Scientists will attempt to answer a question long plaguing the wine industry: Does wine bottled with cork or with screw caps taste better?

Oxford University researchers, along with the Portuguese Cork Association, used sensors to observe participants' reactions to a variety of wines at the Neuroenological Tasting—The Grand Cork Experience happening this past weekend in London’s Soho neighborhood.

Participants were outfitted with sensors to detect pleasure responses while they sipped wines. Researchers noted the responses and translated those into numbers to use for purposes of comparison.

The sensors were also used to measure responses to such factors as reaction to hearing a cork pop or the reaction to physically opening a bottle of wine.

The industry has long been at odds over which method of securing wine in a bottle tastes better, with many wine lovers favoring cork for allowing fresh air to get to the wine. Others argue in favor of tightly sealing the wine in the bottle without the exchange of air.

Researchers hope to share their findings in the near future.