The history of the wine trade is filled with stories of wine that has been manipulated, adulterated (substances not related to grapes being added) and even counterfeited. We have grown used to spinning cones and reverse osmosis, electron dialyses and ion exchange, thermoflush and decanting, cmc’s and various cocktails. Do not get me wrong, I also love the science of wine, and I firmly believe you have to have cash to sustain “real winemaking”…profit can only be achieved if costs are reduced and turn over maximised…and if you can use technology to achieve that, why not?