Effects of Vibration on Wine Aging

OK - I'm ready ...

I couldn't remember my 10th grade chemistry professor's name - he's probably dead or senile by now, anyway.

So I called my resource in the industry. "Covalence" sounds impressive, but refers only to the bonding of specific atoms to create specific molecules. The relationships in aging or storage of wine is significantly more complex.

My reference to "giants' shoulders" may have prematurely rushed you to the old Newton conundrums. Your 2d Law likewise sounds impressive, but try this one on ... and then apply it to the issues at hand. Well, not really issues, but fodder for justifying the internet and the topic.

The energy available in a hot frying pan or in a loud BOOM from a drum immediately and rapidly begins to spread out to their environments. Nothing hinders that from happening. Lots of ordinary and also unhappy events are like that. But there are an enormous number of "energy diffusing" second-law happenings that are hindered so they don't occur right away. Here's a simple illustration: If I hold a half-pound rock in my fingers so it is ready to fall, it has potential energy concentrated in it because it is up above the ground. If the second law is so great and powerful, why doesn't the energy that has been concentrated in the rock spread out? Obviously, it can't do that because my fingers are "bonding" to it, keeping it from falling. The second law isn't violated. That rock tends to fall and diffuse its energy to the air and to the ground as it hits -- and it will do so spontaneously by itself, without any help -- the second I open my fingers and "unbend" the rock.

Drink up. Bye bye. And Buy Bonds (especially if you're in a fantasy baseball league)