Europe based startup Space Cargo Unlimited majorly focuses on tracking the microgravity environment in space for the research. Although we felt that space missions were all about space and earth connection, they’ve proved us wrong. The company had broken all space-based stereotypes at one by sending 12 bottles of wine to the international space station. The bottles were launched on a Northrop Grumman Antares Rocket, a Cygnus cargo spacecraft took the payload, and everything was delivered to ISS on Monday morning.
But wait, these aren’t for the astronauts!
The bottles of wine are not sent for the astronauts in the ISS but are sent for studying the effects of microgravity and the environment of space on wine. The same samples of the wine will be stored on Earth in order to track the progress on either side. The entire research will be done by the bottles being on the Earth and space for 12 months and will be analyzed once the shipment returns from space.
Europe based startup launched red wine to send the International Space Station for 12 Month
All the bottles will be sealed tightly in a particular glass bottle environment, the temperature will be set on nearly 18 degrees Celsius or to be known as 64 degrees Fahrenheit. They will be left completely undisturbed for the next 12 months and let them do their work in their bottles.
Since the only way to find out the difference between ‘space-aged wine’ and regular aged wine is to give it a try, the researchers will give it a taste test to judge the difference occurred due to the wine staying in a microgravity environment and the space-based atmosphere. They will also judge the chemical and physical differentiation in the wine.
The work is following the footsteps of Louis Pasteur.
The new space startup says that their work is following the path of pasteurization which was invented with experimenting with wine fermentation. It truly seems like something cool happening like an all-new rack of ‘space-aged wines’ which will be found at the premium parties. The research also looks forward to furthering food preservation and related ideas.
