Do weak stationary magnetic fields affect the perceived astringency of red wine?

To investigate claims that products containing weak stationary magnets can reduce the astringency of tannic red wine, a double-blind randomized trial was carried out, in which 96 paired tastings were conducted of magnetized and non-magnetized samples of a young Nebbiolo. The data showed no
association between reported differences in astringency and actual difference in the magnetic treatments given to the wine (χ2=0.135, degrees of freedom=1, P=0.71). This study confirms an earlier work that magnets have no observable effect on red wine.