Article: Wine Critics Watch Out: Artificial Tongues Are Getting Better

As a method to combat human wine critics’ personal biases and provide more objective feedback, advances in artificial tongue technologies have been made in recent years that put the sensitive discernment of various qualities of taste in the hands of science. Recently, researchers at Interdisciplinary Nanoscience Centre (iNANO), at Aarhus University have developed a nanosensor capable of measuring the sensation of astringency when drinking wine.

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