An agricultural art dating from the Neolithic period shares a glass with the robotics of the future. Since the first evidence of grapevine cultivation for wine about 7000 years ago, viticulture has developed a degree of automation…still, wine-makers depend on human hands and eyes to thoroughly -- and tediously -- inspect their crop for quality and yield. Researchers at Carnegie Mellon University are developing an automated grape-counting system that will help lighten that load and lead to the production of better wine. Sara Reardon is a staff writer and reporter for New Scientist who covered the machines that could change the future of winemaking.
Sip a glass of Italian wine tonight with dinner. Savor its full-bodied flavor, or its delicate notes of plum or cherries. If you really concentrate, you might detect another subtle but important flavor - equality. Italian women are revolutionizing the way vino is made, promoted and sold. And women in corporate boardrooms might not be a new phenomenon; their entrance in the world’s male-dominated cantinas and vineyards is, especially as they’re making changes that are nothing to sniff at. Nancy Greenleese reports.
Have you ever splurged on a highly rated bottle of Burgundy or pinot noir, only to wonder whether a $10 or $15 bottle of red would have been just as good? The answer may depend on your biology.
A new study by researchers at Penn State finds that when it comes to appreciating the subtleties of wine, experts can taste things many of us can't. "What we found is that the fundamental taste ability of an expert is different," says John Hayes of Penn State.