Chinese try zapping wine
http://www.telegraph.co.uk/scienceandtechnology/science/3812927/Electricity-can-turn-plonk-into-vintage-wine-in-minutes-claim-scientists.html
"With the gentlest treatment, the harsh, astringent wine grew softer. Longer exposure saw some of the hallmarks of ageing emerge – a more mature "nose", better balance and greater complexity.
The improvements reached their peak after 3 minutes at 600 volts per centimetre: this left the wine well balanced and harmonious, with a nose of an aged wine and, importantly, still recognisably a cabernet sauvignon."
"With the gentlest treatment, the harsh, astringent wine grew softer. Longer exposure saw some of the hallmarks of ageing emerge – a more mature "nose", better balance and greater complexity.
The improvements reached their peak after 3 minutes at 600 volts per centimetre: this left the wine well balanced and harmonious, with a nose of an aged wine and, importantly, still recognisably a cabernet sauvignon."
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