Wine aging method and system

Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...

Reexamination Certificate

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Details

C426S231000, C426S238000, C426S592000

Reexamination Certificate

active

11043121

ABSTRACT:
A method and system for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf life. The method includes application of ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation to produce a consumable wine product. The system provided implements the described method.

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