Do weak stationary magnetic fields affect the perceived astringency of red wine?

Article English OPEN
Stephen Wesley Rowcliffe;
(2018)
  • Publisher: PAGEPress Publications
  • Journal: Wine Studies (issn: 2039-4438, eissn: 2039-4446)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.4081/ws.2017.7172
  • Subject: Plant culture | SB1-1110 | QD415-436 | Biochemistry | Astringency, magnet, magnetic field, tannins, red wine
    mesheuropmc: food and beverages | equipment and supplies | human activities

To investigate claims that products containing weak stationary magnets can reduce the astringency of tannic red wine, a double- blind randomized trial was carried out, in which 96 paired tastings were conducted of magnetized and non-magnetized samples of a young Nebbiol... View more
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