Moët Hennessy, ADI and UC Davis test chemical-signature system for wine quality risks

Moët Hennessy, Analog Devices (ADI) and the University of California, Davis, are collaborating on technology to analyze chemical signatures from grapevines, juice and wine. The partners say their first demonstration identified samples at elevated risk of developing Fresh Mushroom Aroma (FMA) at an early stage, before the issue would traditionally be detected.

The work combines ADI’s sensing and machine-learning platform with a sample library and associated data assembled by researchers at Moët Hennessy’s Robert-Jean de Vogüé Research Center. According to the announcement, the algorithms were trained to recognize chemical signatures associated with FMA. It does not provide performance figures, describe how the samples were selected or report whether the system has been tested in routine winery operations.

The partners say the approach could support earlier quality-risk monitoring, with further research looking at potential uses in vine-disease detection, soil assessment and the identification of other defects, including those associated with climate change and wildfire events. They describe the technology as a decision-support tool intended to complement the judgment of growers and winemakers.

The announcement says ADI plans to make the underlying technology available for other industrial applications, while Moët Hennessy and UC Davis are exploring whether shared reference libraries could benefit the wider grape and wine sector. It does not specify a timeline for broader access or commercial deployment. The collaboration is an early-stage technology development, and the partners’ reported FMA result is not accompanied by independent validation data in the announcement.