Herbal liqueurs and spirits
Aging of the whiskey brandy, cognac gin, rums, vodka etc…
The ultrasound extraction completely the aromatic fraction contained in oak chips, chestnut tree, durmast oak, transferring in the liqueurs. Ultrasounds can be age the liqueurs in days instead of years. The process accelerates the formation of esters, which are among the many chemicals that give a liqueurs its distint flavor. By sonication in a very short ime of treatment we get a complete molecular change. This means an enhacement in taste and quality.
Ultrasounds for production of liqueurs and spirits
The ultrasound have the advantages of greatly intensifing the aromas present in the plants and in the liquids. You can produce liquor with herbs, citrus peels, roots such licorice, bark and aromatic ghips. The extraction can be made with alcohol, brandy or any other liquid.
It can produce a finished product or a concentrated solution to be diluted in a second phase.
REFINEMENT OF TASTE OF LIQUEURS AND SPIRITS
A liqueur already produced (like brandy, vodka, whisky, cognac, gin etc. ) can be treated directly to improve the flavor. In the distillates the process harmonizes the stinging and aggressive taste of the ethyl alcohol and make it softer.
FLAVOURING OF LIQUEURS
The ultrasound technology is particularly suitable in the flavouring process of the liqueurs. The process is very fast and it is possible to use any aromatic product. The finished product is very stable in time.