Artificially aging wine via ultrasound

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SUMMARY

The discussion centers on a £350 ultrasound device that claims to artificially age wine in just 30 minutes by colliding alcohol molecules. Critics express skepticism about the validity of this technology, questioning how ultrasound can replicate the complex chemical processes involved in traditional wine aging, such as the formation of esters from acids and alcohol. The device's efficacy is further doubted when its effects on other beverages, like orange juice, are mentioned, raising concerns about the scientific basis of the claims. Overall, the consensus leans towards skepticism regarding the legitimacy of the product's aging claims.

PREREQUISITES
  • Understanding of wine aging processes, including ester formation
  • Familiarity with ultrasound technology and its applications
  • Knowledge of chemical reactions in alcoholic beverages
  • Basic principles of molecular interactions in liquids
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  • Research the chemical processes involved in traditional wine aging
  • Explore the principles of ultrasound technology in food and beverage applications
  • Investigate the effects of aging on different types of alcohol
  • Learn about consumer skepticism in the context of innovative food technologies
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Wine enthusiasts, beverage scientists, and anyone interested in the intersection of technology and food science will benefit from this discussion.

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http://www.dailymail.co.uk/sciencet...heap-plonk-vintage-wine--just-half-hour.html"

Inventors say a bottle of any bargain booze can be transformed in just 30 minutes, using space-age ultrasound technology.

The £350 gadget - which looks like an ordinary ice bucket - recreates the effects of decades of aging by colliding alcohol molecules inside the bottle.

I don't know enough about how wine ages to debate the above, but the following set the alarm bells off in my head:

'I have even tried it with orange juice after I saw a similar device being used in the US. It didn't just make the juice taste fresher, it made it look brighter too.'

Mmm-hmm...
 
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My understanding is that wine ages by the acids and alcohol in the wine reacting slowly and producing esters which gives older wines their fragrances. I don't know how ultrasound would do that.
 
It's a complex chemical process and this product is bogus. Some beers age in the same way.
 
'It works on any alcohol that tastes better aged. Even a bottle of paint-stripper whisky can taste like an 8-year-aged single malt.'

This some kind of joke?