A novel method for wine analysis based on sensor fusion technique is proposed in this paper. Our novel method is a trial of realizing an engineering model of the sensing and recognizing systems of humans that combines all features of artificial olfactory and artificial taste, i.e. 'electronic nose' and 'electronic tongue' for the classification of wine. Moreover, we improved a kind of fuzzy neural network for sensor information fusing. The results show that the above methods have the characteristics of better accuracy, convenience and efficiency. q2000 Elsevier Science S.A. All rights reserved.