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Nanotechnology and wine

Large food manufacturers are planning to use nano-encapsulation technology that will make nanotechnology engineered foods a reality, a new world of unlimited choices to some.
Researchers at US food giant Kraft have developed a colorless, tasteless liquid in the lab that consumers can design after purchase. Consumer can decide what color and flavor to be given to the drink, and what nutrients it will have in it during consumption. The product can be zapped with a correctly-tuned microwave transmitter to activate nanocapsules containing the necessary chemicals of choice to drink; green-hued, blackcurrant-flavoured with a touch of caffeine and omega-3 oil.
Inactivated nano-capsules pass through the body and are excreted while switched on by microwaves, imparting taste, flavor, appearance and even nutritional content to a designer drink. For a glass of Sauvignon Blanc, switch on the green peppers (capsicum if an Aussie or pretentious South African mood is required) and for Syrah; switch on the wood smoke, sweaty saddles and spice.
Nanotechnology can deliver solutions to the age-old problems of wine in brewing and dairy production using nanofilters screens so small they can filter out micro-organisms and even viruses. In lab experiments with these nanofilters, the color has been removed from red wine, turning it into white. Nano-encapsulation of flavor molecules will allow chefs to accurately determine how spicy they wish a dish to be perceived and tune it to a diner's preferences, or even allow nanocapsules to be selectively activated during a meal. Activation by wine is one example.

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