im curious as to why you would have every reaction needed for vodka...
as you don't wood age vodka, you distill and filter the hell out of
it..
In addition, most of the flavor and reaction comes from complex
reactions involving the tannin and vanilins from the lignin in the
wood. The esterification of several of the alcohols involved (unless
you're talking fine vodka, it's NOT pure ethyl alcohol. ) is a happy
byproduct of those reactions, as it helps ease the taste, as well as
reduce hangover, but it is NOT responsible for the majority of flavor
and taste by far. I think someone read a small amount of material on
aging liquor, and decided to shortcut the process.
Well, I can't complain about that, i have my own shortcut process to
aging liquor that I need to test, quantify, and patent, but its a bit
more holistic.
Alexander Hollins
On Thu, Jan 26, 2012 at 1:40 PM, Patrik <patrikd@gmail.com> wrote:
> Check out this article on PopSci:
>
> http://www.popsci.com/technology/article/2011-12/scientific-ways-make-whiskey-taste-older-faster
>
> Essentially, they're using sonication in the presence of oxygen to
> esterify some of the harsher compounds in young whiskey:
>
> Tyler's process picks up where small barrels leave off. He pumps young
> liquor through an oxygenated chamber, where it is subjected to high-
> intensity ultrasonic energy. The agitation sets esterfication in
> motion. "In six hours," he says, "you have every reaction you need for
> vodka, and in 12 hours you have every reaction you need for the darker
> spirits."
>
> Since we were talking about DIY sonication and using ultrasonic
> jewelry cleaning baths here before, it struck me that this sort of
> process might be easily DIYable as well. I'm not sure how comfortable
> I'd feel about adding oxygen to a flammable liquid and then adding a
> lot of ultrasonic energy to it, but plain air probably works too, and
> would be a lot safer.
>
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