Taste and Aroma
Our technology enhances the natural taste and aroma of foods and beverages. As a result, manufacturers can sell their products at a higher price and make additional profits.
The retail price range for a bottle of wine ranges from 2 Euros to 30 thousand Euros. These two options differ only in taste, aroma, and color.
We have developed a technology for more complete disclosure of all these parameters of wine.
Our technology for improving taste and aroma is also applicable to almost all other drinks and food products.
Our technology allows us to make the taste and aroma of wine deeper, more mature, more interesting, fully revealing all its subtle natural nuances.
As a result, the wine moves into a higher price category, receives higher marks at competitions. This raises the image of producers and increases their profits.
Similar changes occur with other drinks and products.
Our technology allows us to reduce the negative impact of poor-quality grapes, including those caused by weather conditions, variations in ripening, and other factors.
Our technology also allows us to reduce the negative impact of errors and shortcomings in the wine production process.
Similar opportunities open up in the production of other products.
What is the secret of our technology?
We have learned to structure various materials, which subsequently, when placed near food and drinks, also change their molecular structure, revealing the best natural sides. In fact, our materials act as contactless catalysts for chemical processes that occur in drinks and products over time.
As a result, the taste and aroma improve.
Very important - we do not add anything to food and drinks. We simply place our catalysts nearby. Thus preserving naturalness.
To improve the taste of wine, cognac, and other drinks, we make small labels about 15 mm in size and structure them using our technology. Then we give them to the manufacturer to stick either under the existing label or on the existing label. Or even on the bottom of the bottle.
IMPORTANT - our labels have a radius of action of about 40 centimeters. However, during comparative testing, it is better to keep them at a distance of more than 3 meters from other samples to reliably exclude the influence of labels on control samples.
We can also, together with the printing company that prepares labels for our customer, apply our materials directly to the label during the label production process.
The drink, being in the bottle in close proximity to these labels, also begins to structure. Changes in taste and aroma occur after just a few minutes. For a more complete development of taste and aroma, we recommend exposure for more than 30 minutes.
Similarly, we can change the taste and aroma of other products.
It is important that our catalyst is located near the product to maintain its properties. When the catalyst is removed, the properties return to their original state. Thus, winemakers will not be able to change the taste of an entire barrel and then pour it into bottles. The catalyst must be on each bottle until it is opened by the end consumer.
The physical principles of changing taste and aroma are described in more detail in the book:
The Physics of Quantum Information. Dirk Bouwmeester , Artur K. Ekert , Anton Zeilinger, 2000, Springer, ISBN 978-3540667780