You are currently viewing A New Discovery Makes Liquor Quicker

A New Discovery Makes Liquor Quicker

Researchers have made a millennial discovery by inventing a new way to make liquor quicker. It involves ultrasound.
We don’t want to say this is a better use of ultrasound than providing a first look at unborn babies to their expecting parents, but … according to reports, scientists in Spain have figured out they can use ultrasound to produce brandy that savors like it’s been aged for years in just three days.
The traditional way of making brandy is by distilling wine then aging it in wood barrels for two years to more than a decade. The process can cost too much, but before the brandy is aged it’s “almost undrinkable.” Biochemical reactions between the alcohol and the wood casks would supposedly give brandies their flavor, smell, and color. That process took years OR it used to take years.
Based on the previous studies and research that found that ultrasound could be used to extract chemicals from plant tissue; researchers ran distilled wine over American oak chips while hitting it with ultrasound. The ultrasound waves generated tiny bubbles that caused the oak chips to release chemical compounds, adding the brandy flavor, according to a report. The results, published in Ultrasonics Sonochemistry, were “really unexpected.” Eight trained judges governed the ultrasound brandy and claimed that the brandy “tasted surprisingly well” and was comparable to aged brandies. And while, at least in Europe, brandy has to be barrel-aged to legally be called brandy, this procedure could be used to quickly test different woods or to create a completely new kind of liquor. (Meanwhile, synthetic alcohol promises the buzz without the hangover.)