heynonny wrote:I am not a scientist, chemist, wine expert, etc. I move dirt from point A to point B for a living.
Well, to be honest: I'm no scientist/chemist/wine expert either, but I'm working hard on all three of those!
That being said: it doesn't matter that the electricity-experiment was conducted on Chinese wine. It's just a proof of concept: if it works on their Cabernet-Sauvignon, it works on all (or that is what is expected). To apply this method to other wines, you just need to fine-tune the voltage, flow rate, time, etc.
ps. Don't worry: I don't drink Chinese stuff either.
The big question, especially on this forum, is: does this method work this well on distillates, too? To answer that question you can rush to your cellar, grab the first batch you get your hands on, empty it in your bathtub and throw in an electric toaster... I doubt this would work.
For the method to work, you need to know what this method does to the wine. Ergo: what reactions are accelerated? Do these reactions take place during the maturation of my distillate as well? If that last one is a yes, you might want to try to duplicate the experiment. The downside is that it probably needs some fine-tuning, which means that a lot of potentialy good spirits get wasted. The upside is that once perfected, this method might
be the best improvement in the history of distilling!
Oh, and I think they already patented the concept, for the Chinese have been zapping since 2001, so don't go running to any large company just yet.