Done by Margarethe Chapelle (Oenocristal)

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Clemence Wade
5 years ago
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1 Results of the Sensitive Crystallization Test obtained after bottling Kombucha tea in a standard bottle and in a Vitbot bottle, and comparison of the results (with second fermentation in the bottle) Done by Margarethe Chapelle (Oenocristal)

KOMBUCHA TEA WITH SECOND FERMENTATION IN THE BOTTLE. BOTTLED JUNE 2018. TESTED JULY 2018. In standard bottle In Vitbot bottle. Low vital energy: The vortices are weak and barely visible.

. Twitches and blockages observed in the effervescence of the bubbles: less finesse.. Very high vital energy: The vortices have been formed in multiple ways (5).

2 KOMBUCHA TEA WITH SECOND FERMENTATION IN THE BOTTLE. BOTTLED JUNE TESTED JULY In standard bottle In Vitbot bottle. Low vital energy: The vortices are weak and barely visible.. The reduced framework is a consequence of poor conservation of the product s original vitality.. Less incorporation of carbon dioxide, oxygen and liquid.. Twitches and blockages observed in the effervescence of the bubbles: less finesse.. Very high vital energy: The vortices have been formed in multiple ways (5). The broad organizational structure indicates that the product s original vitality has been preserved.. Perfect integration of carbon dioxide, oxygen and liquid.. Greater finesse: The bubbles have a continuous effervescence with no twitches or blockages.

3 Results of the Sensitive Crystallization Test were obtained after bottling kombucha tea in a standard bottle and in a Vitbot bottle, and comparison of results (without second fermentation in bottle) Done by Margarethe Chapelle (Oenocristal)

KOMBUCHA TEA WITHOUT SECOND FERMENTATION IN BOTTLE. BOTTLED MAY 2018. TESTED JULY 2018. In standard bottle. In Vitbot bottle. Less vital energy: a single vortex.

. The integration of carbon dioxide, oxygen and liquid shows compression and relaxation.. The vital energy is three times greater: three vortices.

4 KOMBUCHA TEA WITHOUT SECOND FERMENTATION IN BOTTLE. BOTTLED MAY TESTED JULY In standard bottle. In Vitbot bottle. Less vital energy: a single vortex.. A poor framework, which indicates that the product s original vitality was not conserved.. Texture not very compact.. The integration of carbon dioxide, oxygen and liquid shows compression and relaxation.. The vital energy is three times greater: three vortices.. A solid framework with a completely integrated structure.. The integration of the gaseous process with the dissolved oxygen and liquid is perfect and shows neither compression nor relaxation.. Thanks to the vital force that develops, a smaller dose of this tea will be as effective as a larger quantity of the same tea packed in a standard bottle.

5 Results of the Sensitive Crystallization Test obtained after bottling craft beer in a standard bottle and in a Vitbot bottle, and comparison of results (with the second fermentation in the bottle) Done by Margarethe Chapelle (Oenocristal)

CRAFT BEER WITH SECOND FERMENTATION IN BOTTLE. BOTTLED MARCH 2018. TESTED JUNE 2018 In standard bottle In Vitbot bottle. Less vital energy.

6 CRAFT BEER WITH SECOND FERMENTATION IN BOTTLE. BOTTLED MARCH TESTED JUNE 2018 In standard bottle In Vitbot bottle. Less vital energy. Less solid framework.. Fragile integration of carbon dioxide, oxygen and liquid: once opened, it has a shorter life.. Profile of a basic product: less elegant, light and aromatic.. It goes beyond the usual profiles due to its richness and vitality: 7 vortices. Focused dynamic behavior: longer lifespan.. A refined texture: an elegant and complex product is obtained. More aromatic, finer and airy.. Integrity of the whole: the harmony between liquid and gas is more intimate.

7 Results of the Sensitive Crystallization Test obtained after bottling biodynamic cava in a standard bottle and a Vitbot bottle, and comparison of results (with second fermentation in bottle) Done by Margarethe Chapelle (Oenocristal)

BIODYNAMIC CAVA BOTTLED IN FEBRUARY 2016. TESTED IN APRIL 2018 In standard bottle In Vitbot bottle. Weakest structure. Minor and broken framework.

. It has a broader and more vivacious expression.. The bubbles are thin and light. There is more pleasure when drinking.

8 BIODYNAMIC CAVA BOTTLED IN FEBRUARY TESTED IN APRIL 2018 In standard bottle In Vitbot bottle. Weakest structure. Minor and broken framework.. Carbon dioxide integrated less efficiently.. The wine has less autonomy.. La autonomía del vino es menor.. The texture is compact and very well structured.. It has a broader and more vivacious expression.. The bubbles are thin and light. There is more pleasure when drinking. It remains vaporous and expressive, with an elegant profile reminiscent of some high-brand champagnes.. Direct defenses are more effective and show that they have better control over the long-term storage capacity of cava.

9 Results of the Sensitive Crystallization Test obtained after bottling non-organic wine in a standard bottle and a Vitbot bottle, and a comparison of the results. Done by Margarethe Chapelle (Oenocristal)

NON-ORGANIC WINE BOTTLED IN SEPTEMBER 2017. TESTED IN JULY 2018 In standard bottle In Vitbot bottle. The brightness is poorly distributed as a whole.

. The metabolism is very unstable.. The fluid / gas balance is fragile.. It can be stored for only a short time.. The texture is more voluminous and well unified.

10 NON-ORGANIC WINE BOTTLED IN SEPTEMBER TESTED IN JULY 2018 In standard bottle In Vitbot bottle. The brightness is poorly distributed as a whole. There is a black area under the rays, which means that the energy of this wine is located at the surface and not integrated throughout.. The framework is very torn.. The metabolism is very unstable.. The fluid / gas balance is fragile.. It can be stored for only a short time.. The texture is more voluminous and well unified.. The oxide-reducing balance is more stable, giving it a much higher density.. The volume and freshness are more intense.. Better gas / fluid balance despite the presence of a slight overload of carbon dioxide.. The wine s varietal traceability and minerality have been completely preserved.

11 Results of the Sensitive Crystallization Test obtained after bottling sea water in a standard bottle and in a Vitbot bottle, and a comparison of the results. Done by Margarethe Chapelle (Oenocristal)

SEA WATER BOTTLED IN JUNE 2018. TESTED IN JULY 2018 In standard bottle In Vitbot bottle. The structure is very thin and fragile. It has multiple spots and breaks.

. The human body will absorb the benefits of this water less effectively.. The structure is continuous and does not have breaks.

12 SEA WATER BOTTLED IN JUNE TESTED IN JULY 2018 In standard bottle In Vitbot bottle. The structure is very thin and fragile. It has multiple spots and breaks.. The properties of the water have become impoverished.. The texture weakens when moving away from the center. The water loses its transmitting effect.. The human body will absorb the benefits of this water less effectively.. The structure is continuous and does not have breaks. None of its properties are truncated or lost.. The sea water will be absorbed much easier.. Its vital forces are stronger. The water has a greater transmitting effect.. The texture, which is harmonic and continuous, is widely developed.

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