Awesome resurrection of a thread!
When the sales rep provides some information that shows complete lack of knowledge in one area, one has to wonder about the other claims. For example:
The metals, by the way, are a combined patented formula, but FAR more developed than the simple assumption of 100% copper as found in a penny.
If he's talking about a US penny, the composition is 97.5% zinc and 2.5% copper. Has been for many years. Copper is too expensive.
metallic elements were identified in the air. After continued testing, it was found that these elements did directly influence the natural breakdown of wine preservatives over time.
It's been years since I took chemistry classes, but let's look at that line and the assumptions behind it. Metallic elements were found in the air? OK.
Even if true, gold is generally considered a "noble" metal because it's one of the least reactive metals. (Look at where it sits in the periodic table.) That's why it can stay in the ground for a million years and when you dig it up, it's nice and shiny - it hasn't reacted with anything. Silver less so, but also generally not very reactive.
Both are however, used as catalysts.
So the sales guys can argue that these metals are acting as catalysts to "directly influence the natural breakdown of wine preservatives".
Except that means absolutely nothing at all.
What exactly are "wine preservatives"?
Sulfur comes to mind.
Also tannins can act as preservatives insofar as they mop up loose oxygen. They do that by combining with the oxygen and they also combine with each other and fall to the bottom of the bottle. (Oversimplified explanation.)
So does this thing somehow speed up the oxidation of sulfur? Who knows? They don't talk about oxidation - the thing causes the "breakdown" of the preservatives.
How do you break down sulfur anyway - it's an element.
Since it's the "breakdown" of the preservatives that we want, do we want to unpolymerize the tannins that have linked up with each other and with whatever anthocyanins there are? In other words, make the wine a little rougher?
What else does this thing catalyze or break down?
Hmm - what if we expand it's effects from just the tannins to all the other different polyphenols in wine. Stuff like resveratrol and the different flavonoids and non-flavonoids and anthocyanins.
Why is it that we want them all broken down again? To simulate aging? So we want to simulate aging by reversing aging?
The mind boggles.
And then there's some carmelization and whatever else is happening to the sugars as a wine ages that still isn't completely understood.
The magic device apparently takes care of everything just like that.
While hundreds of reactions take place as you age a bottle of wine, and they all occur at different rates and in different sequences, with this device they took three metals and suddenly can bring all the reactions into synch.
That's just not possible. Moreover, it's not even desirable. I want to age my wine to the point that it's perfect for ME to drink it. In other words, I don't want it to have no "natural preservatives" whatsoever left because then the wine would be dead. And every wine differs in the way it ages.
OTOH, is it possible that this thing really does affect the wine?
Yep. And for those people who claim that they noticed a difference, I'm not surprised.
You could have done it yourself.
Take a piece of Saran Wrap and put it in your glass of wine. People do that to get rid of TCA. It actually works, but it leaves your wine tasting pretty dead.
If you have actual copper, maybe a small piece from a copper pipe or an old penny, or even better, a small silver spoon, put it in your glass and swirl it. You get rid of any sulfur aromas that you might have. It's an old and commonly-known technique for getting rid of the sulfur smells in wine.
That has nothing whatsoever to do with aging a wine, or what you want out of an aged wine.
A formula was created with the metallic compound to accelerate the breakdown of preservatives ONE YEAR PER SECOND
is simply a complete load of crap. It assumes that there's an equal amount of all "preservatives" in every wine and that they all need to be broken down.
Oh, and by the way, it ignores temperature. Your wine is cold, mine is warm, and the reactions take place at exactly the same rate.
Someone in that company should take a high-school chemistry class.
I assume that those who champion the device simply haven't had that much wine in their lives but I'm sorry they got suckered in.