Mag­nets could boost flavour

Daily Mail - - News -

WINE could be made to taste bet­ter with mag­nets, draw­ing out foulsmelling chem­i­cals that ruin a bot­tle of plonk, re­searchers found.

A method de­vel­oped by Australian sci­en­tists used tiny mag­netic par­ti­cles to re­move un­wanted chem­i­cals from wine, and elim­i­nated off-tast­ing sub­stances with­out al­ter­ing its bou­quet, ac­cord­ing to a study pub­lished in the Jour­nal of Agri­cul­tural and Food Chem­istry.

All wines nat­u­rally con­tain mol­e­cules that con­trib­ute to their dis­tinc­tive flavours and aro­mas. One group, MPs (or alkyl­methoxypyrazines), smells like veg­eta­bles in cer­tain wines, over­whelm­ing the bou­quet. Re­searchers utilised mag­netic ‘nanopar­ti­cles’ in or­der to isolate the MPs in a bot­tle of caber­net sau­vi­gnon. A group of taste testers said the ap­proach re­moved these mol­e­cules with­out dam­ag­ing the wine’s dis­tinct aroma in­ten­sity.

Study leader Pro­fes­sor David Jeffery, of Ade­laide Univer­sity, said there was ‘a lot to be done’ be­fore reg­u­la­tors would al­low the method to be ap­plied to the wine­mak­ing process, but it could be tai­lored to re­move chem­i­cals other than MPs.

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