Patent Publication Number: US-2021179985-A1

Title: Systems, Apparatus, and Methods for Shortening Aging Time and Enhancing Flavor of Distilled or Fermented Beverages

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application claims the benefit of U.S. Provisional Application No. 62/948,693, filed Dec. 16, 2019. 
    
    
     FIELD OF THE INVENTION 
     The invention is generally related to distillation or fermentation of beverages, and more particularly, to shortening the aging time in the production of spirits or wine. 
     BACKGROUND 
     For a very long time, the production of distilled spirits or beverages (i.e, fermented, then distilled liquor or “hard” liquor) and fermented beverages (i.e., only fermented) having desirable characteristics for alcohol content, flavor, aroma, and color has been achieved via storage and natural aging over many years in wooden barrels, such as oak barrels. The terms “aging” or “aged,” as used herein, is to be understood to mean a process of transforming the sensory (e.g., taste or flavor, aroma, and/or color) characteristics of an immature product to become a palatable and pleasant distilled or fermented alcoholic beverage. Many factors or processes may influence the natural and conventional aging of spirits, such as: 
     1. Contact of unmatured spirit with the raw surface of charred oak, which may be represented as a ratio of the wood surface area per gallon of spirit (˜46 in 2 /gal in a typical 53-gallon barrel). 
     2. Variations in the type of oak used for the barrel (e.g., American White Oak, French Oak, Eastern Europe Oak, or the like). 
     3. Variations in the amount of charring on the inside of the barrel (i.e., light, medium, heavy). 
     4. Variations in the amount of toasting of the wood barrel, which occurs during the charring process, as heat converts hemicellulose into sugar, creating a toasted layer below the charred (or “char”) level; variations in toasting time, temperature, and char level create different flavor profiles. 
     5. Over time, oxygen (O 2 ), which comprises approximately 21% of the air at sea level, converts the mixture of unmatured spirit and complex compounds naturally found within the barrel wood, through oxidation processes, into products that exhibit flavors, aromas, and/or colors desired in the final spirit product. 
     6. Daily natural temperature fluctuations within environmentally uncontrolled barrel aging warehouses typically may be approximately 30° F. 
     7. Daily cyclic pressure changes within the “headspace” in the barrels stored in the warehouses typically may be approximately ±3 PSI. 
     Although many fine distilled spirits have been and continue to be produced by natural aging processes, their production typically involves industry constraints, such as: 
     1. Spirit product is locked into barrels for 4 to 18 years before the natural aging processes are completed, only then allowing for the sale of the contents for a profit. 
     2. Oak barrels are often very costly, only being usable for 2 to 3 cycles of spirit aging before needing to be discarded or sold. 
     3. High cost of building and maintaining large-scale warehousing for long-term storage of aging barrels significantly increases the amount of capital tied up during the extended aging periods before a profit may be realized. 
     4. Barrel spirit volume loss (“Angel&#39;s Share”) typically may be 4-6%/year due to the natural “breathing” of the barrels, which equates to a major loss of spirit product during extended barrel aging periods. 
     5. Feedback on the success or failure of the spirit product may take most of the full aging time in the barrels. 
     6. Feedback on any experimentation or new product development may take many valuable years during the aging process. 
     7. Long term exposure to potential catastrophic loss of spirit product due to natural disasters, theft, accident, etc. 
     8. Lack of flexibility to make changes/corrections to the processes involved during manufacturing or long-term aging of the spirit product. 
     9. The aging process relies on the natural breathing of the barrel to replenish the internal O 2  level required for oxidation of the contents. This breathing process is not controlled and is a function of local weather and other environmental conditions. 
     To address some of the issues identified above, the techniques disclosed herein may be used as possible alternatives to barrel-aging that reduce the time needed to mature beverages via distillation or fermentation and for enhancing their flavors and other characteristics. 
     SUMMARY 
     In accordance with embodiments of the invention, systems, apparatus, processes, and methods are provided that advantageously may reduce the length of time required to mature and flavor spirits. The controlled and configurable temperature and pressure fluctuations within a spirit aging container propagate chemical and sensory changes in the liquid that may be designed to mimic the characteristic flavor, aroma and color of a conventionally aged product. A controlled fluctuation, sequence, or cycle of pressure temperature, vibrations, and/or a combination thereof, may be maintained, and flavorants added, for the duration of an aging process, or may be altered at any time during the process, to help the sensory characteristics of the spirit to mimic, achieve, or conform to the desired or desirable characteristics of a conventionally aged spirit. In some embodiments, these changes may be accomplished within a matter of weeks instead of years. 
     These systems, apparatus, processes, and methods may provide for: 
     1. Eliminating undesirable components within the spirit that may be detrimental to the spirit flavor. 
     2. Converting complex chemicals within the spirit and added flavorants to more desirable components that positively impact the spirit flavor. 
     3. Developing a desirable aroma in the spirit that mirrors that of conventionally aged products. 
     4. Changing the spirit color to match that of conventionally aged products. 
     In accordance with embodiments of the invention, the above activities may take place in a much shorter timeframe compared to conventional approaches, thus allowing for a faster return on investment without compromising the quality of the spirit product. Also, cost savings may be realized by eliminating the need to purchase expensive barrels and reducing the requirement for costly warehousing capacity with all the associated building, maintenance, and labor costs because of a reduction from years to weeks in aging time within such facilities, and thus the turnover or output of spirit product may be greatly increased. 
     In accordance with embodiments of the invention, advantages may be provided by the ability to control all or many aspects of the aging process continuously throughout the maturation cycle, such as time, temperature, pressure and ultrasonic vibration cycles, the quantity and mixture of added flavorants, the percentage of oxygen in an aging tank headspace, or the like (“controllable elements”). Samples of the spirit may be taken periodically and evaluated for their taste, color, and aroma in comparison to a quality target. Adjustments may then be made to any, some, or all of these controllable elements, as needed or desired, to direct or redirect the spirit quality to or toward the target. 
     In accordance with embodiments of the invention, systems, apparatus, processes, and methods are provided that may be scaled to match the needs of a small-scale home distiller, a startup distillation facility, or a major established distillation entity. For example, scaling may be from a 5-gallon batch to large scale barrel warehousing, perhaps only limited by the size of aging containers or vessels (e.g., stainless-steel vessels), compressible gas containers (e.g., bladder tanks or pneumatic cylinders), air cylinders, air compressor capacity, and O 2  storage vessel capacity employed in these embodiments. 
     Moreover, in accordance with embodiments of the invention, systems, apparatus, processes, and methods are provided that may be applicable also to the wine industry. 
     In accordance with embodiments of the invention, numerous variables may be accessible and controlled at one centrally located process control panel or unit for a spirit-aging system. In certain embodiments, all system components except for the air compressor (e.g., a pressure control gas source), oxygen cylinder with a regulator (e.g., a process control gas source), compressible gas container (e.g., a bladder tank or pneumatic cylinder) and aging container or vessel may be contained within the process control panel or unit. Variations in pressure, day/night cycle time, % O 2 , the ratio of exposed wood surface to gallons of spirit, variations to spirit liquid temperature, and the amount of rough and ultrasonic mixing variables may be made to decrease the aging time. The aging process may be monitored for the changing spirit characteristics by drawing periodic samples to compare to spirit-quality target goals. Combinations of the variables may be optimized for these goals. Changes also may be made to the variables to address issues arising for quality control. All or most of the vapor naturally emitted by the spirit (in some sense like the “Angel&#39;s Share” loss in conventional barrel-aging) may be avoided or captured in a container or vessel with no or substantially reduced volume loss. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a block diagram of a spirit-aging system, in accordance with embodiments of the invention. 
         FIG. 2  is another block diagram of a spirit-aging system, in accordance with embodiments of the invention. 
         FIGS. 3 a  and 3 b    illustrate a flowchart, in accordance with embodiments of the invention. 
         FIG. 4  is a detailed view of a heat exchanger (e.g., a vapor condenser and a vapor condenser enclosure) shown in  FIGS. 1 and 2 , in accordance with embodiments of the invention. 
     
    
    
     DETAILED DESCRIPTION 
     This application claims the benefit of U.S. Provisional Application No. 62/948,693, filed Dec. 16, 2019, which is incorporated herein in its entirety for all purposes. 
     As used herein, the term “fluidly coupled” means that components are coupled directly or indirectly together such that a gas or liquid may flow between them (in one or both directions) in a fluid-like manner with the couplings between the components provided by tubing, fittings, or the like, such as those made of copper, brass, stainless steel, PTFE Teflon®. Other materials may be used, as would be understood by one of ordinary skill in the art. Also, as used herein, the term “thermally coupled” means that components are coupled together directly or indirectly (or are in close enough proximity to each other) such that heat or heat energy may flow or be transferred or conducted between them. 
     In accordance with embodiments of the invention, a dramatic reduction in the aging time of a distilled spirit (or wine) from years to weeks or days may be provided while also achieving a desired or improvement of the flavor, aroma, and/or color of a traditionally aged spirit product, and therefore also possibly improve the overall invested capital resource turnaround. 
     These embodiments may provide, for example, robust control over the duration and characteristics of the “daily” cycle by artificially modifying the typical 24-hour day cycle to anywhere from minutes to weeks. Likewise, the environment the spirit is exposed to, such as, temperature, pressure, O 2  level, quantity and type of flavorants, or the like may be adjusted artificially to speed up the aging process. These embodiments may advantageously provide for: 
     1. Robust control of the pressure within the spirit liquid from 0 PSI to 40 PSI (or higher) inclusive over atmospheric pressure. Higher pressure drives the spirit liquid being aged or matured deeper into the wood grain, to greatly increase its exposure to complex chemicals that form the intricate and desired complexities of flavor, aroma, and color. An operating pressure of just 30 PSI above atmospheric pressure equates to an increase by a factor of 10× over natural storage warehouse barrel pressure fluctuations. As should be understood herein, unless otherwise indicated, references to pressure or PSI mean to pressures or PSI above or with respect to atmospheric pressure. 
     2. Robust control over the amount of O 2  absorbed within the volume of the spirit liquid. A higher amount of O 2  absorbed increases the rate of oxidation within the cellular body of the wood, which affects the flavor, aroma, and color profiles of the spirit liquid. Such control may provide an internal aging or maturing environment of up to 100% O 2 , which equates to a 5× increase over ambient air O 2  levels. 
     3. Robust control to shorten the duration of the “daily” cycle, which greatly increases the “push-pull” of the alcohol into and out of the wood grain, increasing the “washing” effect of the alcohol with the complex compounds produced within the natural wood fibers that are the major contributors to the spirit flavor, aroma, and color. Assuming a one-hour cycle, for example, this enhances the “daily” cycle by 24×. 
     4. Robust control of the ratio of wood or other additives&#39; surface areas to the volume of spirit liquid (in 2 /gal). This may be accomplished by adding varying amounts of flavorants (e.g., wood chips/cubes, herbs, spices, etc.) into the aging or maturing vessel or container. For example, with a large possible total surface area provided by wood chips/cubes, this ratio may easily be increased by a factor of 10×. 
     5. Avoiding the need to purchase expensive wood (e.g., oak) barrels, as the cost of wood chips/cubes is very low by comparison. 
     6. Rough mixing of the spirit liquid and the flavorants within the aging or maturing vessel with each repeat of the “daily” pressure cycle because pressurized O 2  bubbles out of a diffuser stone into the spirit liquid. 
     7. Fine, in-depth, mixing within the aging or maturing vessel because of the ultrasonic vibrations created by an attached speaker. These vibrations may reach the cellular level of the interfaces between the wood, other added flavorants, and the spirit liquid, providing a deeper level of mixing and accelerating the natural chemical reactions occurring in the wood. 
     8. Feedback controlled, cyclic heating of the spirit within the aging container from ambient temperature to upwards of 130° F. safely by means of an external resistance heater wrapped around the aging container, an electric heating source immersed into the liquid or any other means of raising the liquid temperature in the aging container. 
     9. Periodic sampling of the aging container contents at a tapping port attached to the aging container. This enables periodic monitoring of changes to the spirit product over time. 
     10. Scaling of the disclosed system from, for example, a 5-gallon container to a 1000-gallon container or larger. Likewise, the disclosed system may be manifolded to extend to multi-tank systems, perhaps limited only by the size and number of stainless-steel aging containers, bladder tanks, air cylinders, compressor size, makeup O 2  supply, etc. used. 
     11. The fluid coupling between the aging container, the process control gas side of the compressible gas container, the vapor condenser and the process control gas source constitutes an airtight, enclosed system. Therefore, all the alcohol vapor generated within this system may be contained with little to no loss of volume. If there is loss of spirit volume, it may be from periodic intentional drawing of product samples for quality control evaluation, minor (&lt;0.5% by volume) absorption of spirit into the added flavorants and any unexpected and controllable gas leakage from the airtight enclosure. During an “exhaling” phase of the aging cycle, as described further herein, the headspace gas (i.e., oxygen and spirit vapors possibly entrained in the oxygen) at the top of the aging container will pass through an adjustable orifice as it enters the vapor condenser on its way eventually back to the compressible gas container. This expanding gas will naturally cool as it drops in pressure. On the other side of the heat exchanger, the compressed air leaving the compressible gas container will likewise pass through another adjustable orifice before entering the vapor condenser enclosure on its way to ultimately venting to atmosphere. As this compressed air expands and drops in pressure, it will also drop in temperature. This dual action cooling effect will produce an overall chilled environment within the vapor condenser, causing the spirit vapor to condense and collect in a drop tube (not shown) at the base of the vapor condenser. This condensed vapor then may be periodically drained into a waste vessel for later qualitative or quantitative testing and/or disposal. Therefore, there is no or a much-reduced spirit loss per unit of aging time compared to the Angel&#39;s Share loss due to barrel breathing in conventional barrel aging (which typically is 4-6% per year, compounded annually), and thus equates to a major production savings. 
     12. Successfully combining, in the disclosed system, multiple aging time reduction and flavor enhancement techniques into one system under, for example, one freestanding process control panel or unit. The operator or distiller may monitor, from the process control panel or unit, all or most of the process variables and adjust them as needed or desired to optimize the progression of the aging process. 
     13. Determining settings of the disclosed system needed or desired to optimize the aging and/or flavor formation by designing tests and changing one or more of the above variables to exploit the processes involved. 
     For example, the following may be done: 
     i. Change the composition and quantity of the wood chips/cubes and/or other flavorants to fine tune the flavor, color, or taste. 
     ii. Tweak (e.g., vary or change) the day-night (“daily”) cycle time to optimize the saturation rate of the liquid into and out of the wood grain. 
     iii. Tweak the pressure fluctuations used to optimize the saturation rate of the spirit liquid into and out of the wood grain. 
     iv. Tweak the percentage of O 2  used to improve the rate and quality of oxidation of the complex wood compounds in the wood and present in the aging liquid or spirit. 
     v. Tweak the temperature level and/or the duration cycle. 
     vi. Tweak the amplitude and/or the duration of the ultrasonic mixing. 
     Thus, the operator or distiller may easily run an array of controlled experiments, varying one controllable variable at a time while monitoring the quality through periodic sampling. In this way, the operator or distiller may be able to optimize the combination of process variables that minimizes the aging time while maximizing the quality of the spirit product (i.e., they may define the quality targets). For example, temperature and/or gas pressure values within the aging container may be controlled in a sinusoidal, stepped, sequential, or other manner, and this pattern, manner, fashion, fluctuation, or variation may be maintained during the duration of the aging process or may be altered at any time during the process to help alter the sensory characteristics to conform to or approach targeted values. 
     In accordance with embodiments of the invention, the disclosed system may provide three parallel process or method paths operating simultaneously (or almost simultaneously) on the same spirit product (see the flowchart in  FIGS. 3 a  and 3 b    described further below). A process preparation and the three process or method paths are described below: 
     System and Process Preparation: 
       FIG. 1  shows a system  100  in accordance with embodiments of the invention. The system  100  in  FIG. 1  includes a stainless-steel aging container, vessel, or tank  104 , a pressure control gas source  102  (such as an air compressor), and a process control gas source  101 , such as an oxygen tank, container, or cylinder. The system  100  may also include a compressible gas container  103  fluidly connected or coupled directly or indirectly within or to the system  100  for containing both the pressure control gas (e.g., air) and the process control gas (e.g., oxygen for distilled spirits or an inert gas as described herein for wine) while maintaining a separation between the two gases. The pressure control gas in the compressible gas container  103  may be used to pressurize the aging container  104  with the process control gas by driving the process control gas from the compressible gas container  103  into the aging container  104 , as will be described further below. The compressible gas container may be a bladder tank, container, or vessel, as shown in  FIG. 1 . The compressible gas container  103  may be fluidly coupled to the pressure control gas source  102  on pressure control gas side (i.e., on the pressure control gas source  102  side of the compressible gas container  103 ). Also, the compressible gas container  103  may be fluidly coupled in parallel to the aging container  104  and to the process control gas source  101  on a process control gas side (i.e., on the aging container  104  side of the compressible gas container  103 ). A heat exchanger (made up of a vapor condenser  129  within a vapor condenser enclosure  109 ) may be fluidly coupled to the aging container  104 , the pressure control gas source  102 , the process control gas source  101  and the compressible gas container  103 . Other components, such as variable cycle power delay timers, pressure regulators, safety pressure relief valves, electrically operated gas directional valves, gas pressure gauges, an ultrasonic wave generator, and manually operated function control switches, described further below, also may be included and connected or coupled (or fluidly coupled) directly or indirectly within or to the system  100 . 
     As described above, the system  100  may use a bladder tank as the compressible gas container  103  to maintain separation between the compressed pressure control gas and the process control gas used to pressurize the aging container  104 . It is contemplated that any other type of system, apparatus, processes, or methods that accomplish or maintain the physical separation between the pressure control gas and the process control gas and used to pressurize the aging container  104 , as would be understood by one of ordinary skill in the art, are to be included within the scope of the invention. This may involve, but is not limited to, a mechanically driven separation barrier between the pressure control gas and the process control gas. For example, as shown in  FIG. 2 , in a system  200  like the system  100 , it is contemplated that a compressible gas container  203  instead may be a pneumatic (or air) cylinder used for the same purpose, in accordance with embodiments of the invention. All other components of the system  200  may be the same or equivalent to, and may operate the same as or similarly to, those of the system  100 , although in  FIG. 2  they are labeled by corresponding reference numerals in the 200s range. 
     The system  100  (or  200 ) generally uses copper, brass, stainless steel and/or PTFE Teflon tubing and fittings between its components, although other materials may be used for such tubing and fittings as long as they are chemically compatible with the liquid and vapor contents of the aging container. A separator (e.g., a bladder), which will be described below, for the compressible gas container  103 , as a bladder tank embodiment, may be made of polypropylene with good alcohol chemical resistance, because certain plastics or PVC might deteriorate over time from the expected alcohol vapor exposure. Before the aging process begins, unmatured distilled spirit (or fermented wine) beverage may be placed into the aging container  104 . This would generally, but not necessarily, be done immediately after the initial distillation (or after fermentation of the wine) process (not described herein) is or was already completed and without any subsequent conventional aging having been initiated. A mixture of desired flavorant additives may then be added to the aging container  104  before it is tightly closed and sealed. These additives may include, but are not limited to, toasted wood chips/cubes, charred wood chips/cubes, used wine barrel chips/cubes, used whiskey barrel chips/cubes, activated charcoal, herbs, fruit, spices, or the like. A grounding wire (not shown) may be attached to the aging container  104  and the compressible gas container  103  to prevent any static sparking or discharge, as a precaution to reduce the risk of fire involving a flammable spirit liquid. The system  100  may then be connected to an electrical power supply (not shown) through a main power switch (not shown). 
     An infinite cycle delay timer (ICDT)  105 , which may be a variable cycle power delay timer (as may be other ICDTs discussed herein), may also be included in the system  100 , which may be adjusted to set time-on and time-off duration times by turning, for example, control screws (not shown) on the face of the ICDT  105 . These duration times may be adjusted anywhere between, for example, one second and one month. Other components also may be included in the system  100 . Moreover, some or all of the components and fluid couplings of the system  100  may be arranged or co-located for ease of, or easy access for, control. For example, many of the components and their fluid, electrical, and/or electronic couplings to each other or within the system  100 , as needed, may be arranged or co-located within a process control panel or unit  133 , as shown in  FIG. 1 . The process control panel or unit  133  may advantageously offer ease of access or close proximity between components and their couplings to the operator, user, or distiller, or to an automated system to control the pressure, temperature, and vibration cycles (described below) of the system  100 . Thus, at the control panel or unit  133 , the operator, user, or distiller, or the automated system may control the overall system  100  process variables by control of components, such as variable cycle power delay timers, pressure regulators, safety pressure relief valves, electrically operated gas directional valves, gas pressure gauges, an ultrasonic wave generator, and manually operated or automated system actuated function control switches described herein. The process control panel or unit  133  may have co-located manually adjustable or automated system-actuated controls necessary to set, change, control, and monitor all the system variables. The automated system-controlled embodiments may be automated to run all or many of the processes described herein. For example, some automated system-controlled embodiments may have computer control via a process computer, smart device, such as a smart phone, tablet, or the like, processor, and/or PLC controller(s) (and the associated volatile or non-volatile memory, software or code), and Input/Output (I/O) for address, data, and control signals) necessary for performing the same functions for the same purposes, and which may supplant or substitute for some or all of these manually adjustable controls. At the start of the processes described herein, all of the controllable variables may be manually set or automatically set by the automated system (e.g., the cycle timers (ICDTs), pressure regulators, temperature controller, etc.). Then the operator, user, or distiller, or the automated system would need to monitor the system  100  and make any setting changes needed or desired, as dictated by quality or quantitative control sampling, testing, analysis, and/or observation. In any event, whatever the control method, for the processes described herein, the ability to set, change, and/or monitor all process variables must be provided for. 
     In preparation for initiating a process cycle of the system  100 , as indicated above, unmatured spirit liquid may be placed into the aging container  104 . In certain embodiments, the following settings may be made in the system  100 : 
     1. The ICDT  105  on/off duration times each may be set initially to 30 minutes, giving a total on/off cycle of one hour. 
     2. The pressure control gas source  102  output may be set at 30 PSI and a system pressure regulator valve  124  may be set at 15 PSI. 
     3. A system safety relief valve  122  may be set at 40 PSI. 
     4. The process control gas source  101  (e.g., an oxygen cylinder) output pressure may be set by a pressure regulator  126  at 3 PSI, and a process control gas source shutoff valve  127  may be opened. 
     5. An aging container pressure relief valve  123  may be briefly opened to bleed off air in a headspace  115  of the aging container  104 . This air may then be supplanted by process gas from the process control gas source  101 . 
     6. The aging container pressure relief valve  123  may be closed when a desired mixture of process gas in the aging container  104  has been reached. In certain embodiments, 100% process gas may be the recommended level. 
     Referring to  FIGS. 1, 3   a , and  3   b , there are three separate cycle flow paths for the processes of the system  100  (e.g., Pressure, Vibration, and Thermal). These processes may all be initiated when the main power switch is turned on and all three separate power switches (not shown), bringing power to each ICDT timer (i.e., ICDTs  105 ,  106 , and  110 , described further below), are turned on. In certain embodiments, a typical startup would have all cycle flow paths turned on at the same time. Each cycle flow path would then run simultaneously and independently from the others with its own ICDT that may and usually would operate on different cycle times from the ICDTs of the other cycle flow paths as set by the operator. Each of these independent cycle flow paths may proceed as shown in the flowchart of  FIGS. 3 a  and 3 b    until a decision point is reached regarding hitting or achieving spirit quality target(s)  314 . At this point, by taking a sample, the operator may compare the overall quality of the spirit against the spirit quality target(s) through qualitative measurements (or the operator may use quantitative tests instead or in addition). If the operator (or automated system) is satisfied that the target(s) is achieved, then the operator may turn off the system  100  by turning off the main system power switch (or the automated control may turn off the system  100 ). In other embodiments and/or for reasons determined by the operator (or the automated system), at any point during the operation of the system  100 , the operator (or the automated system) may decide that any individual (or more than one) cycle flow path has reached its peak influence or plateau on product quality. In this case, the operator (or the automated system) may turn off the separate power switch only to that cycle flow path ahead of the timing out of its associated ICDT, terminating the operation of that cycle flow path while still allowing the remaining cycle flow path(s) to continue to operate according to the timing of the latter&#39;s(s&#39;) ICDT(s). As an example, the thermal cycle may have a major effect on spirit coloration. If the color target has been reached and the operator determines that further operation of the thermal cycle flow path may not improve coloration or even cause deterioration in spirit quality, the operator (or the automated system) may turn off the power switch to the ICDT  110  (while leaving the main system power on), ending the thermal cycle flow path, while allowing the remaining cycle flow path or paths to continue. 
     As described above, all three cycle flow path switches typically may be turned on at the beginning of the aging process upon turning on the main system power switch. When main power is turned on, all three ICDTs are automatically turned on. It may be possible to initiate and terminate individual cycle flow paths at different times, however, although this may or may not make sense and would likely depend on the circumstances, possibly dictated by trying to hit or achieve a desired target(s). [The operator (or the automated system) nevertheless may decide to do so based on experience or prior results, or for some other reason, and therefore such operation is not precluded. For example, it may be desirable to perform just one or two of the cycle flow paths on a previously distilled spirit. In addition, the operator (or the automated system) may decide to stagger the starting and ending times of the different ICDTs. When all three cycle flow paths are initiated simultaneously or nearly simultaneously at the start of the aging process, then, at any time during the aging process, the operator (or the automated system) may determine that one or more of the cycle flow paths has (have) contributed its (their) maximum benefit and decide to shut down that (those) portion(s) manually (or automatically). 
     System Cycles: 
     Pressure Cycle: 
     With the main power supply turned on, referring to  FIGS. 1, 3   a , and  3   b , the Pressure Cycle flow path that the system  100  may pass through is described as follows. The ICDT  105  may be turned on  301 . The 3-way directional valve  111  may be activated  302  to open, sending the pressure control gas (e.g., compressed air) into, and pressurizing  303 , a top compartment of the compressible gas container  103  (e.g., a top compartment of the bladder tank). As the top compartment of the compressible gas container  103  becomes pressurized, an internal separator  128  (e.g., a bladder) that separates the top compartment from a bottom compartment of the compressible gas container  103  (e.g., a bottom compartment of the bladder tank) may be pushed down, which may pressurize and fluidly drive  304  the process control gas (e.g., oxygen)—which was already introduced into the bottom compartment when the pressure regulator  126  was set and the process control gas source shutoff valve  127  was opened—into the aging container  104 . A check valve  116  may be installed inline to the aging container  104  to direct the flow of the process control gas into a diffuser stone  117  inside and near the bottom of the liquid in the aging container  104  until the pressure in the aging container  104  may reach equilibrium  305 . This may cause bubbling up of the process control gas inside the aging container  104  and may saturate the liquid with the process control gas while also providing some mixing of the contents of the aging container  104 . 
     Until the ICDT  105  de-energizes (because the set time-on duration has not yet been reached), the aging container  104  may remain in equilibrium  305 . When the set time-on duration has been reached, the ICDT  105  may de-energize  306  and the directional valve  111  may deactivate  307  and switch to exhaust or release the compressed pressure control gas (e.g., air)  308  from the top of the compressible gas container  103 . This exhausting pressure control gas may flow  309  through an adjustable orifice  118  to enter the vapor condenser enclosure  109  that contains the vapor condenser  129  (see  FIG. 4 ). The vapor condenser  129  may be designed to include pressure control gas vanes with openings, channels, pathways, or the like  130  between the vanes (hereinafter, vane openings  130 ) for the pressure control gas to pass through and corresponding open process control gas channels, pathways, or the like  131  (hereinafter, channels  131 ) for the process control gas to pass through (described further below), as schematically shown in  FIG. 4 . The openings  130  provide passageways for the pressure control gas to flow separately from and outside the channels  131  through which the process control gas flows for cooling inside the vapor condenser. A metal barrier(s) between the openings  130  and the channels  131 , which may include the vanes and walls forming the channels  131 , keeps the two gases from intermixing, but allows this cooling to occur, via heat transfer across the barrier(s), with heat passing from the process control gas to the pressure control gas. This further drops the temperature of the process control gas, causing additional condensing of the entrained vapors in the vapor condenser  129 . Together, the vapor condenser enclosure  109  and the vapor condenser  129  form a heat exchanger for this cooling purpose. 
     The volume of the exhausting pressure control gas may expand and the pressure of this gas may drop as it passes through the orifice  118  into the vapor condenser enclosure  109 , creating a cooling environment  310  (described further below). The pressure control gas then passes through the openings  130  between the vanes, as described above, and in turn along a pathway  132  in the vapor condenser enclosure  109  to pass through a vent or exhaust to the atmosphere (see  FIG. 4 ). The vapor condenser enclosure  109  and the vapor condenser  129  are in-line between the compressible gas container  103  and the vent or exhaust to accomplish this. 
     As described above, the 3-way directional valve  111  releases the pressure control gas (e.g., compressed air) from the top compartment of the compressible gas container  103  (e.g., the bladder tank or the pneumatic cylinder). As the pressure of the compressed pressure control gas drops within the top compartment of the compressible gas container  103 , this generates a condition whereby the pressure of the process control gas within the bottom compartment of the compressible gas container  103  becomes greater than the pressure of the pressure control gas in the upper compartment of the compressible gas container  103 , causing a corresponding expansion of the bottom compartment, which moves the separator  128  upward, and a corresponding shrinkage of the top compartment. This expansion may create a vacuum that may pull the process control gas (and some entrained spirit vapor)  333  from the top of the aging container  104 , through a check valve  114  and an adjustable orifice  119  at or in the wall of the vapor condenser enclosure  109 , and into and through the vapor condenser  129  on its way back eventually into the bottom compartment of the compressible gas container  103 . In so doing, the process control gas (and some entrained vapor) passes through a pipe or conduit from the wall of the vapor condenser enclosure  109  that attaches directly to the vapor condenser  129  (schematically shown in  FIG. 4 ). The process control gas that passes to and through the channels  131  of the vapor condenser  129  does not intermix with the pressure control gas in the vapor condenser enclosure  109  or as the pressure control gas passes to and through the channels  130 , but stays within the confines of the channels  131  before returning to the bottom compartment of the compressible gas container  103 . As the process control gas (and some entrained vapor) flows through the adjustable orifice  119  and into the channels  131  of the vapor condenser  129 , it expands and its pressure drops, causing a drop in temperature or chilling  334  in the vapor condenser  129 . As mentioned above, this process control gas finally then returns  311  to the bottom compartment of the compressible gas container  103 , as schematically shown in  FIG. 4 . 
     The primary principle behind the operation of the vapor condenser  129  and the vapor condenser enclosure  109  described above is the “ideal gas law” whereby the temperature of a pressurized gas will lower when it passes through a small orifice and expands into a larger, lower pressure space. As discussed above, as the pressure control gas passes through the adjustable orifice  118  and enters the vapor condenser enclosure  109 , its volume increases, its pressure lowers, and it cools and flows into the vanes  130  of the vapor condenser  129 . Passing through the vanes  130 , this pressure control gas also cools the process control gas flowing through the channels  131  by heat transfer or exchange processes involving the metal materials used to construct separate, but intermingling, i.e., crossing, pathways, of the vanes  130  and the channels  131  with respect to each other (to prevent intermixing of the gases), as would be understood by one of ordinary skill in the art. Likewise, the heated process control gas, as it passes through an adjustable orifice (only shown schematically in  FIG. 4 ) to enter into the vapor condenser  129 , expands, drops in pressure and cools. This cooling may condense at least a portion of any spirit vapors entrained in the process control gas before this process control gas passes through the channels  131 . Also, the cooling effect of the pressure control gas passing through the vanes  130  and the process control gas passing through the channels  131  may condense at least a further portion of the spirit vapors entrained in the process control gas. This process control gas then exits the vapor condenser to return to the bottom of the compressible gas container  103 . Referring again to  FIG. 3 a   , this double cooling effect which may help promote liquification or condensation of entrained spirit vapor  312 , may result in drops of the condensed vapor falling and collecting as a condensate in the bottom of the vapor condenser  109 , as schematically shown in  FIG. 4 . The vapor condensate may be periodically collected or drained off for testing or disposal  313  as waste via a valve or drain  120  from a condensate container  121 . 
     The operations and features described above for condensing and collecting the entrained vapor generated in the headspace at the top of the aging container may be useful for the removal of unwanted chemical components or contaminants that may be produced during the distillation and/or fermentation phases for making alcoholic beverages, in accordance with embodiments of the invention. Exemplary undesirable materials or byproducts that may be removed as the condensate include such chemicals as acetone and methanol. During distillation and fermentation, ethanol is the highest volume and most desired component or product obtained. However, the liquid or beverage in the aging container  104 , in addition to ethanol, may also include these other components trapped within the aging container in liquid or vapor form. Because many of these undesirable components are less dense than ethanol, they may rise to the surface of the liquid in the aging container  104 . They also may have a higher vapor pressure than ethanol and therefore are more likely to vaporize and be in gaseous form within the headspace above the maturing liquid. The purpose of the heat exchanger (e.g., the vapor condenser  129  and the enclosure  109 ) is to remove these unwanted vapors by condensing them back into liquid form and periodically draining them for testing or disposing them as waste. 
     Because many or some of the undesirable components or contaminants in the unmatured spirit may be the most volatile, these components may be the first to vaporize within the aging container  104  and become entrained, as described above, and thus may comprise the first condensates (or some of them) to appear at the bottom of the vapor condenser  109 . The vapor condenser  109  therefore may serve advantageously to strip these undesirable components from the aging spirit. 
     Referring again to  FIGS. 1 and 3   b  the spirit liquid may be sampled and/or tested for achieving a spirit quality or desired target(s)  314  by periodically removing some from the aging container  104  for analysis. This is done by slowly opening a sampling port needle valve  125  while the aging container  104  is in the pressurized phase of its cycle. If the target(s) is not hit or achieved, whether qualitative in nature, such as color, aroma, taste, etc. or quantitative in nature, such as alcohol content, once the ICDT  105  may be re-activated or re-energized  315 , the Pressure Cycle described above may be repeated  316  by returning to the top of the column with the ICDT  105  turned on  301 . Any loss of oxygen gas during this or any other System Cycle (i.e, this or any other Process, Vibration, or Thermal Cycle) may be made up from the process control gas source  101  to help assure a constant minimum pressure of 3 PSI is maintained within the aging container  104  during the non-pressurized portion of the Pressure Cycle. This may be accomplished using the pressure regulator  126 . 
     If all spirit quality or desired target(s) have been achieved  314  during the Process Cycle, which may have been repeated a number of times, then all power may be manually or automatically turned off  332  to the system  100 , effectively turning off power to all three ICDTs and shutting down the system  100 . Or if the influence of just this, or repeated or other Pressure Cycles on the quality or characteristics desired against the target(s) has reached its maximum or plateaued, but one or both of the other cycle flow paths have not maximized its or their influence on the quality or characteristics, then the Pressure Cycle may alone be terminated by turning off power only to ICDT  105  while allowing the one or both other cycle flow paths to continue. 
     Vibration Cycle: 
     Referring again to  FIGS. 1, 3   a , and  3   b , a Vibration Cycle that the system  100  may pass through is described as follows. In certain embodiments, on/off timers (not shown) within the ICDT  106  may be set initially to 30 minutes each. These timers do not necessarily need to, but they may coordinate with the other pressure cycle timers described above. With system power on, power to the ICDT  106  first may be turned on  317 , which may activate or energize  318  an ultrasonic wave generator  107 , and which in turn may activate or drive  319  an ultrasonic speaker  112  attached or interfaced to the aging container  104 . Vibrations, typically in the range of 20-60 kHz (although other frequencies may be used), may thereby be generated within the container  104 , which may reach the cellular level at the spirit/flavorant (e.g., wood chips/cubes) interface or reactive sites and help to promote the chemical conversion and oxidation of the components within the flavorants. This transition or change may be useful for creating a desired color, aroma, and/or taste of the aging and maturing spirit in the aging tank  104 . The vibrations may continue until the ICDT  106  de-energizes  320  because its set time-on duration expires and the wave generator  107  may deactivate or de-energize  335 . At this point, the spirit in the aging container  104  may be sampled and/or tested for hitting or achieving spirit characteristic(s), quality(ies), or desired quality or quantitative target(s) by removing some from the aging container  104 , as described above. If the target(s) is not hit or achieved, or following the completion of the adjustable time-off period or the set time off duration, the timer of the ICDT  106  may (or may be set to) reactivate or re-energize  322  and repeat or begin a new Vibration Cycle  323  by returning to the top of the column with ICDT  106  turned on  317 , as described above. 
     If all spirit quality or desired target(s) have been achieved  314  during the Vibration Cycle, which may have been repeated a number of times, then all power may be manually or automatically turned off  332  to the system  100 , effectively turning off power to all three ICDTs and shutting down the system  100 . Or if the influence of just this, or repeated or other Vibration Cycles on the quality or characteristics desired against the target(s) has reached its maximum or plateaued, but one or both of the other cycle flow paths have not maximized its or their influence on the quality or characteristics, then the Vibration Cycle alone may be terminated by manually or automatically turning off power only to ICDT  106  while allowing the one or both other cycle flow paths to continue. 
     Thermal Cycle: 
     Referring further to  FIGS. 1, 3   a  and  3   b , a Thermal Cycle that the system  100  may pass through is described as follows. In certain embodiments, a temperature controller  108  may be set to, for example, 115° F. (although other temperatures are contemplated). The temperature controller  108  may be part of a feedback-controlled system that continually monitors the temperature within the aging container  104  and adjusts the power sent to a heating unit  113  (e.g., a band, source, or element) around, interfaced with or to, or for providing heat to, the aging container  104  to maintain the set temperature. In other embodiments, the heating unit  113  may be located within the aging spirit in the aging container  104 . In some of these embodiments, on/off timers (not shown) within the ICDT  110  for the temperature controller  108  may be set initially, for example, to 2 hours on and 2 hours off (these times are adjustable and other possible time durations are contemplated, longer or shorter, by setting these timers, which is the same for the other timers described herein). Power may be supplied to turn on  324  the ICDT  110 . This may begin the 2-hour on period, in which the temperature controller  108  may be activated or energized  325 , and power may be supplied to activate or energize  326  the heating unit  113 . The heating unit  113  may be wrapped completely or partially around, touching or be in close proximity to, and thermally coupled to, the aging container  104 . As the aging container  104  heats up to a set temperature due to the heating unit  113  (e.g., the 115° F. setting), the temperature controller  108  may monitor the external temperature of the aging container or, if an internal heating unit  113  is used, the temperature of the internal aging liquid. Once the set temperature is reached, it may be maintained until the set on time expires, the ICDT  110  may be de-energized  327 , and the temperature controller  108  may be deactivated or de-energized. Until the set time expires, the ICDT  110  and the temperature controller  108  remain active as indicated in  FIGS. 3 a  and 3 b   . Once the set on time expires, the adjustable set off time (e.g., 2 hours) will begin, and a sample may be taken, as described above, to see if a desired quality target(s) has been hit or achieved  314  (see  FIG. 3 b   ). Or, following the completion of the set off time, if a desired quality target(s) has not been hit or achieved, or if a sample is not taken, the system  100  may wait for the ICDT  110  to reactivate or re-energize  329  via the timers of the ICDT  110  and a repeated or new Thermal Cycle may begin  330  by returning to the top of the column, as described above. 
     If all spirit quality or desired target(s) have been achieved  314  during the Thermal Cycle, which may have been repeated a number of times, then all power may be manually or automatically turned off  332  to the system  100 , effectively turning off power to all three ICDT&#39;s and shutting down the system  100 . Or if the influence of just this, or repeated or other Thermal Cycles on the quality or characteristics desired against the target(s) has reached its maximum or plateaued, but one or both of the other cycle flow paths have not maximized its or their influence on the quality or characteristics, then the Thermal Cycle alone may be terminated by manually or automatically turning off power only to ICDT  110  while allowing the one or both other cycle flow paths to continue. 
     End of Process: 
     As described above, samples may be withdrawn. Referring to  FIG. 1  again, daily or weekly (or other shorter or longer time periods) samples may be taken from the system  100  during a pressure “on” period by slowly opening the sample port or needle valve  125  above the aging container  104 . Changes to the flavor, aroma, and color may be monitored and recorded, for example, by the operator, user, or distiller, qualitatively (e.g., visually, tasting, smelling, etc.) and/or quantitatively (e.g., using instrument(s) or testing equipment analysis(es)), or they may be monitored automatically. If these quality characteristics deviate from desired characteristics or are headed in the wrong direction (e.g., are becoming undesirable, off target(s), or heading there), adjustments may be made immediately to the quality and control factors (e.g., time, temperature, pressure and/or vibrations (for the associated System Cycles), or in the quantity and mixture of the added flavorants, the % of oxygen, etc.) to bring these quality or quantitative characteristics back in line with the desired target(s). It should be noted that all three System Cycles may be run simultaneously or essentially simultaneously, but independently (i.e., controlled by different ICDTs), or they may be stopped by the operator or automatically to make adjustments, such as to change the set time(s) of any of the ICDTs to stop, repeat, continue, or change any or all of the System Cycles, as described above. Any or all of the System Cycles may be changed or terminated manually (or automatically) at any time if further running of one or more of the System Cycles will not produce any additional positive changes in the spirit product or that the effect of the one or more Cycles have maxed out or plateaued. In the event that the operator wants to shut down the system  100 , or determines that they have achieved a desired spirit quality target(s) or characteristics, or determined that no further benefits may be gained to spirit quality or characteristics (or if this is done automatically), power may be shut off  332  manually (or automatically) to the ICDTs  105 ,  106 , and  110  and to the main system power switch. All pressure may then be released from the system  100  by first closing the valve  127  at the process control gas source  101  and the valve  134  at the pressure control gas source  102 , then slowly opening the pressure relief valves  122  and  123  to release all internal gas pressures. After the pressure has been released and the spirit temperature may drop to ambient level, the system  100  then may be safely opened for inspection, adjustment, and/or removal of the aged spirit to prepare for further testing or final bottling. 
     Feedback Control 
     For the system  100  (or  200 ), in certain embodiments, feedback control, as described herein, may take several forms: 
     For temperature control in the aging container  104 , for certain embodiments of the system  100  that include the heating unit  113  as a heating band on the aging container  104 , as described above, feedback control may be provided at the heating band. For example, a proportional control system (“controller”) may be included as a component within the control panel or unit  133  and a voltage may be provided that is applied to the heating band with a real-time measurement of the actual temperature inside the aging container  104  fed back to the controller and monitored. As the actual temperature approaches the set temperature, the voltage to the heating band may gradually decrease until the set temperature is reached. This control may be accomplished in any number of ways (e.g., using voltage, amperage, on-off times, proportional, non-proportional, etc.), as would be understood by one of ordinary skill in the art. Reliable temperature control is important to make sure thermal “runaway” does not occur that may cause a dangerous situation to arise. 
     For pressure control of the pressure control gas and the process control gas, for certain embodiments of the system  100 , feedback control may be provided by including a pressure regulator as a component within the control panel or unit  133 . The pressure regulator may allow the gases to be introduced into the system  100  and the downstream pressure may rise until a set point is reached. The pressure regulation, in effect, monitors this downstream pressure such that more gas passes through it if the pressure drops below the set point and excess gas vents if the downstream pressure rises above the set point. Pressure regulators may be included that allow this function to be controlled remotely, electronically and digitally, such as via the automated system described herein. The amount of feedback control may depend on the design of the system  100 , and/or on the amount of automation needed or desired. 
     For vibration control of the ultrasonic vibration, for certain embodiments of the system  100 , feedback control to maintain the set ultrasonic frequency may be provided by the manufacturer of a commercially available ultrasonic wave generator that may be installed as the ultrasonic wave generator  107  included within the control panel or unit  133 . The ultrasonic frequency may also be monitored by the operator, user, distiller, or the automated system. However, whether commercially available or custom designed for the system  100 , a variable frequency ultrasonic wave generator may be used as the ultrasonic wave generator  107  to vary or modulate the ultrasonic frequency and vibration feedback control may be provided to keep or change the set ultrasonic frequency or its modulation. It may turn out that an optimal ultrasonic frequency, frequency range or band, or certain modulation is discovered, which may depend on the type of spirit being aged, on the type of flavorants added, or on the preferences of the operator, user, distiller, or automated system, and which may be based on testing of samples. In that case, for certain embodiments of the system  100 , a custom ultrasonic frequency generator may be designed and constructed for use as the ultrasonic frequency generator  107  to operate accordingly. 
     It should be understood that the pressure/temperature/vibration on-off power switches may be manually operated, controlled remotely by an operator, user, or distiller, or by the automated system, which may be a smart control system. 
     The type of control described herein may depend on the degree of sophistication desired, the cost constraints, and the desire for a human or machine interface to be making all or some of the decisions involved in maturing or aging a spirit. Because making a fine spirit is a unique combination of art and science, the need for human sensory evaluation most likely will still be needed to make judgements about how the product quality compares against the target. It may be years before making fine spirits will be totally automated with logic and sensors developed to mirror those currently provided by expert distillers. However, this may occur in piecemeal fashion over time, and gradually automation of the aging process may predominate as reliable tools are developed. 
     Additional Embodiments and Applications within the Scope of the Invention 
     It is contemplated that the processes described herein may be applicable to (but not limited to) distilled spirits, such as whiskey, vodka, scotch, bourbon, or the like by using oxygen as the gas introduced to the top of the aging container  104 , as described herein. It is also contemplated that the processes described herein may be applicable to aging a fermented liquid to become aged wine instead of for aging a fermented liquid to become an aged distilled spirit. This may be accomplished by replacing the process control gas (e.g., O 2 ) with an inert gas, such as, but not limited to, nitrogen (N 2 ) or carbon dioxide (CO 2 ), to prevent or limit oxidation. The use of other inert gases may be possible. 
     It is also contemplated that the flavorants may include various types of wood or wood chips/cubes, such as, but not limited to, American white oak, French oak, Eastern European oak, or the like, or a combination thereof. For wine, conventional aging occurs in a barrel. The barrel acts a flavorant because the chemical compounds within the body of the wood flavors the wine. Some wine manufacturers also introduce spices, herbs, fruits, and/or flowers, or other materials into the aging barrels to impart different flavor, aroma or color characteristics into the wine being produced. Such additives may be used in the inventive processes (or System Cycles) describe herein. Likewise, for distilled spirits made using the inventive processes (or System Cycles) described herein, it is also contemplated that the flavorants may include, but are not limited to, various types of spices, herbs, fruits, and/or flowers, or a combination thereof. 
     As described herein, the vapor condenser  129  and the enclosure  109  may be used to help separate the entrained vapor from the process control gas within the headspace of the aging container  104 . It is also contemplated that any other heat transfer system, apparatus, processes, or methods may instead be used, as would be understood by one of ordinary skill in the art, to accomplish the same or similar result. 
     Further, as described herein, the adjustable orifices  118  and  119  used at both the pressure control gas and process control gas entry points, respectively, to the heat exchanger (e.g., the vapor condenser  129  and the enclosure  109 , respectively) may be constructed of stainless steel, or any other material chemically compatible with alcohol. These orifices  118  and  119  may provide for a sudden increase in vapor volume and drop in pressure within the heat exchanger. This volume increase and pressure drop in turn may cause a drop in the internal temperature within the heat exchanger and promote condensation of the entrained vapor, as described above. It is also contemplated that any other system, apparatus, processes, or methods may instead be used, as would be understood by one of ordinary skill in the art, to accomplish the same or similar results. 
     Some alcoholic beverages are historically aged in used wooden barrels to enhance or impart different flavors in the maturing beverage (e.g. scotch by custom must be aged in used whiskey barrels). Likewise, some spirits and wines are given a second or later aging period (after the initial aging process has completed) in different types of used whiskey or wine barrels with the intent of imparting a broader spectrum of flavors into the product. It is further contemplated that this also may easily be done with the system  100  (or  200 ) by simply using flavorants recovered from previous runs in the aging container at the start of a process run (e.g., for scotch with used wood chips/cubes). One could also replace the flavorants in the aging container at the end of a System Cycle(s), as described herein, with used flavorants recovered from a different process or source to attain a “blended” flavor product. This opens up a variety of different flavor characteristics possibilities available at much reduced cost and aging time. 
     The specific embodiments disclosed herein are merely exemplary, and it should be understood that within the scope of the appended claims, the invention may be practiced in a manner or manners other than those specifically described in these embodiments. Specifically, it should be understood that the claims are not intended to be limited to the particular embodiments or forms disclosed, but rather to cover all modifications, equivalents, and alternatives falling within the spirit and scope of this disclosure. Also, any structures, components, apparatus, process, or method parameters, or sequences of steps disclosed and/or illustrated herein are given by way of example only and may be varied as desired. For example, for any steps illustrated and/or described herein that are shown or discussed in a particular order, these steps do not necessarily need to be performed in the order illustrated or discussed. Further, the various exemplary structures, components, apparatus, processes, or methods described and/or illustrated herein may also omit one or more certain structures, components, apparatus, processes, methods, or steps described or illustrated herein or include additional structures, components, apparatus, methods, or steps in addition to those disclosed.