Chemical engineers at Nestle in Switzerland have manufactured a machine that provides the "sensory profile of espresso coffee from instrumental headspace data" (link). What I gather is that essentially the machine can produce a tasting note for espresso. The technical article was published in Analytical Chemistry, and can be read here.
I wonder whether the technology has potential application for wine...
Michael Greenberg wrote:-but if Robo Wine Critic can chemically analyze the aromas and flaours so that consumers can better rely on what they should smell and taste-then this will be a worthwhile improvement to the wine scene.
Matilda L wrote:Thing is, people only partly read the writings of wine critics for the information. A large component of why people read wine critics is enjoyment of the opinions, and the way the piece is written. There are a couple of wine writers I read regularly in the local press, largely for their turn of phrase.
Gary J wrote:Michael Greenberg wrote:... I had heard that red wine is said to have thousands of chemical compounds in it. It is these compounds that things like cassis, berries, etc. have in common with certain wines and from these common compounds comes the similar/same aromas. If this is accurate/true, then maybe what Michael is suggesting above can be a reality?????
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