The objective of the project was to develop a system for evaluating the level of toasting and the capacity for transferring aromatic compounds from the barrels. More precisely, to develop a measurement system, called the electronic nose, that enables detection of measurable compounds when selecting the most suitable type of barrel for each wine.
«After four years of effort, analysis and measurements of the precise indicators, a precise system has been developed for evaluating the toasting process, even though the development of the electronic nose was halted due to detecting too many differences».