CHEMICAL SENSORS QUANTIFY WINE'S COMPONENTS: The electronic tongue can be calibrated to recognize the signatures of different grape varieties present in wine. After it is calibrated it can test a wine for those varieties. The device uses sensors that are sensitive to the ions in a solution and then analyzes the data it finds to evaluate the wine. The differences are distinct enough that the electronic tongue can identify the differences between vintages of a particular wine.
WHY WINE GOES BAD: If wine is stored improperly, it can turn into vinegar. Direct sunlight, heat, or loose corks are among the most common mishaps that can spoil a bottle of wine. For instance, when oxygen seeps in through a loose cork, it causes bacteria or yeast inside the bottle to convert the wine into vinegar. Wines are commonly considered spoiled if they contain at least 1.4 grams per liter of vinegar.
This report has been produced thanks to a generous grant from The Camille and Henry Dreyfus Foundation, Inc.