I am an engineer who's built a wine quality detector. My sensor can pick up a wide variety of chemicals at levels as low as parts per million (ppm).
With no background in wine production myself, I have a few questions regarding how winemakers perform quality control at their facilities.
These questions are:
Do commercial winemakers care about uniformity and consistency in their wine?
After grapes are harvested, what methods can winemakers employ to alter the taste of their wine? For example, if a the grapes from a particular harvest is too sweet, is there anything the winemaker can do to change this?
I understand that there are inherent variations associated with harvests from different years (hence the year of the wine actually matters). Do winemakers strive to achieve a certain level of consistency across different years?
Besides ethanol, do winemakers quantify other chemicals present in wine? The list of chemicals that we can detect are:
Sugar: Glucose, Sucrose and Fructose
Acid: Acetic Acid, Citric, Isocitric, Lactic, Tartaric and Malic
Impurities: Volatile Phenols, Geosmin, Haloanisoles, Methoxypyranzines
Others: Catechin, Epicatechin, Gallocatechin gallate, Myricetin, Resveratrol, Quercetin, Syringic acid, Hydroxybenzaldehyde, p-Vanillin
Are there other chemicals that you would like to test?