PINOT

Projectto develop artificial intelligencefor Enology and technology in viticulture

The concentrations of more than 1000 compounds that contribute to wine aroma vary according to grape variety, growing conditions, viticultural practices and winemaking and ageing. Chemical analysis by gas chromatography is sensitive and reliable, but often requires extensive sample preparation and technical expertise. Sensory analysis is subject to the natural variability of human perception as well as the high operating costs of recruiting and training tasters.

An artificial nose bridges the gap between traditional gas chromatography and sensory analysis

The aim of the PINOT project is to develop an "artificial nose" to support human sensory perception in the evaluation of wine quality. This technology is based on a series of electrochemical sensors, not unlike the human nose, that respond to wine aromas. Our aim is to provide winemakers, cellar masters and wine merchants with a tool that allows them to quickly and reliably assess the quality and authenticity of wines. The current focus of research is on sulphur-containing compounds that are responsible for negative aromas reminiscent of rotten eggs and cabbage. Early detection of these compounds using these sensors would allow winemakers to quickly correct problematic fermentations and ensure that their consumers can enjoy wines of the highest possible quality.