Improving Your Wine With UltraSound

WINE TALK
1

You can improve your wine by using ultrasound w/ the new SonicDecanter:
SonicDecanter

I can hardly await for mine to arrive.

Tom

2

Written proof that you’ve followed them from the very beginning :wink:

3

Infusion processes in wine are really nothing new. :astonished:

I do something similar in the winery. During fermentation (which we call a process) we have beautiful women, naked virgins of course, play harps, lutes, etc. to the fermenting wine. (Which we call a system. )

A few simply gyrate rythmically in hanging structures made of metal bars within which they are confined.

The musicians are very careful to not play discordant music or sounds.

It’s all strictly cordant music.

4

Anybody know about the claimed use of the process in milk or soda production?

5

[welldone.gif]

6

Buzzing the wine for 20 minutes in this thing increases the temp about 15 degrees, so have a fridge or ice bucket nearby.

7

“For white wines the process works best on Chardonnay, with less improvement on light-bodied varietals, such as Chablis.”

8

I’m buying this guys wine, it has to taste better!

9

Does this gadget tell you if the wine is a boy or a girl before the cork is popped?

10

Holy crap. A sucker born every minute. I’d like to see if this thing can reverse the ill effects of travel shock [stirthepothal.gif]

11

:astonished:

12

“These sound waves traveling through the liquid are claimed to change the chemical structure and micro-homogenize the components of the wine, breaking down the molecular structure and recombining them in beneficial ways”

Wow! Just, wow!

13

Anytime I uncork a fine wine I play Miles Davis Flamenco Sketches while wearing a silk robe. I also dim the lights. Oh yes, I don’t mess around.

14

The WashingtonPost weighs in:
WashPost:UltraSound

The UltraSound Decanter would probably heat the wine some, which might very well explain the “softening of the tannins” effect. Don’t know.
Tom

15

Nope. Believe Wallace, he knows what he’s talking about.

What I find fascinating is that, with all the concern about travel shock (for those who have concerns), that ultrasounding your wine could be considered beneficial in any way.

16

You’ll never know until you give it a try . . .

17

sounds like I need to start a gofundme page so that I can donate to the kickstarter and get one.

18

I wouldn’t even trust my own impressions unless they were backed up by statistically significant blind trials.
It would be interesting to have more disclosure about the supposed chemical changes. An alteration of acidity implies re-dox reactions. Also, the claim of “freeing” dissolved gases does not sound right. Dissolved gases are free, chemically speaking, as in available for reactions. It all sound suspiciously like heat is involved.

P Hickner

19

Ultrasonics are used to homogenize many liquids. It causes cavitation which will break down particles and molecules and can degas
the samples. I am sure that he is not applying anywhere near as much energy as a commercial system however. I suspect a commercial system would change wine. I am not sure it would be better though.

Here is a quote from a commercial product description: “The Omni Sonic Ruptor 400 Watt Ultrasonic Homogenizer/Cell Disrupter is designed to handle a variety of applications including disruption of cells, bacteria, spores, emulsification of immiscible liquids, homogenization, uniform dispersion of particles in liquids, acceleration of reactions, depolymerization of large molecules and degassing of liquids.”

20

If you buy Eyrie Train Changes, you don’t have to put the Miles on, it was already done for you during fermentation by Jason Lett. Well, unless you drink the Hildegarde, that’s gonna taste different. Both wines were aged with music infusion. I own some but have not yet compared the two. Color me skeptical.

http://www.eyrievineyards.com/images/FALL14ORDERFORM%26NOTES.pdf