The laboratory setup at Fraunhofer IIS mimics the traditional wine tasting process by filling an 80 mL autosampler cup with 12 mL of wine, yielding the same ratio of wine to air as a standardized tasting glass. The cup is then covered and tempered to 21 ^oC to accumulate the volatile wine aromas in the headspace, as it would be in a tasting.

For the measurement of these aromas, the automated handler removes the lid and extracts the headspace from the probe with a tailor-made sampling head, initiating the measurement process through a sophisticated photoacoustic device. The photoacoustic setup integrates an autosampler, UV/Vis spectrophotometer, and pH meter.

Next, titration is used to measure the wine’s acidity, and the CIELAB color is determined by a UV/Vis spectrophotometer, both relevant parameters for wine quality analysis. The system's modular design allows the integration of new components when necessary, supporting the measurement of additional parameters such as alcohol content.

An AI algorithm trained on a database of reference wines combines the chemical data and aroma analysis and automatically creates a report for the wine sample.