Removing the Headache from Wine Consumption
CTi has developed a patented method for obtaining desirable molecular changes in alcoholic and non-alcoholic beverages by subjecting those beverages to flow-through advanced hydrodynamic cavitation. This scientific process changes the molecular profile of beverages, enhancing the benefits and mitigating the pitfalls associated with alcohol consumption.
There is a fine line between the completion of the wine aging process and when the wine starts to decline. There is no precise criteria other than taste sensation and aroma that are both employed to determine whether the aging is complete, and when the wine starts to decline. Following the “peak period”, or the window of time when the wine has reached its pinnacle quality state—the process of declining or deterioration begins, resulting in a loss of qualitative wine properties.
In the commercial wine industry, antioxidants and food additives are introduced to prevent oxidation and preserve the wines’ flavor and color. The sulfur dioxide, sodium, and potassium bisulfites, ascorbic acid, and/or other preservatives that are placed in wine to serve this purpose only exacerbate the negative effects that are the aftermath of wine consumption.
An Improved Alternative
Hydrodynamic cavitation-assisted wine aging treatment significantly improves color, palatability, mellowness, and bouquet—achievements that occur in minutes, rather than years, as seen in oak barrel aging. This accelerates the wine to its peak, where the wine exhibits stability and has achieved its preferred state for consumption.
CTi’s proprietary cavitation approach is an expedited conversion that resembles wine that was subjected to traditional oak barrel maturation. By applying optimized levels of both pressure and temperature to the beverage using flow-through hydrodynamic cavitation, the process alters the molecular composition of wine and accelerates the conversion of ingredients to obtain superior homogeny. The complete cavitation-assisted wine aging results in a smoother taste and reduced adverse after-effects.
Ultimately this also means an extended peak period as well as shelf life, and a superior mouth-feel, flavor, bouquet, color, and body—all while preserving the wines’ flavor and color without the harmful chemical extensions.
Cost Savings and Equipment Longevity
The optimized usage of a flow-through hydrodynamic reactor lowers equipment, handling, and energy costs by accelerating the production of a consumable beverage. Equipment costs are drastically slashed as expensive oak barrels, prone to biological contaminations, are no longer required. Although wood may be included in the downstream processing to cause desirable changes in the taste, it is actually not necessary.
As they say, time is money, and the cavitation process of wine aging can be carried out almost instantaneously. Moreover, the expedient aging and maturation negate costs related to storage and warehousing space over extended periods of time. Because the conventional aging method is no longer required, there is no longer a need for residence containers for processing as is with conventional barrel aging.
CTi’s technology accelerates the aging process of wine and, furthermore spirits, by altering the composition and molecular structure of esters found in alcohol. The technology reduces harmful chemicals and toxins naturally found in alcoholic beverages, all while enhancing the taste and alleviating the “hangover” effect. The clinical proof is there—CTi’s breakthrough technology was used on gin that won a Double Gold Medal at the 2011 World Spirits Competition in San Francisco and produced the highest-rated American vodka at the 2011 Ultimate Spirits Challenge in New York.