Flavor system and method for making beverages

A method of making a beverage having the flavor of wine, the method comprising:

• adding at least one flavor compound from a first group of flavor compounds to a quantity of water, the first group consisting of acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, and trans-ethyl cinnamate, wherein the at least one flavor compound from the first group is added in an amount ranging from about 0.1 μg/l to about 50,000 μg/l;
• adding at least one flavor compound from a second group of flavor compounds to the quantity of water, the second group consisting of whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, and 5-hexyldihydrofuran-2(3H)-one, wherein the at least one flavor compound from the second group is added in an amount ranging from about 0.1 μg/l to about 2,000 μg/l;
• adding at least one flavor compound from a third group of flavor compounds to the quantity of water, the third group of flavor compounds consisting of tartaric acid, succinic acid, lactic acid, and acetic acid, wherein the at least one flavor compound from the third group is added in an amount ranging from about 75,000 μg/l to about 10,000,000 μg/l;
• and
• adding at least one flavor compound from a fourth group of flavor compounds to the quantity of water, the fourth group of flavor compounds consisting of tannic acid, oak extract, and trans aconitic acid, wherein the at least one flavor compound from the fourth group is added in an amount ranging from about 500 μg/l to about 150,000 μg/l,
• wherein the flavor compounds are included in an amount sufficient to form a beverage having the flavor of wine without the need for fermentation.

A method of making a beverage having the flavor of whiskey, the method comprising:

• adding at least one flavor compound selected from a first group of compounds, the first group of compounds consisting of 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanillin, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furaneol, and ethylfuraneol to a quantity of water, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 0.5 μg/l to about 5,000,000 μg/l;
• adding at least one flavor compound from a second group of flavor compounds to a quantity of water, the second group consisting of acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, and trans-ethyl cinnamate, wherein the at least one flavor compound from the second group is added in an amount ranging from about 1 μg/l to about 300,000 μg/l;
• adding at least one flavor compound from a third group of flavor compounds to the quantity of water, the third group consisting of whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, and 5-hexyldihydrofuran-2(3H)-one, wherein the at least one flavor compound from the third group is added in an amount ranging from about 1 μg/l to about 50,000 μg/l;
• adding at least one flavor compound from a fourth group of flavor compounds to the quantity of water, the fourth group of flavor compounds consisting of tannic acid, oak extract, and trans aconitic acid, wherein the at least one flavor compound from the fourth group is added in an amount ranging from about 500 μg/l to about 5,000,000 μg/l;
• and
• adding at least one flavor compound from a fifth group of flavor compounds to the quantity of water, the fifth group of flavor compounds consisting of 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, and phenol, wherein the at least one flavor compound from the fifth group is added in an amount ranging from about 1 μg/l to about 20,000 μg/l,
• wherein the flavor compounds are included in an amount sufficient to form a beverage having the flavor of whiskey without the need for distillation.

A kit for making a carbonated flavored beverage, the kit comprising:

• at least one flavor compound from a first flavor group, the first group of compounds consisting of 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furaneol, and ethylfuraneol;
• at least one flavor compound from a second flavor group, the second group consisting of 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, myrcene and linalool;
• at least one flavor compound from a third flavor group, the third flavor group consisting of hops extract, tetra-iso-extract 10%, rho-iso-extract 10%, and isomerized hop extract 30%;
• at least one flavor compound from a fourth flavor, the fourth flavor group consisting of acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, and trans-ethyl cinnamate;
• at least one flavor compound from a fifth flavor group, the fifth flavor group consisting of whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, and 5-hexyldihydrofuran-2(3H)-one;
• at least one flavor compound from a sixth flavor group, the sixth flavor group consisting of tartaric acid, succinic acid, lactic acid, and acetic acid;
• at least one flavor compound from a seventh flavor group, the seventh flavor group consisting of tannic acid, oak extract, and trans aconitic acid;
• at least one flavor compound from an eighth flavor group, the eighth flavor group consisting of 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, and phenol
• a quantity of yeast;
• a quantity of sugar;
• and
• a container sized to contain the flavor system, yeast, sugar and a quantity of water,
• wherein each of the flavor compound groups imparts a different flavor or aroma of a beer or a wine such that the flavor compounds can be mixed in different quantities and combinations to form a beverage having the flavors and aromas of a desired beer or wine in less than about 10 days.