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Science Briefs

Stuart Fox
Issue: October 31, 2009

It's a moment that every wine lover dreads: realizing that the bottle they just opened is flawed. Brettanomyces spoilage and cork taint are two frequent suspects. But scientists are hard at work to make sure your 90-pointer tastes like 90 points.

For the full article, check out the new issue of Wine Spectator, on newsstands October 6, 2009.

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