The SX technology uses the pressure fluctuations of cavitation for increased extraction. This allows for reductions of 50% or more in bittering hops, dry hopping aroma hops and other flavor ingredients.
The SX technology can significantly accelerate and catalyze spirit aging, allowing flavor transitions that often take years to develop to happen in minutes to days. This allows new distilleries to sell aged flavors quickly as well as decrease evaporation loss common through barrel aging.
The SX technology can develop flavors in wine typically requiring years of aging, allowing for the reduction in tannins or the imparting of wood flavors in minutes. This allows young wines to have improved flavor and be sold more quickly and for higher prices.