filled chambers impregnation lead through the Central capacity, built-in with internal volumes of the chambers. After filling the free volume of the chambers impregnation with oak beams wine alcohol fill them and the Central capacity. Then disperse the centrifuge to the speed at which the pressure of the column of wine alcohol reaches the value at which is impregnated with alcohol capillar, when alcohol passes through the entire length of the bars.Then stop the centrifuge, decant through pipelines connecting the camera impregnation with the Central capacity, the remains of the wine alcohol from cameras in the Central capacity. Open the lid cameras impregnation and extract alcohol-soaked oak beams. Put them in sealed bags, for example, of food grade polyethylene and maintain them in a specified time.It is established that dry oak beams capable of comprehending the impregnation amount of fluid close to the volume of dry bars.Due to the fact that the contact of the wine with alcohol oak wood occurs at the capillary level in all of the bars, the surface area of the interaction increases, compared with the known methods, many times, and therefore, greatly increases the speed of extraction of substances from wood alcohol.Soaked in wine alcohol beams of oak after videri re-loaded into the treatment chamber of a centrifuge, seal them and scatter the centrifuge to the speed at which the process of separation of the formed ethyl alcohol. In this mode, stand the time at which the origin Taiwan period of his selection to increase the frequency of rotation of a centrifuge for 5-10% with respect to the frequency, at the beginning of centrifugal dehydration alcohol-soaked oak wood.Stop the centrifuge and through drain valve drain allocated eau-de-vie from cameras impregnation.After the removal of ethyl alcohol from cameras impregnation open the valves on the pipes connecting the Central capacity with cameras impregnation, and produce their fill of wine alcohol and repeat all previous operations.Modes centrifugal impregnation and removal of alcohol from oak lumber depend on their length, location of lumber relative to the axis of rotation of the centrifuge, the original moisture content of the lumber in the first cycle of impregnation and other factors.Most of them are not amenable to theoretical definition and established experimentally. So impregnation oak bars in an airtight tubes arranged radially relative to the axis of rotation of the centrifuge, occurs when the frequency of its rotation, corresponding to the emergence of the far end of the rod overpressure alcohol in size from 16 to 60 kg/cm2. And the process of centrifugal selection of aged wine alcohol occurs at the frequency of rotation of a centrifuge at which line the show method of producing ethyl alcohol with known methods shows he has significant differences, providing higher efficiency in the production process. 1 Way aging cognac spirit involving the impregnation of timber of oak, alcohol, extract and separating him from oak wood, characterized in that the impregnation and the Department of ethyl alcohol from wood oak is carried out in a centrifugal field, and exposure is carried out in sealed packets.
FIELD: wine-making industry.
SUBSTANCE: method involves blending cognac alcohols with average age 4, 5, 6, 8, 10, 20 years of seasoning with the content of enanthic ethers in the range 3.1-7.0 g/100 ml a.a and their ratio to higher alcohols = 1.0-1.3, aromatic aldehydes, among them vanillin = 2.8-6.5 mg/100 ml a.a, and the ratio of enanthic ethers to vanillin = 1.07-1.11 taken in the amount providing specific "soap tints" with light vanillin-flower tinge in the ready product. Method involves using cognac alcohols obtained by distillation off of cognac wine-materials in the presence on natural own yeast to obtain crude alcohol, by fraction distillation off of crude alcohol and taking off head, tail and middle fractions. Before distilling off wine-materials with yeast are stirred preliminary by a method of the firm "Remi Marten". Taking off of the middle fraction is carried out up to the strength 60 vol.%, not less, and this fraction is subjected for the thermal treatment at 60-70oC for 1-2 days followed by keeping in barrels (by 30% in novel ones) with capacity 35 dal for from 4 to 20 years. Sugar syrup is added to the blend in the amount providing saccharinity by standard and if necessary sugar color is added to obtain the necessary color and softened water is added to obtain the necessary strength of drink. The blend is treated by cold, filtered, fed for resting and filtered again before bottling. The proposed method provides enhancing organoleptic indices of the ready product, to expand assortment of cognacs. Proposed procedures and parameters characterizing this method provide the presence of necessary amount and quality of enanthic ethers in cognac alcohols that improve flower and taste of cognac. Except for, the large amount of free non-esterified fatty acids in middle fraction that are partially esterified in the process of seasoning is provides by this invention. The esterification process is enhanced in its thermal treatment and causes the additional formation of enanthic ethers in the process of thermal treatment. The selection of ratios of components responsible for the taste and aromatic indices of cognac provide also the novel type of Russian cognac that is available for Russian consumer by its aroma and taste.
EFFECT: improved manufacturing method.
3 cl, 3 ex
FIELD: wine-making industry.
SUBSTANCE: invention relates, in particular, to manufacturing strong alcoholic drinks. Method involves seasoning cognac alcohol in the presence of oak rivets, separation of rivets, effect by electromagnetic field followed by preparing the ready product. Cognac alcohol is subjected for electromagnetic field after removing oak rivers or the ready product - cognac in experimental chamber by electromagnetic field with extreme low-frequency range in the interval 12-23 Hz for 20-60 min. Proposed method allows reducing the ageing period of cognac alcohol or the ready product by accelerated reproduction of the main conversions. Method provide improving quality of cognac due to effect by electromagnetic field of extreme low-frequency range resulting to intensification of oxidative-reductive processes and reactions of esterification and hydrolysis of esters. Intensity and directivity of processes are determined by treatment regimens - frequency, exposition time and other conditions in treatment of cognac.
EFFECT: improved method for maturation.
1 dwg, 2 tbl, 20 ex
FIELD: wine making.
SUBSTANCE: alcohols employed in production of ordinary alcoholic drinks are blended with softened water to provide alcohol content 40-45 vol %, after which are added sugar, syrup, then oak chips in amount 1-10 g per 1 dm3 blend, and blend is the aged for 2 to 6 weeks with daily agitation and single dosage of oxygen to concentration 3-19 g/dm3. Oak chips utilized originate from summer oak (Quereus robur) and are 5.0-35.0 mm long, 5.0-25.0 mm wide, and 1.0-5.0 mm thick. They are preliminarily divided into three parts in 1:2:3 proportion and then treated with softened water, dried, and subjected to heat treatment. Minor part of chips is treated for 8-10 h with softened water at 50-60°C, dried and exposed to temperature 200-210°C for 20-40 min until content of aromatic aldehydes and extractive components in chips achieves 0.2-30 mg/g and 15-30 mg/g, respectively. Middle part is treated for 1-24 h with softened water at 10-20°C, dried and exposed to temperature 220-230°C for 10-30 min until content of aromatic aldehydes and extractive components in chips achieves 1.5-4.5 mg/g and 30-50 mg/g, respectively. Major part of chips is treated for 8-24 h with softened water at 30-40°C, dried and exposed to temperature 200-210°C for 5-20 min until content of aromatic aldehydes and extractive components in chips achieves 2.5-7.5 mg/g and 20-40 mg/g, respectively. Blend is separated from chips by removing the latter from tank and allowed to age for 2-8 weeks with single dosage of oxygen to concentration 3-10 g/dm3. When needed, aged blend is supplemented by colorant to impart desired color and necessary technological operations are then performed.
EFFECT: threefold shortened finished product preparation time and by 20% reduced cost price.
2 cl, 3 ex
FIELD: wine making.
SUBSTANCE: 70-72% brandy alcohol is divided into two parts. Each part is diluted with softened water by portionwise addition of brandy alcohol to water to provide alcohol concentration 20-25 vol % in one part and 50-55 vol % in the other. Both parts are agitated after addition of ingredients. 2-3 days later, more concentrated part is portionwise added to less concentrated part to gradually raise alcohol concentration in blend by 2-3 vol % with each portion added and to achieve finally 40-42 vol %. Blending process is carried out at constant temperature. Further, blend is agitated, supplemented, if needed, with necessary ingredients, and subjected to technological treatment. Product is characterized by transparency, golden color and has aroma, wherein flower-vanilla shades are well expressed. Tasting assessment 8.6 points.
EFFECT: increased half as much stability and improved organoleptic characteristics of blend and product by two tenth point.
FIELD: wine production and alcohol beverage industry.
SUBSTANCE: whisky is obtained from malty distillate aged for at least 3 years with starting alcohol strength of 86 vol.% and dissolved before aging up to 70 vol.% and corny distillate with starting alcohol strength of 86 vol.% and dissolved before aging up to 62 vol.% in amount of 20-50 % and 50-80 %, respectively calculated as blending volume. Distillates are dissolved with soft water. Aged malty distillate is dissolved by addition therein oak-chips, charged at 300-350°C in amount of 0.8-1.2 g/l and gradual soft water addition in mixture for 7-10 days when maintaining mixture temperature changing at most ±2°C to provide distillate alcohol strength of 50-55 vol.%. Aged corny distillate is dissolved by addition in soft water oak-chips, charged at 250-270°C in amount of 1.0-1.5 g/l and gradual corny distillate addition in mixture for 7-10 days when maintaining mixture temperature changing at most ±2°C to provide distillate alcohol strength of 35-38 vol.%. Dissolved distillates are blended by at least three-step introducing corny distillate in malty distillate to produce whisky with alcohol content of 40-45 vol.%. Then whisky is conditioned for 7-10 days, cooled at -10-18°C for 0.5-1.5 days and filtered with subsequent bottling. Method of present invention makes it possible to reduce whisky production period from 3 to 1.0-1.5 months.
EFFECT: accelerated method for whisky production.
FIELD: wine making industry.
SUBSTANCE: invention relates to technology of production of brandy, special strong wines, and other produce wherein oaken wood is utilized. Oaken stave is preliminarily treated, for example soaked alternately in cold and hot water for 8-12 h and the dried in well vented room, after which thus pretreated stave is exposed for 5 to 30 sec to light emission with wavelength 5.3-10.6 μm.
EFFECT: improved organoleptic characteristics of finished product, accelerated ripening process, and improved operation conditions.
2 tbl, 16 ex
FIELD: wine producing industry.
SUBSTANCE: method involves preparing a blend mixture of rectified ethyl alcohol with dried treated wine material in the range of volume part of ethyl alcohol from 60 to 75 vol.% and the following seasoning the mixture on wood barrel for 3 months, not less, before the grape harvest yield. Grape must is prepared from grapes by crushing grapes, separation of combs and sulfitation of pulp that is fermented to the recommended content of residual sugar. Wine material is treated by cold for clearing aim followed by alcoholization with the blend mixture saturated with tannic and extractive substances from oak wood to the necessary alcohol concentration in wine material and then treated by cold again for stabilization of wines against turbidity, kept in oak barrels and tanks for 6 months, not less, and in solar chambers for 4 months, not less. The ready production is packaged into barrels and tanks with capacity up to 10 dal and bottled also. The proposed method provides preparing wine with stably high quality for shorter time (from 375-495 to 320-330 days), and to reduce loss of must and alcohol in the alcoholization process from 0.06 to 0.03 and from 0.22 to 0.09%, respectively.
EFFECT: improved producing method.
2 tbl, 2 ex
FIELD: wine making and liqueur and vodka industry.
SUBSTANCE: method involves fermentation of saccharified grain and/or malt must, and/or their diluted concentrated prepared by the known technology. Then fermented must is subjected for distillation and head, middle and tail fractions are isolated. Middle fraction of distillate is diluted with water to provide the alcohol concentration 49-53 vol.% and its seasoning for from 1 month to 3 years and above for two steps. In the first step this fraction is contacted with oak wood in form of barrel, clapboards, chips and/or wood sawdust subjected for preliminary thermal treatment up to accumulation dry matters in distillate 1.0-1.5 g/dm3. Distillate is separated from oak wood and subjected for the second step seasoning at temperature 20-25°C in a tank providing free liquid evaporation up to decreasing the alcohol content 40-43 vol.% followed by preparing whiskey for bottling. Invention provides enhancing quality of whiskey. Alcohol dilution with water to the concentration 49-50 vol.% provides the complete extraction of sugar and soluble hemicelluloses that results to the complete taste of drink and decreasing the content of substances of polyphenolic nature conferring bitterness, roughness and pungency taste to drink. The content of dry matters in distillate equal to 1.0-1.5 g/dm3 confers the necessary fullness to drink. The second step in seasoning provides removal of inert highly volatile compounds of distillate and concentrating both the total amount of dry substances and the most important aroma-forming vanillin-like components, syringaldehyde and coniferyl aldehyde having high boiling points and can't be evaporated resulting to their concentrating in drink. Invention provides preparing whiskey corresponding by qualitative indices to product prepared by the conventional method with using many years seasoning in oak barrels.
EFFECT: improved producing method.
4 cl, 9 ex
FIELD: wine-producing industry.
SUBSTANCE: method involves fraction distillation of wine material to obtain cognac alcohol that is enriched with oak extractive substances at increased temperature in battery of hermetically closed and in-line joined tanks containing oak staves after their thermal treatment and under providing the average alcohol concentration in each tank in limits from 40.0°C to 45.0°C. After 10-12 h gaseous oxygen is bubbled into each tank in the amount from 2.5 to 4.0 mg/dm3 of adding alcohol. Alcohol is fed to supply tank joined with atmosphere through alcohol-trapping condenser wherein alcohol is cooled to temperature from 15.0°C to 20.0°C and fed for many seasoning years with treated oak stoves. At the last seasoning year alcohols are blended to uniform set and pumped over into vertical enameled tanks containing oak staves after their preliminary thermal treatment and wherein gaseous oxygen is bubbled at the rate from 1.0 to 2.5 m3/h with periodicity 30-40 days and by maintaining the constant excessive oxygen pressure in the limits from 5.0 to 10.0 KPa in their gaseous chambers. Cognac alcohol is blended, treated by cold, subjected for resting and filtration. Also, invention gives recommendations concerning selection of amounts of tanks in battery, thermal treatment of staves and stacking staves for stack into vertical tanks. Invention provides enhancing organoleptic indices of the ready product and decreasing consumption for it producing.
EFFECT: improved producing method of cognac.
4 cl, 11 dwg, 2 tbl, 3 ex
FIELD: wine industry.
SUBSTANCE: oak-wood in the form of rivets or rods is exposed to ultrasonic vibrations and then heated. Ultrasonic vibration action is effected along wood fibers in quasi-pulse mode taking into consideration acoustic resistance of wood to prevent its inflammation during prolonged processing at frequency 16 to 100 kHz and intensity 0.5 to 20 W/cm2, total processing time ranging from 16 to 1800 sec, quasi-pulse action time 5-7 sec, and relaxation time 3-5 sec. Heating of wood at 125-210°C is effected for 0.3-2.0 h, at 125-150°C for 1.5-2.0 h, at 170-190°C for 0,5-1,0 h, and at 200-210°C for 20-30 min. Invention assures most effective transfer of vibrations into wood and more full cleavage of high-molecular weight compound into simpler monomer components.
EFFECT: increased recovery of alcohol-soluble phenol substances and lignin fractions.
8 cl, 6 ex