Yes, you read that title right. And no, you’re not witnessing the work of some wizened, long-bearded mage with an affinity for libation. We owe this marvel to engineering and science!What the micro-winery does isn’t as miraculous as, say, turning jugs of water into wine… but it’s still pretty dang amazing. As long as there’s a steady supply of grape juice flowing in one end, this clever little device will make sure that nice, boozy wine is flowing out the other.The rate of flow of the wine won’t let you, say, fill a glass, pound it, and then go back for a refill. Even the most patient of sippers will outpace the micro-winery. See, it’s only capable of pumping out about a milliliter of wine every hour. It’s a very, very small machine. So small in fact that its creators refer to it as a “winery-on-a-chip.”Here’s how it works. The grape juice is pushed through a bit of tubing that’s lined on both side by small chambers. Inside those chambers are pockets of yeast — which, as you know, have a knack for turning sugar into alcohol. A thin membrane with nanoscale pores allows grape juice to flow in. The yeast can do its thing very, very quickly because it’s crammed into such a tight space with the sugar in the grape juice.Another problem the micro-winery avoids: having to separate the yeast from the finished wine. The nanopores prevent the yeast from trickling out with the finished product.So… is the wine it produces any good? Philippe Renaud, head of the Microsystems Laboratory at the École polytechnique fédérale de Lausanne, says nope. Producing wine was “more of a gimmick, says Renaud, adding “the result is currently not as good as normal wine.” The actual intent was to study yeast, but who knows? Maybe Whirlpool wants to Kickstart a home winemaking device to go with their kickass brewing appliance.