Swilling Red Wine

Swilling Red Wine
Andre Willers
30 Nov 2012
Synopsis:
Sniffing , then swilling red wine in the mouth even without swallowing it significantly enhances the absorption of Resveratrol and other anti-oxidants .
Discussion :
1.Sniffing it :
Alcohols and flavonoids pre-prepare the mouth cavity to absorb transient flavonoids .
A well-known neurological effect . Drooling , in effect .
2.Swilling it in the mouth .
This is where the tyre hits the tarmac . Delicate aromatic compounds that would be destroyed by the acidic meat-grinder of the stomach gets absorbed by the body at this stage .
Nitpickers will say that Resveratrol and other ephemerates are not very water soluble . But they are in a alcohol-water solution , as well as unknown enzymes stimulated by the sniffing preparation .
3.Gout :
Just swilling the red wine around in the mouth and then spitting it out will not raise uric acid levels (allergic responses might be triggered in a very small number of cases) .
I am going to try it . Cheaper and more enjoyable than expensive Reservatrol capsules . I can sneak up by swallowing the occasional mouthful . No distilation by cooking , though .
4.Coffee and Tea :
The same holds for the flavonoids in coffee and tea .
Cold Brewing for both is strongly recommended , with some sort of sniffing and swilling ceremony .
See Appendix II
5.Long-lived waiters .
Ancient , doddering waiters are stock in trade of period comedies . Like all clichés , they were based in fact .
You don’t think they threw the leftovers away , did you ?
The most fertile ground for a biologist is the expectorants by wine-tasters . Chock-full of enzymes that enhance smell , taste and the uptake of anti-oxidants .
6.An Interesting aside :
Old boozers can patent the enzymes and relevant genomes that they have developed over the years of Darwinnian Selection . Sell their Taste .


This was more interesting than I thought .
“This is a modest little wine , more distinguished by it’s exit than it’s entrance .”
Andre .

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Appendix I
Buccal delivery is 250 times more effective than swallowing it .
http://en.wikipedia.org/wiki/Resveratrol
One way of administering resveratrol in humans may be buccal delivery, that is without swallowing, by direct absorption through tissues on the inside of the mouth. When one milligram of resveratrol in 50 ml 50% alcohol/ water solution was retained in the mouth for one minute before swallowing, 37 ng/ml of free resveratrol were measured in plasma two minutes later. This level of unchanged resveratrol in blood can only be achieved with 250 mg of resveratrol taken in a pill form.[
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Appendix II
A Really good cup of coffee .
Andre Willers
26 Jul 2009

Synopsis :
Capture the volatile essences of coffee through cold-brewing and microwaving .
Even revitalize stale ground coffee .

Discussion :
The Theory :
The food-preparation stage of coffee is done during the peeling , fermentation and especially roasting stages .
The grinding and brewing is to prepare it for ingestion via drinking . In these processes , a large percentage of the volatiles are lost (of about 800 distinct compounds at least .)

As discussed before , some are of distinct medical advantage ( see http://andreswhy.blogspot.com "Aroma and Caffeine)"

Cold brewing .
This is a widely used cold-brewing method . See http://en.wikipedia.org/wiki/Toddy_coffee
This retains many volatiles lost by high temperature water brewing methods .

As discussed by many plain coffee-lovers , cold brewing gives the best tasting coffee of all . Because it retains many of the volatiles unnecessarily lost in the hot-water process .

But how to retain the volatiles when reheating the concentrate ?

The Microwave .
Put the coffee concentrate in cup , top up with cold water , cover with cling-wrap or splash/pressure guard and heat in the microwave until just below boiling (about 92-98 Centigrade)

How does it work ?
Shaken , but not stirred .
Like James Bond .

The cold brew is made by putting about 0.25 g of coffee grounds in one ml of water . This forms a coffee quicksand . Hence the shaken , not stirred . The volatiles are internally trapped by the coffee particles themselves , and dissolved in the water . This ratio is quite critical . Stirring it releases the volatiles , instead of trapping them .

This is left for about 12 hours . This can be hastened , but not without losing some of the tasty volatiles .
Boltzmann strikes again ! (Although covered pulsing is used by instant coffee manufacturers)

The Trick !
Put the resultant filtered concentrate in a cup and top up with cold , repeat cold water , cover with cling-wrap or splash/pressure guard and heat in the microwave until just below boiling (about 92-98 Centigrade)

The volatiles dissolve directly into the excited water molecules , without having much chance to escape .
Your coffee tastes like a freshly brewed cuppa .

Light sediment .
As you might have noticed , there is no heavy filtering . Light sediment still retains many molecules of flavour stuck to the walls (cf water molecules on dry sand) . The microwave process releases these , revitalizing even stale coffees .
I do not know what would happen with heavy sediment , but I suspect oily residues and tastes .

Sigh . I wish I could patent this . Even this little bit is worth a lot of money .

I tried this .
I took some very old ground coffee in the freezer (about 2 years old:stale) . Plonked them into a coffee plunger with cold water and left them for about 14 hours . Then simply decanted through a paper filter (not really necessary) .
Then about 6 tablespoons of concentrate per cup , microwaved as per above , gave a beautiful cup of coffee . The flavour and acidity came through perfectly , and there was no stomach acidity . The caffeine was noticeable , but not as heavy as with instant .

It Worked !
The stale coffee was revivivied !
A Dracula Special .

Speeding up the process .
You can try pulsing microwaves . About 5 seconds at a time .

Freezing has been done ad nauseam .
It is called instant coffee . The freezing process breaks some essential bonds on some of the more volatile chemicals .

Hint , hint :
By entangling the ends of some special molecules , during the freeze-drying process , a bias towards similar attachments can be formed during re-hydration . Simple lasers at special frequencies will suffice . Since the binding energies are low , even diode lasers will suffice . Cheap and tasty .

Sigh . This will be much easier with potato chips .
Hello Quantum Chips .
Especially with coffee , already proven to have easily-manipulated quantum characteristics .

And you thought I was joking .

Andre .