Some samples of Bordeaux wine were sent up into space to age for 14 months in the space station and then returned to earth for sensorial tasting by wine experts. The wine was the super expensive Chateau Petrus.
The wine experts noticed differences in taste between the "outer space aged wine" and the earthling wine.
https://www.decanter.com/wine-news/petrus-wine-space-research-project-455239/
Of course the wine experts noticed differences but where they able to definitely able to identify the wine which had been aged in space from the earth based wine. How was the tasting organised? Was it a peer reviewed double blind experiment? How many samples of wine were tasted by how many tasters and were the results analysed by a statistician?
The power of suggestion can influence the results of a tasting all too easily it is very much a subjective exercise.
It concerns me that some wine entrepreneurs will see the profit potential from selling wine that has been "aged" in space to wine investors.
One of the tasters believed that the wine aged in space was "two to three years more " evolved. According to time dilation theory, astronauts who have spent months of time orbiting at high speeds in the space station return to earth younger than if they had remained on earth, albeit by milliseconds. Why is wine so different in this aspect?
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