Comments on: Romantic Technology – an oxymoron?

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By: Aaron

Aaron — Wed, 12 Nov 2008 02:14:55 +0000

Yes, this is true…isn’t it?

Of course quality is grown in the vineyard, don’t get me wrong!! The winemaker can still alter the course of fruit/juice quality (in the cellar) for better or worse. Thats all I mean Pinotworld.

Cheers

By: pinotworld

pinotworld — Mon, 10 Nov 2008 10:40:06 +0000

“Ageworthy….ness and complexity and can be easily manipulated in the cellar…”

Wow… and I always thought this criteria of quality grows in the vineyard and not in the winery.

Cheers

By: Aaron

Aaron — Fri, 07 Nov 2008 20:58:24 +0000

Hi Patrick,

There is a lot of technology out there in terms of electronic noses. Gas chromatography mass spectometry springs to mind in terms of quantifying aroma levels in substances, in the lab. Not sure if these units would be be capable, in terms of general use in wineries though. I’ve also heard of the zNose in the food and beverage industry. This beast has been used to determine levels of cork taint in wine etc. I guesss one day it may become the norm in modern wineries!!

An ‘automatic system’ to me, can mean a number of things though. A lot of winemakers do work to recipe, to create a consistant product for the market. Year in year out. Ageworthy….ness and complexity and can be easily manipulated in the cellar…so I guess for some companies this is automatic!!

What do you think?

Cheers

By: Patrick

Patrick — Fri, 07 Nov 2008 08:46:27 +0000

It somehow feels like when we monitor the temperatures at harvest.com, to see if the wind machines are working or not.

So as an additional Parameter, I wonder how long it would take to add an electronic Nose to each tank, to monitor eg. if there are any reductions developing.

So cold long fruity fermentation is one thing. But what about making ageworthy wine with great minerality and complexity… No automatic system can do that yet…

Regards
Patrick