A recent study published in the Journal of Food Science found that an “electronic tongue” outperformed a panel of human tasters in detecting faults in white wine. This research is part of ongoing studies on the e-tongue technology, which was previously mostly tested on red wines.
In the experiment, conducted at the School of Food Science at Washington University, researchers added microbes associated with spoilage to Riesling wines to be compared with control samples that have no faults. The tasting panel went through a brief training before the test began, learning how to spot different aromas in wine from pleasant aromas like apples and honey to the undesirable notes of vinegar and nail polish remover.
