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Here's my best attempt at the end section:
Girl:
I understand. Is that what this is about? Something that is done in
years can be done in seconds. In a few seconds we are able to
enhance wine in seconds versus years.
Man:
This process in alterlation [sic] that is applied to wine, various
properties are enhanced. This process can be applied to other
beverages enhancing processes as well such as soju and sake.
Girl:
Yes, I see.
Man:
Through this electrolysis enhancement process, various elements are
enhanced so--
Girl:
(interrupting) Yes!! It's amazing what it can do!
--Dak
Anyone with a chemistry background will recognize that this is about as likely as polywater: http://en.wikipedia.org/wiki/Polywater
This is a steaming pile of Grade A Steer Manure. The "tell", if you will, is when the "Professor" states that this process works for both wine and scotch, or at least implies that it does. The fermenting of grapes and aging of wine is completely different from the distilling of various grains and aging of scotch. The suggestion that one static process will work for both is ludicrous.
