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GB634124A - Process of artificial ageing of wine, brandy, and liqueurs - Google Patents

Process of artificial ageing of wine, brandy, and liqueurs

Info

Publication number
GB634124A
GB634124A GB15731/47A GB1573147A GB634124A GB 634124 A GB634124 A GB 634124A GB 15731/47 A GB15731/47 A GB 15731/47A GB 1573147 A GB1573147 A GB 1573147A GB 634124 A GB634124 A GB 634124A
Authority
GB
United Kingdom
Prior art keywords
liquid
vibrations
liqueurs
brandy
wine
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.)
Expired
Application number
GB15731/47A
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.)
ERNST ADALBERT POKORNY
Original Assignee
ERNST ADALBERT POKORNY
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 ERNST ADALBERT POKORNY filed Critical ERNST ADALBERT POKORNY
Priority to GB15731/47A priority Critical patent/GB634124A/en
Publication of GB634124A publication Critical patent/GB634124A/en
Expired legal-status Critical Current

Links

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
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves

Landscapes

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

Abstract

The development of flavour and bouquet in wine, brandy, and liqueurs is accelerated by subjecting the liquid to supersonic vibrations, e.g., to vibrations of 100-2500 kilocycles at a power of 0.5-1 kilowatt per gallon of liquid. The supersonic vibrations may be produced by the piezo-electrical effect or magneto-electrical effect. A container of the liquid may be immersed in a vessel in which the supersonic vibrations are generated or a support for a container of the liquid may be vibrated. Alternatively, means for generating the supersonic vibrations, or a stirrer subjected to supersonic vibrations, may be immersed in the liquid. The temperature of the liquid should not be allowed to rise above 35 DEG C.
GB15731/47A 1947-06-14 1947-06-14 Process of artificial ageing of wine, brandy, and liqueurs Expired GB634124A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB15731/47A GB634124A (en) 1947-06-14 1947-06-14 Process of artificial ageing of wine, brandy, and liqueurs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB15731/47A GB634124A (en) 1947-06-14 1947-06-14 Process of artificial ageing of wine, brandy, and liqueurs

Publications (1)

Publication Number Publication Date
GB634124A true GB634124A (en) 1950-03-15

Family

ID=10064484

Family Applications (1)

Application Number Title Priority Date Filing Date
GB15731/47A Expired GB634124A (en) 1947-06-14 1947-06-14 Process of artificial ageing of wine, brandy, and liqueurs

Country Status (1)

Country Link
GB (1) GB634124A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0336262A1 (en) * 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
FR2636072A1 (en) * 1988-09-05 1990-03-09 Manciet Michel DEVICE FOR ACCELERATING THE NATURAL AGING PROCESS OF WINES AND SPIRITS
GB2256438A (en) * 1991-05-30 1992-12-09 Leu Sheng I Aging a fermented product using ozone and ultrasound
EP0828001A3 (en) * 1996-09-09 2000-08-30 Caprotti, Guido Method and apparatus for accelerating aging of alcoholic liquids such as wines, brandies, spirits and the like
EP1875813A1 (en) * 2006-07-07 2008-01-09 Alphonse Cassone Acoustically-treated food and method for flavor enhancement

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0336262A1 (en) * 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
FR2636072A1 (en) * 1988-09-05 1990-03-09 Manciet Michel DEVICE FOR ACCELERATING THE NATURAL AGING PROCESS OF WINES AND SPIRITS
WO1990002791A1 (en) * 1988-09-05 1990-03-22 Manciet Michel Jean Andre Device for accelerating the natural ageing process of wines and spirits
GB2256438A (en) * 1991-05-30 1992-12-09 Leu Sheng I Aging a fermented product using ozone and ultrasound
GB2256438B (en) * 1991-05-30 1994-10-05 Leu Sheng I Device for ageing a fermented product
EP0828001A3 (en) * 1996-09-09 2000-08-30 Caprotti, Guido Method and apparatus for accelerating aging of alcoholic liquids such as wines, brandies, spirits and the like
EP1875813A1 (en) * 2006-07-07 2008-01-09 Alphonse Cassone Acoustically-treated food and method for flavor enhancement
US8197873B2 (en) 2006-07-07 2012-06-12 James McCall Acoustically-treated food and method for flavor enhancement

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