Studying wine that was aged for a year on the space station

boing
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Originally published at: https://boingboing.net/2021/01/22/studying-wine-that-was-aged-for-a-year-on-the-space-station.html

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Uh… hmm am I forgetting how wine is made, but isn’t the fermenting and aging process one in vats/casks? Once it is bottle it is mostly stable? Most of the chemically stuff and stuff with microbes is before that.

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Perhaps they should also be running the same research on Whisky.
The trip might accelerate the ageing process.

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Whose?

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This sounds like a rather dumb publicity stunt. I wonder how much they’re charging for their “private tasting”?

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Yes, I want space wine.

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Wine ages in the bottle, so in theory it could age differently in zero-G. (To say nothing of the relatively toasty environment of the ISS—not ideal.)

But this still sounds like a stunt.

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About the only thing that comes to mind is that anything supended wouldn’t precipitate, which in turn depends on how filtered the wine is…

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Maybe it’ll be like that Linie akavit that has to cross the equator on a ship to complete the process?

(…or a giant publicity stunt…)

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Relativistic effects? The space wine should be … younger?

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I’ve heard rumors that the bottles are (the Wine Formerly Known As) Two Buck Chuck.

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“Studying”

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A crazy expensive one at that. Given bottle and water weight, and the cost per pound of putting things in space…

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Why I don’t want to try space wine

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Indeed – Wines I’ve aged for a long time before drinking (with positive results) generally had a lot of settled sediment on the side of the bottle. No gravity, no settling. Hmm…

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