The present invention relates to a device for elevation of alcoholic beverages, such as red and white wines, liqueurs, distilled beverages, beers and vinegars. The present invention relates, moreover, to a method for the elevation of alcoholic beverages by using such a device.

It is known that, at the end of the fermentation step, alcoholic beverages are subjected to an elevation step carried out inside special containers. This step consists in a more or less long period of maturation/ageing which allows the beverages to improve their organoleptic properties.

Elevation is preferably performed inside wooden barrels since the prolonged contact between the wood of the barrel and the beverage contained inside it allows the beverage to be enriched with substances released from the wood, such as tannins, vanillin and cinnamic aldehydes.

Moreover, during the time spent inside the barrels, the beverage is subject to a controlled release of oxygen, thereby avoiding violent oxygenation which would result in generalized uncontrolled oxidation of the beverage itself.

The oxygen passes in fact in a slow and continuous manner through the pores in the wood and this favours the complexation of the unstable proteins contained in the alcoholic beverage with the consequent advantages.

In the case of wines, for example, the oxygen favours the development and stabilization of the colour, as well as the reduction in the astringency with consequent enriching of the bouquet and taste.

Elevation is a process which takes place, therefore, during a period which is necessarily very long so as to allow the release of the substances from the wood to the beverage and an adequate combination of the substances released with those already present in the beverage. In the case of red wine, for example, the best results are obtained after a period of between 12 and 24 months.

As already mentioned, elevation is preferably carried out inside barrels which have given characteristics and which undergo specific treatments in order to fix the aromatic and extractive substances which will be released to the beverage. One of the treatments most commonly used is "toasting" of the staves which will form the barrel.

The barrels used for elevation of the alcoholic beverages are usually made with oak wood, in particular sessile oak wood. In order to obtain a greater elasticity the wood of the trunk from plants which are aged between 120 and 240 years is used, boards being obtained from them and being seasoned in the open air for a period varying from 2 to 4 years.

One of the barrels most commonly used is the so-called "barrique bordelaise" (Bordeaux barrel), a barrel with a capacity of 225 litres with staves which have a thickness of between 18 and 25 mm.

Elevation may also be performed inside "tonneaux", i.e. barrels which have a variable capacity of between 500 and 700 litres and the staves of which have a thickness varying between 35 and 40 mm.

The construction of these barrels is performed by highly specialized labour and requires long processing times.

The use of wooden barrels, although favourably regarded, is not without defects.

Firstly, the alcoholic beverages must remain for a long period of time inside the barrels. This results in a considerable delay in the sale of the finished product and the immobilization of a significant amount of capital.

Furthermore, with the passing of time, the wood of the barrels loses its capacity to enrich the beverage with which it comes into contact, since it has already released its aromas. Also, with the passing of time, the pores in the wood become obstructed and no longer allow correct micro-oxygenation.

This means that the barrels must be periodically replaced. For example, in the case of red wines, the barrels must be replaced on average after about three elevation cycles.

The replacement of the barrels involves obvious management costs which are increased by the fact that the barrels per se are costly, since, as mentioned above, they are made by specialized labour using high-quality wood which may be obtained by felling very old trees, with the risk of deforestation of the areas from where this wood is obtained.

Moreover, the transportation and installation of wooden barrels in the cellars is not easy owing to the dimensions of said barrels. These dimensions will obviously have an impact also on the transportation costs and on the storage costs.

Recently, the use of the barrels has been combined with the use of chips or wooden staves.

Basically, porous bags containing chips or wooden staves which have specific characteristics are immersed in the steel tanks where, for example, the must ferments in wine or where the finished wine is refined.

During the contact between the alcoholic beverage and the chips or the wooden staves, tannins and aromas are released into the beverage in a manner apparently similar to that of an elevation process carried in wooden casks.

In any case, the use also of chips or staves, although it is less costly compared to the use of barrels, involves immobilization of the alcoholic beverage for a long period of time, with the consequences which have already been mentioned above.

The object of the present invention is therefore to overcome at least partially the drawbacks mentioned above with reference to the prior art.

In particular, a task of the present invention is to provide a device for the elevation of alcoholic beverages which allows the elevation of these beverages to be performed in a very short time and at a lower cost, without affecting the quality of the finished product.

Also, a task of the present invention is to provide a device for elevation of alcoholic beverages which is able to achieve a reduction in the amount of high-quality wood used and does not involve the use of specialized labour for the construction thereof.

Furthermore, a task of the present invention is to provide a device for elevation of alcoholic beverages which can be easily managed and may be easily transported and installed.

The aforementioned object and tasks are achieved by a device for elevation of alcoholic beverages in accordance with that claimed in Claim 1 and by a method for using such a device in accordance with that claimed in Claim 17.

In order to illustrate more clearly the innovative principles of the present invention and its advantages compared to the prior art, some examples of embodiment applying these principles will be described below with the aid of the attached drawings. In the drawings:

- Figure 1 shows a perspective view of a device according to the present invention;

- Figure 2 shows a side view of the device according to Figure 1 ;

- Figure 3 shows a front view of the device according to Figure 1;

- Figure 4 shows a view from above of the device according to Figure 1;

- Figure 5 shows in schematic form a cross-sectional view along the plane indicated by V-V in Figure 1;

- Figure 6 shows in schematic form a cross-sectional view along the plane indicated by VI-VI in Figure 1;

- Figure 7 shows a schematic view of a constructional element of the device according to Figure 1;

- Figure 8 shows a schematic view from above of the element according to Figure 7;

- Figure 9 shows in schematic form a view, on a larger scale, of the detail in Figure 8, indicated by the letter A;

- Figure 10 shows a perspective view of the device according to the invention in which the lid has been removed;

- Figure 11 shows a view, similar to that of Figure 10, in which the wood panels have been removed;

- Figures 12 shows in schematic form a perspective view, from below, of the lid of the device according to Figure 1;

- Figure 13 shows a view, on a larger scale, of the detail in Figure 5, indicated by the letter B;

- Figure 14 shows a view, on a larger scale, of the detail in Figure 5, indicated by the letter C;

- Figure 15 shows in schematic form the path followed by the alcoholic beverage inside the device according to the invention and the plant in which this device is inserted;

- Figure 16 shows a view, on a larger scale, of the detail in Figure 15, indicated by the letter D. A device for elevation of alcoholic beverages provided in accordance with the principles of the present invention is denoted generally by the reference number 1. In particular, the device 1 is designed to perform the elevation of alcoholic beverages, including for example those in the group of wines, liqueurs, distilled beverages, beers and vinegars.

The device 1 is intended to receive the alcoholic beverage removed from a first tank, not shown in the attached figures, for transfer to a storage tank, also not shown in the attached figures.

In the description of the device 1 and its components which is provided below, the term "top" will be used to identify the part of the device or its single components which are relatively more distant from the surface supporting the device (for example the ground or a base), while the term "bottom" will refer to the part of the device or its single components which are relatively closer to the support surface.

The longitudinal axis of the device will be understood as meaning the axis which extends in the lengthwise direction of the device and which, when the device is being used, is roughly parallel to the support surface.

With reference to the attached figures, the device 1 comprises a container 10 having an inlet 12 and an outlet 14. The inlet 12 and the outlet 14 are preferably separate from each other. The container 10 defines a chamber 16 inside which a plurality of wooden elements 18 are arranged, these being spaced from each other and arranged perpendicularly with respect to a longitudinal axis X of the container 10.

In accordance with the invention, adjacent wooden elements 18 of said plurality are placed in contact in an alternating manner against a top horizontal surface 20 or a bottom horizontal surface 22 of the container 10 so as to be staggered heightwise and define with the bottom surface 22 or the opposite top surface 20 a through-opening 24a, 24b for allowing the flow of the alcoholic beverage which is to undergo elevation.

The reference number 24a is used to identify the top through-openings, i.e. the openings defined between the top horizontal surface 20 of the container 10 and the top edge of the wooden element 18 making contact against the bottom horizontal surface 22 of the container 10.

The reference number 24a is used to identify the bottom through-openings, i.e. the openings defined between the bottom horizontal surface 22 of the container 10 and the bottom edge of the wooden element 18 making contact against the top horizontal surface 20 of the container 10.

As will be clearly described below, the device 1 allows the elevation of the alcoholic beverage introduced inside it to be performed by means of contact between the wooden elements 18 and the beverage, performing in fact the same function as that of wooden barrels, but in a shorter time and more efficiently. With reference firstly to Figures 1-4, the container 10 preferably has a closed box-like shape. Advantageously, the container 10 may be made of metallic material, preferably steel. The container 10 is preferably provided with an external reinforcing element 11 which is designed to oppose the thrusts exerted by the alcoholic beverage which is introduced inside it.

The container 10 is also preferably provided with a lid 21 - shown in detail in Fig. 12 - which is removably fixed along the top surface 20. Preferably, the lid 21 is sealingly fixed to the container 10, so as to prevent the beverage introduced into the device from coming into contact with the air and therefore with the atmospheric oxygen and being exposed to undesirable oxidation effects.

Advantageously, the lid 21 is fixed to the container 10 by means of special screws and nuts arranged along the perimeter of the lid 21. Preferably the screws are provided with gripping knobs 31.

The lid 21 may also be provided with gripping handles 32 designed to facilitate gripping and handling thereof.

As shown in Figures 12 and 13, a plurality of partitions 33 may project from the bottom surface of the lid 21. Said partitions 33 are advantageously arranged perpendicularly with respect to the longitudinal axis X. Preferably, they are equidistant from each other.

As will become clear from the description below, these partitions 33 are intended to be positioned at the top through-openings 24a defined by the wooden elements 18 placed in contact against the bottom surface 22 of the container 10.

In particular, the partitions 33 are intended to rest against the top edge of these wooden elements, so as to ensure that the latter are correctly positioned inside the chamber 16 of the container 10, in particular correctly spaced from the top surface 20.

Advantageously, the partitions 33 are provided with through-slits 34. Said slits 34 are suitably shaped so as to allow the alcoholic beverage to pass through, reducing its swirling movement. The container 10 may be provided with a probe (not shown in the attached figures), designed to signal that filling of the chamber 16 has been completed, and with a bleeder valve 36 (see Figures 11 and 12).

As mentioned, the container is provided with an inlet 12, intended to be connected to a first duct 60, an outlet 14 intended to be connected to a second duct 62 (see Figure 15). The first duct 60 is connected directly or indirectly to the delivery pipe of a pump 64 (see Figure 16) which ensures that the alcoholic beverage is introduced inside the device 1 under forced flow conditions.

Preferably, the inlet 12 and the outlet 14 are arranged in the vicinity of the bottom surface 22 of the container. Advantageously, the inlet 12 is positioned close to a front end wall 23 of the container 10 and the outlet 14 is positioned close to a rear end wall 25, opposite to the front end wall 23, of the container 10. Preferably, the inlet 12 lies in a plane parallel to the bottom surface of the container, while the outlet 14 lies in a plane perpendicular to the bottom surface of the container.

As shown in Figures 1-4, a regulating valve 13, 15, preferably an electric valve, may be arranged at the inlet 12 and the outlet 14. These valves, which can be operated remotely, allow the regulation of the inflow and outflow of the beverage into/ from the device 1.

As shown schematically in Figures 11 and 14, the inlet 12 is preferably in fluid communication with a distribution tube 38 provided on the bottom surface 22. This tube 38 extends substantially over the entire width of the container 10 and is provided with a plurality of through-holes 39.

The function of the distribution tube 38 is to ensure that the alcoholic beverage, once it has been introduced into the container 10 via the inlet 12, is able to be uniformly distributed over the entire width of the container 10 such that the wooden element 18 close to the inlet 12 and the following elements are uniformly wetted.

With reference to Figures 5, 13 and 14, as already mentioned, the wooden elements 18 are arranged inside the chamber 16 so as to be staggered heightwise.

Advantageously, the elements 18 are arranged inside the chamber 16 equidistant from each other along the longitudinal axis X.

Preferably, each wooden element 18 consists of a wood panel. Advantageously, this panel may be made with oak wood, even more preferably sessile oak wood. Alternatively, the panels 18 may be made with different types of wood, for example chestnut, depending on the alcoholic beverage with which they come into contact and the type of elevation which must be carried out on it.

Advantageously, the panels 18 may be subjected to the same treatments which are usually carried out on the staves of wooden barrels, such as seasoning, toasting, carbonization, etc.

The number of wooden elements arranged inside the infuser varies depending on the dimensions of the infuser.

Preferably, an infuser having a length of 100 cm and width and height of 50 cm will be provided with about 60 rectangular panels having a width of 42 cm and height of 40 cm, such that the overall exchange surface area between panels and alcoholic beverage is advantageously equal to about 20 m ² .

In fact, as will be clarified below, the staggered arrangement of the panels ensures that the alcoholic beverage comes into contact with both faces of each panel, therefore obtaining a high exchange surface area even though the infuser has small external dimensions.

By way of comparison, a Bordeaux barrique with a diameter of 70 cm and height of 95 cm, with a capacity of 225 litres, has an exchange surface area of 2.85 m ² .

Each panel 18 may be flat. Alternatively, one or both faces of the panel 18 may be corrugated to increase the contact area between panel and alcoholic beverage. Preferably, the panel 18 may comprise grooves 42 which extend parallel to each other along one or both opposite faces of the panel (see for example Figures 8 and 9).

Advantageously these grooves 42 are arranged staggered between the opposite faces of the panel, so that for a groove 42 on one side there is a corresponding relief 43 on the other side. This arrangement increases further the contact area between panel and alcoholic beverage.

The panels will be arranged inside the chamber 16 of the container 10 in such a way that the grooves 42 are perpendicular to the longitudinal axis X of the container 10.

The panels 18 have a width substantially equal to the width of the chamber 16 (see Figure 6) and a height smaller than the height of the chamber 16 (see Figures 13 and 14). The height of the panels 18 is substantially equal to the height of the chamber 16, less the height of the through-openings 24a, 24b (see Figure 5).

In particular, the dimensions of the panels 18, taking into account the normal working dimensional tolerances, are defined so that the alcoholic beverage introduced into the device cannot flow along the sides of the wooden elements.

Preferably, the thickness of the panels, whether they be flat or corrugated, is chosen within the range of between 4 mm and 5 mm, even more preferably within the range of between 4 mm and 4.5 mm.

In the case where the panels 18 are provided with grooves, the grooves 42 and the reliefs 43 have preferably a constant width "a" of 2 - 2.5 mm. Moreover, the grooves have a constant depth "b", also equal to 2 - 2.5 mm.

Advantageously, the panels 18 are formed by a single piece of wood.

Each panel 18 may be enclosed perimetrally by a surrounding containment frame 44. The top edge of the containment frame 44 is shaped so as to allow the sliding insertion of the panel inside the frame.

Alternatively, as shown for example in Figures 7 and 8, each panel 18 may consist of a plurality of separate staves 19, for example five in number, which are kept adjacent to each other by means of the frame 44.

In one embodiment, the frame 44 is provided with special seats 46 which are delimited by vertical supports 47 and inside which the staves 19 may be slidably inserted.

The frame 44, in addition to giving the panel and/ or the staves rigidity, if the panel is formed by a plurality of staves ensures that there is no seepage between two adjacent staves.

Advantageously, the possibility of constructing the panels by arranging several staves 19 next to each other means that pieces of wood with smaller initial dimensions may be used, thereby reducing the wastage of high-quality wood.

Preferably, the wooden elements 18, be they in the form of a single panel or assembled staves, are fixed along the side walls 28 of the container 10. The side walls 28 are defined as being the walls which extend parallel to the longitudinal axis X of the container and which connect the top horizontal surface 20 to the bottom horizontal surface 22.

Preferably, the wooden elements 18 are fixed on lateral supports 26a, 26b which are provided along the side walls 28. These supports have the function of keeping the wooden elements 18 equidistant from each other and of supporting these elements in contact with or spaced from the bottom horizontal surface 22.

The lateral supports 26a, 26b preferably consist of linear guides inside which the wooden elements are slidably inserted.

Preferably, these guides have a thickness which is equal to the thickness of the elements 18. If the elements 18 are provided with a frame 44, the guides will have a thickness which is equal to the lateral thickness of said frame.

The supports 26a intended to keep the elements 18 spaced from the bottom surface 22 are provided at their bottom end with a support foot 29 on which the corresponding element will rest.

The distance between said foot 29 and the bottom surface 22 corresponds to the height of the associated bottom through-opening 24b (see for example Figure 14).

Advantageously, as can be clearly seen in Figures 5, 13, 14, 15 and 16, the wooden elements 18 are arranged inside the chamber so that an interspace 50 is defined between two adjacent elements.

This interspace 50 forms the channel inside which the alcoholic beverage flows once it has been introduced inside the device. The passage of the alcoholic beverage between two adjacent interspaces occurs via the through-openings 24a, 24b.

Preferably, the interspace 50 has a thickness of about 10-15 mm.

In accordance with the invention, therefore, the alcoholic beverage, once it has been introduced inside the device, will be forced to follow a predetermined "serpentine" path which ensures that both faces of each wooden element come into contact with the alcoholic beverage (see Figures 15 and 16).

The flow of the alcoholic beverage inside two adjacent interspaces occurs in a counterflow manner, namely the flow of the beverage inside a first interspace has a direction which is opposite to the flow of the beverage inside the interspaces adjacent to said first interspace (see for example Figures 15 and 16).

A method for elevation of an alcoholic beverage by using the device 1 according to the present invention is described below. Reference will be made to the embodiment in which each wooden element consists of a panel 18. However, the comments which follow are also applicable to the other embodiments of the device described in the present application.

The inlet 12 of the device 1 is connected to a supply duct 60 for the alcoholic beverage, said duct 60 being connected, directly or indirectly, to the delivery pipe of a pump 64.

The outlet 14 of the device, in turn, is connected to a discharge duct 62 which, by means of a diverter valve 66 supplies a storage tank (not shown in the figures) and/ or a connection duct 68 connected to the supply duct of the device 1.

Upon start-up of the pump 64 connected to the device, the alcoholic beverage is introduced inside the device under forced flow conditions.

The method according to the present invention is characterized in that the alcoholic beverage flows inside the device 1 so as to follow a forced path inside the interspaces defined between the adjacent wooden elements 18 of the device, passing from one interspace to another adjacent interspace via the through-openings 24a, 24b so as to come into contact with both faces of each element before being introduced, via the outlet 14, into the discharge duct 62.

In particular, the alcoholic beverage flows under forced conditions inside the interspaces 50 defined between two adjacent wood panels 18, passing from one interspace to another via the top through-openings 24a and the bottom through-openings 24b.

The method advantageously may comprise a step of analysis and characterization of the alcoholic beverage output from the device. In particular, the alcoholic beverage will be directed by means of the deviator valve 66 towards the storage tank if it has reached the desired degree of elevation and/ or towards the connection duct 68 if it must be introduced again into the device.

Advantageously, following the analysis and characterization step, the alcoholic beverage output from the device may be partly directed towards the storage tank and partly directed towards the connection duct 68.

The method may also involve a step of static elevation of the alcoholic beverage, in which the alcoholic beverage, after being introduced under forced conditions inside the device 1 and before being introduced into the discharge duct 62, is kept inside the device 1, for a given period of time, keeping the outlet 14 closed.

Preferably this step takes place upon start-up of the feed pump 64.

In this case, the valve 15 arranged at the outlet, is kept closed, until the chamber 16 is completely filled. Following signalling of the completed filling of the chamber 16, so that the alcoholic beverage has completely filled the interspaces 50 formed between the adjacent wood panels, the valve 15 is opened.

Advantageously, however, the valve 15 may be closed during normal operation of the device, so as to allow the contact time between the wooden elements and the alcoholic beverage to be prolonged further in the event of particular needs.

The prolonged contact between beverage and wood panels is such that the latter are able to release quickly to the beverage the substances contained in them, such as tannins, so as to enrich the beverage from the point of view of its aroma.

Advantageously, the device 1 may be also inserted inside a plant where it is possible to blow in a first quantity of oxygen into the alcoholic beverage undergoing elevation, before it passes into the infuser.

This oxygenation allows the substances released from the panels to be fixed inside the alcoholic beverage, favouring the elevation of said beverage.

The panels 18 with the passing of time may lose their enriching capacity.

In this case, it is sufficient to close the inlet valve 13, empty the chamber 16 and remove the lid 21.

The configuration of the frame 40 allows the staves 19 to be extracted from their seats and replaced quickly and easily with new staves.

Advantageously, the same device may be used with staves made from different types of wood, so as to vary the degree of elevation which is imparted to the alcoholic beverage.

At this point it is clear how the predefined objects have been achieved.

With the device according to the invention it is possible to perform elevation of the alcoholic beverage quickly and at a lower cost, compared to the known wooden barrels.

The beverage, flowing in contact with the wood panels, is able to absorb more quickly the substances released by the wood itself, without having to remain inside a barrel for a long period of time.

It is clear therefore how this allows a drastic reduction in the costs to be obtained, without repercussions on the quality of the finished product.

Moreover, with the device according to the invention, the amount of high-quality wood used may be reduced.

The panels, in fact, although they are made with the same wood generally used to make barrels and are preferably subjected to the same treatments, for example toasting, have smaller thicknesses, i.e. 4-5 mm, compared to the thicknesses of the barrel staves, which generally range between 18 and 25 mm.

The manufacture of the panels moreover is facilitated and does not require the use of specialized labour.

Moreover, the panels may be easily stored and transported.

The person skilled in the art, in order to satisfy specific needs, may make modifications to the embodiments of the elevation device described above and/ or replace the elements described with equivalent elements, without thereby departing from the scope of the attached claims.