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,