| abstract |
A device and method uses ultrasonic vibration to modify the molecular structure of water, alcohol, and other additives in a closed container without opening the container and without adding additives. The method comprises applying ultrasonic vibration to a bottle holding an alcoholic beverage to speed up the aging process of the beverage. The ultrasonic vibration is applied at resonant frequency for a length of time sufficient to produce desired aging of the alcoholic beverage. The method further comprises establishing a separation distance between the said vibration delivery plate and the alcoholic beverage. A vibration transfer medium, which may be clean or drinking water, is used to transfer the ultrasonic vibration from the vibration delivery plate to the alcoholic beverage to be aged. The method further comprises determining the said separation distance between the vibration delivery plate and the object to be aged by calculating the distance when the ultrasonic wave reaches the object to be aged is at maximum. Furthermore, the device is portable and can age commercially available alcoholic beverages to desired aging in less than 5 minutes. The alcoholic beverage aged by the present method maintains improved taste and aroma for a long period of time and alleviates severe hangover due to easier digestion. |