From Berrys’ Future of Wine:
Recent developments in biotechnology have shown honeybees have a finely developed sense of smell. This sense of smell can be harnessed and honeybees trained to recognise particular odours, such as corked wine, and associate that smell with food.
When they detect a corked bottle, a trained honeybee will extend its proboscis. This reaction can be easily detected by software (and incorporated into a small personal device carried by a sommelier) – ensuring the corked bottle never reaches the customer.
By 2058, every sommelier could have their own personal bee.
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