If wines such as cabernet sauvignon contain high amounts of chemical compounds known as alkylmethoxypyrazines (MPs), their fruity/floral bouquet can be overwhelmed, resulting in an off-putting flavor and aroma. Now, scientists have used magnetic nanoparticles to remove MPs from wine like never before...
Continue Reading Magnetic nanoparticles could salvage yucky wine

Category: Science

Tags:


American Chemical Society

Magnetic

Nanoparticles

University of Adelaide

Wine


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