Moët Hennessy, Analog Devices and UC Davis say they have used a chemical-sensing and machine-learning platform to identify grape and wine samples at elevated risk of developing Fresh Mushroom Aroma before the defect would typically be detected. The partners are also exploring applications in vine disease detection, soil assessment and other quality risks.
South African wine researchers are producing valuable work despite limited resources, speakers said at an industry research event near Paarl. They called for broader funding, larger coordinated research programmes and producer involvement from project design through implementation. A panelist also linked changes in Wine Australia’s funding priorities to staff reductions at the Australian Wine Research Institute, a claim requiring editorial review.
Moët Hennessy, Analog Devices and UC Davis are collaborating on a sensing and machine-learning platform to analyze chemical signatures from grapevines, juice and wine. The companies say an initial system identified samples at elevated risk of Fresh Mushroom Aroma earlier than conventional detection. They are also researching possible applications in vine disease, soil assessment and other wine defects.
Moët Hennessy has worked with Analog Devices and University of California, Davis researchers on an AI model intended to detect emissions from a grape-growing fungus at an early stage. The New York Post reports that the approach uses sensing technology on grape samples to identify signals that winemakers previously could not detect so early.
Moët Hennessy’s Robert-Jean de Vogüé Research Center has trained machine-learning algorithms on a library of samples and data to identify wines at risk of developing Fresh Mushroom Aroma, according to Luxus Plus. The work analyzes chemical signatures in vines, must and wines, with the aim of detecting risk before traditional methods can identify the defect.