Plonk to Vintage

A technique using electric currents cuts out the decades-long wait for vintage wines.

The best wines are those that have aged the longest. Chemist Zeng Xin'an from South China University of Technology has formulated a technique using electric currents that cuts out the decades-long wait for a vintage tipple. He has discovered that pouring young wine through two charged titanium electrodes creates an inter-reaction of alcohol and organic acid that emits abundant aromatic compounds which, after just six minutes, produces a clear glass of wine of a flavor pleasing to the most discerning of palates, as attested by 12 expert wine tasters.