Using Science to Age Wine
Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of aging in wines. In 15 seconds it can transform the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
How does it work? The machine pumps wine and tap water through an electrolysis chamber separating the two with an ion exchange membrane. This machine rearranges the hydrogen and oxygen around the alcohol molecules, resulting in a non-diluted “aged” Wine in about 15 seconds. The results have been called “interesting” and big businesses are looking into the product. The machine could have many applications, anything from taming whiskey, to smoothing the taste of some coffee roasts. The inventor foresees use, not only at wineries before bottling their product, but also for restaurants or personal use.
