Abstract: A beverage-making apparatus includes a water supply heater configured to heat water; an ingredient supplier connected to the water supply heater through a water supply channel; a container connected to the ingredient supplier through a first channel; a first valve configured to regulate a flow through the first channel; and a beverage extractor connected to the first channel at a location between the ingredient supplier and the first valve.

Abstract: A container assembly (10) for retaining a liquid (14) during aging of the liquid (14) includes a container (12), a first flavor insert (16), and an insert retainer assembly (18). The container (12) defines a chamber (12A) which receives and retains the liquid (14). The first 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). The insert retainer assembly (18) includes an alignment rack (30) and a retainer rack (32). The alignment rack (30) includes a first alignment guide (30C) that guides the first flavor insert (16) during positioning of the first flavor insert (16) within the container (12). The retainer rack (32) has a first attacher (32C) that selectively and individually engages the first flavor insert (16) to inhibit large scale movement of the first flavor insert (16) relative to the retainer rack (32).

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: This invention provides a device for preserving and dispensing a beverage, having: (a) a housing including one or more compartments, each compartment for storing a beverage container; and (b) one or more dispensing head removably connected to a cartridge, wherein said dispensing head having an aerator for aerating said beverage, wherein said cartridge removably and securely holds a beverage container, wherein said beverage flows from said container to said dispensing head by the force of a pump connected to said cartridge. In one embodiment, the beverage is wine.

Abstract: Accelerated aging of a product is provided by submerging in a body of water a container having a product to be aged therein. The container is coupled to anchoring device(s) via a coupling apparatus. The anchoring device(s) and the coupling apparatus are operatively configured to limit movement of the container relative to the anchoring device(s) when the container is at least partially submerged in the body of water. Movement of the body of water causes agitation of the container when the container is submerged in the body of water, and the agitation accelerates an aging process of the product in the container. Example products that may benefit from accelerated aging as described herein include alcoholic beverages.

Abstract: Apparatus and process for removing and/or converting contaminants in water-miscible organic solvent mixtures by surface interaction effects to forms less objectionable with lesser metabolic impacts for humans. The process both changes distillation entrapped contaminant compounds in-situ and effects removal of the compounds and their reaction products. In what follows, water-miscible-organic-solvent and water mixtures can be substituted for alcohols. The alcohol to be treated is placed in a ventilated vessel leaving room for head space. Contaminant free air or a specific organic-contaminant-free gas is injected into or otherwise placed in contact with the alcohol. A vacuum is pulled within the vessel, which draws the gas through the alcohol into the head space creating gas bubbles. Energy within a specified range of frequencies is imparted to the fluid causing cavitation and reaction.

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: 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: 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 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 method and a system for aging wines and spirits is disclosed using finely pulverized wood of less than 1 mm size and in such quantity to achieve equivalent aging in one-tenth to one-hundredth of the time required for traditional barrel aging and for instant aging prior to drinking.

Abstract: A mash/lauter tun and method of converting grains to wort. The mash/lauter tun comprises a container with a double false bottom filter having two perforated plates disposed parallel with a space therebetween for receiving filtration media. The container further comprises thermometers extending to near the center of the tun and a rotating heat exchanger. In use, mash is loaded into the container and heated via the rotating heat exchanger by passing hot fluid through the rotating heat exchanger. The mash is then sparged by increasing pressure in the rotating heat exchanger above a threshold pressure via closure an outlet valve of the heat exchanger. The wort then passes through the double false bottom filter and is subsequently transferred to a brew kettle for boiling.

Abstract: An aerator has a sphere, several rods that project upwardly from the sphere, and a filter that sits on the rods. The rods rest on the mouth of a vessel such as a wine glass with the sphere at or below the mouth. A liquid such as wine is poured through the filter and onto the sphere to filter and aerate the liquid before the liquid settles in the vessel.

Abstract: A process and apparatus for producing a solid, edible ethanol containing product which may be either a rubbery solid or a hard solid that is frozen about 24.8° F. (?4° C.). The product contains agar and gelatin and the ethanol may be provided in the form of selected alcoholic beverages.

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 liquid may be aged and infused using a wooden infusion apparatus having grain oriented along a longitudinal axis of a rod. One preferred infusion apparatus comprises machining a grain oriented wooden cylinder into the shape of a spiral having a longitudinal central axis. A preferred method is disclosed for continuously machining wooden rods into spirals, and subsequently toasting them. Another infusion apparatus comprises a plurality of wooden discs connected by a longitudinal central axis in the form of a rod, the wooden discs which are toasted. The present invention allows for more control over the time required to properly age the wine and to impart the wood flavor by giving the producer more control over the amount of wood surface area that is exposed to the wine. The rate of infusion is increased substantially when the wood grain extends along the longitudinal axis of the infusion apparatus.

Abstract: A system and method for the non-deleterious acceleration of aging wine or spirits is described. The system employs a device, internal or external to the aging barrel, to induce a motion of the wine or spirits to be aged in excess of that inherent in the traditional aging process. The aging of wine or spirits is non-deleteriously accelerated by artificially increasing the movement of the liquid at the interface of the liquid and a semi-permeable wine aging container by mechanical means located internal or external to the semi-permeable container. In one aspect, the device is inserted into the barrel such as an impeller to mechanically move the Wine at the boundary layer, or a circulating for pump for hydraulic agitation. In another aspect, the device is exterior the barrel or container such as an external pump or fluidizer. Advantageously, the liquid is moved in a circular motion such that the liquid scrubs the barrel surface, while admixing the liquid by eddy currents.

Abstract: A riddling machine for making champagne is proposed, comprising: a base, main motor, main shaft driven by the motor, pivotal parallel frames each fixed to a first half-axle and a second hollow half-axle revolvably mounted, and an inner shaft enclosed into the second half-axle, bevel gears including a driving wheel coupled to the inner shaft, and a driven wheel rotatably mounted on the frame furnished with bottle holders and controllably rotatable within an ALPHA angle range and with means revolving the holders driven by the driven wheel, a first gear means for conveying rotation from the main shaft to the inner shafts, an intermediate shaft controllably engaged/disengaged with the main shaft, and connected through a braking muff to an intermediate axle, and a second gear means for providing a controllable tilt angle BETA of the frames driven via the intermediate axle, and conveying rotation to the first half-axles of frames.

Abstract: A device and method uses ultrasonic vibration to modify the molecular structure of water, alcohol, and other additives in a closed container without opening the container and without adding additives. The method comprises applying ultrasonic vibration to a bottle holding an alcoholic beverage to speed up the aging process of the beverage. The ultrasonic vibration is applied at resonant frequency for a length of time sufficient to produce desired aging of the alcoholic beverage. The method further comprises establishing a separation distance between the said vibration delivery plate and the alcoholic beverage. A vibration transfer medium, which may be clean or drinking water, is used to transfer the ultrasonic vibration from the vibration delivery plate to the alcoholic beverage to be aged.

Abstract: According to the present invention, there is provided a stirred tank for storing yeast slurry to be supplied to fermentation tanks where fermented foods such as beer are fermented, is characterized in that a stirring impeller is provided within the stirred tank and so constructed that a maximum diameter of a rotation body defined by the rotation of the stirring impeller is 60-90% of the inner diameter of the stirred tank, and the height of the rotation body is 70% or more of a standard depth of the yeast slurry normally stored in the stirred tank.

Abstract: A liquid may be aged and infused using a wooden infusion apparatus having grain oriented along a longitudinal axis of a rod. One preferred infusion apparatus comprises machining a grain oriented wooden cylinder into the shape of a spiral having a longitudinal central axis. A preferred method is disclosed for continuously machining wooden rods into spirals, and subsequently toasting them. Another infusion apparatus comprises a plurality of wooden discs connected by a longitudinal central axis in the form of a rod, the wooden discs which are toasted. The present invention allows for more control over the time required to properly age the wine and to impart the wood flavor by giving the producer more control over the amount of wood surface area that is exposed to the wine. The rate of infusion is increased substantially when the wood grain extends along the longitudinal axis of the infusion apparatus.

Abstract: An aging device includes an aging container having a chamber formed by a peripheral wall, a bottle received in the chamber of the aging container for receiving a liquid fermented product, and a vibrating device disposed in the aging container for applying a frequency to vibrate the liquid fermented product received in the bottle in order to oxidize the liquid fermented product. A vibrating medium is arranged between the bottle and the peripheral wall of the aging container. A heater may be disposed in the aging container for heating the bottle. The aging container includes an inner peripheral space formed in the peripheral wall for receiving the heater or a heat exchanging medium.

Abstract: This invention combines several processes into on easy to use product. The glass sphere dramatically enhances the aeration procedure by gently exposing air to thin waves of wine as wine passes over the surface of the sphere. The integrated filter provides a larger surface than normally found in wine filtration devices. The supporting structure secures the decanter in such a way that consumers can easily dispense wine without handling a wine bottle or conventional decanter.

Abstract: A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) includes a container (12), a flavor insert (224) and an insert retainer (222). The container (12) defines a chamber (226) that retains the liquid (16). Further, the container (12) includes a wall (228A) having a container opening (228D) and a movable section (18) that selectively closes the container opening (228D). The flavor insert (224) imparts a flavor on the liquid (16). The insert retainer (222) is positioned in the chamber (226). The insert retainer (222) selectively retains the flavor insert (224) in the chamber (226) so that the flavor insert (224) can selectively removed from the insert retainer (222) and the container (12) via the container opening (228D) when the container (12) retains the liquid (16). In one embodiment, the flavor insert (224) can be selectively inserted into the insert retainer (222) via the container opening (228D) when the container (12) is retaining the liquid (16).

Abstract: A rotary joint to be used in the irrigation of a wine cap layer within a fermentation tank during a fermenting process. The rotary joint has two sets of ball bearings. The dual sets of ball bearings grants greater support, stability, and mobility to a cantilevered arm that is attached to an end of the rotary joint. The rotary joint includes a first section having a first raceway, a second section having a second raceway, and third section having a third raceway. The first set of ball bearings is positioned on the second raceway and between the first and second raceways. The second set of ball bearings is positioned on the third raceway and between the second and third raceways. The second section is positioned within the third section. The first and third section are secured together with the second section positioned therebetween.

Abstract: An air-decant device for the aeration and decanting of liquids stored in containers, comprising a pump which can pump air through the device to the liquid in the container and/or pump liquid from the container over an exposed surface or through a special nozzle to create a dome shaped flow of liquid to aerate the liquid before returning it to the container. In addition, the pump can pump liquid from the device via decanting attachment to decant the same to another container.

Abstract: A method and apparatus for preparing baby milk by reconstituting the contents of a pack of dry baby milk product in a mixing vessel is disclosed. The method includes the steps of adding water into the vessel until the liquid level reaches a liquid level indicator, adding the contents of the pack into the vessel and screwing a liquid tight lid onto the vessel and agitating the contents thereby reconstituting a volume of baby milk sufficient to make up two or more feeds for infants aged 0 to 24 months.

Abstract: A device for the feeding of mash into a lauter tun is provided with a mash pump, a main pipe (12) which is connected to the mash pump and at least two partial stream pipes (6) which connect the main pipe (12) to a feed opening (19) in the lauter tun (2) in each case. When the mash pump is in operation, mash is fed from a mash container into the lauter tun (2) via the main pipe (12) and the partial stream pipes (6). To enable the mash to flow into the lauter tun (2) in as uniform a manner as possible a buffer vessel (22) is arranged between the main pipe (12) and the partial stream pipes (6).