An ongoing medical study at the University of Texas may have found a solution that could give the wine industry a new tool in the authentication of grape varieties. Scientists at the university, with help from colleagues at the University of California, Davis, have developed a sensor that can identify grape varieties in a wine by measuring and identifying the tannins. Wine Spectator assistant coordinator Augustus Weed explains.
For the full article, check out the new issue of Wine Spectator, on newsstands March 1, 2011.
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