ARTIFICIAL INTELLIGENCE-SUPPORTED CUSTOMIZABLE ACCELERATED AGING FOR DISTILLED SPIRITS
Methods, systems, and apparatuses for the accelerated aging of beverages, including distilled spirits are disclosed. A spirit is aged through a modular approach that targets development of individual sensory characteristics. In one embodiment, a spirit undergoes ultrasonic cavitation in the presence of wood chips, heating in the presence of wood chips, ultrasonic cavitation without wood chips, heating without wood chips, and intermittent aeration. The process is operable to produce a highly customized spirit and achieve a taste, bouquet, and color similar to that of traditionally aged spirits.
1 . A method for accelerating aging of a beverage, comprising:
applying a first ultrasonic energy to a fluid in a reaction chamber for a first period of time, and maintaining a first temperature of the fluid while the fluid is in the presence of a wood load or an organic material load;
applying a first heat to the fluid and maintaining a second temperature of the fluid for a second period of time;
removing the wood load or the organic material load from the reaction chamber;
applying a second ultrasonic energy to the fluid in the reaction chamber for a third period of time and simultaneously cooling the fluid for at least some time during the applying the second ultrasonic energy;
applying a second heat to the fluid and maintaining a third temperature of the fluid for a fourth period of time;
training an artificial intelligence system to correlate one or more parameters for the accelerated aging method and one or more physical attributes and/or perceived qualities of fluid exiting the reaction chamber;
receiving one or more desired physical attributes and/or one or more desired perceived qualities of the fluid; and
the artificial intelligence system automatically setting the first period of time, the first temperature, the second temperature of the fluid, the second period of time, the third period of time, the third temperature of the fluid, and the fourth period of time in order to achieve the one or more desired physical attributes and/or the one or more desired perceived qualities;
wherein the applying the first ultrasonic energy, the applying the first heat, the removing the wood load or the organic material load from the reaction chamber, the applying the second ultrasonic energy, and the applying the second heat in the reaction chamber occur sequentially.
2 . The method of claim 1 , further comprising the artificial intelligence system automatically determining a quantity and/or type of the wood load and the organic material load used in the process based on the one or more desired physical attributes and/or the one or more desired perceived qualities.
3 . The method of claim 1 , wherein the one or more desired physical attributes include a chemical composition of the fluid, a color of the fluid, and/or a viscosity of the fluid.
4 . The method of claim 1 , wherein the one or more desired perceived qualities of the fluid includes a taste of the fluid, an aftertaste of the fluid, a duration of aftertaste of the fluid, an aroma of the fluid, a mouthfeel of the fluid, and/or a burning sensation caused by the fluid.
5 . The method of claim 1 , further comprising the artificial intelligence system automatically determining a wattage and/or a frequency for the first ultrasonic energy and/or the second ultrasonic energy based on the one or more desired physical attributes and/or the one or more desired perceived qualities.
6 . The method of claim 1 , further comprising testing the physical attributes and/or the perceived qualities of the fluid after output from the reaction chamber, and the artificial intelligence system automatically generating an alert if the tested physical attributes and/or the tested perceived qualities differ by greater than a preset threshold from the one or more desired physical attributes and/or the one or more desired perceived qualities
7 . The method of claim 1 , wherein the fluid is a distilled spirit.
8 . The method of claim 1 , wherein the organic material load includes wood, berries, nuts, cinnamon sticks, plants, or other processed or unprocessed food.
9 . A method for producing a beverage, comprising:
applying a first ultrasonic energy to a fluid in a reaction chamber for a first period of time while the fluid is in the presence of a wood load or an organic material load;
applying a first heat to the fluid and maintaining a first temperature of the fluid for a second period of time while the fluid is in the presence of the wood load or the organic material load;
applying a second ultrasonic energy to the fluid in the reaction chamber for a third period of time while the fluid is not in the presence of the wood load or the organic material load;
applying a second heat to the fluid and maintaining a second temperature of the fluid for a fourth period of time while the fluid is not in the presence of the wood load or the organic material load;
training an artificial intelligence system to correlate one or more parameters for the accelerated aging method and one or more physical attributes of fluid exiting the reaction chamber;
receiving physical attribute data for a target existing fluid; and
the artificial intelligence system automatically setting the first period of time, the first temperature, the second temperature of the fluid, the second period of time, the third period of time, and the fourth period of time in order to achieve physical attributes substantially similar to the target existing fluid.
10 . The method of claim 9 , further comprising the artificial intelligence system automatically determining a quantity and/or type of the wood load and the organic material load used in the process based on the physical data for the target existing fluid.
11 . The method of claim 9 , wherein the physical attribute data includes a chemical composition of the fluid, a color of the fluid, and/or a viscosity of the fluid.
12 . The method of claim 9 , further comprising testing physical attributes of the fluid after output from the reaction chamber, and the artificial intelligence system automatically generating an alert if the tested physical attributes and the physical attribute data for the target existing fluid differ by greater than a preset threshold.
13 . The method of claim 9 , wherein the fluid is a distilled spirit.
14 . The method of claim 9 , wherein the organic material load includes wood, berries, nuts, cinnamon sticks, plants, or other processed or unprocessed food.
15 . A method for producing a beverage, comprising:
applying a first ultrasonic energy to a fluid in a reaction chamber for a first time period;
applying a first heat to the fluid and maintaining a first temperature of the fluid for a second time period;
applying a second ultrasonic energy to the fluid in the reaction chamber for a third time period;
applying a second heat to the fluid and maintaining a second temperature of the fluid for a fourth time period;
training an artificial intelligence system to correlate one or more parameters for the accelerated aging method and one or more physical attributes and/or perceived qualities of fluid exiting the reaction chamber;
receiving one or more desired physical attributes and/or one or more desired perceived qualities of the fluid; and
the artificial intelligence system automatically setting the first period of time, the first temperature, the second temperature of the fluid, the second period of time, the third period of time, a wattage and/or a frequency for the first ultrasonic energy, a wattage and/or a frequency for the second ultrasonic energy, and the fourth period of time in order to achieve the one or more desired physical attributes and/or the one or more desired perceived qualities.
16 . The method of claim 15 , wherein the physical attribute data includes a chemical composition of the fluid, a color of the fluid, and/or a viscosity of the fluid.
17 . The method of claim 15 , wherein the one or more desired perceived qualities of the fluid includes a taste of the fluid, an aftertaste of the fluid, a duration of aftertaste of the fluid, an aroma of the fluid, a mouthfeel of the fluid, and/or a burning sensation caused by the fluid.
18 . The method of claim 15 , wherein the applying the first ultrasonic energy, the applying the first heat, the applying the second ultrasonic energy, and the applying the second heat in the reaction chamber occur sequentially.
19 . The method of claim 15 , further comprising testing the physical attributes and/or the perceived qualities of the fluid after output from the reaction chamber, and the artificial intelligence system automatically generating an alert if the tested physical attributes and/or the tested perceived qualities differ by greater than a preset threshold from the one or more desired physical attributes and/or the one or more desired perceived qualities.
20 . The method of claim 15 , wherein the fluid is a distilled spirit.