Ultrasound to aging wine

By on February 17, 2017
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It’s a Spanish researchers discovery: shot a river of brandy through a bed of American oak chips and blasted the mix with ultrasound for three days. In this way, they altered a slate of variables, including temperature, an amount of oak chips, alcoholic strength of the liquor, aeration, and more.

The accelerated aging is brought about thanks to ultrasound-induced cavitation in the oak chips, where small bubbles formed by the sound waves “explosively collapse,” blasting the wood’s tissues and releasing compounds that add distinctive flavors to the liquor. Booze experts call these “congeners.”

While the liquor produced by the accelerated aging process can’t legally be called brandy in Europe since regulations require that the spirit be aged in oak casks, Gargía pointed out that the technique could be used to help distillers accelerate their development process.

More adventurous distillers may gin up entirely new alcoholic beverages with unusual flavors. For García, wine is next on the list.

About Boris Landoni

Boris Landoni is the technical manager of Open-Electronics.org. Skilled in the GSM field, embraces the Open Source philosophy and its projects are available to the community.

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Jarkko Hautakorpi

The method of using ultrasound was already used somewhere in 1950’s, in Finland to age whisky. The results where good. This is found in ISBN: 9525202224

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