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FTIR testing of wine and grape must for multiple parameters including Sulphur dioxide is complementing tradition. With a nose to the glass, an ear to the barrel and an experienced palate that no computer can ever match, sensory perception has been at the heart of winemaking for millennia. While these skills will always remain, rapid routine analysis adds a new and exciting dimension in the form of regular objective information that no modern wine producer can afford to ignore.
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