It is now possible to produce excellent quality wine from cheap wine.The procedure is actually very simple.
The method consists of passing an electric field through the wine. An undrinkable, raw red wine between a set of high-voltage electrodes becomes surprisingly pleasant to drink.
The young acidic wine rapidly ages, creating something more mellow and aromatic.
Wine usually needs to mature for at least six months before it is drinkable, with some of the finest reds taking 20 years to develop the ultimate bouquet.
During ageing, a series of chemical reactions occur that leave the wine less bitter and acidic, clearer and more stable. The process needs time and a small but steady supply of oxygen.
Analysis showed the chemistry of the wine had changed, making it less acidic and more fruity and fragrant.
It is still unclear how exposing wine to an electric field could rapidly accelerate the ageing process.
Xin An Zeng, a Chinese chemist, pumped a three-month-old cabernet sauvignon from Suntime Winery – China’s largest producer, through a pipe that ran between two titanium electrodes, fed with a high voltage electric current for different periods of time.
The results indicated that three minutes produced the finest wine. Excessive voltage treatment deteriorated the wine and brought unwanted changes, including an ‘off’ taste.
The treated wine was analyzed for chemical changes and sampled by a panel of wine tasters. The results were very positive.
The harsh and pungent raw wine had become ‘harmonious and dainty’ said Dr Zeng, of the South China University of Technology.
So promising are the results, that no fewer than five wineries have invested in the technology which could allow them to improve their wines quality in faster time and cut the storage costs.
This technique has the seal of approval of some of the world’s finest palates and noses.
Herve Alexandre, a professor of oenology, said: ‘Using an electric field to accelerate ageing is a feasible way to shorten maturation times and improve the quality of young wine.’
According to New Scientist magazine this procedure ’stands out from the rest. It is backed by a decade of research, the results have been published in a peer-reviewed journal and the end product has passed the ultimate test - blind tasting by a panel of wine experts’.
It is possible to transform cheap wines into quality wines.
This new technique might create harvoc to old established traditional wineries around the world. If it is barely possible to differentiate the taste between an expensive Chateau Mouton Rothschild Pauillac 1986 at $590 and a Cabernet Sauvignon 2007 at $5.90 then there is no reason to spend 100 times more for a bottle of wine.
Domaine de la Romanée Conti 1997 costs $10,000/bottle
Will it mean the end of french wineries? Most probably not.
There will always be a market for authenticity, just like Patek Philippe $200,000 watches still coexist with $20 Casio watches. However the middle ground wineries with no exquisite reputation will suffer and may have to adopt the new technology to survive.
Time will tell if consumers will embrace the “New Aged” wines.
Dr Zheng hopes to design a set of equipment for use at home. Does it mean we might be producing quality wine without being an expert?
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