New Magnetic treatment developed to remove green flavours in wine
Green, under-ripe flavours such as green pepper in Cabernet Sauvignon can now be corrected.
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A new Magnetic treatment has been developed to remove green flavours in wine. If some grape varieties are picked early they can exhibit green flavours. Cabernet Sauvignon, for example, can have a green bell pepper character. A little of this can add complexity, but too much can dominate and be off putting.
A new process using magnetic polymers appears to strip the flavours from the wine, as reported in the Journal of Agricultural and Food Chemistry. The process is know to remove the chemical group Alkyl Methoxypyrazines, a class of chemical compounds that produce odours such as green pepper, fresh green flavours, asparagus and earthy notes in grape varieties such as Cabernet Sauvignon, Sauvignon Blanc, Merlot and Cabernet Franc as well as many of the popular green flavours in Sauvignon Blanc.
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