The invention belongs to the field of the electronic science, in combination to the science of food and drink technology.

According to older techniques, of alcoholic beverages quality improvement, in order for the quality improvement to be achieved and particularly the improvement of taste, the taste-after and scent, similar with the one which is being achieved through the natural maturity, many methods have been used, such as Gamma rays, or temperature alternation or ionization or laser radiation. These previous technical methods, bring forward a lot of disadvantages : In particular, the use of Gamma rays or temperature alteration or ionization or Laser radiation, have high cost and low productivity and as a result their application is limited. For these reasons, the above-mentioned used methods have never been more widely applied.

So, as far as the quality improvement of part of alcoholic beverages is concerned, the old method of the natural maturity, continues widely to be applied until today, by leaving the alcoholic beverages to remain in bottles, tanks and barrels for a long period of time, counted in years. Nevertheless and this method, though it doesn't have the disadvantages of the other methods, which have been mentioned above, the use of Gamma rays or temperature alteration or ionization or Laser radiation, however presents as main disadvantages, on the one hand to demand the alcoholic beverages to stay for a long period of time (for years) in their bottling, until the desired level of their maturity is attained, in order to be conveyed for consumption,

on the other hand to demand great expenses in order to maintain them for all these years, with a consequence, the high final cost of the product.

Moreover by the end of the period, some of the beverages remain in the places of natural maturity, a serious part of the alcoholic beverage has been evaporated, which is then refilled with new product. Thus, new raise of the production cost is caused, with extra charge for the whole production and sale chain, up to the final user/consumer.

Furthermore, as far as the quality improvement of part of alcoholic beverages, which usually are not chosen to go under the process of the natural maturity, is concerned, no method is widely known until today.

The aim of this invention is to bring up a solution to the above mentioned technical problems, of the quality improvement of alcoholic beverages.

The present invention, introduces a new innovative method for the quality improvement of alcoholic beverages, which, particularly as those alcoholic beverages that are usually chosen to go through the process of the natural maturity are concerned, its results are alike to the results of the natural maturity itself. The quality improvement is being achieved, by the emission towards the alcoholic beverages, of electromagnetic waves, of a certain bundwidth of the electromagnetic waves which are being produced by electromechanical or by electronic devices, whose emission has a predetermined programming, controlled power, controlled time of application and controlled quality result.

The advantages of this method are that it brings important improvement of the quality characteristics of the alcoholic beverages, such as the scent, the

taste and the taste-after. In particular, this method brings important quality improvement to those alcoholic beverages which are not chosen to go through the process of natural maturity and immediately after their production are sent straight for consumption but also to those alcoholic beverages which are chosen to go through the process of natural maturity by remaining in bottles, tanks, barrels etc. for a long time, counted in years, giving them characteristics similar to those that the natural maturity gives them. Moreover, another advantage of the application of this method is that, whereas during the process of natural maturity, a part of the alcoholic beverage, is being evaporated, this new method does not reduce the quantity of the product on which it is applied. Moreover, an extremely important advantage of this method is that, the beginning of the improvement, is brought on with the beginning of the method's application, while the time demanded for its application in order essential improvement to be brought on, is short, counted in hours. Thus the methods adopted until today, of conservation and maturing alcoholic beverages in bottles, tanks, barrels etc. , are avoided and consequently there is reduction in the production cost and in the final product price as well, in the benefit of the financial interest of the manufacturer as well as of the consumer. Moreover, another advantage of this method, is that it can be widely applied in industries, as it doesn't require any change to the specifications in use, of the existing industrial or handicraft premises, not only during the stage of the production process but also during the stage of the maturity, bottling and storage of the alcoholic beverages as well, as it is applied to the already existing premises. Another advantage of this method is that, the alcoholic beverages on which it is applied can be at the stage of the brewing process, or after the completion of this process. Another advantage of this method is that, it can be used in any kind of storage or bottling, final or not, alcoholic

beverages, and it can also have domestic usage. Another advantage of this method is that, its application is financially profitable, as it requires very low cost of operation.

The invention is described below, accompanied by non-exclusive examples and with reference to the attached drawings, which show ways of application of the method, which is the subject of the present invention.

Drawing 1 and drawing 2 illustrate ways of applying the invention in alcoholic beverages restored in places of industrial, handicraft or commercial premises.

One way of application of this method is described with reference to the drawings. The alcoholic beverages (1) are placed under the usual temperature circumstances, in places that are usually used for storage, such as industries, underground cellars, open or closed warehouses etc. , in containers made of the usually used material, such as wood, glass, synthetic material, or metallic containers etc (2). Electromechanical or electronic device (3) of programmed operation is placed near them (1), which produces electromagnetic waves (6), and from which a wiring (4) is led and this wiring ends up to their emission antenna (5). The electromagnetic waves (6) are emitted towards the containers (2) with the alcoholic beverages (1). The emission antenna may be sunk into the alcoholic beverages (7) or not (5), even if it is an undetached part of the emission device (3) or even if it is connected with the device by a wiring (4).

The electromechanical or electronic device (3) produces electromagnetic waves (6), which cover wider wavelength bands from Inm to 10000 km, with the harmonic frequencies which are produced by the device and they are emitted simultaneously, either to all wavelengths from Inm to 10000 km or, in one or more parts of specific areas. The frequencies ranges where these electromagnetic waves belong, are characterized by the international names EHL (extremely high frequency), SHF (super high frequency), UHF (ultra high frequency), VHF (very high frequency), HF (high frequency), MF (medium frequency), LF (low frequency), VLF (very low frequency). Also the frequency field of the ultraviolet, infrared spectrum and visible light. The emission of the electromagnetic waves (6) is being programmed through electromechanical or electronic circuit of the device (3), in such as not to be continuous but to be pulsate. The duration of the outcoming pulses, as much as, the duration of the interruptions between them can be of stable or unstable time.

The emission of the electromagnetic waves can be modulated in any way or can be non modulated.

The emission power of the electromagnetic waves (6) is being increased in every augmentative alteration of the distance between the emission's source (5) of the electromagnetic waves and the alcoholic beverages (1), or also in every augmentative alteration of the volume of the alcoholic beverages on which the method is being applied, in order to achieve the same quality improvement at the same time and vice versa. Also, in every augmentative alteration of the distance between the emission's source (5) of the electromagnetic waves and the alcoholic beverages (1) or also in every augmentative alteration of the volume of the alcoholic beverages on which

the method is being applied, the duration time of the application is being increased, in order to be succeeded with the same power, the same quality improvement and vise versa.

Besides, there is the possibility of electromagnetic waves emission from more than one devices simultaneously at the same place. The total emission power simultaneously provided, should always be low in order to get the desired result, without causing substantial temperature increase of the alcoholic beverages, on which the present method is applied and without becoming lower than 0, 0001 mWatt, either one or more devices are used.

The user of the method, has the choice to reduce the required time of bringing on the desired level of quality improvement, by increasing the simultaneously provided emission power of the electromagnetic waves (6), which should be maintained in low levels, in order not to cause substantial temperature increase of the alcoholic beverages and vise versa as well, however without permitting the emission power becoming less than 0, 0001 mWatt.

The commencement of the improvement comes upon with the commencement of the method's application, while the time of it's application which is necessary for the oncoming of substantial improvement, is short, counted in hours.

The duration of the method's application, is connected to the kind of the alcoholic beverage, on which the method is applied and it is proportional to the desired quality result. So, the longer the duration of the methods'

application, the higher the quality improvement of the alcoholic beverage on which the method is applied.

The quality improvement of the alcoholic beverages, which has been achieved until the interruption of the method's application, by the time point chosen by the user, is maintained stable despite the interruption of the method's application. By the termination of the method's application, the process of their natural maturity, is continued.

The present method can find wide usage in industries, handcrafts, commercial undertakings, etc. , of alcoholic beverages and brings on as a result, the substantial quality improvement of natural characteristics of the alcoholic beverages, and particularly of the scent, the taste, the taste-after, of those alcoholic beverages which are forwarded for consumption, straight after their production, and also on those alcoholic beverages that are usually chosen to go under the natural maturity process, giving to the latter, properties that are similar to those offered to them by the natural maturity.

This method can also find domestic usage. In order for this method to be applied, the alcoholic beverages can be at the stage of brewing, or they can also be at the stage after the completion of this brewing process.