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Magnets Could Be the Key to Better Wine, Study Finds
Humans have been making wine since pre-historic times, with the discovery of alcoholic beverages made from honey dating thousands of year back. Throughout the millennia, new methods for wine-making have cropped up. This time, a study claims that using magnetic treatment might lead to the removal of undesirable tastes in wine.
The study was published in the Journal of Agricultural and Food Chemistry. It notes how magnetic polymers can be used to get rid of the unpleasant taste caused by the high levels of concentration of 3-Isobutyl-2-methoxypyrazine (IBMP). According to the researchers, IBMP is a “potent odorant present in grapes and wines” that can essentially suppress the more desirable traits and aroma of the beverage.
“This work investigated pre- and post-fermentation addition of a putative imprinted magnetic polymer (PIMP) as a remedial treatment for elevated concentrations of IBMP in Cabernet Sauvignon grape must in comparison to nonimprinted magnetic polymer (NIMP) and to a commercially available polylactic acid (PLA) based film added post-fermentation,” the paper reads.
Through chemical and sensory methods, the researchers concluded in their analyses that the treatment worked. They were basically able to remove the unpleasant taste and smell while preserving the fruity bouquet of the wine.
As Phys.org notes, wines inevitably rely on the substances present in them to provide the liquid with distinctive qualities. These qualities often come up via the smell, texture, combination of aroma, and, finally, the blend of the taste.
In wine-making, the goal is to always bring out the pleasant bouquet of the fruits used while putting the plant-based properties in the background. With current methods being imperfect, this doesn’t always happen. Whether it’s through issues with fermentation, storage, or just the quality of the fruits, an “off taste” can often be expected.
This new method of using magnetic treatment can, therefore, be considered as a means of extra filtration. It purifies the wine of vegetative aroma and taste and leaves only the grapes, plum, mango, or whatever fruit was used in its purest state.