11/25/2023 0 Comments Cambridge ohio homebrewGreat aged wine (or beer) is very good when fresh, but improves with age. It is the oak and the oxygen that enhance the flavors of something aged in a barrel, not just time.Įven if it could make a bottle of wine taste 10 years older, most cheap wine doesn't turn into a great wine with a couple years of age. The article states that it would work on whiskey as well, but as the old joke goes: What do you get when you age a bottle of 20 year old of whiskey for 10 years? A dusty bottle of 20 year old whiskey. They might be talking about higher ( fusel) alcohols, as far as I am aware they can mellow slightly through oxidation and esterification, but if you ferment something too warm or fail to cut off the heads and tails of a distilled spirit correctly these headache inducing compounds will always be present. Their explanation just doesn't hold water, what in the world would alcohol molecules bumping into each other accomplish? Ethanol is ethanol, you aren't going to change that with 30 minutes of vibration. Generally this sort of off-kilter claim is a red flag that something is going on. What is the "science" behind this amazing invention you ask, "Inventor Casey Jones says the £350 gadget uses ultrasound technology to recreate the effects of decades of ageing by colliding alcohol molecules inside the bottle." It goes onto discuss the effects, "The look and bouquet of the drink is improved and because of the chemical changes, the alcohol is easier to absorb by the kidneys and therefore, hangovers are virtually eliminated."įirst off since when does the kidney absorb alcohol? The liver absorbs and processes alcohol in the blood stream. Here is an interesting story from The Telegraph about a machine that vibrates bottles of wine (or any alcoholic beverage) for 30 minutes supposedly making them taste as if they have been aged for years or decades.
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