Magnets could boost flavour
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.