Attinger, working in tandem with a team of researchers at Swiss research institute Ecole Polytechnique Fédérale de Lausanne, created the micro-winery in question to aid in expanding our knowledge of how fermentation actually works.

The device wasn't created to keep wine flowing (obviously) but it is important when it comes to aiding winemakers toying with fermentation processes that may be outside the box.

It can't make a whole lot of wine (about one milliliter an hour) and the head of EFPL's microsystems laboratory attests that the wine it creates currently isn't as good as regular wine, but it's a fascinating little device that can make for some useful research in the future.