JSWorthy: It is a fascinating article!
Early in the article it states". The process relies on optical technology that recognizes the colors of individual grapes. Different colors correspond to different amounts of sugar in the grapes, a basic criterion for their winemaking characteristics.
Help me get a grip here. As plants utilize a specific amount of the Electromagnetic Spectrum and we see visible ( in general from 380 violet - 700 red nanometers), is their research suggesting that their technology and obvious software can detect at what stage a specific variety of grape is associated with a specific color based on the color or wavelength that that type of grape produces at maturity?
Would that suggest that they would have had to take a number of grapes of one variety first to determine their ripeness and then use some statistical analysis to determine the range . They then would feed this into their technological marvel which would then do an analysis within certain confidence levels and presto-change-they now have a very precise parameter with very specific (color) readings?
In the famous words " Colonel Jessup from the movie, A few good men", I am just "spit balling here!" What do you think. Do you think I am on the right track or am I "derailing" here!
It is late and my brain is a bit fried but whaddya think?