Patent Description:
It is known that, at the end of the fermentation step, alcoholic beverages are subjected to a refinement step carried out inside special containers. This step consists in a more or less long period of maturation/ageing which allows the beverages to improve their organoleptic properties.

Refinement is preferably performed inside wooden barrels since the prolonged contact between the wood of the barrel and the beverage contained inside it allows the beverage to be enriched with substances released from the wood, such as tannins, vanillin and cinnamic aldehydes.

Moreover, during the time spent inside the barrels, the beverage is subject to a controlled release of oxygen, thereby avoiding violent oxygenation which would result in generalized uncontrolled oxidation of the beverage itself.

The oxygen passes in fact in a slow and continuous manner through the pores in the wood and this favours the complexation of the unstable proteins contained in the alcoholic beverage with the consequent advantages.

In the case of wines, for example, the oxygen favours the development and stabilization of the colour, as well as a reduction in the astringency with consequent enriching of the bouquet and taste.

Refinement is a process which takes place, therefore, during a period which is necessarily very long so as to allow the release of the substances from the wood to the beverage and an adequate combination of the substances released with those already present in the beverage.

In the case of red wine, for example, the best results are obtained after a period of between <NUM> and <NUM> months.

As already mentioned, refinement is preferably carried out inside barrels which have given characteristics and which undergo specific treatments in order to fix the aromatic and extractive substances which will be released to the beverage. One of the treatments most commonly used is "toasting" of the staves which will form the barrel.

The barrels used for refinement of the alcoholic beverages are usually made with oak wood, in particular sessile oak wood. In order to obtain a greater elasticity the wood of the trunk from plants which are aged between <NUM> and <NUM> years are used, boards being obtained from them and being seasoned in the open air for a period varying from <NUM> to <NUM> years.

One of the barrels most commonly used is the so-called "barrique bordelaise" (Bordeaux barrel), a barrel with a capacity of <NUM> litres with staves which have a thickness of between <NUM> and <NUM>.

Refinement may also be performed inside "tonneaux", i.e. barrels which have a variable capacity of between <NUM> and <NUM> litres and the staves of which have a thickness varying between <NUM> and <NUM>.

The known processes for refinement of alcoholic beverages, while being favourably regarded, are not without drawbacks.

Firstly, the alcoholic beverages must remain for a long period of time inside the barrels. This results in a considerable delay in the sale of the finished product and immobilization of a significant amount of capital.

Furthermore, with the passing of time, the wood of the barrels loses its capacity to enrich the beverage with which it comes into contact, since it has already released its aromas. Also, with the passing of time, the pores in the wood become obstructed and no longer allow correct micro-oxygenation. In the case of red wines, the barrels must be replaced on average after about three refinement cycles.

The replacement of the barrels involves obvious management costs which are increased by the fact that the barrels per se are costly, being made by specialized labour using high-quality wood.

Furthermore, the refinement operations must be supervised by highly specialized personnel who, based on their own personal experience, manage the various steps in such a way that the finished product has the desired organoleptic properties. In particular, the period of time for which the alcoholic beverage remains inside the barrels depends obviously on the type of barrel used and the type of beverage. In the case of wines, for example, it is the oenologist who decides, only after tasting, whether the refinement process may be considered completed or whether the wine must remain for longer inside the barrel.

This obviously results in a not insignificant variability and consequent lack of reliability as regards the end result.

Finally, the storage of the beverages inside the barrels for a long period of time also results in the need to perform a periodic filling operation in order to top up the barrels, using liquid with the same quality as that contained inside it, in order to compensate for the evaporation and the absorption of the said liquid by the wood. <CIT> relates to devices for enhancing the flavour of alcohol containing drinks through accelerated ageing and infusion.

The object of the present invention is therefore to overcome at least partially the drawbacks mentioned above with reference to the prior art.

In particular, a task of the present invention is to provide a control method for a refinement process for alcoholic beverages which is not subject to subjective and non-standardized operations.

A further task of the present invention is to provide a control method for a refinement process for alcoholic beverages which is more rapid and less costly than the known methods, without affecting the quality of the finished product.

Yet another task of the present invention is to provide a plant which is suitable for implementing such a control method.

The aforementioned object and tasks are achieved by a control method for a refinement process for alcoholic beverages in accordance with that claimed in Claim <NUM> and by a plant for implementing this control method in accordance with that claimed in Claim <NUM>.

In order to illustrate the present invention and its advantages compared to the prior art, some examples of preferred embodiments of the invention will be described below with the aid of the attached drawings. The invention relates to a method and a plant according to appended claims <NUM> and <NUM> respectively. In the drawings:.

With reference to <FIG>, it illustrates in schematic form the steps of a control method for a refinement process for alcoholic beverages, for example included in the group consisting of wines, liqueurs, distilled beverages, beers and vinegars. Preferably the beverage of varying alcoholic strength undergoing refinement is obtained from a fermentation step.

The method according to the invention comprises a first step (a) of controlled oxygenation, by means of controlled blowing-in of a first quantity of oxygen O2_INS1 into the alcoholic beverage to undergo refinement.

Then the method comprises a first step (b) of measuring the concentration of oxygen dissolved in the alcoholic beverage to undergo refinement, in order to determine a first concentration value of the oxygen O2_1.

This first measurement step (b) is followed by a refinement step (c) in which the alcoholic beverage is placed in contact, inside an infuser, with one or more wood essences, in order to acquire the aromatic characteristics associated with said wood essences.

The method then involves, at the end of the refinement step c), a second step d) of measuring the concentration of oxygen dissolved in the alcoholic beverage, in order to determine a second concentration value of the oxygen O2_2.

This second measurement step d) is then followed by a step (e) of analysing or processing the second concentration value of the oxygen O2_2 dissolved in the alcoholic beverage once the refinement step c) has been performed.

Depending on the concentration value of the oxygen O2_2 measured, this processing step results in:.

Advantageously, the method according to the present invention allows the correct management of the amount of oxygen released to the alcoholic beverage so as to optimize the refinement step c), during which the alcoholic beverage is placed in contact with the wood essences.

In particular, the first controlled oxygenation step a) has the effect that the compounds released by the wood to the wine inside the infuser, such as the tannins and phenolic extracts, are fixed in a controlled manner and more rapidly to the alcoholic beverage undergoing refinement, thus favouring the polymerization of the tannins and enriching the taste and aroma of the beverage.

With reference to red wines, a correct management of the oxygen favours the development and stabilization of the colour due to the reaction between tannins and anthocyanins. At the same time, in red wines, the oxygen is responsible for the reduction in the astringency owing to the evolution of the tannins.

When the amount of oxygen supplied, however, is too high in relation to its usage it is likely that oxidation will occur.

With reference still to red wines, if there is an excessive dissolution of the oxygen in the wine, this results, for example, in the formation of acetaldehyde (MeCHO) which may develop into other aromatic compounds which are responsible for the typical sensorial nuances of oxidized wines.

With the method according to the present invention advantageously it is possible to administer the maximum quantity of oxygen which can be absorbed by the alcoholic beverage without the risk of oxidation occurring.

This allows the refinement process to be optimized, with a drastic reduction in the amount of time for which the beverage remains in contact with the wood essence.

As mentioned, the method according to the present invention involves a step e) of analysing the concentration of the oxygen O2_2 dissolved in the alcoholic beverage, measured when the beverage leaves the infuser.

Following this analysis step e), the method according to the present invention involves the carrying out of a further refinement step and/or transfer to a storage tank located downstream of the infuser.

In particular, carrying out of a further refinement step will be decided should the alcoholic beverage need to be further enriched with the substances present in the wood essences with which it has been placed in contact.

In other words, following the analysis step e), a first fraction of the alcoholic beverage flow resulting from the refinement step c) may be sent back to the same refinement step c), i.e. inside the infuser, and a second fraction, equal to the total flow less the first fraction, may be transferred inside the storage tank. For example, said first fraction may be equal to <NUM>-<NUM>% of the beverage flow output from the refinement step and said second fraction may consequently vary between <NUM>% and <NUM>% of the beverage flow output from the refinement step.

In specific circumstances, said first fraction may be equal to <NUM>% of the beverage flow output from the refinement step, so as to realize a batch processing cycle, or said second fraction may be equal to <NUM>% of the beverage flow output from the refinement step, so as to realize a continuous processing cycle.

Preferably, the method according to the present invention may comprise, upstream of the first oxygenation step, a step of analysis or characterization of the alcoholic beverage.

This step of analysis and characterization of the alcoholic beverage advantageously may consist in electrochemical analysis of the beverage, preferably spectrometric analysis of the beverage.

This step is carried out to obtain an estimate of the quantity and the quality of the polyphenols contained in the alcoholic beverage before it undergoes the refinement step. Advantageously, the values measured during the alcoholic beverage batysis and characterization step are processed, together with the second concentration value of the oxygen O2_2, during the analysis step e) for determining any variation in the quantity of oxygen O2_INS1 to be blown into the beverage undergoing refinement.

At the same time, based on the values measured during the analysis and characterization step, a further evaluation of the degree of refinement of the alcoholic beverage may be obtained, namely whether this alcoholic beverage has been enriched sufficiently with the substances released by the wood essence.

Advantageously, the values measured during the alcoholic beverage analysis and characterization step are processed, together with the second concentration value of the oxygen O2_2, during the analysis step e), in order to establish the transfer or recycling of the alcoholic beverage to the refinement step c) and/or the transfer of the alcoholic beverage to the storage tank.

In other words, depending on the values measured, the fraction of the alcoholic beverage to be transferred again to the refinement step may therefore be varied.

In the case where the analysis step e), based on the values measured during the step of analysis and characterization of the alcoholic beverage undergoing refinement, establishes that the refinement of the alcoholic beverage is not yet sufficient, the quantity of wine which has been transferred to the storage container will also be recovered in order to be transferred again to the refinement step c), so as to ensure that all the alcoholic beverage at the end of the process according to present invention has reached the desired degree of refinement.

Preferably, the method according to the present invention may comprise, before the refinement step c), a first step for measuring the oxidation/reduction or redox potential of the alcoholic beverage in order to obtain a first redox reference value E1 and, after the refinement step, a second step for measuring the oxidation/reduction or redox potential of the alcoholic beverage in order to obtain a second redox reference value E2.

The measurement of the second redox value E2 and the subsequent comparison between the first redox value E1 and the second redox value E2 allow the objective determination of the quantity of tannins released by the wood essence with which the alcoholic beverage comes into contact inside the infuser during the refinement step c).

It is also possible to assess, when there is no divergence between the first redox value E1 and the second redox value E2, whether the wood essence used in the refinement step has become depleted and therefore needs to be replaced.

In fact, since during the refinement step there is a process involving structuring and harmonization of the alcoholic beverage which results in an increase in the redox potential measured at the output of the refinement step, in the case where there is no divergence or there is a minimum divergence between the first redox value E1 and the second redox value E2, this will indicate that the wood essence used during the refinement step has now become depleted and must therefore be replaced.

In this case, the method according to the present invention involves interruption of the refinement step so as to allow replacement of the wood essence.

A further mode of implementation of the method according to the present invention also involves a second step for controlled oxygenation of the alcoholic beverage by means of controlled blowing-in of a second quantity of oxygen O2_INS2 into the beverage output from the refinement step.

This further refinement step is carried out on the alcoholic beverage which has already been matured from the point of view of aroma during the refinement step.

The controlled blowing-in of oxygen during this step has the purpose of ageing the alcoholic beverage and smoothing the tannins which have been released to it by the wood essence during the refinement step.

In other words, the method according to the present invention may comprise a single oxygenation step which has the purpose of favouring the enrichment of the alcoholic beverage with the aromas released to it by the wood essence during the refinement step, or a first and second oxygenation step, such that the aromatic refinement is accompanied by ageing of the alcoholic beverage.

Advantageously, therefore, the method according to the present invention is able to obtain in a rapid and controlled manner aromatic refinement and ageing of the alcoholic beverage treated.

The second controlled oxygenation step is preferably followed by a third step of measuring the concentration of the oxygen dissolved in the alcoholic beverage, in order to determine a third concentration value of the oxygen O2_3.

This third oxygen value O2_3 will be analysed during the analysis step e), together with the second concentration value of the oxygen O2_2 and, if necessary, together with the values measured during the alcoholic beverage analysis and characterization step, so as to perform, at the end of the second oxygenation step, recycling of the alcoholic beverage to the refinement step and/or transfer of the alcoholic beverage to the storage tank or variation of the quantity of oxygen O2_INS2 to be blown into the alcoholic beverage.

Consequently, at the end of the second oxygenation step, based on the values measured during the analysis of the alcoholic beverage input into the refinement step and based on the oxygen concentration measured at the output of the refinement step and at the end of the second controlled oxygenation step, it may be established whether the alcoholic beverage requires a further refinement and/or oxygenation step or whether it may be transferred to the storage tank because it has reached the desired degree of refinement and ageing.

In the case where it is measured that the beverage has reached the desired degree of refinement and ageing, a fraction may in any case be transferred again to the infuser so as to accelerate the step of refinement and ageing of the new alcoholic beverage introduced into the circuit.

Considering now <FIG>, this figure shows the functional components and the flow diagram of a refinement plant <NUM> realized in accordance with the present invention.

The plant <NUM> for implementing the control method according to the invention is intended to receive the alcoholic beverage removed from a first tank, not shown in the attached figures, for transfer to a storage tank, also not shown in the attached figures.

The plant <NUM> comprises a supply duct <NUM> for the alcoholic beverage, provided with an inlet <NUM> and an outlet <NUM>. Upstream of the outlet <NUM> there is arranged a diverter valve <NUM> designed to divert the alcoholic beverage introduced into the plant <NUM> towards the outlet <NUM> and/or towards a connection duct <NUM> in fluid communication with the supply duct <NUM>.

The plant <NUM> further comprises a pump <NUM>, preferably an electric pump, arranged along the supply duct <NUM>, the delivery of said pump supplying a saturator, which is a device designed to introduce oxygen into the beverage undergoing refinement until it is saturated.

The saturator <NUM>, which is preferably of the pressure type, is supplied with the oxygen introduced into the plant <NUM> via an auxiliary duct <NUM> provided with a flowmeter <NUM> for controlled dosage of the oxygen into the saturator <NUM>. The first oxygenation step of the method is then performed in the saturator <NUM> where the beverage absorbs the given quantity of oxygen O2_INS1.

The plant <NUM> further comprises a first probe <NUM> for measuring the oxygen concentration, positioned downstream of the saturator <NUM> and able to measure the concentration of oxygen O2_1 dissolved in the beverage so as to perform the first oxygen concentration measurement step.

The plant <NUM> is also provided with an infuser <NUM> positioned downstream of said first oxygen measurement probe <NUM> and having a chamber <NUM> inside which the wood essence or wood essences intended to come into contact with the beverage undergoing refinement is/are arranged. The beverage refinement step is therefore performed in the infuser <NUM>.

The function of the infuser <NUM> is in fact to allow contact between the beverage undergoing refinement and the wood essences contained in the infuser such that the essences may release to the beverage the corresponding tannins and aromas.

Depending on the wood essence present in the infuser the beverage will acquire for example a flavour with hints of vanilla, coffee, chocolate, etc..

The chamber <NUM> of the infuser is intended to be filled with the beverage undergoing refinement and filling thereof may be signalled by means of a probe <NUM>.

The infuser <NUM> has an inlet <NUM> for the beverage undergoing refinement which circulates inside the chamber <NUM> under forced flow conditions and an outlet <NUM>.

The infuser <NUM> may consist of a steel or cement tank inside which fragments of wood, in the form of chips or staves, may be immersed.

These fragments are preferably made with sessile oak wood and may have different forms and dimensions and be toasted more or less intensely depending on the beverage which is undergoing refinement.

The chips introduced inside the infuser are contained preferably in infusion bags of varying size.

The staves, instead, may be fixed to the cover or to the base of the infuser so as to be spaced from each other.

The infuser may also consist of a high-quality wood barrel with an inflow pipe connected to the inlet <NUM> and an outflow pipe connected to the outlet <NUM>.

The infuser may also consist of a panel exchanger arranged so as to form a forced path for the beverage so as to optimize the contact between beverage and panels.

The plant <NUM> comprises, downstream of the infuser <NUM>, a second probe <NUM> for measuring the oxygen concentration, able to measure the concentration of oxygen O2_2 dissolved in the beverage so as to perform the second oxygen concentration measurement step.

The plant furthermore comprises control means <NUM> for controlling the diverter valve <NUM> and the flowmeter <NUM>.

Depending on the concentration value of the oxygen O2_2 measured by the second probe <NUM>, the control means <NUM>, by means of the diverter valve <NUM>, direct the beverage towards the outlet <NUM> and/or towards the duct <NUM> from where it will be introduced again into the duct <NUM>. In the case where the beverage is directed solely towards the outlet <NUM>, the plant operates continuously, drawing in the beverage from the first storage tank and sending it to the second storage tank.

In the case where the beverage is directed solely towards the duct <NUM>, the plant operates discontinuously (in batch mode). In this case, the alcoholic beverage flows inside the plant <NUM>, so as to pass several times inside the infuser, before being directed towards the storage tank. By means of the diverter valve <NUM> it is also possible to send a first fraction of the beverage flow to the duct <NUM> and a second fraction of the beverage flow to the outlet <NUM>, so as to form a mixed operating mode.

At the same time the control means <NUM> by operating the flowmeter <NUM> may vary the quantity of oxygen O2_INS1 blown into the beverage at the saturator <NUM>.

The control means <NUM> is operated by means of a computerized control unit which automatically manages the controlled oxygenation of the beverage and the modes for transfer to the second storage tank.

<FIG> shows a preferred embodiment of the plant <NUM>.

In this embodiment, upstream of the pump <NUM> there is arranged a pre-filter <NUM> designed to filter any solid components present in the beverage before it is introduced into the pump.

A flowmeter <NUM> for determining the beverage flow introduced into the infuser <NUM>, a probe <NUM> for detecting the temperature, and a probe <NUM> for detecting the pH may be advantageously arranged between the pump <NUM> and the oxygen saturator <NUM>.

Preferably, a probe <NUM> for characterization of the alcoholic beverage may be arranged upstream of the oxygen saturator <NUM>. In particular, such a probe <NUM> allows the polyphenols contained in the alcoholic beverage to be estimated from a quantitative and qualitative point of view.

Said probe <NUM> may consist of a spectrometer, preferably a mass spectrometer, and even more preferably an electric impedance mass spectrometer.

At the probe <NUM>, therefore, the step of analysis and characterization of the alcoholic beverage circulating in the plant is performed, said step preferably consisting in an electrochemical analysis of the beverage undergoing refinement.

The data detected by the probe <NUM> is sent to the control means <NUM> which check that the alcoholic beverage is in an optimum condition so that the result of the operation performed by the saturator <NUM> and the infuser <NUM> is effective.

The control means <NUM>, even though not shown in <FIG>, will also process the data received from the probes <NUM>, <NUM> and <NUM>.

The plant <NUM> may comprise, furthermore, a first probe <NUM> and a second probe <NUM> for determining the oxidation/reduction potential of the alcoholic beverage E1, E2. The first probe <NUM> and the second probe <NUM> are positioned, respectively, upstream and downstream of the infuser <NUM>. The first probe <NUM> measures a first redox reference value E1, before the beverage is introduced into the infuser <NUM>, and the second probe <NUM> measures a second redox reference value E2, after the beverage has left the infuser <NUM>.

Preferably, the first probe <NUM> is positioned between the saturator <NUM> and the first oxygen measurement probe <NUM>, in the proximity of a probe for controlling the pressure <NUM>, while the second probe <NUM> is positioned between the outlet <NUM> of the infuser <NUM> and the second oxygen measurement probe <NUM>.

The oxidation/reduction values E1, E2 detected by the probes <NUM>, <NUM> may be transmitted in a suitably processed form to the control means <NUM> which, should it be detected that the wood essence contained in the infuser has become depleted, may interrupt, by means of a one-way valve <NUM>, the entry of the beverage into the infuser in order to allow the essence to be replaced.

The plant moreover may be provided with a second saturator <NUM>, which is preferably of the pressure type, supplied with the oxygen introduced into the plant by means of a connection duct <NUM> provided with a flowmeter <NUM> for the controlled dosage of the oxygen in the saturator. The connection duct <NUM> is preferably in fluid communication with the duct <NUM>.

At the saturator <NUM>, therefore, the second step for controlled oxygenation of the beverage is performed by blowing in a second quantity of oxygen O2_INS2 released to the beverage once it has left the infuser.

The control means <NUM> preferably also control the flowmeter <NUM> so as to regulate the blowing in of the oxygen O2_INS2.

Downstream of the second saturator <NUM> advantageously there is arranged a probe <NUM> for measuring the oxygen O2_3 dissolved in the alcoholic beverage flowing out of the second saturator <NUM>.

At this third probe <NUM> the third step of measuring the concentration of the oxygen dissolved in the alcoholic beverage is performed.

The values detected by this probe <NUM> may also be transmitted in a suitably processed form to the control means <NUM> by means of which the second quantity of oxygen introduced into the alcoholic beverage at the saturator <NUM> may be varied.

As mentioned above, the blowing-in of a second quantity of oxygen at the saturator <NUM> allows ageing of the alcoholic beverage after the latter has already undergone refinement from the point of view of the aroma in the infuser.

The operation of the plant <NUM> involves during start-up step opening of the valve <NUM> located at the inlet <NUM> of the duct <NUM>, and opening of the valve <NUM> located at the inlet <NUM> of the infuser <NUM>.

At the same time as opening of the valves, the pump <NUM> is started in order to allow filling of the infuser <NUM>.

By means of the probe <NUM> and the probe <NUM> the temperatures and pH of the product undergoing refinement may be controlled, while by means of the probe <NUM> there will be a first characterization of the alcoholic beverage, by means of determination of the type and quantity of the polyphenols contained in the beverage undergoing refinement.

During filling of the infuser advantageously the level of oxygen dissolved in the beverage entering the infuser and the redox potential E1 may advantageously also be measured by means of the probe <NUM> and the probe <NUM>.

Once the chamber <NUM> of the infuser has been filled, the concentration of oxygen dissolved in the beverage output from the infuser is determined by means of the probe <NUM>, and the redox potential is measured by means of the probe <NUM>.

The control means, based on the data received from the probes <NUM>, <NUM>, <NUM> and based on the concentrations of oxygen measured at the outlet of the infuser <NUM> and at the outlet of the second saturator <NUM>, will vary the quantity of oxygen blown into the first and second saturators, as well as the flow fraction to be transferred again to the infuser, until an equilibrium in the system is obtained.

From the above description the main advantages which can be achieved with the process and the plant according to the present invention are evident.

By means of the teachings of the present invention it is possible to perform the refinement of wines, liqueurs and beers, obviously using suitable ad hoc wood substances, without having to employ specialized labour and allowing the various process steps to be carried out in a non-subjective manner.

Automatically a weighed quantity of oxygen equal to the maximum quantity which can be absorbed by the beverage without being affected by oxidation processes may be dissolved in the beverage which is to undergo refinement.

This allows the duration of the refinement step to be reduced without adversely affecting the quantity of the final product.

Moreover, the possibility of dissolving a weighed quantity of oxygen in the beverage after it has flowed into the infuser allows ageing of the beverage to be accelerated by up to <NUM>-<NUM> months.

Claim 1:
Control method for a refinement process for alcoholic beverages, comprising:
(a) a first step of controlled oxygenation, by means of controlled blowing-in of a first quantity of oxygen (O2_INS1) into the alcoholic beverage to undergo refinement;
(b) a first step of measuring the concentration of oxygen dissolved in the alcoholic beverage to undergo refinement, in order to determine a first concentration value of the oxygen (O2_1);
(c) a refinement step (c) in which the alcoholic beverage is placed in contact, inside an infuser, with one or more wood essences, in order to acquire the aromatic characteristics associated with said wood essences;
(d) a second step of measuring the concentration of oxygen dissolved in the alcoholic beverage output from the refinement step c), in order to determine a second concentration value of the oxygen (O2_2);
(e) a step of analysing the second concentration value of the oxygen (O2_2) dissolved in the alcoholic beverage once the refinement step c) has been performed; depending on the second oxygen concentration value (O2_2) measured, said analysis step resulting in:
i) a recycling of the alcoholic beverage to the refinement step c) and/or the transfer of the alcoholic beverage inside a storage tank; and
ii) in a possible variation of the first quantity of oxygen (O2_INS1) blown into the alcoholic beverage before the refinement step c).