Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 How artificial intelligence (AI) is helping winegrowers to deal with adversity from climate change

How artificial intelligence (AI) is helping winegrowers to deal with adversity from climate change

Abstract

Artificial intelligence (AI) for winegrowers refers to robotics, smart sensor technology, and machine learning applied to solve climate change problems. Our research group has developed novel technology based on AI in the vineyard to monitor vineyard growth using computer vision analysis (VitiCanopy App) and grape maturity based on berry cell death to predict flavor and aroma profiles of berries and final wines. Smart sensor technology, such as low-cost electronic noses, has been developed and tested to monitor in the vineyard and the winery effects of smoke contamination and smoke taint, respectively, by analyzing in real-time samples and detecting taint levels and smoke-related compounds in berries, must and wines. AI has also been applied to big data collected by vineyards and on vertical vintage libraries of wines to develop specific models based on machine learning to predict wines’ aroma profiles based on weather and management information. Our ground-breaking developments on sensory analysis and biometrics from consumers include emotional response and physiological response, such as heart rate, blood pressure, skin temperature, and gesture changes. These parameters have been used to develop AI-based models to assess back viticultural and winemaking management throughout the grape and wine production chain. Information from this integrated AI system (smart sensor and sensory/biometrics) can be used to modify vineyard management strategies, such as canopy management and irrigation scheduling, to target specific consumer preference or wine styles uniformity. The same technology can also be applied for traceability, authentication, and counterfeiting measures using blockchain.     

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Sigfredo Fuentes1*, Eden Tongson1 and Claudia Gonzalez Viejo1

1Digital Agriculture, Food and Wine Research Group. School of Agriculture and Food. Faculty of Veterinary and Agricultural Sciences. The University of Melbourne. Royal Parade. 3010. Victoria. Australia.

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Caratterizzazione vitivinicola delle “Terre del Piacenziano” ricomprese nella zona D.O.C. “colli piacentini” attraverso l’analisi sensoriale dei vini prodotti

I territori della Riserva Geologica del Piacenziano sono parte del pedeappennino piacentino e sono noti per essere la culla del Pliocene, quel periodo di storia della Terra compreso tra 5.3 e 1.8 milioni di anni fa. Gli strati argillosi e sabbiosi riccamente fossiliferi qui presenti sono da sempre oggetto di studi geo-paleontologici tant’è che il Pliocene medio (3.6-2.6 milioni di anni fa) è internazionalmente noto come Piacenziano. Le analisi sensoriali strutturate dei vini qui prodotti hanno evidenziato, soprattutto per il vino Monterosso, le positive peculiarità dei loro caratteri sensoriali e descritto gli scostamenti significativi del loro profilo sensoriale rispetto agli altri vini presi a riferimento.
Read More

Berry maturity effects on physic and chemical characteristics of traditional sparkling wines produced from Chardonnay and Sauvignon blanc grapes.

One of the consequences of global warming is the quick berry development giving rise to a disconnection between sugar accumulation and the formation of important quality minor compounds such as phenolics and volatile compounds being a huge challenge for the oenologist [1]. Thus, this phenomenon is forcing the search on strategies for maintaining the quality of wines despite this situation. One possibility is to make an early harvest with a low sugar concentration (18ºbrix) and advanced harvest for sparkling wine (20-21ºbrix) and afterwards to combine base wines properly and carry out the second fermentation trying to compensate the lack of secondary metabolites due to the quick berry development and higher alcohol degree of the second one, not adequate itself for sparkling wine. The aim of this study was to assess the chemical and physical characteristics, mainly volatile profile, and foaming properties of sparkling wines from grapes of Chardonnay and Sauvignon blanc.

Read More

Exploring the resistance of non-Saccharomyces wine yeasts to dehydration-rehydration processes

AIM: The use of non-Saccharomyces (NS) yeasts in multi-starter fermentations with S. cerevisiae is a trend in the wine industry, but the number of strains commercially available in a powder formulation, such as active dry yeasts (ADY), is still limited.

Read More

French wine sector facing climate change (part. 1): A national strategy built on a foresight and participatory approach

A foresight study was carried out by a group of experts from INRAE, universities, INAO and FranceAgriMer from 2014 as part of the multidisciplinary “laccave” project intended to anticipate climate change in the French wine industry. The initial objective was to initiate an interdisciplinary dialogue between researchers and to feed their questions in a more systemic way. The scenario development method made it possible to build possible futures for the wine sector in the face of climate change. It began by drafting four adaptation strategies, combining different possible intensities of innovation and relocation of the vineyard.

Read More

Discrimination of monovarietal Italian red wines using derivative voltammetry

Identification of specific analytical fingerprints associated to grape variety, origin, or vintage is of great interest for wine producers, regulatory agencies, and consumers. However, assessing such varietal fingerprint is complex, time consuming, and requires expensive analytical techniques. Voltammetry is a fast, cheap, and user-friendly analytical tool that has been used to investigate and measure wine phenolics.

Read More