Ultrasound to aging wine

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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.

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