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    Researcher Improves Red Wine by Microwaving It

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    Geo Beats

    by Geo Beats

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    A Tasmanian researcher has discovered that by microwaving grape must prior to turning it into wine, reds become richer and more flavorful.

    A Tasmanian researcher has discovered that by microwaving grape must prior to turning it into wine, reds become richer and more flavorful.

    This is due to the fact that the process causes the cells inside the grape to loosen up and more color from the skins to enter the liquid.

    Still in the early stages of unlocking the full potential of the grapes, the Tasmanian Institute of Agriculture’s Anna Carew is using a regular kitchen microwave to get the job done.

    So far, she says, her trials have shown that it’s possible to use the household appliance control the depth of color and level of tannins.

    Carew admits that the technique probably won’t be of much interest to traditionalists, but innovators may be more amenable to trying it out.

    Her idea is, however, based in the long-employed practice of heating the crushed grapes before fermenting them.

    She says that after seeing many paintings of winemakers huddled around a pot full of must with a fire roaring beneath it, she started to wonder how a microwave would handle the task.

    Thus far, it seems to be doing a pretty impressive job.