This method of aging wine appears to use silent discharge.
In theory this could be used to treat wine in the bottle.
When I brew my next batch of mead I may try this,
since I have all the required equipment. The evaluation
methodology is definitely not influenced by a 'placebo effect'
since it used 12 testers in a double blind test. The physical
changes are also indicative of standard aging. ie. increased
esters and a break down or settling of higher alcohols.
Interestingly the amino acids increased indicating lysing of
yeast hulls remaining in solution. Also indicative of the aging
process. I wonder if this would also work on liquors.
If this works on multiple alcoholic beverages this could
revolutionized the brewing and wine making industries.
![[*]](images/xpblue/default_icon.gif){kind=icon}
