The fortunate among you may remember Nathaniel's experiment with filtering whisky through a Brita - the results were actually pretty impressive, with a notable improvement after only one filtration cycle.
Did you know that you can similarly improve the taste of wine by "by adding positively charged proteins, such as milk or cream, to coffee, tea, or chocolate" because they "bind the protein to negatively charged tannins, making the beverages taste smoother"? Pretty cool, huh? Even better, all you need to to add/increase the oxygen content since the process by which "small, hard tannins combine to form larger, softer tannins" is a "chemical reaction markedly accelerated by oxygen" and a strong magnetic field.
Actual science after the break. Continue reading Protein ions