Oak Products For Beverages

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Brief Description An invention that claims a new process for the production and utilisation of a new generation of Alternative Oak Products (AOPs) to the barrel is presented. The AOPs manufactured with this process offer much improved extraction of wood flavours into wine, alcoholic beverages, vinegar or any other relevant liquid consumable. AOPs as an alternative source of wood flavourants have been internationally accepted and are globally utilised. The new generation of AOPs is a precision engineered, alternative source of wood-borne chemicals, produced from more sustainable and homogeneous wood sources, with superior oak log comminution strategies. Combined with the best available drying, toasting and other value-added treatment technologies, an improved product with a more predictable flavour delivery and flavour dosage possibility is obtained. The new generation of AOPs differentiates itself as products with exceptional homogeneity in three critical features: their wood anatomical orientation, shape (geometry) and size (dimensions). This paradigm -shift in AOP production and utilisation was attained by implementing basic knowledge of the relevant anatomical, chemical and physical properties of wood in all value-added as well as utilisation stages. The result is a significant improvement in extraction predictability and consistency. This invention for the first time offers the advantages of a systems approach in AOP production and utilisation, with significant benefits for the wood processing, beverage-making and vinegar industries. Target Market All producers of alcoholic and non-alcoholic beverages and vinegars, using wood flavourants Wine and alcoholic beverages equipment manufacturers Timber processors such as traditional cooperages as well as veneer producers developing new business opportunities in the wine industry Timber producers such as public and private forest owners This innovation integrates smoothly with the wood processing, beverage and vinegar industries’ existing machinery, treatment processes and production equipment. Economic and Production Benefits for AOP Producers a larger number of trees from a forest and more logs from a tree meet timber raw material and processing specifications this improved tree and log utilisation implies lower raw material costs the log breakdown method (rotary peeling) used, leads to very high heartwood yields and minimum wood wastage increased mechanisation options lead to cheaper, faster production rates as well as higher quality and better performing products taking cognisance of the anisotropic character of wood and applying it, results in exceptional homogeneity in wood anatomical orientation, shape (geometry) and size (dimensions) i.e. significantly reduces biological and process-induced variation in relevant anatomical, physical and chemical properties leads to maximum value-adding during drying and toasting treatments as well as facilitates the use of additional and novel biological treatments significantly reduces raw material and process-induced variation uses mature production technologies from the timber processing industry offers the ability to control the quantity and rate of wood flavour addition to beverages and vinegar enables innovative utilisation of hitherto "unsuitable" material (i.e. sapwood) Environmental Benefits more sustainable forests and wood supplies reduced carbon footprint FSC and PEFC compliant Economic and Production Benefits for Beverage-Making industries reduced or negated dependency on new, expensive oak barrels cheaper shipping as AOP packaging is optimised lower wood cost per litre of wine Wood Flavour Extraction Optimised extraction rates are improved through the treatment of the large tangential surfaces during production stages and maximising utilisation of these large surface areas in liquid consumable production performance in terms of wood flavour extraction is more predictable and consistent Technical Description Current timber harvesting, stave production and barrel manufacturing processes have all been optimised for the physical requirements of a barrel i.e. a strong, durable container with no leakage. A more recent additional barrel emphasis has been the provision of wood fragrances to its content. In contrast, the new AOPs have almost exclusively been optimised to impart wood fragrances. This is attained with the drying and toasting of rotary-peeled veneer, and the subsequent guillotine- cutting of the material into smaller wood fragments in such a manner as to ensure that: the wood anatomical orientation (tangentially cut), shape (geometry) and size (dimensions) of all the fragments are similar wood fragments all have tangential surfaces as the largest surface area The new AOPs conform to accepted and widely used industrial practices, and meet phyto-sanitary and HACCP requirements. Innovation Status A national phase application was filed for this invention.