
408 Process Techniques for Engineering High-Performance Materials
French wine experts lament the subtle transformations of some Bordeaux
wines in recent years. Reportedly, wineries have increased the temperature
of the traditional maceration process to extract more color from the grape
skins. This practice is driven by the dominant inuence of the American
wine reviewer Robert Parker. His preferences lean toward a darker color in
the grand cru wines. Parker’s rating points can have a signicant impact on
the wholesale price that vintners receive for their product.
In any market, the intangible perceptions of customers can drive process
decisions, ...