By American Chemical Society —— Bio and Archives--June 13, 2018
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. The Comment section of online publications is the new front in the ongoing Cancel Culture Battle.
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