Testing Wine in the Mid-Infrared
To the connoisseur’s standard methods of testing wine using taste, smell and sight, scientists are adding another: mid-infrared spectroscopy. A team from Hardy Wine Co. of Reynella and from the Australian Wine Research Institute of Glen Osmond, both in Australia, has developed a technique to fingerprint wine rapidly by obtaining its mid-infrared spectrum.
A goal of the research is to develop an easy and accurate wine monitor. Such a tool would detect dilution by water, for example. Hardy...
Photonics Spectra, March 2007