Re: Wine aging machine? (no kidding)

Heheheheh - thass funny as hell ',;~}~

They call me that: 'wine drinking machine'. Unless I'm drinking beer......... Or spirits.........

Shaun aRe have no use for a 'wine keeper'.

Any idea what the supposed 'science' behind this is? A google search turned up nothing, save a message to a 'wine users' ('pooter stuff or summink) e-mail list, in reply to spam about the machine.

I am cursed by a curious mind..........

Shaun aRe - but I like it that way! ',;~}~

Allen, can you give us some more info on this machine?

I don't recall any discussions about this exact type of thing before, although there were discussions about the passive devices that use fixed magnets. Probably very similar, but not quite the same.

I recently stumbled upon my old 2G hard drive that I'm sure I'll never use in a computer again. I'll have to rip out the magnet one of these days and give it a try :-)

Richard

I saw something similar -- some magnets that you throw in your washing machine to clean your clothes. Of course, you need to add detergent too!

Sabia Vanderzeeuw wrote: : Hi All, : To add to Greg's comments: : Nor does it strip a wine from positive ions. : Eddie V.

Mostly it strips dollars from the wallets of the gullible. B-{)

Yes, this thread turns up once in a while, both here and alt.food.wine.

To try to summarize past discussions, it appears that the device may have some validity concerning softening tannic wine. Apparently, there are tannins of all sizes, but we only taste ones that fall in a certain range. The magnetic field could possibly facilitate tannin polymerization into longer chains that are not detectable by us.

This appears to be one reaction (of many) that occurs during bottle aging. Does the device really age the wine, no because the other reactions that change the wine aren't occurring, but the wine may appear softer.

I must stress that this is all just theory, no real data to support it.

Andy

Thanks!

I would think, unless the tannin molecules are somehow magnetically polarised (doubtful IMO), and the magnets extremely strong, they couldn't have an effect? AFAIAA, apart from certain metals, only oxygen exhibits attractive any magnetic-reactive qualities, and that even this is only really demonstrable with very strong fields and liquid oxygen?

Oh well, I don't mind either leaving wine or drinking it young, so it doesn't much matter to me if these things work - I'll not be buying one ',;~}~

Shaun aRe

Let the newsgroup scroll proclaim that snipped-for-privacy@popmail.com (Richard Kovach) scribed upon its pages in news: snipped-for-privacy@posting.google.com:

All I can find on the device is the name "Bond/Helman", a California address, and the name "Vintage Enhancer". All of this is on a label on the bottom. As I said, it improved a bottle of Los Vascos nicely, but did nothing for a bottle of newly made Cab/Merlot. I don't really care about improving a commercial wine (which it did nicely), but would like to reduce the "wait time" on newly bottled wine, if that can be done.