Hiroshi Tanaka has developed an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it can transform the youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.
All around the world, wineries are taking a close interest in Tanaka’s machine, and several are already testing it. Because the electrolyser is capable of converting about four litres of wine a minute, some producers are considering ageing entire barrels before the wine is bottled.
The machine works by pumping wine and tap water through an electrolysis chamber equipped with platinum electrodes. The water and the wine are separated by an ion exchange membrane. Without diluting the wine, the electrolysis causes a rearrangement of the hydrogen and oxygen atoms around the alcohol molecules, which would normally take place over years.
Tanaka and his team are designing a small-scale version that can be used at home or in restaurants to instantly improve the bouquet of cheaper wines according to what the customer has chosen.
The researcher is convinced that the machine could have enhancing effects on cheap whiskies and has already struck a deal with a Japanese coffee giant, to smooth the taste of some roasts.