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 (like the Spinning Cone Column below) and chemical additives (like Mega-Purple) —to doctor their product into something more drinkable.