The Xtractor 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 or wines with faults to have improved flavor and be sold more quickly for higher prices.
- Already in use commercially
- Impart natural wood flavors without barrel aging
- Use less flavorings like fruits or spices through better extraction
- Accelerate natural aging in minutes instead of years
- Sell more wine with less evaporation loss in aging
- Fix or conceal wine faults
There are three components of wood aging. These are the addition of wood flavors through extraction, the creation of desirable flavors such as esters and the removal of less desirable flavors such as sulfur or harsh alcohols. Cavitation can accomplish both the extraction as well as accelerate the natural oxidation and esterification reactions to provide an aged taste.
In the data below cis-oak lactone and trans-oak lactone, characteristic of oak aroma, are both extracted. Different esters are both created and destroyed in aging with significant differences between aging in wood barrels as compared to aging in glass bottles. Our data shows both creation and destruction of esters expected in natural aging as well as differences when comparing cavitation alone to samples processed with wood chips. Finally, alcohols can also be created or destroyed during aging causing more “mellow” flavors. Creation of alcohols such as 1-propanol, 2-methyl alcohol is also characteristic of aging. We see the emergence of this compound in our data and it is greatly accelerated with wood chips, aging demonstrating the “complete” aging effect.