Gin Infusion by Ultrasonically-Intensified Maceration
Gin is an alcoholic beverage infused with juniper and other botanical compounds. Ultrasonic extraction enhances and intensifies the maceration process of pot distilled gin as well as compound gin. The advantages of ultrasonically-infused include the production of flavour-rich, aromatic beverages in a time-saving process.
Gin Infusion Enhanced by Sonication
Gin is produced most often in a so-called steep-and-boil process, which is also the traditional technique for distilling gin. Gin manufactured in such manner is called pot distilled gin. In this process, a mixture of juniper and other botanicals is soaked in a neutral spirit, which has been diluted with water to around 50% alcohol by volume. As this soaking and maceration step is very time-consuming, ultrasonic extraction is used as intensifying method to transfer the flavour compounds into the alcohol. Thereby, distillers who often allow the botanicals to soak for up to 48 hours before distillation, can accelerate this infusion process significantly.
Additionally, ultrasonic extraction not only enables to extract flavours within a quick soaking period, but also releases a more complete flavour profile of botanicals. Thereby, new flavour styles of gin can be created.
After the ultrasonically-assisted soaking, the flavour-infused alcohol mixture is distilled in a pot still, resulting in a spirit that has captured the aromas and flavours of the botanicals. Water is added to adjust the strength of the gin before it is bottled.
Advantages of Ultrasonic Gin Manufacturing
Hielscher probe-type ultrasonicators can enhance the industrial gin manufacturing process in several ways. In the following we demonstrate you how Hielscher ultrasonicators can improve industrial gin manufacturing by enhancing extraction efficiency, reducing processing time, ensuring uniformity, providing precise control, and offering scalability options.
- Improved Extraction: Ultrasonication can enhance the extraction of flavors and aromas from botanicals used in gin production. The high-intensity, low-frequency ultrasound waves generated by an ultrasonic probe create intense vibrations and cavitation, which help break down the cell walls of botanical ingredients. This promotes better extraction of essential oils, flavors, and aromatic compounds, resulting in a more robust and flavorful gin. Flavour profiles can be modified by ultrasonic intensity and energy input.
- Reduced Processing Time: Ultrasonication can significantly reduce the processing time required for extracting botanical flavors. The intense energy delivered by the ultrasonicator accelerates the extraction process, allowing gin producers to achieve desired flavor profiles in a shorter time. This increased efficiency leads to higher production rates and improved overall productivity.
- Enhanced Efficiency: Probe-type ultrasonicators can be operated at high power levels, providing efficient energy transfer to the liquid medium. This results in improved mixing and dispersion of botanicals throughout the solution, ensuring uniform distribution of flavors and ingredients. The enhanced efficiency leads to a more consistent and high-quality gin product.
- Precise Control: Ultrasonication allows for precise control over the extraction process. The intensity and duration of ultrasonic treatment can be adjusted to match the specific requirements of different botanicals, ensuring optimal extraction without degrading delicate flavors or causing unwanted changes. This level of control enables gin manufacturers to maintain the desired taste profiles consistently.
- Scalability: As Hielscher ultrasonicators can be easily operated in batch or inline flow-through mode, the volume of infused gin can be easily scaled to production requirements. Hielscher ultrasonicators and probes are available at various power levels and sizes, allowing for scalability in industrial gin manufacturing. Most importantly, ultrasonic process results can be scaled completely linear to larger or smaller throughouts. Whether it is a small batch or large-scale production, ultrasonication can be easily implemented by using appropriate equipment. This scalability enables gin producers to incorporate ultrasonication technology into their manufacturing processes regardless of their production volume.
These benefits contribute to the production of high-quality gin with consistent flavors and aromas. Hielscher Ultrasonics equipment for gin infusion and flavoring can be used at every scale – in batch or inline processing.
Botanical Flavour Compounds for Gin Infusion
Gin requires juniper flavours, but often gin include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris root, cardamom, pine needles, licorice root, cinnamon, elderflower, almond, savory, lime peel, grapefruit peel, mint, dragon eye (longan), saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark or others.
Ultrasonic extraction helps to create flavour-intense extracts which give gin an aromatic flavour profile. With sonication, producers can quickly create unique flavour profiles designing a unique gin experience.
Read here how sonication can artificially age and smooth your base alcohol before making gin!
Ultrasonic Extractors for Gin Infusion
Hielscher Ultrasonics designs, manufactures, and distributes high-performance ultrasonicators for the maceration and extraction of botanical compounds, infusion and ageing of spirits and many other productions steps for the production of alcoholic and non-alcoholic beverages.
The table below gives you an indication of the approximate processing capacity of our ultrasonicators:
|Batch Volume||Flow Rate||Recommended Devices|
|0.5 to 1.5mL||n.a.||VialTweeter|
|10 to 2000mL||20 to 400mL/min||UP200Ht, UP400St|
|0.1 to 20L||0.2 to 4L/min||UIP2000hdT|
|10 to 100L||2 to 10L/min||UIP4000hdT|
|15 to 150L||3 to 15L/min||UIP6000hdT|
|n.a.||10 to 100L/min||UIP16000|
|n.a.||larger||cluster of UIP16000|
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Literature / References
- Petigny L., Périno-Issartier S., Wajsman J., Chemat F. (2013): Batch and Continuous Ultrasound Assisted Extraction of Boldo Leaves (Peumus boldus Mol.). International Journal of Molecular Science 14, 2013. 5750-5764.
- Dogan Kubra, P.K. Akman, F. Tornuk(2019): Improvement of Bioavailability of Sage and Mint by Ultrasonic Extraction. International Journal of Life Sciences and Biotechnology, 2019. 2(2): p.122- 135.
- Dent M., Dragović-Uzelac V., Elez Garofulić I., Bosiljkov T., Ježek D., Brnčić M. (2015): Comparison of Conventional and Ultrasound Assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from sage (Salvia officinalis L.). Chem. Biochem. Eng. Q. 29(3), 2015. 475–484.