Measurable parameters to determine when an opened bottle of wine "goes off"

Hello All,

I'm a new member to this board and was hoping to get some feedback from you wine enthusiasts. I'd like to know if it's scientifically possible to measure & thus determine when a wine has "gone bad" after a bottle has been opened. I understand that the number one enemy of an opened bottle of wine is the oxidation process, which will eventually occur even with one of the many gadgets out on the marketplace to prevent oxidation. I'm trying to determine what parameters can be easily measured to determine when the wine has gone bad. Two easily measurable parameters that I know of are a) PH value and b) dissolved oxygen. Would measuring the PH and dissolved oxygen level in the wine be enough information to determine when the wine is no longer drinkable (or based on the rate of change how long it will last)? Is there any other parameters that are easily measurable or could be used in conjunction with the two mentioned above.

The reason I ask is that I'd like to design a sensor that can be immersed into an open bottle of wine and provide the user with feedback on how long the wine will last (in that particular environment such as a fridge, counter etc) before it needs to be consumed.

I appreciate any feedback, thanks in advance,

Original Post
PH, Smile

EnoSip, "scientifically possible"? Certainly. Just taste it and decide for yourself if a bottle is "off" or not. That doesn't make it a necessarily widely applicable measure for the population at large, nor does it provide (necessarily) an indication of "why" the wine is "off" (unless you, as the taster, have experience with different flaws and the genetic ability to discern such flaws).

Sadly, this does not provide you with any useful info for designing a sensor to determine when a wine is "off". Even limiting this to an over-the-hill type of measure is impossible, IMHO.

Heck, I've had discussions with a wine buddy on what I would expect to be the simpler mechanism for how to determine when a wine has been heat damaged, and we came to the conclusion that too many variables were in play.

My final thought would be if you're trying to measure whether a bottle is "off" after it has been opened, then that is too late. Unless you bought it from the SAQ, in which case just tasting it yourself is sufficient. Smile
I appreciate all the constructive feedback.

After compiling all the replies from this forum and others I've come to the conclusion that there are too many chemical reactions going on in an open bottle of wine to accurately measure when a wine is starting to turn after being opened.

Let's revisit this topic in a few more years when technology exists that can track the numerous variables that are at play. Until then, just continue to use your nose and palate ;-)

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