Photonic wine processor
An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties.
1. A method of processing a liquid food, said method comprising:
exposing wine to artificial light wherein the artificial light consists of a peak wavelength ranging between 355 nm and 400 nm inclusive, does not include a peak wavelength longer than 400 nm and has an intensity and duration such that the wine is exposed to a total of between 5 kilojoules/liter and 2000 kilojoules/liter of photonic energy.
2. The method of claim 1 , further comprising cooling the wine while exposing the wine to the artificial light.
3. The method of claim 1 , wherein the wine is exposed to the artificial light between 2 minutes and 36 hours.
4. The method of claim 1 , wherein the wine is maintained less than 10 degrees Fahrenheit above ambient temperatures.
5. The method of claim 3 , wherein the wine is in a bottle.