PINOT - Development of an AI in oenology

Projectto Develop Artificial Intelligencefor Enologyand Viticultural Technology

The concentrations of more than 1,000 compounds that contribute to wine aroma vary depending on grape variety, growing conditions, viticultural practices, and winemaking and aging processes. While chemical analysis via gas chromatography is sensitive and reliable, it often requires extensive sample preparation and technical expertise. Sensory analysis is subject to the natural variability of human perception, as well as high operating costs associated with recruiting and training tasters.

An artificial nose bridges the gap between traditional gas chromatography and sensory analysis

The goal of the PINOT project is to develop an “artificial nose” to support human sensory perception in the evaluation of wine quality. This technology is based on a series of electrochemical sensors that are not unlike the human nose and respond to wine aromas. Our goal is to provide winemakers, cellar masters, and wine merchants with a tool that allows them to quickly and reliably assess the quality and authenticity of wines. The research is currently focused on sulfur-containing compounds responsible for off-flavors reminiscent of rotten eggs and cabbage. Early detection of these compounds using these sensors would enable winemakers to quickly correct problematic fermentations and ensure that their consumers can enjoy wines of the highest possible quality.