Magnetic treatment could help remove 'off-flavor' from wines

ScienceDaily | 6/13/2018 | Staff
KHALED (Posted by) Level 3
All wines naturally contain substances that contribute to their distinctive flavors and aromas. One group of these substances called alkylmethoxypyrazines (MPs) produces vegetable-like aromas in certain varietal wines such as cabernet sauvignon. However, in excessive amounts, MPs can overwhelm the fruity or floral bouquet that connoisseurs have come to expect from wine, resulting in unbalanced sensory characteristics. These off-putting aromas and flavors often arise in grapes that are harvested early or are grown in cool climates. Vintners have unsuccessfully tried to remediate this problem by using additives such as activated charcoal and deodorized oak chips. One possible alternative is to use polymers, so David...
(Excerpt) Read more at: ScienceDaily
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