Unlike chemical analysis of the wine that provides quantitative information such as alcohol content, acidity, sulfur, etc., Capillary dynamolysis is instead a quantitative investigation that aims to assess its “vitality” because it is the product of living organisms such as yeasts and bacteria.
The method of Capillary dynamolysis, developed by Lily Kolisko, a follower of the philosopher Rudolf Steiner, consists in tracing the wine, then a solution of silver nitrate (or potassium-ferrocyanide in the “blue” Peruzzi variant, in an absorbent paper with three successive passages), finally a solution of iron sulphate. After drying, the image determined by the ascent lines of the salt solutions will be visible. Mixing an organic substance (in this case the wine) with an inorganic saline solution, the degree of vitality of the first would determine more or less evident variations in the form of the latter.
Each organic substance produces a distinctive image, but these are never identical because they depend on the degree of vitality of the examined sample. Thus a food of high nutritional value, shows all its vital force in the richness and beauty of the images produced, while a poor food offers only images with weak, almost undifferentiated traits.