Stephanie Pain in New Scientist:
Over the years, inventors have come up with dozens of widgets that they claim can transform the undrinkable or bring the finest wines to perfection without the long wait. Sadly, there's little scientific evidence that most of them work (see “Faking it”). Looks like you're stuck with the plonk.
Or are you? Fortunately, there is one technique that stands out from the rest. It is backed by a decade of research, the results have been published in a peer-reviewed journal and the end product has passed the ultimate test- blind tasting by a panel of wine experts. No fewer than five wineries have now invested in the technology.
The secret this time is an electric field. Pass an undrinkable, raw red wine between a set of high-voltage electrodes and it becomes pleasantly quaffable. “Using an electric field to accelerate ageing is a feasible way to shorten maturation times and improve the quality of young wine,” says Hervé Alexandre, professor of oenology at the University of Burgundy, close to some of France's finest vineyards.