Can a computer tell if a wine is good or bad? A professor from Carnegie Mellon University (where I went to graduate school) seems to think it’s possible.

He’s focusing on yeast and its behavior and hopes to"

"…help vintners avoid "stuck batches" - batches that spoil and are thrown away when fermentation stalls, leaving too much sugar.

Biegler
hopes to make winemaking more efficient, consistent and, ultimately,
profitable. Similar computerized systems are routinely used at chemical
plants, oil refineries and pharmaceutical manufacturing facilities, he
said."

Obviously, one can debate the merits of "consistent" wine…but this kind of scientific investigation is worth keeping an eye on.

A tip of the cap to LENNDEVOURS Sr. for passing along the link.