Entropy uses PCF (pulsating capacitive field) to excite and elevate the selective molecular bond vibration energy of alcohol, water and some content in beverages. Such elevation of bond energy promotes electron donating tendency hence the antioxidizing effect. Entropy energization also promotes tannins, flavonoids and alcohol polymerization hence enhancing the flavor and aroma of various beverages.
Antioxidizing property of beverages can be easily measured by (ORP) Oxidation Reduction Potential meter. While the bond vibration energy can be measured by a more complex FTIR spectrometer in the lab.