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.

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.

Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.

Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.

A method for rapidly aging a beverage in dry conditions may include removing a cork covering from a bottle plugged with a cork, wherein the bottle houses a volume of the beverage; applying a spring return device to the cork to prevent the cork from pushing into the bottle during aging; placing the bottle into a bag and sealing the bag; placing the bagged bottle into a pressure vessel; pressurizing the pressure vessel and allowing the bagged bottle to age within the pressure vessel for a desired period of time; depressurizing the pressure vessel; and removing the bottle from the pressure vessel and from the bag.

A method for rapidly aging a beverage in dry conditions may include removing a cork covering from a bottle plugged with a cork, wherein the bottle houses a volume of the beverage; applying a spring return device to the cork to prevent the cork from pushing into the bottle during aging; placing the bottle into a bag and sealing the bag; placing the bagged bottle into a pressure vessel; pressurizing the pressure vessel and allowing the bagged bottle to age within the pressure vessel for a desired period of time; depressurizing the pressure vessel; and removing the bottle from the pressure vessel and from the bag.

A method of preserving a liquid in a container comprises connecting a fluid flow line between a headspace of the container and a pressure modifying means and performing an operating cycle of the pressure modifying means during which the dynamic pressure in the fluid flow line is measured and compared to an initial target dynamic pressure value Pt. At the end of the operating cycle, a static pressure is measured in the fluid flow line and a pressure correction Pcorr is applied to the initial target dynamic pressure value to obtain an updated target dynamic pressure value Pt′ for use in a subsequent operating cycle of the pressure modifying means. The pressure modifying means may be a vacuum pump for the preservation of still wines, or a gas supply for the preservation of sparkling wines. A corresponding system is also disclosed.

Methods and systems are provided that process beer into an oxygen-stable long shelf life spirit. The process includes introducing oxygen into the beer and heating the beer to a temperature within a predetermined temperature range and allowing the beer to age at the predetermined temperature for a number of days. During this aging process, the beer transforms into an oxidized beer spirit. The beer spirit is cooled to room temperature and is then chilled for a period of time to separate unwanted precipitate and byproducts from the beer spirit. After the beer spirit is chilled, the beer spirit is forced through at least one filter to remove precipitate and provide a clear and filtered spirit having a complex taste and aroma profile.

Methods and systems are provided that process beer into an oxygen-stable long shelf life spirit. The process includes introducing oxygen into the beer and heating the beer to a temperature within a predetermined temperature range and allowing the beer to age at the predetermined temperature for a number of days. During this aging process, the beer transforms into an oxidized beer spirit. The beer spirit is cooled to room temperature and is then chilled for a period of time to separate unwanted precipitate and byproducts from the beer spirit. After the beer spirit is chilled, the beer spirit is forced through at least one filter to remove precipitate and provide a clear and filtered spirit having a complex taste and aroma profile.

A method for producing a rapidly aged spirit is provided that blends a young spirit with an aged spirit and accelerates the formation of flavor compounds through the addition of heat and oxygen in the presence of wood adjuncts over time. Chemical analysis of selected flavor compounds informs the termination of the aging process and can produce a rapidly aged spirit that presents the flavor characteristics and flavor compounds of a mature barrel aged spirit in significantly less time. Contribution of flavor compounds from barrel aged spirits compliments the oxidation of flavor compounds to more complex or long chain molecules.