Re: Finally a verifiable "aging" gimmick??

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There was a lot of rubbish in the introduction to the paper about young wine, and aging in oak.

But later on there were also a number of apparently solid experimental results.... namely that passing wine through an electrical field changes the chemical make-up of the wine (as determined by chemical analysis) and changes the taste (as determined blind by a panel of 12 tasters). There's a long way to go to verify these results, and determine if/how the technique should be used, but it looks interesting to me.

Reply to
Steve Slatcher

Article is poorly done. But research is possibly interesting. As far as I can tell, it seems the process is about bringing wine to market faster, NOT about mimicking cellaring.

Reply to
DaleW

"Steve Slatcher" in news: snipped-for-privacy@4ax.com :

That's basically my take on it also. And as Dale (I think) pointed out, even if sound, the process's value may be purely commercial (like some other technical measures long available to winemakers).

The writer came off naive about wine, making categorical statements many of us might have reason to dispute. (It makes me curious about the larger question: how does a writer report effectively about an unfamiliar complex subject, which many people do have knowledge of, without committing gaffes? A standard option is to have experts review it first, but besides that I think some writers approach these situations more skillfully than others.)

Reply to
Max Hauser

I liked Joe Moryl's comment on this on another forum: " It always is amusing to me how a process like the one described, which would be very non-specific in its action on individual molecules, winds up modifying exactly those molecules with improve the sensory qualities!"

Reply to
DaleW

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