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

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Stephen Wesley Rowcliffe *
(*) Corresponding Author:
Stephen Wesley Rowcliffe | sro@uwcsea.edu.sg

Abstract

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.

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