Researchers in Spain are working on an 'electronic tongue' that can identify different types of Cava wines, and automatically produces classifications similar to those used by sommeliers. The device, developed at the Universitat Autònoma de Barcelona, will initially be used to detect flaws in the cava production process. It mimics the human taste system via a combination of chemical measurement tools and advanced mathematical software techniques. Crucially, the device is able to precisely quantify the amount of sugar added after secondary fermentation during the cava wine production process. This ability enables sommelier-like classification of cava wines from the low-sugar Brut nature (typically, less than 3 grams of sugar per litre) to the sugar-laden Sweet (more than 50 grams per litre). However, Sommeliers need not worry, Manel del Valle, the lead scientist on the project says, because the electronic tongue is more suited to automated testing on a winery production floor and can not distinguish nuance.
