Protein ions

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.(1) Tannins do taste bitter.

(2) And they do polymerize over time, forming long tannin chains which preciptate to the bottom of the barrel/bottle.

(3) But, that takes a long time, and fining requires an E-field, not B-field.

(4) charged proteins? in milk? good to know.

ugh. this is a crappy list I know but I got bored.  stuu-pid.

Here's an entertaining read - a guy has offered a million bucks to anyone who can prove their magnetic-wine-improving-device actually works.  And another piece of commentary, with some other fake science included free of charge.


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"O Whisky! soul o' plays and pranks! Accept a bardie's gratfu' thanks! When wanting thee, what tuneless cranks Are my poor verses! Thou comes-they rattle in their ranks, At ither's a-s!" Robert Burns - "Scotch Drink" 1785

One thought on “Protein ions”

  1. Hmm, I've added milk to wine as an experiment. Take it from me: it's not drinkable anymore. 🙂

    I had dinner with a bunch of French people the other day and got a very interesting education in wine. One main point was that aging really does make a difference. (Of course, some of these people had their own wine cellars so that routinely aged their wine 10 years or so.)

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