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funding for the research was provided by Gene Mulvihill,
owner of the Crystal Springs resort in Vernon, New Jersey.
He began funding the research several years ago, saying
he wanted to come up with devices that would test the
quality of fine wines without opening and damaging bottles.
In 2003, chemists at UCD first developed a wine scanner
using MRI technology used in the medical field, to determine
whether or not a bottle of wine was spoilt by oxidization.
Mulvihill, who claims owning 51,000 bottles with 3640
labels in his Restaurant Latour at this golf resort,
continued his collaboration with the university to create
a cork taint device that can detect the molecule 2,4,6-trichloroanisole
(TCA) and determine a bottle's mustiness to 1 point
per trillion. The normal level at which humans can detect
TCA is considered to be 3 to 4 parts per trillion.
The testing process takes between two and twenty minutes.
'People are paying for good wines,' he said. 'Now they
have the technology to make sure they are [good].'
Source : http://www.decanter.com
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