| 摘要 |
A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method. |
| 主权项 |
1. A process for accelerating aging and maturation of an alcoholic beverage fluid, comprising the steps of:
providing a flowpath through a multi-stage, flow-through, hydrodynamic cavitation device, wherein each stage comprises one of a plurality of localized zones having a contraction of the flowpath configured to create cavitational vapor bubbles of volatile components in the alcoholic beverage fluid; pumping the alcoholic beverage fluid through a first localized zone having a radial multi-jet nozzle with a plurality of channels presenting the contraction of the flowpath in the first localized zone and an inlet cone disposed in front of the radial multi-jet nozzle directing the alcoholic beverage fluid to the plurality of channels in the radial multi-let nozzle; conveying the alcoholic beverage fluid through a second localized zone in which the fluid is conveyed through a working chamber having a guide cone featuring a spiral flow guide for each of the plurality of channels in the radial multi-let nozzle and a convergent cone co-axially aligned with the guide cone forcing the fluid to be guided by the spiral flow guides presenting the contraction of the flowpath in the second localized zone; guiding the alcoholic beverage fluid through a third localized zone in which the fluid is guided through to a vortex chamber, the vortex chamber having a first and a second disk, the first and second disks having curved flow guides, creating multiple curved flowpaths, and central holes that are co-axially aligned with one another, and an annular gap, around a cylinder-type body between the first and second disks presenting the contraction of the flowpath in the third localized zone, such that the fluid is forced through the curved flowpaths of the first disk, through the annular gap, and through the flowpaths of the second disk; generating an area of reduced fluid pressure in the alcoholic beverage fluid resulting from being pumped through the contraction of the flowpath in each of the plurality of localized zones, such contraction resulting in increased flow velocity which causes a reduction in fluid pressure; creating cavitational vapor bubbles of volatile components in the alcoholic beverage fluid resulting from the area of reduced fluid pressure, wherein the volatile components form vapors at the reduced fluid pressure; collapsing the cavitational vapor bubbles upon leaving each of the plurality of localized zones; mixing vapors of the volatile components with adjacent layers of less volatile components in a condensed alcoholic beverage fluid upon collapse of the cavitational vapor bubbles; simultaneously exposing the volatile components and the adjacent layers of less volatile components to sudden, localized increases in temperature and pressure upon collapse of the cavitational vapor bubbles; destroying enzymes, biologically active substances, yeast, and bacteria in the alcoholic beverage fluid during the exposing step so as to decrease activity of the enzymes and biologically active substances and to slow growth and multiplication of the yeast and bacteria; and inducing processes and chemical reactions between the vapors of the volatile components and the less volatile components to promote accelerated aging and maturation of the alcoholic beverage fluid. |
