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Abstract

A method and corresponding apparatus for reduction of harshness from a fresh spirit, by controlling physico-chemical conditions. The method requires operation at a specific temperature, pressure and for required time to achieve desirable improvements n taste. To perform the method, spirit is filled into a reaction vessel, where oxygen-containing gas is introduced to maintain a pressure in a range between 0.3 to 2.0 kg/cm². The spirit is heated slowly with continuous stirring to elevate the temperature to between 30° C. and 50° C. The same gas pressure and temperature are maintained for an extended period, e.g. one to four weeks. Analysis showed reduction in harshness and improvement in sensory attributes without affecting the levels of esters, acids and aldehydes except acetaldehyde.

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