Will Science Be The Answer?

[Russell Frye]

A great deal of scientific research has been done on the subject of wine. The University of Bordeaux has been one of the most active participants in this research. We have heard rumors of wine profiling there, but we have no confirmation.

Although bottle, cask and vat variation may make it difficult to create wine composition profiles, there is hope that guidelines will develop which can be used for accurate analysis. It may be easier to profile a particular element or inorganic molecule than a range of grape-related organic compounds. An interesting set of research papers can be found at:

https://www.fao.org/agris/search/sear...dre%22&from=br

One of the principal researchers, Professor Pierre-Louis Teissedre was at the Universite Montpellier in France. He may still be there.

If you have intimate knowledge of the science of wine composition, we'd be very happy to read your comments here.