Researchers studying oenology at Carnegie Melon have been developing computer models to help vintners produce higher yields and better tasting wine. Most of the work is conducted in a lab at Pontifical Catholic University (Santiago, chile) where chemicals are being isolated that have produced desirable aromas and flavors. The study has only considered white wine cultivation and production since red wine contains solid elements and is thus harder to investigate. Similar processes have been previously implemented at industrial facilities to increase the quality of their output.

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