Wine scientists remove bitter flavours from Cabernet Sauvignon

Wine scientists are investigating the flavours of wines

University of Adelaide scientists at Australia’s largest wine research hub have used tiny magnetic particles to remove strange aromas and flavours from wine.

They have developed a polymer for soaking up methoxypyrazines in Cabernet Sauvignon, a compound known to produce an undesirable green capsicum aroma.

A group of taste testers found the new approach removed these molecules without altering the wine’s desired bouquet.

Magnetic polymers could be potentially used to target and remove other wine faults such as smoke taint and ladybug taint. In excessive amounts, these aromas can overwhelm the fruity or floral bouquet that we have come to expect from wine. This results in unbalanced sensory characteristics.

The method could also be applied to other varieties to make all wines with strange aromas or flavours more drinkable.

Read full story  Study viticulture and oenology

Tagged in Research, School of Agriculture Food and Wine, Viticulture and Oenology, Waite Research Institute, Food Science

Competition: Young Scientist of the Year

How do we feed the world’s growing population? How do we save our wildlife from extinction? Got an idea that will build a brighter, greener world?

Australian high school students are invited to submit a short video about one of Australia’s big science challenges.

Video competition