Abstract: Disclosed herein is a process for the conditioning of wood barrels, in particular, a process for the rapid conditioning of wood barrels. The disclosed process may comprise one or more steps comprising: subjecting a wood barrel to heat to increase the temperature of the wood; contacting the heated internal surface of the wood barrel with a fluid additive; and then optionally: subjecting the interior of the wood barrel to a pressurised environment; and/or subjecting the wood barrel to further heating; repeating one or more steps; and allowing the wood barrel to cool, or cooling the wood barrel, to provide a conditioned wood barrel. Also disclosed is another process comprising the step of providing a bladder and a liquid additive within the interior of a wood barrel for a predetermined time to facilitate absorbing the additive into the wood, wherein the bladder reduces the interior volume of the wood barrel such that the liquid additive is in contact with the internal surface of the barrel.

Abstract: An aerator and an associated method and system are provided. The aerator includes an elongate body having a central bore that extends between proximal and distal ends of the body, and a plurality of channels formed in an outer surface of the body, the plurality of channels extending between the proximal and distal ends, and including at least two bends along their lengths. The bends in the channels help to provide a smoother flow of liquids passing through the aerator.

Abstract: A container for food liquids, in particular for the storage and/or fermentation of alcoholic beverages, has a body in which a substantial portion of the walls of the container is made of a ceramic material with controlled porosity. The body of the container is shaped as a truncated pyramid, in which each of the faces of the side wall includes a slab of ceramic material with controlled porosity, and in which a support structure made of cementitious material is formed along the external corners of the side wall and in correspondence with the bases of the truncated pyramid. Axial openings are defined in the bases of the container and are adapted to cooperate with suitable closing members.

Abstract: A wooden stave and barrel for the maturing or storage of alcoholic or spirit drinks, in which the internal side of the stave is machined to have at least two first channels and at least two second channels crossing with the first channels, determining a pattern of geometric elements. The elements remain submerged in the liquid contained in the barrel, providing a greater contact surface, thereby producing a greater transfer of the substances of the wood itself to the liquid. In addition, the pattern formed by the crossing channels permits a continuous and obstruction-free path for the liquid when it is extracted through one of the staves with an opening for the entry and exit of the liquid inside the barrel, thereby preventing unnecessary losses and unwanted internal residue for future reuse of the barrel.

Abstract: System for maturation of wine comprises a tank and one or more wooden barrels and flow connectors to allow circulation of maturing wine between the tank and the one or more barrels. The barrels may comprise a wooden exterior and an internal volume and a plurality of internal wooden surfaces extending inwardly of the wooden exterior into the internal volume to increase wood surface area. The barrel may be a traditional oak barrel.

Abstract: A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more.

Abstract: A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14).

Abstract: The present invention relates to a barrel lid, such as a wood wine barrel lid, that inhibits and withstands warping and/or deformation. In one embodiment, the anti-warping wine barrel head comprises a plurality of adjacent slats, a plurality of staves where at least one stave disposed between each pair of adjacent slats, a plurality of grooves disposed on a top and/or bottom surface of the barrel head where each groove is oriented at an angle with respect to the plurality of slats, and a plurality of rods disposed in the plurality of top and/or bottom surface grooves where at least one rod is disposed in each of the plurality of top and/or bottom surface grooves. In some embodiments, staves are double flanged or rectangular, and rods have a half-round cross-section or triangular cross-section. In other embodiments, a gasket may span the periphery of the barrel lid, for example, along a lip thereof. In some embodiments, a locking ring is utilized to secure wine barrel lid to the container or drum.

Abstract: An apparatus includes an outer cage, an inner cage, and an array of electrodes. The outer cage generally comprises bars of a first material. The bars generally form a grid with a first spacing. The inner cage generally comprises a mesh of the first material. The inner cage is generally disposed within the outer cage and configured to hold a plurality of bottles in a stacked arrangement. The mesh generally comprises a grid with a second spacing smaller than the first spacing. The array of electrodes generally comprises a second material and is generally disposed within the inner cage. The array of electrodes is generally configured to separate the bottles, when stacked in the inner cage, into at least two groups.

Abstract: A beverage infusion system having an infusion chamber configured to hold an infusing material and to allow a beverage to flow through the chamber past the infusing material. An inlet and outlet are in fluid communication with the chamber for carrying the beverage to and away from the chamber. A heat transfer probe inside the chamber is positioned such that the beverage entering and exiting the chamber flows past the heat transfer probe. A coolant path carries a coolant through the heat transfer probe. When the coolant is at a lower temperature than the beverage flowing through the chamber, heat is carried away from the beverage and is transferred through the coolant probe to the coolant as the beverage flows past the coolant probe. The chamber maintains pressure of the beverage, such that the pressure of the beverage at the beverage outlet is substantially equal to the pressure of the beverage at the beverage inlet.

Abstract: The present invention relates to a barrel lid, such as a wood wine barrel lid, that inhibits and withstands warping and/or deformation. In one embodiment, the anti-warping wine barrel head comprises a plurality of adjacent slats, a plurality of staves where at least one stave disposed between each pair of adjacent slats, a plurality of grooves disposed on a top and/or bottom surface of the barrel head where each groove is oriented at an angle with respect to the plurality of slats, and a plurality of rods disposed in the plurality of top and/or bottom surface grooves where at least one rod is disposed in each of the plurality of top and/or bottom surface grooves. In some embodiments, staves are double flanged or rectangular, and rods have a half-round cross-section or triangular cross-section. In other embodiments, a gasket may span the periphery of the barrel lid, for example, along a lip thereof. In some embodiments, a locking ring is utilized to secure wine barrel lid to the container or drum.

Abstract: A method and apparatus for aging spirits using a novel wooden medallion, where the method requires selecting a type of wood, washing the wood, roasting the wood, and contacting the wood with an ethyl or ethanol alcohol based liquid product.

Abstract: A rectangular or cylindrical container made of stainless steel or another liquid-impervious material has a plurality of openings formed in the side wall(s). Wooden boards, made of scarce white oak or other wood used for aging and flavoring beverages, are fitted into the openings and sealed so that their inside surfaces contact the liquid in the container. The inside surfaces have cross-grain cuts such as saw cuts or holes, which are used to enhance the infusion of beverage liquid into the wood to age the beverage rapidly and flavorfully. When one batch is finished, the used boards are removed and new ones are fitted into the openings and used to treat another batch. Thus, the use of wood, which can be scarce and expensive, is minimized.

Abstract: Aging of alcoholic beverages is expedited by increasing the exposed surface area of wood by introducing multiple wooden surfaces, improving mixing by reducing the spacing between wooden surfaces, maintaining the temperature of alcoholic beverage to optimal level and reducing the cost or production by working with larger volumes at a time.

Abstract: An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

Abstract: An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

Abstract: Arrays of closely-spaced holes or cross-grain grooves are formed on the inside surfaces of the staves of a barrel, and/or on an elongated wooden member to greatly increase the amount of end grain wood exposed to the liquid and thereby increase the rate of aging the liquid. The holes and grooves in the staves extend only part-way through the wood in order to maintain the structural integrity of the staves.

Abstract: The present invention relates to an oenological product intended to be used in making wine or spirits. This product includes a piece of wood made of compressed pieces of oak wood.

Abstract: A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338).

Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.

Abstract: A method and apparati for regulating introduction of ambient air begins with initiating a liquid flow through a venturi to induce a localized drop in pressure at a bowl situated at a venturi throat. Airflow is admitted at a barrel inlet, through a first barrel lumen segment to a first half-moon port at a throttle first side. The airflow is selectively obstructed by a second half-moon port whose rotational position relative to the first half-moon port defines a variable aperture. The airflow is conducted from the second half-moon port through a second barrel lumen segment to the barrel outlet and mixing with the liquid to produce an aerated liquid.

Abstract: A method (10) of making a wood insert (50) from a dismantled stave (20) of a barrel (12), such as a used bourbon barrel. The method (10) comprises the steps of conditioning the exterior surface (24) of a dismantled stave (20); and profiling the conditioned stave (30) to increase its aging surface area. The profiled stave (20) can then be heat treated (e.g., toasted and/or charred) to create the wood insert (50). The insert (50) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.

Abstract: A replaceable end-piece which can be connected to the dispensing end, which is provided with connection means of the vapor nozzle of a coffee machine for heating and frothing a given quantity of milk contained in a jug, into which the nozzle is introduced. A tubular sleeve is provided with two ends, the first end of which is open and is provided with reversible connection means corresponding to those of the dispensing end of the nozzle. The sleeve defines at the inner side thereof a recess which extends in accordance with a longitudinal axis. The second end of the sleeve is also open and includes a body inserted therein, the body being provided with a plurality of channels connecting the recess to the external environment of the end-piece facing the second end of the sleeve.

Abstract: Applicable to an alcoholic beverage comprising wine and spirits comprising controlling a surrounding environment of a bottle or bottles containing said beverage, applying a pressure which follows any profile of values over time, with a value equal to, greater than or less than atmospheric pressure, inducing an interaction between the surrounding environment and the inside of the bottle. An installation is used that comprises a sealed enclosure capable of storing bottles of said alcoholic beverage closed with caps, and a system controlling the pressure and composition of the atmosphere in the environment of the bottles in said tight enclosure.

Abstract: A container assembly (10) for retaining a liquid (14) during aging of the liquid (14) includes a container (12), a flavor insert (16), and an insert retainer assembly (18). The container (12) defines a chamber (12A) which receives and retains the liquid (14). The flavor insert (16) imparts a flavor on the liquid (14). The insert retainer assembly (18) is positioned within the chamber (12A) and is secured to the container (12). In one embodiment, the insert retainer assembly (18) includes a retainer rack (32) having an attacher (32C) that selectively and individually engages the flavor insert (16) to inhibit large scale movement of the flavor insert (16) relative to the retainer rack (32).

Abstract: A method for extracting aromatic substances from solid plant based aroma bearers in a brew liquid, in particular in beer, comprising the steps: receiving a supply of aroma bearers in a process container, and flowing the process container through with a brew liquid, wherein the brew liquid flows through the process container with the supply of aroma bearers in at least one turbulent vortex flow.

Abstract: A drinking container for decanting, filtering, mixing and/or aerating a beverage. The drinking container comprises a bowl having an upper opening and an aerating cell having a wall, an upper opening along the top of the cell and a plurality of openings or perforations through the wall. The cup-shaped cell has an upwardly facing hollow or concave configuration, optionally with a central upwardly extending protrusion, and is attached to and within the bowl, to decant, filter, mix and/or aerate a beverage that is poured through the bowl upper opening and into the cell upper opening, and subsequently flows through the at least one perforation into the bowl. Preferably, the drinking container is a wine glass having a base and stem supporting the bowl and the beverage is wine.

Abstract: A wine degassing apparatus 20 is mounted to the neck opening of a wine bottle and includes a gas separator rod 22 formed of cordierite or other suitable inert material with an exterior shape that causes nucleation of carbon dioxide from the wine. The gas separator rod is supported by a rod holder 23 having a mounting socket 35 at the upper end of the rod, and the mounting socket is inserted into the pump adapter plug 24 with air passages 40 formed between the mounting socket 35 and the plug so that the vacuum pump can pull gas from the bottle neck 18 up through the mounting socket 35 and pump adapter plug 24.

Abstract: A bottle-top wine decanter includes a wine-pouring tube carrying therein alkaline filter components for filtering wine, a breathing tube, a cap holding the wine-pouring tube and the breathing tube in parallel, a stopper mounted in the cap for press-fitting into a bottleneck of a wine bottle, and a magnetizer for activating wine to make the wine easy to drink.

Abstract: Method and installation for controlling the evolution of bottled wine closed with stoppers. Applicable to an alcoholic beverage comprising wine and spirits comprising controlling a surrounding environment of a bottle or bottles containing said beverage, applying a pressure which follows any profile of values over time, with a value equal to, greater than or less than atmospheric pressure, inducing an interaction between the surrounding environment and the inside of the bottle. An installation is used that comprises a sealed enclosure capable of storing bottles of said alcoholic beverage closed with caps, and a system controlling the pressure and composition of the atmosphere in the environment of the bottles in said tight enclosure.

Abstract: A device for the non-deleterious, passive aging of wine wherein the interior of the semi-permeable wall of the aging container, which provides the interface between the wine and the atmosphere, has a substantially larger interface area per unit volume of wine than does that of the prior art device. The device employs a polyhedron shaped aging container or vessel having a volumetric capacity of greater than 30 gallons; and, a relationship (ratio) of the interior surface area of the container to the volume of the container from 0.33 square inches to 1.0 cubic inch to 4.0 square inches to 1.0 cubic inch. In one advantageous embodiment, the container is a rectangular hexahedron. In another advantageous embodiment, the container is a trapezoidal hexahedron.

Abstract: An apparatus for stabilizing liquid includes first and second filters, intermediate storage that stores a regenerable stabilizing agent, an inlet line supplying unstabilized liquid and connected to both filters and to the intermediate storage, and a switchable interconnection configured for, immediately after regeneration and cleaning of the first or second filter, selectively causing the one of the first filter unit and the second filter unit to be upstream of an other of the first filter unit and the second filter unit. The first filter unit and the second filter unit are configured to run in different operational phases that are offset in time from one another.

Abstract: Provided are methods and apparatuses for the monitored and controlled removal of dissolved gasses and other vitriolic compounds from fermented liquid using evacuation, which can be mechanically enhanced, without fading or negatively impacting flavor, bouquet, complexity, balance or finish of the fermented liquid.

Abstract: An aerator for fluids, such as wine, includes an upper bowl portion with a set of openings in the base, a restrictor plate with, in the preferred embodiment, three sets of apertures. Each of the restrictor plate aperture sets can be aligned with the bowl openings to provide three different flow rates. A collar portion selects the aperture set to be aligned and includes vents to permit air into a central flow path wherein the wine is aerated as it flows through the collar portion.

Abstract: A sediment removal assembly (10) is provided for removal of sediment (110) in a container (100). The assembly has a container seal (12) for sealing an opening (114) to the container. The container seal is formed with a seal body (14) with a flow through passageway (20) between opposite ends of the seal body, and a valve arrangement (26) with a valve member (34) normally spring biassed to close said passageway. One end of said seal body is adapted to sealingly engage said container at an opening thereof to close the opening. The assembly also has a sediment reservoir (40) adapted for removable sealing engagement with the opposite end of the seal body and in communication with the flow through passageway so that upon opening the valve member.

Abstract: A bottle top regulator/aerator for controlling the flow from a bottle having a narrow cylindrical opening through which wine or similar liquid may be poured. The dispensing apparatus includes, in combination, an air inductor, a regulating cartridge having a percolation labyrinth, and an anti-drip trough integrated within a housing. The application of this apparatus provides for both the rapid aeration of the wine, as well as a uniform flow rate absent the hazard of post-pouring droplets.

Abstract: A method (10) of making a wood insert (50) from a dismantled stave (20) of a barrel (12), such as a used bourbon barrel. The method (10) comprises the steps of conditioning the exterior surface (24) of a dismantled stave (20); and profiling the conditioned stave (30) to increase its aging surface area. The profiled stave (20) can then be heat treated (e.g., toasted and/or charred) to create the wood insert (50). The insert (50) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.

Abstract: Method and installation for controlling the evolution of bottled wine closed with stoppers. Applicable to an alcoholic beverage comprising wine and spirits comprising controlling a surrounding environment of a bottle or bottles containing said beverage, applying a pressure which follows any profile of values over time, with a value equal to, greater than or less than atmospheric pressure, inducing an interaction between the surrounding environment and the inside of the bottle. An installation is used that comprises a sealed enclosure capable of storing bottles of said alcoholic beverage closed with caps, and a system controlling the pressure and composition of the atmosphere in the environment of the bottles in said tight enclosure.

Abstract: A drinking container for decanting, filtering, mixing and/or aerating a beverage. The drinking container comprises a bowl having an upper opening and an aerating cell having a wall, an upper opening along the top of the cell and a plurality of openings or perforations through the wall. The cup-shaped cell has an upwardly facing hollow or concave configuration, optionally with a central upwardly extending protrusion, and is attached to and within the bowl, to decant, filter, mix and/or aerate a beverage that is poured through the bowl upper opening and into the cell upper opening, and subsequently flows through the at least one perforation into the bowl. Preferably, the drinking container is a wine glass having a base and stem supporting the bowl and the beverage is wine.

Abstract: A treatment device for magnetically treating liquid in a liquid container includes a container holder to receive the liquid container. An active cooling unit is associated with the container holder to cool the liquid within the liquid container. At least one magnet associated with the container holder to generate a magnetic field within the liquid in the liquid container.

Abstract: A container for magnetically activating water comprises a container having recesses as a part of the structure of the container, each of the recesses containing a magnet. The recesses and the magnets can be arranged in a set array in the structure of the container or can be in a random array. The recesses and the magnets preferably are in the sidewall of the container, but can additionally be in the bottom surface of the container. The magnets can be maintained within the recesses by a band that surrounds the recesses and the magnets, or by the magnets and the recesses having structures whereby the magnets are held within the recesses. A band also can be used to secure the magnets in the recesses. The recesses and magnets can be of essentially any compatible shape. Preferably the container is generally round and may have a gripping region.

Abstract: Appropriate types of wooden pieces, such as oak, rosewood, redwood, cedar, birch, or beech sticks, rods, or balls, are coupled with the cap or cork of a bottle. The wooden pieces are configured to be removably extended into a beverage container for on-shelf or after-consumer-sale enhancement of beverage. This way, while the beverage bottle, for example, wine or liquor, is on the store shelf or is in possession of the consumer after sale, can continue to age or be enhanced in other ways. Cost savings may be realized by omitting the tanks and/or barrels used for holding and/or aging the wine. The wooden pieces may be removed from the bottle at the time the beverage is served and put back in the bottle when the bottle is capped/corked again.

Abstract: A treatment device is for magnetically treating liquid in a liquid container. A container holder receives the liquid container. At least one permanent magnet is associated with the container holder to generate a magnetic field within the liquid in the liquid container. A treatment timer is associated with the container holder.

Abstract: A method of treating an orally ingestible item having an original taste to be enhanced or reduced without imparting bitterness to the item, includes exposing the item to a magnetic field and oxygen.

Abstract: There is provided a fermentation apparatus that allows the separation of a wine, beer or other brewed or fermented beverage from its lees using a single container. The vessel can be used in wine making operation and is constructed so that the lees that settle out during fermentation may be mechanically trapped at the bottom of the vessel and the wine then removed, typically through a spigot, without contamination by the entrapped lees.

Abstract: A magnetic treatment device for liquid within at least one liquid container may include a figurine having a body portion and at least one limb extending outwardly therefrom. The at least one limb may be positioned adjacent the at least one liquid container. At least one permanent magnet may be carried by the at least one limb to expose the liquid within the at least one liquid container to a magnetic field.

Abstract: A treatment device is for magnetically treating liquid in a liquid container including a plurality of figurines configured to define a container holder to receive the liquid container. At least one permanent magnet is associated with the plurality of figurines to generate a magnetic field within the liquid in the liquid container.

Abstract: Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost.

Abstract: A bladder system and apparatus for use with a beverage barrel or container, to reduce undesirable head-space in a wooden container of a beverage, especially a fermented beverage, such as wine. The system continuously protects the beverage contained in a wooden barrel from the harmful effects of oxidation at the air-to-fluid interface in the head-space and compensates for ullage, attributable to evaporation, leakage or sampling losses. The system includes an inflation stem connected to a barrel bladder inflatable by filling with an inflation gas. The inflation stem includes a liquid level sensor and inserts into a bung opening. The fluid level is sensed and a gas valve opens to fill the bladder, reducing head-space within the barrel. The system can combine the control of several barrels and optionally with other sensors, to create a barrel monitoring and control network.

Abstract: Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost.