Besides the chemical analyses, a taste-technical analysis is also done. With the introduction of SmaakSpec 2.0 [‘TasteSpec 2.0’] we enter an new era where the facts emerging from taste-technical observations are substantiated more than before. Possible irregularities in wine are not only traced, but measures for avoiding them are also given. As a result, you can establish in a transparent fashion whether the diligently analysed wine still satisfies predetermined selection criteria.
In addition to the existing chemical analyses, a so-called PTR-MS (Pro Transfer Reaction-Mass Spectrometer) is used to measure the odour and taste aromas in wine. With this “technical nose” all aroma constituents present in a wine are very precisely identified. Algorithmic computations and statistical data subsequently flawlessly expose the composition of aromas in the wine. With the currently developed methods and the introduction of the SmaakSpec 2.0 we can technically identify 85% of all odour and taste aromas. Of course we also recognise that a professionally trained independent test panel contributes its own added value to the applied technical substantiation conducted by the SmaakSpec 2.0.
With the introduction of SmaakSpec 2.0 [‘TasteSpec 2.0’] we enter an new era where the facts emerging from taste-technical observations are substantiated more than before.
During professional test sessions, you can taste your wine together with our professional test panel. Even though technological developments continue to advance, chemical research alone is not yet a guarantee of quality and a good taste of your wine. But the substantiation with facts resulting from the analyses done by Meron, and the accrued knowledge, combine to clarify what you are tasting. Changes in taste are often sooner detected by instruments than by people, which means that you can be strategically a step ahead, when armed with the right information.
At present, 85% of the wine assessment form is based on facts and 15% on tasting. In addition, the test results are also compared to the equipment’s ‘electronic nose’ measurements. The more data we have gathered, the more aromas the equipment can trace. Currently, we can trace about 380 aromas in wine. The test sessions are not only appreciated by customers because of the quality testing but also for the information provided during the sessions to assist strategic decision-making.