How to make cheap wine taste like a fine vintage - science-in-society - 17 
December 2008 - New Scientist

        http://www.newscientist.com/article/mg20026873.500-how-to-make-cheap-wine-taste-like-a-fine-vintage.html?full=true

Sounds like they THINK it works.

Easily tried. Use a PIC of course (you'll need the special EEHV versions)

________________

The paper
Abstract

        http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6W6D-4S7BDGS-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=c38d04fcb1c50054d4aebd27e9eb4694


  Russell


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Received 19 July 2007;  accepted 23 March 2008.  Available online 7 April 
2008.

Abstract
A pilot plant scale innovative technique applying AC high voltage electric 
field to accelerate wine aging of Young Cabernet Sauvignon is reported in 
this paper. The design principles, equipment configuration and its effect on 
wine taste and flavour are presented. Results from a sensory evaluation 
group demonstrated that there were various effects on the wine quality under 
different conditions, some positive while others negative. An optimum 
treatment, with electric field 600 V/cm and treatment time 3 min, was 
identified to accelerate wine aging, which made the harsh and pungent raw 
wine become harmonious and dainty. HPLC and GC/MS combined with routine 
chemical analysis methods were used to identify the differences between the 
treated and untreated samples. It was found that the contents of higher 
alcohols as well as aldehydes in volatile compounds decreased to a large 
number, meanwhile, the contents of esters and free amino acids slightly 
increased while others remained unchanged through all treatments. The 
results of this study show that the technology of accelerating wine aging by 
high voltage electric field is a feasible method to shorten wine maturing 
process times and to improve the quality of a young wine, if favourable 
process conditions are chosen.


_____

New Scientist:

They pumped the wine through a pipe that ran between two titanium 
electrodes, fed with a mains-frequency alternating supply boosted to a 
higher voltage. For the test wine, the team selected a 3-month-old cabernet 
sauvignon from the Suntime Winery, China's largest producer. Batches of wine 
spent 1, 3 or 8 minutes in various electric fields (see diagram). The team 
then analysed the treated wine for chemical changes that might alter its 
"mouth feel" and quality, and passed it to a panel of 12 experienced wine 
tasters who assessed it in a blind tasting (Innovative Food Science and 
Emerging Technologies, vol 9, p 463).

The results were striking. With the gentlest treatment, the harsh, 
astringent wine grew softer. Longer exposure saw some of the hallmarks of 
ageing emerge- a more mature "nose", better balance and greater complexity. 
The improvements reached their peak after 3minutes at 600 volts per 
centimetre: this left the wine well balanced and harmonious, with a nose of 
an aged wine and, importantly, still recognisably a cabernet sauvignon.





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