We talked recently about the fake fish that’s being developed for market. I’ve now happened upon the description of a new way of producing wine that creates actual wine, not fake, but in a shorter and less-messy way. The process also uses much less water than “real” wine making processes and has minimal environmental impact in other ways, as well.
The developer of a device called the GOfermentor is the biotech scientist, Vijay Singh. Mr. Singh says that his aim in developing the device was to: “Create a sustainable system that would require minimal water usage and minimal environmental impact – and that would produce a top-quality wine.” GOfermentor produces wine using a series of odorless, biodegradable plastic bags (to which oak stays can be added if that characteristic is desired in the wine product) and is the size of a small appliance – 30 inches high and 18 inches wide. Traditional wine presses crush the seeds along with the grapes, releasing a bitter flavor that mellows during the aging process. Singh’s process is a soft-press of the grapes that leaves the seeds intact, to be discarded (or used as compost) along with the grape skins. The resulting wines are “varietal-aroma centered and less astringent.” I’m not a wine drinker, but I might be tempted to try wines that are a result of the new process – less astringency has a certain appeal. The device goes on the market in 2019 and is ultimately intended to be used in households to allow people to easily make their own wine, using nothing but a bit of water and grapes of choice. It will likely be used by wineries, however, before it becomes a household word. Definitely a new day for wine-making.