Photo Credit:planetark.org'According to food scientists, an additive consisting of a series of chelation compounds could soon be applied to wine to prevent it from looking, smelling and tasting funky after oxidation. The problem is, many of them are toxic to living cells.
The researchers stated that chelation compounds that bind with metals to inhibit oxidation, or oxygen’s ability to react with some of the trace metals that are found in the wine, according to Gal Kreitman, a doctoral candidate in food science, Penn State.
“Oxidation has several bad effects on wine, such as discoloration and a loss of aroma,” said Kreitman. “It can cause browning, as well as the loss of fruity characteristics, something that is much more noticeable in white wines.”
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Toxic Chelation Compounds Soon To Be Added To Wine To Extend Shelf Life Updated at :
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Saturday, November 23, 2013
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