Comments on: Machine Capable of Aging Wine in Minutes Not Years http://www.realtechnews.com/posts/1941 Independent Tech News and Product Reviews from former VP and head of CNET.com and Longtime Computer Shopper Columnist, Alice Hill author of the popular "Hard Edge" column. Originally named AliceandBill.com. Fri, 21 Nov 2008 14:19:50 +0000 http://wordpress.org/?v=2.0.4 by: fix credit rating http://www.realtechnews.com/posts/1941#comment-537815 Fri, 15 Feb 2008 07:40:02 +0000 http://www.realtechnews.com/posts/1941#comment-537815 <strong>fix credit rating...</strong> reinsert nick,milkers:booklet,abduction strap ... fix credit rating…

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]]> by: David A http://www.realtechnews.com/posts/1941#comment-3871 Thu, 13 Oct 2005 08:26:14 +0000 http://www.realtechnews.com/posts/1941#comment-3871 "Without diluting the wine, the electrolysis causes a rapid rearrangement of the hydrogen and oxygen atoms around the alcohol molecules" As someone who studied chemistry I can safely say this is BS. That don't mean the device is a fake, but the explanation is gibberish: Some possible interpretations 1) rearrangement of hydrogen and oxygen within individual alcohol molecules. This doesn't make sense as there's only one oxygen in an alcohol (ethanol) molecule, and all the hydrogens are identical anyway. 2) rearrangement of atoms around (as in, between) alcohol molecule. Still makes no sense as you don't get isolated atoms of hydrogen and oxygen just floating around in a solution. All oxygens are identical chemically and all hydrogens are identical chemically, so just swapping them around makes no difference anyway. So my translation of the explanation is "this causes some chemical reactions in the wine, but we don't know exactly what they are (and wouldn't tell you if we did)" I guess we'll find out if it works when he manages to sell it to wineries... “Without diluting the wine, the electrolysis causes a rapid rearrangement of the hydrogen and oxygen atoms around the alcohol molecules”

As someone who studied chemistry I can safely say this is BS. That don’t mean the device is a fake, but the explanation is gibberish: Some possible interpretations

1) rearrangement of hydrogen and oxygen within individual alcohol molecules. This doesn’t make sense as there’s only one oxygen in an alcohol (ethanol) molecule, and all the hydrogens are identical anyway.

2) rearrangement of atoms around (as in, between) alcohol molecule. Still makes no sense as you don’t get isolated atoms of hydrogen and oxygen just floating around in a solution. All oxygens are identical chemically and all hydrogens are identical chemically, so just swapping them around makes no difference anyway.

So my translation of the explanation is “this causes some chemical reactions in the wine, but we don’t know exactly what they are (and wouldn’t tell you if we did)”

I guess we’ll find out if it works when he manages to sell it to wineries…

]]> by: C Green http://www.realtechnews.com/posts/1941#comment-3850 Wed, 12 Oct 2005 11:15:22 +0000 http://www.realtechnews.com/posts/1941#comment-3850 It looks like this assumes the only difference btween great wine and "plonk" is age. I know from making my own wine, that some wines do NOT get better with age. While this may make better tasting wine from any given starting point, I would need to be convinced it will make box wine into a great vintage. Of course, if it does work, it would be interesting to see how much of the "wine hype" is based on the label, not the taste! It looks like this assumes the only difference btween great wine and “plonk” is age. I know from making my own wine, that some wines do NOT get better with age. While this may make better tasting wine from any given starting point, I would need to be convinced it will make box wine into a great vintage.
Of course, if it does work, it would be interesting to see how much of the “wine hype” is based on the label, not the taste!

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