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The Artificial Intelligence Technology Trends in Wine and Wine Making

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  • Mioara Chirita

    (Dunarea de Jos University of Galati, Romania)

  • George Chirita

    (Dunarea de Jos University of Galati, Romania)

Abstract

This article investigates how artificial intelligence (AI) is revolutionizing the traditional methods of winemaking and explores the latest trends in viticulture. It aims to analyze the economic impact and the adoption of AI technology in the wine industry. In today's globalized environment, characterized by ever-evolving consumer behaviors, wine producers are increasingly incorporating AI-powered solutions to streamline processes, elevate quality, and foster sustainability. AI is fundamentally transforming every stage of winemaking, spanning from vineyard management to the final bottling phase. Recent advancements include precision agriculture, utilizing AI-enabled drones and sensors to assess grapevine health, develop predictive climate models for producers to adapt to changing environmental conditions, monitor grape fermentation, and even analyze the wine's aroma and flavor profile. Automation within this sector, in general, is at the forefront of industry specialists' attention, ranging from AI-powered machines that automate grape sorting and harvesting, promising increased efficiency and reduced labor costs. The concept of "smart winemaking" emerges as artificial intelligence integrates into fermentation, aging, and blending processes, allowing real-time adjustments for optimal flavor profiles. Exploring these AI technology trends in wine and winemaking provides a comprehensive overview of the industry's trajectory, highlighting the synergy between tradition and innovation in the pursuit of producing exceptional wines for the future.

Suggested Citation

  • Mioara Chirita & George Chirita, 2023. "The Artificial Intelligence Technology Trends in Wine and Wine Making," Risk in Contemporary Economy, "Dunarea de Jos" University of Galati, Faculty of Economics and Business Administration, pages 279-285.
    • Handle: RePEc:ddj:fserec:y:2023:p:279-285
    DOI: https://doi.org/10.35219/rce20670532169
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