STRUCTURING OF WINE
Effects of Structured Water Unit device on different types of wines.
In wine quality black Standard (tetrabric) -. Bottle.
Passing the wine inside the device is a change in the organoleptic qualities. The last wine is softer, more balanced and nicer. The wine does not last more aggressive on the palate. Greatest "bite"
In
trials carried out in black and white came through the device compared
to the past not revealed the following differences. (Vitec)
White wine does not last: 3.4 ppm O2. dissolved.
White wine last: 4.5 ppm of dissolved O2
No black wine last: 0.7 ppm. O2. dissolved
Black came last: 3.0 ppm. O2. dissolved
As can be seen the passage of liquid through the device produces a
Release of O2, which is already known.
Wine aging Priory - Poboleda
Aging in the bottle - white (Grenache)
The wine spent three and half months ago has developed more advanced
organoleptically talking about the wine that was not passed.
School of Enology Gandesa 14/03/2012
- Wine black (Feixas).
He came through the device presents a more open aromas and a softer feel in the mouth.
It seems that after half an hour the flavors are balanced.
- Raising Priorat wines - Poboleda. - Foster 7.5 months in bottle
- Grenache Blanca.cosecha 2010
- Came last: softer on the palate
Yellow slightly toasted.
She
came not last: It seems that presents a point of oxidation. A bit on
the edge ..... before presenting any symptoms of old age. Apparently it
is one of the qualities of this wine.
-It would be necessary to wait 6 months to see the differential evolution in this direction.
Wine-black: Ull de Llebre, Cabernet, Grenache and so on. (Blend)
She came last: Same as above more open aromas, wine
Softer on the palate.
In
this case the opening of flavors is not due to passage through the
device since it has not been produced at this time but 7.5 months ago.
It
follows that these changes are not caused by aeration of the wine to
pass through the device but to other causes that are maintained over
time in the bottle
The color is slightly lighter, "nuance" in the wine that was passed by the device.
These are great results from people who structure wine with a Structured Water Unit and the results are still coming in and we will begin to announce all the new discoveries as people continue to share their stories.