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Finally, bottles of wines brought recently from the International Space Station were opened and several of them drank for research purposes.
After drifting 273 miles above the Earth’s surface for a year, a dozen bottles of Petrus Pomerol, as well as 320 fragments of grape vines, were lowered again as part of an experiment to study the changes. on plants in environments of minimal gravity. , light and humidity.
Having the honor of uncorking and sharing a glass of wine at the Bordeaux Wine and Vineyard Research Institute is something lovely, but the wine tasting in the special space was so unique that it brought the organizers and tasters to tears.
The program is not just an exercise in excess, but an important scientific experiment to understand how plants react to stress.
Here on Earth, we are familiar with many of the ways plants protect themselves from insects, heat, water, and more. But things like zero gravity or radiation are not understood in most plants, but they must be for a number of reasons.
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If humans cannot slow or reverse global warming, more radiation from the Sun will reach the Earth’s surface. If we hope to enjoy wine in space or in the midst of a changing climate, winemakers must be able to understand what is lethal stress to plants and what is manageable stress.
The cosmic vintage
Announced Wednesday, the experiment confirmed that the cold and weightless confines of the ISS do not ruin the wine, but appear to make it age faster.
Wines and space vines are on their way back to Earth. Is this a great step to understand how wines age, why they taste like they do, and how vines mutate under extreme conditions?https://t.co/Q3R2ezi2uw# IWC2020 #wine #winelover #POT #spacecargo #bordeauxwine #Bordeaux pic.twitter.com/vWS71zSNrz
– International Wine Challenge (@WineChallenge) January 12, 2021
Similarly, the vine fragments survived the trip and grew faster, even under the restrictive conditions.
12 connoisseurs tested the blinded bottles along with an identical vintage aged from a normal cellar. Deliciously, no two tasters describe the same experience, and some of the notes report the smell of campfires, cured leather, and burnt orange.
“The one who had remained on Earth, for me, was still a little more closed, a little more tannic, a little younger. And the one that had gone up into space, the tannins had softened, the side of more floral aromatics came out, ”said Jane Anson, a wine expert and writer, according to AP.
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“Bordeaux wine is a wine that derives its uniqueness from its history but also from its innovations”, Christophe Chateau del Bordeaux Winemakers Council, who welcomed the inquiry, told AP directly. “And we must never stop innovating.”
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