A system incorporating a control sensor with a white light and a combination of one or more other sensors with color filtered light sources that would be used to detect the peak drinking stage or optimum aged period of wine. The system would be used first with a calibration step to measure the diffusion properties of the bottle without any liquid -- such as the top of a filled wine bottle. This would normalize the impact of different glass and colored glass. Actual measure would then occur at the mid point of the bottle.
The system could be modified with a mechanical apparatus such that a bottle may be placed into the apparatus and the calibration and subsequent actual measure could be done automatically.
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