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[Bogus Gold -] Science Conquers The Wine Cellar?: Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it transforms the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
[Dvorak Uncensored] Make Wine In A Box Taste Vintage: Machine to age wine in minutes - Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it transforms the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
[culturedwino.com: A blog about wine and other yummy things] Making new wine old again?: Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it can transform the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
[By The Way...] 9:37pm -- a Great Year for Wine: I'm not a wine drinkner, so this doesn't mean that much to me, but I do admit I'd find it amusing to know some wine snob was extolling the virtues of some wine in a prententious manner only to discover he'd been drooling over something that came out of a plastic-lined cardboard box. Yes, yes, my amusement would have a full body that hinted of currant and peppermint, nutty undertones, and a delightful jalapeno finish.
[Project Nothing!] In the same vain as making diamonds..: Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it can transform the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
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