Liquid aging device
Spinning Sufi
Scientists at the University of Southampton confirmed a theory that was first proposed 50 years ago.
Their research showed that rotating objects can increase energy under certain conditions.
This theory is known as the Zel’dovich Effect.
In physics, this effect explains that rotation is an important condition for energy amplification.
When an object rotates, energy interactions around it can change.
Rotation in Natural Systems
Rotation is common in natural systems.
Many stable systems use rotation to maintain balance.
Rotation can help:
Maintain the stability of a system
Release excess energy
Interact with the surrounding environment
Reduce the impact of external disturbances
Counterclockwise rotation is often associated with outward movement and release.
It is sometimes described as a clearing motion in traditional energy concepts.
Application in Liquid Processing
Spinning Sufi is inspired by the rotating movement in the Sema ceremony of Turkish Sufi tradition.
The device is designed to rotate liquid inside a specially shaped container.
When liquid rotates inside the vessel, it generates controlled kinetic energy.
This movement increases contact within the liquid.
It helps integrate components more evenly.
It can soften sharp or harsh notes in taste.
The device has been tested on multiple liquids, including wine, spirits, soy sauce, and tea.
The results show measurable changes similar to those found in naturally aged liquids.
Laboratory testing has been conducted to analyze these changes.
The technology is protected by patent.
Original Experimental Data Report
There are dozens of acids, esters, and alcohols in alcoholic beverages, and they influence the taste and aroma presented by the liquor. After experimentation, in addition to making the liquor smoother, the ester aroma was also enhanced. Most importantly, methanol and higher alcohols—substances that pose the greatest health risks to the human body—were significantly reduced.
Pre- and Post-Treatment Data Comparison of TEXT Baijiu
| Name | Before (mg/L) | After (mg/L) | Description |
|---|---|---|---|
| Acetaldehyde | 100.05407 | 100.31268 | Affects aroma |
| Isobutyraldehyde | 2.87533 | 2.95931 | |
| Ethyl acetate | 663.02333 | 667.14393 | Higher ester value indicates better liquor quality |
| Acetal | 63.31758 | 64.97036 | Higher ester value indicates better liquor quality |
| Methanol | 25.57876 | 25.11954 | High levels harm the central nervous system and vision |
| Internal Standard 1 | 161.504 | 161.504 | |
| Ethyl butyrate | 126.05159 | 126.37652 | Higher ester value indicates better liquor quality |
| n-Propanol | 117.91773 | 116.15096 | Fusel alcohol; may cause bitterness |
| Diethoxymethylbutane | 3.05624 | 2.9207 | |
| Isobutanol | 49.92094 | 49.03517 | Fusel alcohol; may cause bitterness |
| Isoamyl acetate | 7.29786 | 7.23396 | |
| Ethyl valerate | 4.35426 | 4.2514 | |
| n-Butanol | 18.94111 | 18.57193 | Fusel alcohol; may cause bitterness |
| Internal Standard 2 | 201.36000 | 201.36000 | |
| Isoamyl alcohol 1 | 24.00941 | 22.76228 | Fusel alcohol; may cause bitterness |
| Isoamyl alcohol 2 | 101.92524 | 99.78084 | Fusel alcohol; may cause bitterness |
| Ethyl hexanoate | 1215.18816 | 1212.39251 | Released from grain sources |
| n-Pentanol | 3.28112 | 3.14888 | Fusel alcohol; may cause odor |
| Acetoin | 25.04177 | 23.69444 | |
| Ethyl heptanoate | 3.01871 | 3.06651 | |
| Ethyl lactate | 695.48976 | 694.33158 | High levels cause sour taste |
| n-Hexanol | 6.9865 | 7.41536 | |
| Ethyl octanoate | 3.53656 | 3.01735 | |
| Acetic acid | 676.73143 | 610.55081 | High levels increase sharpness |
| Furfural | 13.96297 | 14.87088 | |
| Internal Standard 3 | 120.71000 | 120.71 | |
| Ethyl nonanoate | 1.56631 | 1.7503 | |
| Benzaldehyde | 2.20787 | 2.621 | |
| Propionic acid | 17.48081 | 16.16127 | |
| 2,3-Butanediol | 8.35476 | 5.55723 | Fusel alcohol; may cause bitterness |
| Isobutyric acid | 3.11454 | 2.49035 | |
| Butyric acid | 128.29798 | 123.54106 | High values cause unpleasant odor |
| Ethyl decanoate | 1.73627 | 1.63051 | |
| Isovaleric acid | 2.61038 | No data | |
| Diethyl succinate | 6.50199 | 7.15172 | |
| Valeric acid | 5.6976 | 6.78768 | Comes from blended flavoring |
| Furfuryl alcohol | No data | 1.62979 | |
| Ethyl phenylacetate | No data | 1.56358 | |
| Hexanoic acid | 452.57252 | 415.30408 | |
| β-Phenylethanol | 5.5708 | 4.81502 | |
| Heptanoic acid | 6.16246 | 12.41075 | Comes from blended flavoring |
| Octanoic acid | 4.07875 | 2.93939 | Causes oily odor |
| Ethyl myristate | No data | 2.68709 | |
| Ethyl palmitate | No data | 4.74799 | |
| Ethyl oleate | No data | 3.86348 | |
| Ethyl linoleate | No data | 9.00617 |
The treatment improved smoothness and aroma. Ester aroma increased. Methanol and fusel alcohol levels decreased significantly.
