To many engineers the concept of automation conjures up images of factory floors and production processes, but now it's spreading from the industrial world to a surprising new one - the world of wine. OVER-THE-COUNTER wine sales are far from ideal, from both the seller's and the customer's point of view. Investing in a whole bottle can be quite a commitment in a bar, so wine tends to be dispensed by the glass - but this presents a problem. Even properly stoppered, an opened bottle keeps fresh for only a few days, as the air inside gradually oxidises the wine. It is therefore quite usual for wine to go to waste, making bar owners reluctant to offer a wider variety of more expensive tipples.
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