Can it be all the way since January that we've had a cork taint story?
The latest device to fine-tune wine comes from Australia. A company called Memstar
has created a device which uses reverse osmosis to tinker with wine. Memstar says their device can adjust the alcohol content, increase the concentration and remove wine taint. The system involves separating low molecular weight components such as water, acetic acid and alcohol which are then heated and passed over a membrane that extracts some of the alcohol. Nothing is added to the wine during these processes. Is better taste the solution to Australia's wine glut problems? It seems to me that these methods used to create a "better" wine are creating a more homogenous flavor profile and some of the quirks of the more natural methods of wine production are lost. Or maybe that machine just scares me.