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Tecno ISTOK®BCN > Investigation > Experiment nº7 - Effect of the resonators ISTOK® BCN-agua on microbiological wine composition
Experiment nº7- Effect of the resonators ISTOK® BCN-agua on microbiological wine composition
By order of Tecno ISTOK® BCN at Institute of Wine-making in Catalonia (Spain) there were made some investigations aimed at the effect of the resonators, made according to the technology ISTOK® BCN on the  wine.

Instrument metrology  gave the following results:
The microbiological wine composition has changed to drop the yeast and undesirable bacteria content.

The result of microbiological analysis of wine (/100ml)
1
                                        Check                         Sample with the resonator

•       spectrum absorption intensity in the range from 420 nm до 620 nm has been positively changed.
•       the wine tonality of color has been improved.
•       the relation of sugar to fructose  and glucose content has been improved.
•       the general acidity  of wine has been reduced.

 

 

 

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