Updated: Apr 13, 2021

Luxembourg-based Space Cargo Unlimited and the University of Bordeaux, France sent 12 bottles of the premium wine label into outer space to study the impact of gravity and oxygen on the fermentation process.


Gathering in a tasting room late March in Bordeaux, France prominent sommeliers and experts from all over the world analyzed the two wines- the bottles of Pétrus that fermented on earth and bottles that fermented for 14 months aboard the International Space Station. After a blind tasting experts said there were noticeable differences in the two wines.

Jane Anson, wine writer for the "The Decanter" spoke that she noted the wine that remained on Earth was more 'closed', 'tannic', and 'a bit younger'. Other experts mentioned the weightlessness and lack of oxygen seemed to have a positive effect on the wine, making it taste energized with notes of rose petal, and a bouquet aroma reminiscent of a campfire. The color of the Pétrus wine also displayed more of a burnt orange hue.

The main difference - the price - The wines from space are valued at $6000 USD, while a bottle on Earth may set you back a humble $3000 USD.

320 Cabernet and Merlot Vine snippets - known as canes in the wine industry - were also sent into space and not only did they survive the journey, but they were shown to be more resilient than their Earth counterparts despite limited light and water.

Why do this research?

Chemical and biological analysis of the wine's aging process could allow scientists to find a way to artificially age fine vintages, said Dr. Michael Lebert, a biologist at Germany's Freidrich-Alexander-University who was consulted on the project.

Lebert says this research could help scientists develop sturdier vines on Earth and pave the way for grape-growing and wine-making in space.

At JULIEN we're behind this research.

Written by Julien Clark of JULIEN


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