Ultrasound Ages Liquor Two Years in Just Three Days

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Well, this is interesting: http://www.pbs.org/wgbh/nova/next/physics/ultrasound-ages-liquor-two-years-in-just-three-days/.

Here's the actual paper: http://www.sciencedirect.com/science/article/pii/S1350417716304187

I've been wondering for a long time if there was some way to speed up the transfer of chemicals between wood and beer for things like bourbon-barrel aging, apparently there is. I wonder if anyone would try this out on a BA beer, and I wonder if that would help them hold up longer, since there'd be less oxidation and actual aging in the packaged product.
 

drgarage

Not a real doctor. Lives in garage.
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Well, this is interesting: http://www.pbs.org/wgbh/nova/next/physics/ultrasound-ages-liquor-two-years-in-just-three-days/.

Here's the actual paper: http://www.sciencedirect.com/science/article/pii/S1350417716304187

I've been wondering for a long time if there was some way to speed up the transfer of chemicals between wood and beer for things like bourbon-barrel aging, apparently there is. I wonder if anyone would try this out on a BA beer, and I wonder if that would help them hold up longer, since there'd be less oxidation and actual aging in the packaged product.
Isn't this sort of hyper-oxidation, though?

(I barely made it to college-level science classes)
 

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