About Us
About the Company
Inventive Technologies/BevWizard Inc. is a California based corporation using a patented combination of aeration and strong electromagnetic fields to improve many different beverages. Our current devices improve young red wines, oaked wines and oaked whiskies. We are working on devices for coffee, tea, chocolate, juices and tap water.
Our business was born four years ago when two friends who were distributing magnets for water and fuel lines clipped a couple of magnets onto the neck of bottles of "2 Buck Chuck". They discovered that they could make both the inexpensive chardonnay and cabernet taste better. The wines were fruitier, smoother and less bitter. Through a friend they were introduced to a master of wine who doubted that magnets would affect wine. After two weeks of pestering the master of wine relented and tried the magnets on bottles of Australian shiraz and Bordeaux. Both were made remarkably smoother and fruitier.
A corporation was formed and the master of wine was so impressed that he and his family put up money to become a founding partner. After much trial, error and testing, a magnetic, aerating pourer was designed and manufactured. Patent protection was obtained in the United States with the issuance of US Patents xyz and abc. International patents are pending.
Currently, we produce two consumer products. The BevWizard Instant Decanter and the BevWizard Whiskey Instant Smoother. Each of these devices is a dripless pourer that instantly and irreversibly changes wine or whiskey poured through them. The resulting drinks are made smoother, richer, longer and in a word, improved. Other products are in the development process. Keep an eye out for sister products that will soften and improve texture and flavor of: coffee, tea, chocolate, juices and tap water!
About Us
Dr. Patrick Farrell, CWE, MW
Patrick has a broad scientific background, having graduated with an honors degree in biology, Phi Beta Kappa and magna cum laude from the University of Rochester. At Rochester, Patrick did microbiology and biochemistry research and was a teaching assistant for those subjects as well. He is also a medical doctor, having earned his MD from the University of Rochester. Dr. Farrell completed two residencies at the Cornell Medical Center-New York Hospital and a fellowship at the University of Southern California.
He also has an outstanding wine background. He became a certified wine educator (CWE) in 1994. In 1995, he entered the master of wine program and became an MW in 1998, being the first MD, MW in the world. He remains one of fewer than 300 masters of wine in the world and less than 30 in North America. Patrick has been a mentor, educator and examiner for the Institute of Masters of Wine. He has taught blind tasting of wine to wine professionals in North America, Europe, Asia and Australia. He's visited vineyards and wineries throughout the world and is a well respected international wine judge.
Dr. Farrell has brought world class scientific knowledge and wine credentials to Inventive Technologies, Inc. and the BevWizard Company. He's been involved in the design, testing and creation of our products that decrease the bitterness, bite and harshness in wine, whiskey, juices, tea and chocolate.
H. McMillan (Mac) Lindsey, BBA
Mac graduated from The University of Mississippi majoring in Marketing and Finance Management. He began his career in medical sales with Baxter-Travenol (currently Baxter Healthcare) in 1964 as technical sales rep with the Fenwal Laboratories Division. After five successful years he left Baxter/Fenwal to serve as the Executive Director of Delta Blood Bank in Stockton California for several years. Mac then founded Lifeline Biologicals, Inc. in Sacramento California and grew his company for six years into a successful, well respected, rare-blood and plasma collection laboratory (with three FDA licensed locations). Mac sold his company in 1978 to Ortho Diagnostics, a division of The Johnson & Johnson Company.
He relocated to southern California and co-founded HemaCare Corporation in Sherman Oaks California and served as COO for 14 years. HemaCare pioneered the delivery of blood treatment services for auto-immune disorders to the medical community. The company grew rapidly in the 1980s and went public in 1986 with an IPO on NASDAQ and grew into a $25 million plus company through 1992
Mac departed HemaCare to accept the position of President & CEO of the Desert Community Blood Bank in Rancho Mirage California, where he successfully guided his second 501(c)(3) corporation until his semi-retirement in 2000.
Retirement did not work very well for Mac and he co-founded Magnetex to market various magnetic products including fuel and pollution reduction devices as well as water de-scaling units until 2004, at which time he co-founded Inventive Technologies, Inc. with Patrick Farrell and currently serves as COO and CFO of the company.
History
History of the Fraser Process
PDF File of the Fraser Process
Here's a file showing that magnets were used to alter wine and whiskey successfully more than 100 years ago. Dr. Frasier was a medical doctor, like our Dr. Farrell who became interested in improving wine and whiskey by making them smoother tasting. Dr. Frasier treated wine barrels and bottles using electromagnets. He found out that this treatment of wine and whiskey for several months improved the flavor and he named the process after himself. Dr. Frasier's treatment was one of magnets only. Dr. Farrell was the first to realize that magnetic fields and oxygenation work synergistically together, thus our patented BevWizard products work instantly. Another interesting aside in the article on the Frasier Process is that some of the leading wine people of that time, including Jay Schram (founder of Schramsberg winery) and Professor Hilgard (founder of the niverisity of California, Davis Enology and Viticulture Department), endorsed the Frasier process and attested to the ability of magnetic fields to improve both wine and whiskey!
Learn More
Tannins, Magnets, Oxygen, & Taste
Tannins belong to the class of chemical compounds called polyphenols. Tannins and other polyphenols often cause a bitter, astringent sensation in the mouth and can cover up pleasant flavors, such as the fruit flavor in wine or juice, or the richness in coffee, tea, chocolate, or whiskey and other spirits. Tannins and similar polyphenols are found in many substances, especially in the skins and seeds of fruits and vegetables, as well as in the leaves of plants, such as tea leaves. There are also strong, astringent tannins in wood, such as those found in oak barrels, oak staves, and oak chips used to treat wine and spirits. These wood tannins cause both wine and spirits to have a harder, more bitter finish, and can obscure some of the underlying fruit flavors and richness.
Smaller tannins are more apt to be hard and very astringent and cover up pleasant, underlying flavors as they are negatively charged particles. Winemakers use a unique procedure called protein fining, whereby positively charged proteins, in the form of egg whites, are added to a drying, hard red wine to make it smoother, softer and fruitier. Such protein 'fining' is performed on some of the best wines in the world. Similarly, many consumers perform a version of their own protein fining by adding positively charged proteins, such as milk or cream, to coffee, tea, or chocolate, which binds the protein to negatively charged tannins, making the beverages taste smoother.
Years of ageing for high quality wines an spirits results in a smoother, more flavorful and better drinking beverage. During such years of bottle ageing of wine or barrel ageing for spirits, tannins will slowly bind together. Such larger tannins are much softer than small, hard tannins. Another technique to handle tannins is to let wine or spirits 'breathe', or exposed to oxygen, such as decanting a bottle of wine several hours prior to serving. The small, hard tannins combine to form larger, softer tannins in a chemical reaction markedly accelerated by oxygen.
When these negatively charged tannins pass through the combination of aeration and a high-intensity magnetic field of the BevWizard smoothers, the tannins are encouraged to combine together. The process by which the magnetic field causes these chemical reactions is markedly increased with the simultaneous presence of oxygen. This results in a smoother, softer beverage, with more flavors, a less bitter and a longer finish.
The unique patented design of both the Wine Smoother and Spirits Smoother is that of combining an aeration device with a powerful magnetic field. This combination of aeration and magnetic field instantly causes the hard, small tannins to bind together (polymerization). This process results in softer, larger tannins, which allow for the underlying flavors to emerge and delight the consumer!
Patrick Farrell, MW
Master of Wine
How Wines are Tested
Patrick Farrell is a master of wine who teaches blind wine tasting to professionals around the world. He's considered an expert in evaluating wines for quality, texture and taste. Patrick has performed extensive testing of the BevWizard Instant Decanter for wine and the BevWizard Instant Whiskey Smoother. He's tested the Instant Decanter on thousands of wines and more than a hundred different whiskies.
The gold standard for measuring bitterness and other flavor characteristics in the pharmaceutical, food and beverage industries is a biosensor called the electronic tongue. It's more sensitive than the average palate and as sensitive to expert, industry trained tasting panels. We selected 5 different red wines upon which the BevWizard Instant Decanter was found to have a significant difference by two masters of wine. These wines were sent to France for independent testing using the electronic tongue biosensor by Alpha Moss, the leading company in the field. The results demonstrated that a single pass through the BevWizard pourer resulted in significant changes in all five wines tested.
Of the five wines sent to France, one of them suffered a little from some barnyard aromas as found in wines that have 'Brettanomyces'. This is more common in some classic European wines, though can affect wines from anywhere. Our tasters noted that of the five wines sent to France, the aromas of only one of the wines was changed, that being the red wine with the barnyard/Brett aromas, which were cleaned remarkably by the BevWizard Instant Decanter. Testing at Alpha Moss confirmed that this wine had a significant change in its aromatic profile. Please note that Alpha Moss was sent the wine samples and asked to test them for differences with and without having been passed through the BevWizard pourer. They were given no additional information. Note: It is my opinion that this paragraph is really an overdose and confusing discussion regarding Brettsoeas the average wine buyer has no idea what this info is all about.
We're delighted to report that the independent testing by Alpha Moss and their biosensors corresponds with our own taste tests using an esteemed master of wine.
