Home > Magazine Archives > Oct. 31, 2009 Issue > News
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.
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