Process for reducing ethanol loss while developing desirable organoleptics during wooden barrel aging of alcoholic beverage

Patent metadata

Field	Value
Publication number	US-9944891-B2
Application number	US-201414333867-A
Country	US
Kind code	B2
Filing date	Jul 17, 2014
Priority date	Jul 18, 2013
Publication date	Apr 17, 2018
Grant date	Apr 17, 2018

Abstract

An alcoholic beverage is aged in a wooden barrel after the barrel is covered by a film having an oxygen transmission rate of at least 50 cc/m 2 /day and an ethanol transmission rate of less than 30 g/m 2 /day. The beverage acquires one or more specific flavor components in an amount of 50%, 75%, or 100% relative to amounts of one or more of the same flavor components in a control alcoholic beverage aged in a wooden barrel without the film thereon. Covering the barrel with the film reduces the angels' share evaporative loss, while allowing the beverage to develop desirable flavor components during aging. In another embodiment, the process reduces angels' share evaporative loss while achieving organoleptics indistinguishable from a control.

First claim

What is claimed is:

1. A process for aging an alcoholic beverage, comprising:
(A) filling a first wooden barrel with an unaged alcoholic beverage, the barrel having an outer surface;
(B) covering at least 60 percent of the outer surface of the first wooden barrel with a film having an oxygen transmission rate of at least 100 cc/m 2 /day and an ethanol transmission rate of less than 3 g/m 2 /day;
(C) aging the unaged alcoholic beverage under ambient conditions while the alcoholic beverage remains in the first wooden barrel surrounded by the film for a time period of at least 1 month, to produce an aged alcoholic beverage, and
wherein during aging, the alcoholic beverage acquires or produces at least one flavor component selected from the group consisting of vanillin, guaiacol, syringaldehyde, syringol, eugenol, isoeugenol, cis-β-methyl-γ-octalactone, o-cresol, 2-methoxy-4-methylphenol, 4-methylsyringol, 4-ethylguaiacol, 4-vinylguaiacol, vanillyl methyl ketone, methoxyeugenol, sinapaldehyde, and furfural, so that the aged alcoholic beverage contains the at least one flavor component in an amount of at least 50% relative to an amount of the same flavor component in a control alcoholic beverage aged in a control wooden barrel without any film covering the control barrel during aging.

2. The process according to claim 1 , wherein at least 75% of the outer surface of the first wooden barrel is covered with the film, and the aged alcoholic beverage contains the at least one flavor component in an amount of at least 75% relative to the amount of the same flavor component in the control alcoholic beverage.

3. The process according to claim 2 , wherein the aged alcoholic beverage contains each flavor component in the group consisting of vanillin, guaiacol, syringaldehyde, syringol, eugenol, isoeugenol, cis-β-methyl-γ-octalactone, o-cresol, 2-methoxy-4-methylphenol, 4-methylsyringol, 4-ethylguaiacol, 4-vinylguaiacol, vanillyl methyl ketone, methoxyeugenol, sinapaldehyde, and furfural in an amount of at least 75% relative to the amount of each corresponding flavor component in the control alcoholic beverage.

4. The process according to claim 1 , wherein the film surrounds the outer surface of the first wooden barrel, and the aged alcoholic beverage contains each flavor component in the group consisting of each of syringol, eugenol, cis-β-methyl-γ-octalactone,o-cresol, 2-methoxy-4-methylphenol, 4-methylsyringol, 4-ethylguaiacol, vanillyl methyl ketone, and furfural in an amount of more than 100% relative to the amount of each corresponding flavor component in the control alcoholic beverage.

5. The process according to claim 1 , wherein the film surrounds the outer surface of the first wooden barrel, and the film comprises cyclic olefin copolymer in an amount of from 15 to 80 weight percent, based on total film weight, and wherein the film has a thickness of from 1.5 to 6 mils, and wherein the aged alcoholic beverage contains eugenol in an amount of at least 110% relative to the amount of eugenol in the control alcoholic beverage.

6. The process according to claim 1 , wherein the film comprises cyclic olefin copolymer in an amount of from 15 to 80 weight percent, based on total film weight, and the film has a thickness of from 1.5 to 6 mils and an ethanol transmission rate of less than 1 g/m 2 /day and an oxygen transmission rate of at least 170 cc/m 2 /day.

7. The process according to claim 1 , wherein the film is a multilayer film comprising polyolefin in an amount of from 50 to 82 percent, based on total film weight, and cyclic olefin copolymer in an amount of from 18 to 50 weight percent based on total film weight, with the cyclic olefin copolymer being present in a blend with polyolefin, the film having a thickness of from 1.5 to 4 mils.

8. The process according to claim 7 , wherein the multilayer film comprises three layers including two outer layers and one inner layer, the inner layer comprising a blend of from 20 to 80 wt % ethylene norbornene copolymer and from 80 to 20 wt % ethylene/alpha-olefin copolymer, and the alcoholic beverage product is selected from distillate and wine.

9. The process according to claim 8 , wherein the barrel is surrounded by the film and the film has an ethanol transmission rate of less than 1 g/m 2 /day and an oxygen transmission rate of at least 170 cc/m 2 /day and a moisture vapor transmission rate less than 1 g/m 2 /day, and the aged alcoholic beverage, either having an alcohol by volume of less than 30% or being diluted with water to have an alcohol by volume of 30%, exhibits an aroma and flavor, evaluated in accordance with ASTM E1879-00 Sensory Evaluation of Beverages Containing Alcohol, and ASTM E1885-04 Standard Method for Sensory Analysis—Triangle Test, indistinguishable relative to the control barrel containing the control alcoholic beverage.

10. The process according to claim 9 , wherein the inner layer comprises a blend of from 40 to 60 wt % ethylene norbornene copolymer and from 60 to 40 wt % polyolefin, and the film has a thickness of from 2 to 3.5 mils and an ethanol transmission rate of less than 0.5 g/m 2 /day and an oxygen transmission rate of at least 170 to 250 cc/m 2 /day, and the first aged alcoholic beverage, either having an alcohol by volume of less than 30% or being diluted with water to have an alcohol by volume of 30%, further exhibits a color, evaluated in accordance with ASTM E1879-00 Sensory Evaluation of Beverages Containing Alcohol, and ASTM E1885-04 Standard Method for Sensory Analysis—Triangle Test, indistinguishable relative to the control barrel containing the control alcoholic beverage.

11. A process for aging an alcoholic beverage, comprising:
(A) filling a first wooden barrel with the unaged alcoholic beverage, the barrel having an outer surface;
(B) covering at least 60 percent of the outer surface of the first wooden barrel with a film having an oxygen transmission rate of at least 100 cc/m 2 /day and an ethanol transmission rate of less than 3 g/m 2 /day; and
(C) aging the unaged alcoholic beverage in the first wooden barrel covered with the film, the aging being carried out under ambient conditions for a time period of at least 1 month while the alcoholic beverage remains in the first wooden barrel covered by the film, to produce an aged alcoholic beverage, wherein during aging an angel share fraction of the alcoholic beverage escapes through the wooden barrel and through the film covering the outer surface of the wooden barrel, with the angel share fraction being at least 30% less relative to a corresponding angel share fraction escaping through a wooden control barrel containing a control alcoholic beverage aged in the control barrel, the control barrel having an outer surface in direct contact with an ambient atmosphere without any film covering any portion of the control barrel; and
wherein the aged alcoholic beverage, either having an alcohol by volume of less than 30% or upon being diluted with water to have an alcohol by volume of 30%, exhibits an aroma and flavor, upon evaluation in accordance with ASTM E1879-00 Sensory Evaluation of Beverages Containing Alcohol together with ASTM E1885-04 Standard Method for Sensory Analysis—Triangle Test, indistinguishable relative to the control barrel containing the control alcoholic beverage aged therein, the aged control alcoholic beverage also having an alcohol by volume of less than 30% or being diluted with water to have an alcohol by volume of 30%.

12. The process according to claim 11 , wherein the first barrel is surrounded by the film and wherein the angels' share fraction escaping through the first wooden barrel and through the film is at least 70% less than the angel

Assignees

• Cryovac Inc

Inventors

• Chidambarakrishnan Seetharaman
• Ranganathan Sumita S
• Babrowicz Robert
• Morgan Angela Elizabeth

Classifications

• B32B2307/51

  Elastic · CPC title

• B32B3/06

  for securing layers together; for attaching the product to another member, e.g. to a support {, or to another product, e.g. groove/tongue, interlocking} · CPC title

• B32B27/32

  comprising polyolefins {(comprising vinyl (co)polymers or acrylic (co)polymers B32B27/30)} · CPC title

• C12H1/22

  Ageing or ripening by storing, e.g. lagering of beer · CPC title

• B32B27/08

  of synthetic resin · CPC title