ately ▁exposed ▁to ▁excess ive ▁temper atures ▁to ▁acceler ate ▁the ▁m atur ation ▁of ▁the ▁wine . ▁Other ▁techniques ▁used ▁to ▁artificial ly ▁age ▁wine ▁( with ▁incon clus ive ▁results ▁on ▁their ▁effect iveness ) ▁include ▁sh aking ▁the ▁wine , ▁expos ing ▁it ▁to ▁radiation , ▁magnet ism ▁or ▁ult ra - son ic ▁waves . ▁More ▁recently , ▁experiments ▁with ▁artificial ▁ag ing ▁through ▁high - vol t age ▁electric ity ▁have ▁produced ▁results ▁above ▁the ▁remaining ▁techniques , ▁as ▁ass essed ▁by ▁a ▁panel ▁of ▁wine ▁t aster s . ▁Some ▁artificial ▁wine - aging ▁g ad gets ▁include ▁the ▁" C lef ▁du ▁Vin ", ▁which ▁is ▁a ▁met all ic ▁object ▁that ▁is ▁di pped ▁into ▁wine ▁and ▁pur port edly ▁ages ▁the ▁wine ▁one ▁year ▁for ▁every ▁second ▁of ▁di pping . ▁ ▁The ▁product ▁has ▁received ▁mixed ▁reviews ▁from ▁wine ▁comment ators . ▁Several ▁w iner ies ▁have ▁begun ▁ag ing ▁finished ▁wine ▁bott les ▁under se a ; ▁ocean ▁ag ing ▁is ▁thought ▁to ▁acceler ate ▁natural ▁ag ing ▁re actions ▁as ▁a ▁function ▁of ▁depth ▁( press ure ). ▁ ▁See ▁also ▁ ▁U ll age ▁ ▁References ▁ ▁Further ▁reading ▁ ▁Sur iano , ▁Matthew , ▁" A ▁F resh ▁Reading ▁for ▁' A ged ▁W ine ' ▁in ▁the ▁Sam aria ▁Ost rac a ," ▁Palest ine ▁Ex pl oration ▁Qu arter ly , ▁ 1 3 9 , 1 ▁( 2 0 0 7 ), ▁ 2 7 –