When it comes to wine, most of us know that time for aging is essential. The last thing we want is what Steve Martin refers to in The Jerk as “fresh wine,” and many fine wines go through extensive filtration processes and years of barrel aging. At Cavitation Technologies Inc. (CVAT), though, researchers have come up with a patented process that can purportedly duplicate and even improve upon the wine aging process — all in a matter of seconds.
Specifically, Cavitation Technologies has a patent on:
“A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation.”
In the following video from MoneyTV, CVAT’s Global Technology Manager and founder, Roman Gordon, demonstrates that it only takes about two minutes for the process to execute, when applied to making cognac:
As noted in the video, the cavitation reactor changes the composition of the beverage at the molecular level, encapsulating the water clusters around alcohol clusters, and simultaneously removing the unhealthy impurities that are in alcoholic drinks, including methanol and butanol.
The folks at CVAT originally developed their patented technology for use in edible oil refining, algal oil extraction, and renewable fuel production. They are now looking into how to bring their technology to market for consumers, and, as the patent notes, it can be applied to much more than just replicating the effects of aging on wine. As reported by Equities.com, CVAT’s leaders also claim that their process can eliminate the hangover effect following drinking. Imagine the market for that.
Beyond the wine and beverage industries, there is also active research underway on techniques for instantly fabricating food customized for your DNA and health needs. And, 3D printing is also giving rise to many new culinary approaches. Take a look at the colorful, geometrically complex sugar-based shapes and concepts seen here, which make your local diner’s sugar cubes look downright unimaginative. Many such concepts have been shown at the 3D Food Printing Conference in Venlo, the Netherlands. Chefs have also created five-course 3D-printed meals, and scientists have created 3D-printed beef.
Pathetic. The world needs more patience and appreciation of time. NOW NOW NOW. Science killing the art.
“Flow-through hydrodynamic cavitation” = forcing bubbles through the wine/spirit. This process may change aroma and flavor, but there’s no way to ensure that all changes will be positive. Such changes definitely will not reduce the risk of hangover.
3D food printing can be valuable for elderly people in lots of ways – for example creating beutiful shapes and designs out of smooth and eatable pastes. Healthy food of the future doesn’t have to look like a pill or smoothie, it can be as nice to experience as dinner in a great restaurant.
Visit our website http://www.3dbyflow.com to get to know more about 3D food printing and see our prints!
I can’t wait to get my hands on this device, and I know so many others that would love to have it as well