U.S. Develops Scanners That Can Detect Wine Quality

Recently, chemists at the University of California, Davis have developed a scanner that can detect the deterioration of wine through its outer packaging.

The development of this scanner is based on magnetic resonance imaging (MRI), which is widely used in the medical field. It can detect trace amounts of acetic acid in wine. However, it is not yet possible to detect the problem of cork stopper contamination (TCA).

Associate Professor Matthew Augustine of Davis University and graduate student April Weekley used this scanner to examine the collection of several bottles of Cabernet Sauvignon. The results show that Cabernet Sauvignon has deteriorated in 1950, 1960 and 1968. The content of acetic acid in 1956, 1970 and 1977 is still within the allowable range.

Professor Augustine is very optimistic about the application of this instrument. He said that with the in-depth research work, this scanner will be able to measure more wine features and defects. And this technology may be more useful for auction houses and collectors who specialize in fine wines.