A cask agitator for accelerating the maturation of a cask product. The cask agitator comprises a vibration generator with a fixedly attached magnet for removable attachment to a cask. One or more vibration extenders can be operably connected to a cask agitator to distribute vibration across a greater area of the cask.

Disclosed is a method for preparing a grape wine vinegar and a grape wine vinegar using the same, and more particularly a preparation method for grape wine vinegar and a grape wine vinegar using the same, which involves performing an alcoholic fermentation using grapes and yeast, followed by an aging process, and then introducing a vinegar starter into grape wine to cause an acetic fermentation, thereby creating a grape wine vinegar with improved taste and flavor and many health benefits due to high contents of organic acid and antioxidant components in addition to the ether component of grapes.

Disclosed is a method for preparing a grape wine vinegar and a grape wine vinegar using the same, and more particularly a preparation method for grape wine vinegar and a grape wine vinegar using the same, which involves performing an alcoholic fermentation using grapes and yeast, followed by an aging process, and then introducing a vinegar starter into grape wine to cause an acetic fermentation, thereby creating a grape wine vinegar with improved taste and flavor and many health benefits due to high contents of organic acid and antioxidant components in addition to the ether component of grapes.

A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more.

A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more.

A method is described for loading a plant product, preferably must or grape, inside a fermentation tank (12) comprising on its top a loading mouth (14), comprising the steps of: moving a quantity of plant product by putting it inside a container (50) coupled to a guide (22) arranged to guide it up above the loading mouth and, there, and transferring said amount inside the tank. The method ensures easy handling of the product.

A method is described for loading a plant product, preferably must or grape, inside a fermentation tank (12) comprising on its top a loading mouth (14), comprising the steps of: moving a quantity of plant product by putting it inside a container (50) coupled to a guide (22) arranged to guide it up above the loading mouth and, there, and transferring said amount inside the tank. The method ensures easy handling of the product.

A container for food liquids, in particular for the storage and/or fermentation of alcoholic beverages, has a body in which a substantial portion of the walls of the container is made of a ceramic material with controlled porosity. The body of the container is shaped as a truncated pyramid, in which each of the faces of the side wall includes a slab of ceramic material with controlled porosity, and in which a support structure made of cementitious material is formed along the external corners of the side wall and in correspondence with the bases of the truncated pyramid. Axial openings are defined in the bases of the container and are adapted to cooperate with suitable closing members.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.