When you buy a bottle of wine for the holidays, you are actually paying for more than a bottle. That’s because during the months or years that the wine was aging, as much as 15 percent of it was lost to evaporation.
Now, that loss of good wine can be prevented -- and wine prices reduced -- with an atomizer system that keeps the humidity inside and outside the barrels equal, thereby eliminating the evaporation that occurs as nature works to maintain equilibrium.
The system, developed at a Technion-Israel Institute of Technology incubator company, consists of three main components for the wine cellar: an acceleration chamber that uses air at supersonic speed to atomize water into a "dry fog" of droplets so small they evaporate before reaching the ground (that means no water collects on the wine barrels or the floor on which the barrels sit, preventing mold); a computer controlled sensor that maintains humidity at 95-98 percent, reducing evaporation of wine from the barrels to about 1 percent; and a gauge that measures humidity levels up to 100 percent, a feat beyond current gauges which stop at 90 percent.
Martha Molnar | EurekAlert!
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