The world’s first ever instant wine ageing device to successfully replicate the process of ageing and decanting in a mere two seconds, has been backed by the UK’s leading wine institution.
Winewizard’s astonishing breakthrough has been scientifically proven and officially recognised by Plumpton College, the leading research and education hub for wine in the UK – after six months of rigorous testing and analysis.
Dr Akshay Baboo BSc (Hons), MSc, DNO, PhD, Professor of Enology and Viticulture from Plumpton’s wine division echoes the endorsement: “After six months of putting Winewizard through extensive testing, we were astonished by how effective it is.
“We could not believe it at first, but the results from our laboratory testing just don’t lie, it’s quite amazing.
“This invention has the capacity to significantly improve the wine drinking experience of millions of ordinary people on a night in or out and those who don’t have the time, money or cellar space to store wines for years to get the best out of them.
“Now wines can be aged as if by years in just seconds and the resulting flavour shifts are miraculous – it truly is an act of wizardry. This technology democratises fine wine appreciation, making great tasting wines easily accessible to all enthusiasts – at a fraction of the cost.”
Sam Linter, Chair of Wine GB and Director of Wine at Plumpton College, believes that the implications for wine drinkers are significant.
She said: “It is quite remarkable the difference Winewizard has on a glass of wine. Transforming a closed young wine into a more open, well-structured and integrated wine is impressive. I have not before seen any technology achieve this so quickly at home – or now in a restaurant as well.
“Plumpton College’s wine division is at the forefront of wine education and innovation in the UK and I’m delighted our team was able to work with Michael to prove out his technology at our facilities. The UK is developing a reputation for innovation in the wine world and this technology is a great example of that.”
While aeration devices have been around before, they have all simply attempted to mimic the effects of decanting – often with mixed results. Winewizard achieves this process to a higher standard than any product has previously reached.
Even more remarkably, it has a second capability that has never been achieved before.
It’s the first ever device to successfully replicate and accelerate the effect of traditionally bottle-ageing a wine – something which usually takes place over years or even decades in a cellar – meaning the wine can reach its optimal potential in just seconds.
This in turn enhances the complexity of the wine, accentuating qualities like fruit, nuanced flavour notes and minerality – as well as improving the nose – while also softening the harsher tannin and acids that can make wine taste cheap.
Its inventor also claims it can even reduce hangovers – by removing impurities which are otherwise usually consumed.
This is because sulphites, which are widely used to preserve wines are neutralised by Winewizard – and this too improves flavour while also reducing the likelihood of sulphite induced hangovers, according to its inventor, Michael Pritchard MBE.
Michael road-tested the device by trying it out on the palates of experts including Masters of Wine, the highest qualification there is for viniculture expertise, and sommeliers from some the world’s top Michelin-starred restaurants.
Michael, a scientist and an award-winning inventor, spent more than two-years in the lab perfecting the optimal way to improve red, white and rosé wines.
He said: “We’ve pioneered ground-breaking technology and techniques that have never been achieved before. We can now accurately replicate, in a matter of seconds, the effects of both hours-long decanting and the years it takes for cellar ageing – and the outcomes are nothing short of astounding.”
“If you get a panel to blind taste the same wine before and after it’s been zhuzhed up by Winewizard, they invariably think they are two totally different vintages – with the ‘before’ sample being young and cheap and the ‘after’ typically guessed at being an older vintage costing two to three times more. It enables anyone who doesn’t have access to intimidatingly expensive cellars to experience fine wine in just seconds – and without breaking the bank.
“I’ve tested it on some of the most highly trained and sensitive palates in the world and had universally positive feedback.”
Michael explains the science behind the new invention: “The smart nano-oxygenation (NOX™) we have developed increases the surface area of the wine by an astonishing 10,000 times, infusing perfect micro-quantities of oxygen into it, which immediately react with the wine, replicating the natural ageing process – this enhances the taste, aroma and perceived quality of the wine significantly – while also nullifying nasty sulphite additives that can cause the headache characteristics of a hangover.”
For the first time the remarkable patented new technology is now available as an instant in-house wine ageing service at London’s Fleurie restaurant and wine bar.
Fleurie in Bermondsey, south London will offer customers a special flight of wines throughout the summer – handpicked to demonstrate the transformative process provided by Winewizard’s technology – alongside small plates of seasonal food.
Simon Lyons, the co-owner of Fleurie alongside his cousin Sophie, agrees that Michael’s invention does what no other has ever managed before or has been offered to the public in a bar or restaurant: “We’re delighted to be offering this totally unique experience to our customers this summer. The effects of Michael’s technology are flabbergasting – and the two-glass taste test challenge is a must for the palates of seasoned wine buffs or first-time enthusiasts alike. The staff are loving the theatre it brings to the table and the customer feedback has been equally positive.”
Winewizard, which is fully recyclable, can treat as many as 80 bottles or around 500 glasses of wine before requiring a refill cartridge, meaning each wine treated only costs 12 pence per glass to use.
In his testing Dr Akshay said: “Condensed tannins in wine, derived from grape skins and seeds, contribute to the astringency and mouthfeel of the beverage. They are crucial for the wine’s structure and aging potential. As a wine ages, the level of condensed tannins generally decreases.
“This decrease is due to several factors:
1. Polymerisation: Condensed tannins undergo polymerisation, forming larger tannin molecules and complexes. These larger molecules are less soluble and can precipitate out of the wine, reducing the measurable level of condensed tannins in the liquid.
2. Precipitation: The polymerised tannins eventually precipitate and form sediment at the bottom of the wine bottle. This process effectively removes tannins from the wine, further decreasing their concentration.
3. Oxidation: Over time, tannins can oxidise and form other compounds that may not be detected as condensed tannins in assays.
4. Integration into the Wine Matrix: As tannins polymerize and bind with other wine components such as anthocyanins and proteins, they integrate into the wine’s matrix in ways that can alter their detectability.
“The laboratory measurement of condensed tannins using the industry standard methyl cellulose assay, involves binding tannins to methyl cellulose, followed by precipitation and quantification. This assay is favoured for its specificity, as it selectively isolates condensed tannins, providing a clear insight into their concentration in the wine and therefor their age.
“When a test was run on two Ribera del Duero wines from the same producer from 2020, and 2018, the control (control = untreated wine) of the 2020 showed an average of 52.74mg/L of condensed tannins measured in epicatechin equivalents, while the control of the 2018 showed an average of 50.48mg/L.
“After the use of Winewizard, the 2020 showed a significant decrease in its condensed tannins to 47.47mg/L. This is a 110% further reduction in condensed tannins compared to what would have happened if it were left untreated in the bottle. Given that this profiling curve is non-linear this would indicate there was ageing of the wine of around 3-4 years, based upon the test. This would make it the equivalent of a 2016 vintage.
“We also used a very reliable (again industry standard) assay called the Modified Somers assay. The Modified Somers assay is an analytical technique used to measure the concentration of phenolic compounds, including tannins, in wine.
“The process involves treating wine samples with reagents like hydrochloric acid, acetaldehyde, and sulphur dioxide to isolate and measure different forms of anthocyanins and tannins. By comparing the results of the Somers Chemical Age 1 test and the Somers Chemical Age 2 test, the assay can determine how much the wine’s phenolic profile has changed due to the treatment, thus simulating an equivalent period of natural aging.
“This method is particularly useful for winemakers to predict how a wine might evolve over time and to make decisions about its production and storage.
“We measured 30 different wines from around the world, and where the Winewizard was used, there was a notable increase across the chemical ages of the wines. There was also a commensurate decrease in the total phenolic index (TPI).
“Across the wines tested, Winewizard has shown that with differential applications of the gas, the age profile of these wines showed in principle an increase of up to 5-7 years of ageing and in one case we even observed a 10-year increase in the age of the wine.
“Additionally, on one of the Malbec wines we tested, we could observe ageing, not just empirically using spectrophotometric assays, but also organoleptically.
“Ageing is particularly noticeable in wines that typically have very large amounts or tannins. The types of wines that tend to benefit from extended time in the cellar are for example, clarets, Barolos and even Californian reds.
“However, what was quite remarkable is the device had similar ageing effects on many of the low cost entry level wines that you might find in a supermarket for £5-£10.
“Most white wines are not normally considered as having ageing potential. However we could see ageing characters in most of the white wines we tested, especially in the Rieslings and Chardonnays.
“We observed that higher acidity wines fared better than wines with a lower acidity.”
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