Magnetic treatment could help remove `off-flavor` from wines
(PHYSorg.com Chemistry)

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.