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

Stephen Wesley Rowcliffe

doi:10.4081/ws.7172

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

https://doi.org/10.4081/ws.7172

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Vol. 2 (2023): Regular Issue

Submitted: 2 November 2017
Accepted: 17 January 2018

Published: 26 March 2023

Astringency, magnet, magnetic field, tannins, red wine

Abstract Views: 1746

PDF: 623

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Authors

Stephen Wesley Rowcliffe
sro@uwcsea.edu.sg
Faculty of Science, Department of Biology, The United World College of Southeast Asia, Singapore.

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.

Rowcliffe, S. W. (2023). Do weak stationary magnetic fields affect the perceived astringency of red wine?. Wine Studies, 2. https://doi.org/10.4081/ws.7172