An extreme acceleration of the process of aging spirits to obtain aged liquors includes circulating the spirits through a cavitation zone within a controlled cavitation reactor and exposing the spirits therein to high energy cavitation induced shockwaves. Sources of flavor and color such as charred wood chips may be added to the spirits to provide the color and flavor of liquors aged for years in traditional charred oak barrels. The method and apparatus of the present invention obtains the same conversion of undesirable alcohols, flavor extraction, and color as years of aging in an oak barrel but does so in a matter of minutes or hours. The apparatus and method also can be used in conjunction with traditional aging techniques and methods and the total aging time is still reduced dramatically.

There is disclosed a system and method for processing wine and/or a containing barrel, while keeping a volume of most of the wine in the barrel. The disclosed system and method can provide reduced mixing of different layers of wine in the barrel. An optional scrubbing mechanism cleans an interior surface of the barrel from encrusted matter, and an optional UV sterilization light source sanitizes an interior surface of the barrel that is alongside a cavity in the barrel empty of wine. In some embodiments a pumping and filtering system preserves non-mixing flow of wine in the barrel while effectively filtering wine optionally without the use of a filter cartridge or other interposing medium.

A process for stabilizing a liquid that contains a first type of polyphenol includes measuring the liquid's spectrum, comparing it to a reference spectrum, based on the comparison, estimating an amount of the first type of polyphenol, based on the amount, adding a specified quantity of an insoluble stabilizing agent to the liquid, feeding the stabilizing agent and the liquid to a filter unit, at the filter unit, separating the stabilizer from the liquid, and discharging the liquid. The specified quantity is based on the amount.

An alcohol aging assembly for rapidly aging distilled spirits includes an aging container for containing alcohol. A cylinder comprised of copper is provided which can be submerged in alcohol without imparting an unpleasant flavor to the alcohol. A plurality of dowels is each of the dowels is disposed within the cylinder and each of the dowels is comprised of oak to facilitate a chemical process to enhance the flavor and color of the alcohol. A light emitter is disposed inside of the cylinder to emit light into the alcohol when the cylinder is submerged into the alcohol. The light emitter emits light in the ultra-violet spectrum to increase the rate of chemical reaction between the alcohol and the dowels thereby speeding up the process of aging the alcohol.

A frequency conversion ultrasonic wine aging device for bottled wine comprises a base (1), and an opening portion formed by extending upwards along a peripheral edge of the base (2); a container is arranged in the opening portion and used for containing a sound conducting medium solution; when the frequency conversion ultrasonic wine aging device is used, a wine bottle (3) is placed in the container and immersed in the sound conducting medium solution; an ultrasonic transducer (21) and a control circuit board (23) are mounted in the base (2); the control circuit board (23) is provided thereon with an ultrasonic generating unit and an ultrasonic frequency modulation unit; the ultrasonic generating unit is used for converting a commercial power into an ultrasonic frequency alternating current signal; the ultrasonic frequency modulation unit serves to modulate the frequency of the ultrasonic frequency alternating current signal so that the frequency of the ultrasonic frequency alternating current signal varied cyclically within a set range; the frequency-modulated ultrasonic frequency alternating current signal is input into the ultrasonic transducer (21) to cause the ultrasonic transducer (21) to generate an ultrasonic wave; and the ultrasonic transducer (21) is used to transmit the ultrasonic wave into the container. The frequency conversion ultrasonic wine aging device can generate the best ultrasonic frequencies required for ripening and aging of various types of wines, and also realizes acceleration of a wine ripening process to achieve a quick aging effect.

This invention relates to compositions and applications for a bioceramic composition that includes from about 45 to about 55% by weight of kaolinite (Al.sub.2Si.sub.2O.sub.5(OH).sub.4); from about 5 to about 15% by weight of tourmaline; from about 3 to about 13% by weight of aluminum oxide (Al.sub.2O.sub.3); from about 11 to about 19% by weight of silicon dioxide (SiO.sub.2); and from about 3 wt % to about 13 wt % zirconium oxide (ZrO.sub.2).

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

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

An alcoholic beverage maturing device is provided including a container and an ultrasonic energy device. The container defines an interior volume for holding an alcoholic beverage and the ultrasonic energy device is configured for subjecting the alcohol beverage within the interior volume of the container to ultrasonic energy. The ultrasonic energy device defines a range of exposure of ultrasonic energy to the interior volume of the container that is greater than 180 degrees in order to efficiently subject the alcoholic beverage contained therein to ultrasonic energy.

The invention relates to apparatus and a method to allow the application of an electromagnetic field to a product for a period of time to alter a condition of the product. The condition change may be to speed up an occurring process and/or change quality of the experience of subsequent use of the product. The apparatus includes a support and a container in which the said product is located. The support includes one or more modules for generation of a pulsed electromagnetic field (PEMF) and the support and hence modules are connected to control means to control the generation of the PEMF and are positionable with respect to the said product so as to allow the product to be exposed to the generated PEMF.