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The key to understanding wine aging is understanding the chemistry of tannins.  This are the polyphenolic compounds that cause the astringent taste in many wines.  The Electrochemical Wine Aging Device knocks these out and allows flavor to shine. These highly reactive compounds naturally polymerize and precipitate over time.  This is what happens when a wine in naturally aged.  

The energetic electrons on the surface of the inert electrodes of the Wine Aging Device activates these compounds and they react much faster than they would naturally.  This is how the Winer Ager speeds up the aging process and does in minutes what takes nature to do in years.