Full Version: Effects on Wine?

From: MBSI (MBSI-GRAPHICS) [#5]
14 Feb 2007
To: Engravin' Dave (DATAKES) [#4] 14 Feb 2007

Good point about the customer's NOT opening the bottles.

I guess I should stock up on some cheap AND "expensive"
wines and do some taste testing, eh?

Anyone want to help? Just kidding!!!

Thanks,

Graig

From: Harvey only (HARVEY-ONLY) [#6]
14 Feb 2007
To: ALL

The effects of the laser on glass was originally described as fracturing the surface and doing nothing else. I get my best results by just removing the surface of the glass, a guess of less than half a thousandth of glass. I also got startling results by blasting it to remove a guess of .004". Different results for different purposes.

The IR of CO₂ does not make it through the glass, totally absorbed on the surface. I believe that the heat generated is unmeasurable on the wine. Glass is a great thermal insulator and will spread out the minuscule heat generated considerably before it gets near the contents. The airflow over the bottle will have more of an effect by far.

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Full Version: Effects on Wine?

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