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Researchers Baffled: Does Wine Change in the Clouds? |
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Wednesday, 26 September 2007 |
HAMBURG: Many people are convinced that wine changes in an aircraft with an intense fruity taste turning dull at higher altitudes and now even the experts are at odds over the phenomenon.
"It would be new to me that wine is sensitive to height," Professor Monika Christman from the Geisenheim winery research institute told the German magazine GEO.
But Professor Hans Hatt from the Ruhr University in Bochum attributes the change in taste to humidity.
"The mucous membrane in the nose begins to dry so that the cells responsible for smell can no longer pick up the wine odor that well," he argues.
Markus del Monego, the first German to hold the title of Sommelier World Champion with the title Master of Wine, is convinced that the "tannic acids become more pronounced in the clouds with the sweetness fading".
Some carriers are, however, reacting with both Singapore Airlines and Lufthansa testing wine under flight conditions, according to GEO.
Copyright 2007 dpa Deutsche Presse-Agentur GmbH
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