Magnetic nanoparticles could salvage yucky wine

In lab tests, these were mixed into a cabernet sauvignon post-fermentation, that was spiked with a particular type of MP. When the particles were subsequently removed from the wine using a magnet, gas chromatography and mass spectrometry revealed that they took up to 74 percent of the MP concentration with them. The wine’s aroma intensity wasn’t affected, according to a group of taste testers.

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