Scientists at MIT have made a significant breakthrough towards the development of an artificial nose. Until now, the main barrier in the study of smell has been the ability to artificially reproduce enough receptors.
Our brain recognizes smells because each odor activates a different combination of receptors, thereby creating a signature for the brain to categorize and recognize in the future. Where previous scientists were thwarted by a lack of receptors, this research team has developed a way to mass produce these receptors in a laboratory.
What, might you ask, are the real world applications here? Such artificial noses could replace drug and bomb sniffing dogs, assist doctors in the diagnosis of diseases (some produce distinctive odors), and put sommeliers out of work.
Ok, so that last possible future of the faux-nez was a thought I threw in. But seriously, imagine that in the next 5 years, this artificial nose technology is released into the world. And imagine that which is slightly less likely - it works to perfection. It would be like a technological equivalent of Dr. Doolittle talking to dogs. Should anyone in the wine world be worried about the success of this research?
I think not. At least, not until they create an artificial brain to go with that nose, and implant a lifetime of sensory experience. Appreciation of wine is still inextricably linked with our personal experiences; they are hardwired in our brain with countless olfactory signatures. In simple terms: Enjoyment of wine is subjective.
But what about the winemaking world? What implications does this artificial nose have for the process of creating vino? Will it help? Put someone out of a job? Does it matter? Do you care.

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