Attempts at different stages of the winemaking Occasionally, music is used repeatedly as a tool to positively influence music as a biological process or to improve its quality. The winery Kirnbauer Walter (Mittelburgenland), for example, lets wine sprinkle on music during the barrel aging process. The two Austrian restaurateurs Markus Bachmann and Thomas Köberl even patented a method called "Sonor Wines". The musts are used during the fermentation with tunes of Mozart, Operettenarien, or even Walzer-, Polka or Schrammelmusik sonicated, the speakers are mounted directly in the tank.
In the opinion of the two restaurateurs, the unusual procedure by no means has one esoteric Background, but concrete impact on the yeast strains, the duration and intensity of the fermentation as well as the mouthfeel, This method finds application in different form or application with isolated wines by the wineries Ott Stefan, Hannelore Aschauer, Zeilinger-Wagner, Peter Uhler, Mayer Vitikultur and Pretterebner Rolf,
The two inventors explain the alleged influences as follows: "The sound waves replace the intrinsic energy that the yeast needs to move. Their shape also changes. Under the microscope shows that the yeast strains no longer form chains, but that they are round and floating freely. They thus offer more upper, ie reaction surface. The sonication gives the yeast more fuel to work better. " Alleged proof is a single trial on the Klosterneuburger Weinbauinstitut, There was one Green Valtellina of the vintage 2009 sonicated. The sonicated sample has higher glycerin values had as the normal. And the Residual sugar value was 0.2 grams significantly lower than the reference wine (0.49 g), with the same alcohol content. The wines are extreme dry as well as much rich in extract and fuller.
The cited Klosterneuburger Weinbauinstitut, however, says that this experiment was only a single preliminary experiment. Therefore, no scientifically justified statements are allowed whether the sample differences are actually due to the sound and all are just assumptions due to a one-time snapshot (end of the quote). The physically acting sound waves may actually have some effect, since the must is "moved" by it. But the quality of the music certainly has no connection with a possible better wine quality. Maybe folk tunes played by the Unter-Staudenbacher fire brigade band even work better than one performed by the Vienna Philharmonic Orchestra Beethoven Symphony, Since there are no scientifically based facts through long-term experiments, the success of such methods can not be seriously assessed. Music is also used, among others, in the context of the so-called Bioenergetic viticulture used.