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Fast Track to Fine Wine?
wombatmobile writes "Hiroshi Tanaka, president of Innovative Design and Technology, claims to have perfected a machine that can transform a bottle of just-fermented Beaujolais Nouveau into a fine, mellow wine in seconds. From the article: 'The road, however, won't be an easy one: the company has brought the machine around to Japanese wine producers, restaurants and even sake rice wine and "shochu" sweet potato spirit distillers, but so far only a small shochu maker in southern Japan has agreed to get involved.'
The article babbles on about breaking up the "water clusters" and letting alcohol more fully mix with the the water to make the wine age more quickly. In fact, wine ages by a number of complex reactions both in cask storage, and later in the bottle. In particular, fine red wines age in the bottle through a series of reactions, many involving the breakdown of various tannic molecules. Also, really fine wines age over years, cheaper wines designed to be drunk early just get worse after time. If you take a five liter jug of crap wine and store it in a cellar for ten years, it just tastes like crap. I saw a lot of comments here about the snob value of wine, and how that will hold this process back. Actually the wine industry is pretty open to new technology in all but the most hidebound, traditional regions. The reason you will never here about this process again, is because it won't do anything, not because "the industry" will quash it.