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Wine’s complex flavour is the result of a delicate balance of fruity, floral, earthy, sweet and other aromas. Yet if one is too strong, it can ruin the overall taste. The solution? Magnets.

Cabernet Sauvignon and Sauvignon Blanc often contain a green bell pepper flavour that gives subtle character in moderation but tastes strange in excess. It’s most pungent in grapes that are picked early or grown in cool climates.

at the University of Adelaide, Australia and his colleagues found a way to remove excess bell pepper flavour from Cabernet…