comming back from a wine equiment trade show, I remembered and old friend who does some great things with reactivating "dead" wine by structuring the liquids of the wine ingrediants with magnetism and tesla coils,, unfortunatly he is very silent about how it works. If you take wine of the same bottle in 2 different cups/glas and submit of of it to the procedure, the oenologues and I participating in the tasting agreed that there was a signifiacant difference of evolution/ vitalisation of its aromatic flawers and tastings.
he says that this plate opens the powers of "self-healing" of the wine-liquid, by doing the tasting/ degustation of the same wine from the same bottle but in to seperate cups, on under influence of theses magnetic (tesla?) force, the difference was very clear, it was much better.
interesting. we work with the spider web scale also.
I dont't know this wine.
do you have any background information what has been done to the "Tesco stinky armpits" wine ?
does stinky armpits smell like "wet horse blanket" - or is it similar ?
but I don't get the essential message out of the document.
what was the treatment ?
resonance with what ?
amplitude of frequencies ?
how long / time of treatment / in relation to what quantity of liquid ?
or was it by magnetism ?
resonance ?
as I know Werner from Aropur since a couple of years, I did the tasting with several different wines each time when I meet him.
and I can confirm that there is a positiv difference after treatment in a) Aroma Allurement + b) Aroma Strength + c) Complexity + d/e) Aftertaste Quality and Length.
the differences in Viscosity: just as a impression, yes, but might be just small and difficult to definate on a trade show.
so what are the reasons for "Stinky Armpits" phenomen ?
yeasts ?
bacteria ?
especally brettanomyces (due to contamination of wood casks, smell like "wet horse blanket "?
elemination of contamination ("stinky armpits") and refreshing or revitalizing of a default-free but "dead" wine by magnetism or other sort of energy may come togehter, but needs to be studied apart.
we use a procedure to get rid of yeast and bacteria in contaminated oak casks very sucessfully up to 9mm deep in the fibers of the wood, since serveral years: the yeasts and bacterias cell walls won't resist ~20kHz (19,875 Hz) .
225 L barriques, frequence treatment aprox ~8 min (+/-) in relation to age of cask (3, 4 , ...10 years old) and time of impact of wine in the cask (p.e. 5 x "breedings ?" or different wines maturing in the cask.)
you can find some spider web scales on Alain's webside, the impact of his proceeding was studied an confirmed by the Bordeaux University, laboratory for wine section:
Are you familiar with Dr. Malcolm Kendrick, a Scottish general practicing doctor? He has a great theory on endothelial damage.
The name sounds familiar. Do you have a link?
https://drmalcolmkendrick.org/
His web page does not have a search function that I could see.
It is summarized in this book, https://drmalcolmkendrick.org/books-by-dr-malcolm-kendrick/the-clot-thickens/
That book is a great read with broad appeal.
comming back from a wine equiment trade show, I remembered and old friend who does some great things with reactivating "dead" wine by structuring the liquids of the wine ingrediants with magnetism and tesla coils,, unfortunatly he is very silent about how it works. If you take wine of the same bottle in 2 different cups/glas and submit of of it to the procedure, the oenologues and I participating in the tasting agreed that there was a signifiacant difference of evolution/ vitalisation of its aromatic flawers and tastings.
here's his webside:
https://www.aropur.de/produkte/aroma-rohr-system
he says that this plate opens the powers of "self-healing" of the wine-liquid, by doing the tasting/ degustation of the same wine from the same bottle but in to seperate cups, on under influence of theses magnetic (tesla?) force, the difference was very clear, it was much better.
https://www.aropur.de/produkte/aromaplatte
BR, & thanks for your stacks, Peter
https://www.researchgate.net/publication/266143714_Stinky_Armpit_Wine
ok, thank you.
I downloaded this file.
interesting. we work with the spider web scale also.
I dont't know this wine.
do you have any background information what has been done to the "Tesco stinky armpits" wine ?
does stinky armpits smell like "wet horse blanket" - or is it similar ?
but I don't get the essential message out of the document.
what was the treatment ?
resonance with what ?
amplitude of frequencies ?
how long / time of treatment / in relation to what quantity of liquid ?
or was it by magnetism ?
resonance ?
as I know Werner from Aropur since a couple of years, I did the tasting with several different wines each time when I meet him.
and I can confirm that there is a positiv difference after treatment in a) Aroma Allurement + b) Aroma Strength + c) Complexity + d/e) Aftertaste Quality and Length.
the differences in Viscosity: just as a impression, yes, but might be just small and difficult to definate on a trade show.
so what are the reasons for "Stinky Armpits" phenomen ?
yeasts ?
bacteria ?
especally brettanomyces (due to contamination of wood casks, smell like "wet horse blanket "?
elemination of contamination ("stinky armpits") and refreshing or revitalizing of a default-free but "dead" wine by magnetism or other sort of energy may come togehter, but needs to be studied apart.
we use a procedure to get rid of yeast and bacteria in contaminated oak casks very sucessfully up to 9mm deep in the fibers of the wood, since serveral years: the yeasts and bacterias cell walls won't resist ~20kHz (19,875 Hz) .
225 L barriques, frequence treatment aprox ~8 min (+/-) in relation to age of cask (3, 4 , ...10 years old) and time of impact of wine in the cask (p.e. 5 x "breedings ?" or different wines maturing in the cask.)
you can find some spider web scales on Alain's webside, the impact of his proceeding was studied an confirmed by the Bordeaux University, laboratory for wine section:
https://www.dyogena.com/
BR,
Pierre
My treatment used what I call static torsion fields. https://vimeo.com/user192601857/review/1021313092/2e32d43335
Hi , Timothy
I liked your contribution in the conference very much, the information was very interesting.
Did you show the device in the conference or some other stacks ?
what device do you use ?
Can I reproduce the experiment with chia in Germany ?
BR
Pierre
I handed out samples.
sorry, I couldn't be present in the event as I had to work...
so no access to samples...
:-(
can you help somehow ?