Researchers find compound that extends the life of wine - No more funkyness 11/21/2013 - 00:00 An additive may help curb a chemical reaction that causes wine to look, smell and taste funky, according to food scientists.The researchers added chelation compounds that bind with metals to inhibit oxidation, or oxygen's ability to react with some of the trace metals that are found in the wine, according to Gal Kreitman, a doctoral candidate in food science, Penn State."Oxidation has several bad effects on wine, such as discoloration and a loss of aroma," said Kreitman. "It can cause browning, as well as the loss of fruity characteristics, something that is much more noticeable in white wines."
