I am currently developing a process with my students whereas we add a catalytic amount of "Vitamin C" to a jug N.Y. State (labrusca) white wine followed by heating 4-5 days at 45 -50 deg.C. We are attempting to convert the wine to an inexpensive and rapidly accelerated 'sherry-like " wine. We, of course, first adjust ABV of the wine to 20% by adding vodka.
At my website:
http://www.pitt.edu/~soriano/wine.htm" onclick="window.open(this.href);return false;" rel="nofollow
I am just now uploading images of what follows the above treatment. We are using a small so-called "PEM Electrolyzer" (polyelectrolyte membrane electrolyzer) which splits wate rinto H2 and O2. We are bubbling the O2 into the fortified wine and will do so for about one week over PA. white oak. We will be measuring O2 levels in the wine and aldehyde/ acetal content. We suspect that the acetal (diethyl acetal derivative of acetaldehyde that forms via oxidation) plays a role in flavoring of the matured beverage. We also will distill the product to gauge brandy character. The wine was at PH=4.0 (+/- 0.2 ) before experiments begun.
I hope you will visit us and I also use 'home distillers" website information in the classroom with my students- it demonstrates the "All-American" inventive ability.
