James Day Winemaking may conjure images of sun-dappled vineyards and grand châteaus. But a typical bottle of Napa Cabernet owes more to lab-coat-wearing chemists than to barefoot grape stompers. Like most foodstuffs, wine has been thoroughly industrialized. Million-gallon batches are cooked up in behemoth factories in Australia or California’s less-dreamy-sounding Central Valley and made of grapes […]
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