Thanks to the research of a group of scientists from the University of Cádiz of the Instrumentation and Environmental Sciences research group in collaboration with other Italian experts, they have developed an electronic tongue that is able of providing the winegrower with information on the optimal degree of maturation of the grape.

This electronic tongue is equipped with two sensors that register physical and chemical parameters, that analyzing the must and determining the optimum degree of ripeness of the grape. What they try to offer the winegrower is a fast and precise technique that allows him to know when the fruit is in its optimum state of maturation.

In addition, thanks to this tongue and the analysis of the must, in five minutes, it provides results in terms of the components that provide the taste of the wine, the tonality (intensity); the color; the light that passes through the wine (the optical density); the content of polyphenols, the degree of dryness, acidity, fructose and sugars, as well as the pH of the must. Data that will take appropriate steps to obtain higher quality wines.

Source: University of Cádiz 26 October 2018

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