Spanish researchers have developed an electronic tongue capable of distinguishing between different varieties of cava wine based on how much sugar was added during production (Photo: Anders Due, CC)
Diagram showing the cava identification process
Spanish efforts to find an electronic alternative to the tried and tested expertise of a human sommelier have now resulted in a system that can tell the difference between varieties of sparkling wine. The new development combines advanced mathematical processing tools with chemical measurement systems and an artificial neural network to create an electronic tongue currently capable of identifying the characteristics of just three cava wines, but with the potential to learn all types available on the market.
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