Whiskey aging is a key stage that completes the production process. It involves the conversion of barley alcohol into an aromatic and flavorful drink. During the aging process, whiskey not only darkens, but also acquires a rich bouquet of aromas, as well as unique taste qualities that make it special. The traditional whiskey production technology requires long-term aging in oak barrels, which causes significant material costs and increases the duration of the entire process. This, in turn, has an impact on the cost of the final product. Due to the fact that the market requires optimization of production processes, it has become necessary to develop intensive technologies to shorten the aging period of distillates. Research on methods that accelerate the extraction of components from wood is becoming increasingly relevant. The study of methods such as the use of finely chopped wood, ultrasonic treatment, optimization of temperature conditions and vacuum technologies makes it possible to create new approaches to aging. These technologies can significantly reduce the time required to achieve the desired taste characteristics, while maintaining the high quality of the finished product. Intensive technologies not only help to reduce production time, but also allow manufacturers to adapt to the modern requirements of markets where delivery time and cost of products play a key role. Despite the need for an intensive approach, it is important to note that natural processes also have their own value, and they should be carefully combined with innovation. Thus, the future of whiskey production is likely to focus on the integration of traditional methods and modern technologies, which will create unique and high-quality drinks. Therefore, there is a need to develop intensive technologies aimed at reducing the aging time of distillates in contact with oak wood. Today, active research is underway on various methods that accelerate the extraction of substances from wood. In this paper, we propose an instrumentation scheme for the production of whiskey using accelerated technology, including leading equipment in the form of an ultrasonic extractor and a membrane apparatus with a nozzle turbulator, which allows us to significantly intensify the process of distillate aging with absolute transparency.

1. Wang L., Chen S., Xu Y. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques //Comprehensive Reviews in Food Science and Food Safety. 2023. vol. 22. no. 1. pp. 502-534.

2. Abramova I. M., Golovacheva N. E., Morozova S. S., Shubina N. A. et al. Prospects for the production of Russian whiskey // Promising technologies and methods of control in the production of alcohol and alcoholic beverages. 2019. pp. 21-30.(in Russian).

3. Abroskin N.V., Romanenko E.S. Whiskey production technology. Digital technologies in agriculture: current state and development prospects. Stavropol, Stavropol State Agrarian University, 2023. pp. 379–381. (in Russian).

4. Golovacheva N.E., Abramova I.M., Morozova S.S., Gallyamova L.P. Production of whiskey using accelerated technology // Food industry. 2019. no. 4. pp. 31-33. (in Russian).

5. Espitia-López V. L., Malpica-Sánchez F. P., Escalona-Buendía H. B., Verde-Calvo J. R. Innovation and development in whisky production around the world // Beverages. 2024. vol. 10. no. 4. pp. 124.

6. Gavahian M., Manyatsi T. S., Morata A., Tiwari B. K. Ultrasound‐assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging //Comprehensive Reviews in Food Science and Food Safety. 2022. vol. 21. no. 6. pp. 5243-5271.

7. Bakholdina L.A., Chetverikov V.I. Production of whiskey-type beverages using accelerated production technology. Technologies and equipment of the chemical, biotechnological and food industries. Biysk, Altai State Technical University named after I.I. Polzunov, 2019. pp. 504–505. (in Russian).

8. Borodulin D.M., Prosin M.V., Potapova M.N., Shalev A.V. Investigation of the effect of microwave exposure on the ripening process of whiskey distillates // Storage and processing of agricultural raw materials. 2019. no. 4. pp. 141–153. (in Russian).

9. Borodulin D.M., Reznichenko I.Yu., Prosin M.V., Shalev A.V. Investigation of the combined effect of microwave radiation and oxygen on the extraction process in the production technology of alcoholic beverages // Beer and beverages. 2020. no. 2. pp. 15-19. (in Russian).

10. Borodulin D.M. Safonova E.A., Prosin M.V., Golovacheva Ya.S. Investigation of the efficiency of a new extraction apparatus design in a whiskey production line // XXI century: results of the past and problems of the present plus. 2022. vol. 11. no. 3(59). pp. 122-127. (in russian).

11. Kazartsev D.A., Vostrikov O.Y. Ultrasonic extractor. Patent RF, no. 2829809, 2024. (in Russian).

12. Kazartsev D.A., Vostrikov O.Y. Development of an innovative design of a device for holding whiskey distillates. Innovative solutions in the production of food from plant raw materials. Voronezh: Voronezh State University of Engineering Technologies, 2024. pp. 105–107. (in Russian).

13. Okolo C. A., Kilcawley K. N., O'Connor C. Recent advances in whiskey analysis for authentication, discrimination, and quality control //Comprehensive Reviews in Food Science and Food Safety. 2023. vol. 22. no 6. pp. 4957-4992.

14. Novikova I.V., Korostelev A.V. The choice of parameters for extracting components from wood in the production of "Whiskey" // Production of alcohol and alcoholic beverages. 2012. no. 4. pp. 10-12. (in Russian).

15. Romanova A.G., Medrish M.E. The ratio of tannins as an indicator of the quality and identification of aged grain distillates and whiskey // Nutrition issues. 2023. vol. 92. no. 5(549). pp. 199-200. (in Russian).

16. Kang X., Lin R., Wu B., Li L. et al. Towards green whiskey production: Anaerobic digestion of distillery by-products and the effects of pretreatment //Journal of Cleaner Production. 2022. vol. 357. pp. 131844.

17. Phetxumphou K., Miller G., Ashmore,P. L., Collins T. et al. Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys //Journal of the Institute of Brewing. 2020. vol. 126. no. 2. pp. 194-205.

18. Krstić J. D., Kostić S. M. M., Veljović S. P. Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks //Journal of Agricultural Sciences. 2021. vol. 66. no. 3. pp. 209-230.

19. Gavahian M., Chu R., Ratchaneesiripap P. An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption //Journal of Food Process Engineering. 2022. vol. 45. no. 6. pp. e13861.

20. Petrov D. V., Musina Yu. S. Improvement of equipment for the production of strong alcoholic beverages // Innovations in food biotechnology. 2019. pp. 118-119. (in Russian).

21.