Magnetic treatment could help remove ‘off-flavor’ from wines

(American Chemical Society) From vine to wine, grapes undergo a remarkable transformation. But sometimes this makeover results in vino that doesn't taste quite right. In a study appearing in ACS' Journal of Agricultural and Food Chemistry, scientists report that they have found a way to use tiny magnetic particles to remove off-tasting substances in cabernet sauvignon without altering its desired bouquet. Eventually, they say this technique could help remove unwanted flavors from other wines.

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