Can sound waves actually make wine taste better?

The process in which a select few generally more expensive wines become better with age has long been, even to this day, steeped in mystery.

The time it takes for any wine to reach its peak in taste, for instance, depends on several factors, such as grape variety as well as the region and season from which they were harvested. Even bottles made from the same batch will each have their own distinct composition of acids, fruity esters and astringent tannins that interact and evolve ever so slowly, giving a mature wine its deep complexity.

So it’s quite remarkable then that a number of devices, introduced in recent years, are able to achieve in minutes that which would normally take sometimes decades. Well, that’s the claim at least.

There’s, for instance, the magnetic wine wand, which purportedly uses a magnetic field to reduce some of the astringency and bitterness of young wines by “softening” the tannins, a class of grapeskin-derived compounds that heavily influences flavor (In winespeak, this simply means enabling them to combine so that their weight eventually causes them to sink to the bottom as sediment).