Moët Hennessy develops AI to detect grape-fungus emissions early

The New York Post reports that the fungus can produce a mushroom-like aroma in wine and has been difficult for Champagne growers to identify until grapes are already developing. The report says the International Viticulture and Enology Society considers that aroma unacceptable in dry and sparkling wines.

The project draws on earlier work at the Massachusetts Institute of Technology, where researchers used portable gas and chemical sensors to digitize aromas and build a smell database. The Post does not specify when the new model will be available to growers or provide results from field trials.