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The alphabetizing of tainted wine

Dave the Cook

By Dave the Cook
in Wine

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Dave the Cook

Dave the Cook

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From this month's Nature:

A chemical leaching from flame-retardant chemicals and fungicides used in wine cellars can contaminate wine, French scientists have discovered. Even if old wood impregnated with the chemical is removed, the air in some cellars carries enough of the pollutants to make the wines made there taste musty . . .

. . . (t)he chemical is made when bacteria digest a commonly used flame retardant and fungicide called tribromophenol. This chemical was known to taint fruit packed in cases made from treated wood. But its affect on wine hadn't been quantified.

Article here.

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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