Winery Industry

Winemaking is a biochemical process through which grapes or grains are transformed into wine or whiskey. The normal process of making spirits requires the distiller to age newly made spirits, Whisky, for example, typically 3 years in oak barrels before bottling. However, longer aging cycles can cause a waste of time and money.

Therefore, more and more distillers are investing in new technology for accelerating spirits’ aging process so that spirits may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field, and micro-oxygenation are the new techniques for spirits aging. Those technologies are required professional knowledge and extra power HKE technology is an accelerated physical maturation method. No need to be powered, heated, condensed, gasified, or added any additives during the accelerated aging process.

Traditional and nontraditional maturation techniques needn’t be mutually exclusive. More and more distillers combine traditional barrel aging with a variety of new techniques designed to accelerate the maturation of the finished spirits. The newly made spirits after HKE physical resonance can quickly have a chemical reaction such as isopropanol react with fatty acids to form ester molecules, which impart many of the classic whisky flavors, thanks to its high penetration and strong kinetic energy.