it's taking the sugar content, turning it into ethan ol. how is it an advance in technology that was available before the system was developed. >> no commercial fermentors are running density. >> commercial fermentors are not able to measure sugar in real-time. >> typically no. >> what can you tell me about the impact these technologies will have on wine making. >> all of those things are aimed at providing more information which then leads to better interpretation, which leads to better decision making. 2009. >> is this the quality of the wine, does it have to do with the instinct of the winemaker. it seems the new technologies is taking a bit away, from the instinct and putting it in the hands of data analysis. >> i've been on the property for over 29 years. i use a lot of instinct. i use the technology to back up what i feel. it adds to the picture so that i can make better wine. >> amazing. that whole piece really begs the question about art versus technology. >> i think what schaeffer vineyards are trying to do is bring new ideas, tech