{"id":1134,"date":"2008-12-21T05:35:06","date_gmt":"2008-12-21T10:35:06","guid":{"rendered":"http:\/\/blogs.scienceforums.net\/swansont\/?p=1134"},"modified":"2008-12-21T05:35:06","modified_gmt":"2008-12-21T10:35:06","slug":"if-only-ensign-pulver-had-known","status":"publish","type":"post","link":"http:\/\/blogs.scienceforums.net\/swansont\/archives\/1134","title":{"rendered":"If Only Ensign Pulver Had Known"},"content":{"rendered":"<p>(OK, that was making fake &#8220;Red Label&#8221; Scotch)<\/p>\n<p>We already know you can <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/676\">check your wine and find out if it&#8217;s bad<\/a><\/p>\n<p>Now there&#8217;s <a href=\"http:\/\/www.newscientist.com\/article\/mg20026873.500-how-to-make-cheap-wine-taste-like-a-fine-vintage.html\">How to make cheap wine taste like a fine vintage<\/a><\/p>\n<blockquote><p>The secret this time is an electric field. Pass an undrinkable, raw red wine between a set of high-voltage electrodes and it becomes pleasantly quaffable. &#8220;Using an electric field to accelerate ageing is a feasible way to shorten maturation times and improve the quality of young wine,&#8221; says Herv\u00e9 Alexandre, professor of oenology at the University of Burgundy, close to some of France&#8217;s finest vineyards.<\/p><\/blockquote>\n<p>University of Burgundy.  Figures.  They don&#8217;t do this kind of work at Boone&#8217;s Farm State University, or Ripple Tech.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(OK, that was making fake &#8220;Red Label&#8221; Scotch) We already know you can check your wine and find out if it&#8217;s bad Now there&#8217;s How to make cheap wine taste like a fine vintage The secret this time is an &hellip; <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/1134\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,18,35,39],"tags":[525],"class_list":["post-1134","post","type-post","status-publish","format-standard","hentry","category-experiments","category-food","category-other-science","category-physics","tag-wine"],"_links":{"self":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/1134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/comments?post=1134"}],"version-history":[{"count":0,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/1134\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/media?parent=1134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/categories?post=1134"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/tags?post=1134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}