Cacao nibs are crushed pieces of cocoa beans that can be added to a secondary fermentation to provide a distinct and natural chocolate flavor. These nibs have deep, brownie-like, nutty, roastey flavors. Anywhere between 4 - 6 ounces is a common dose. One of the more versatile ingredients to use. 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 that come from just about anywhere. And vintners are under constant pressure to find new ways to save money—California grape prices have shot up 46 percent over the past decade. That leaves ­little room for error. If something goes even slightly wrong in a 350,000-­gallon tank, winemakers can’t afford just to dump it.

So they’re turning to science—high tech machines and chemical additives—to doctor their product into something more drinkable. Here’s a look at the secret ingredients and behind-the-scenes manipulation that go into crafting the perfect pour. Producer Price Index for Wineries Average Price of a ­Bottle But now that consumers are paying more for a ­bottle, they expect better taste across the board. So the industry is deploying a range of tricks and additives to optimize every pour. Vat-­produced vino can be coaxed into drinkability. You just need the right additives. The most widely used wine additive. It kills microbes and prevents oxidation. Few vintners dare to ­bottle a wine without it, but overuse can make a vino stink like burnt matches. A touch of diammonium phosphate revives dying yeast and keeps it from producing too much sulfur. If a batch of vino ends up a bit too boozy, just add some water. Oak barrels can make wine taste drier and lend it notes of vanilla, but they’re expensive.

Oak chips, sawdust, or “essence”—a liquefied wood product that can be added directly to an otherwise finished wine.sweet dry wine white A naturally occurring acid found in grapes, it’s particularly critical in white wines, where tartness gives each sip a pleasing snap. good red wine for wedding giftWines with insufficient acidity can get a boost from powdered tartaric acid.best wine to give as a gift 2014 Naturally present in grape skins and seeds as well as oak, tannin creates texture and astringency. best wine prices dallasTypically made from a growth on oak trees called a nutgall, powdered tannin can punch up lackluster wine.best red wine red meat

If grapes aren’t ripe enough when picked, adding cane or beet sugar to the must can help them ferment. best red wine salad dressing recipeThe catch: Adding sugar, called chaptalization, is illegal in California, Italy, and Australia. best wine from south of france(It’s legal in New Zealand, Oregon, and parts of France, though allowed amounts vary.)top rated wines world market Complex proteins that can be used to alter color, improve clarity, release aromatic compounds, and speed up aging.best wine bar food nyc Made from the sap of the acacia tree, gum arabic softens tannins to reduce astringency and make the wine’s body more silky.

This can make a tough and somewhat bitter red wine ready to drink immediately.First introduced in the 1980s—though increasingly controversial—this microbial control agent can kill a half-dozen wine-­ruining bacteria and yeasts when added in minute quantities. It’s also widely used in fruit juices. Made from the concentrated syrup of Rubired grapes, Mega ­Purple is a thick goo that winemakers rely on to correct color issues—a few drops can turn a ­bottle of wine from a weak salmon blush to an appealingly intense crimson—and to make a wine look consistent from batch to batch. In a 119-liter wine barrel, just 200 milliliters is enough to do the trick. Mega ­Purple is made by Constellation Brands, the company behind famous labels like Robert Mondavi and Ravens­wood. While on the record no one will cop to using it (or any other additive), industry insiders say that even high-end winemakers have employed it to deepen the color of their wines, a trait that connotes richness and quality, earns better ratings from critics, and commands higher ­bottle prices.

Three high tech processes for boosting a wine’s flavor, color, and bouquet.Ingredients Method Ingredientsvegetable or sunflower oil, for frying1½ kg shin of beef or stewing beef, cut into cubes Beef The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a… 3 tbsp flour Flour Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. 2 large onions, sliced Onion Onions are endlessly versatile and an essential ingredient in countless recipes. 600g carrots, cut into batons Carrot The carrot, with its distinctive bright orange colour, is one of the most versatile root… 4 garlic cloves, crushedglass red wine (about 175ml/6fl oz)850ml beef stock3 bay leavesfew thyme sprigs ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint… jacket potatoes or mash, to serve MethodHeat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated.