Winemakers Tap Artificial Intelligence

Peter Creasey

Peter Creasey

Peter Creasey
So, how does this fit in with organic/bioorganic/natural dialogues?...

WSJ.COM

AI from Tastry Inc. helps develop blends that offset smoke damage to crops

California winemakers are using artificial intelligence developed by a software startup to help salvage grapes damaged by smoke from the state’s massive wildfires.

Ahead of next month’s peak harvesting season, dozens of vintners are using an AI-powered model from Tastry Inc. to identify viable blending options that mask unwanted smoky flavors, according to the seven-year-old San Luis Obispo, Calif., company.
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AI Tapped for Grape Blending

. . . . Pete
 
Using AI to help winemaking choices, per se, is neither here nor there to me--except of course that it will probably evolve, kill all human winemakers and then make all wine according to its own terminator principles. More immediately, though, I doubt I will care for blends developed to mask smoky flavors since they will be wines created in a mixing lab. Arnold Schwarzeneger will probably use large assault rifles to help us solve the first problem. Nothing will solve the second. Really, we need to cut straight to the chase and develop a replicator that will make any wine we want. Why Jean-Luc kept asking for tea, Earl Gray hot instead of, say, wine, Margaux, 1990, aged 50 years, I'll never know. Maybe he preferred blood wine, Klingon, fresh, but, still, just for a change, you'd think he'd try something else.
 
Oh, you vulgarian. It's a miraculous future thingy just like warp drives and delithium crystals. A mixing lab takes existing things and mixes them together. A replicator reproduces the precise genetic make-up and/or chemical composition of something from however it works. Hence it's a thingy and not a mixing lab.
 
originally posted by Jonathan Loesberg:
Oh, you vulgarian. It's a miraculous future thingy just like warp drives and delithium crystals. A mixing lab takes existing things and mixes them together. A replicator reproduces the precise genetic make-up and/or chemical composition of something from however it works. Hence it's a thingy and not a mixing lab.
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Of course it is.
 
I don't see a problem here. Winemakers try new blends all the time. We're accustomed to them doing so by tasting things but using tools is hardly new... sugar meters, acid meters, calipers, even the instructions in the yeast catalog, all been done before. The AI is just another cookbook.

Let's see how it tastes.
 
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