publication . Article . 2018

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

Stephen Rowcliffe;
Open Access English
  • Published: 01 Mar 2018 Journal: Wine Studies, volume 6, issue 1 (issn: 2039-4438, eissn: 2039-4446, Copyright policy)
  • Publisher: PAGEPress Publications
<jats:p>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 Nebbiolo. The data showed no association between reported differences in astringency and actual difference in the magnetic treatments given to the wine (χ2=0.135, degrees of freedom=1, P=0.71). This study confirms an earlier work that magnets have no observable effect on red wine.</jats:p>
Persistent Identifiers
free text keywords: Astringency, magnet, magnetic field, tannins, red wine, lcsh:Plant culture, lcsh:SB1-1110, lcsh:Biochemistry, lcsh:QD415-436, Wine, Magnetic field, Mathematics, Food science
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