Original research articles

Artificial intelligence in wine-making

Abstract

In this paper, some terms of Artificial Intelligence are defined. Some present and potential applications of knowledge based systems are presented in the field of wine-making. Areas of concern were: multi sensor fusion, prediction by model cooperation, and diagnosis. Artificial intelligence techniques can indeed be applied for aiding the wine-maker in his choices. They facilitate the combination between experience and recent progress in technology. When associated with statistical processing, they allow knowledge sources to be used more effectively. Beyond wine-making, the prospects of artificial intelligence are promising for research and food industry, especially for improving the robustness of measurement systems (multi-sensors, sensors interpreted or validated by models), and for process diagnosis (risk prediction, action proposal).

Authors


Pierre Grenier

Affiliation : Cemagref, URE Génie Instrumental pour la Qualité Agro-alimentaire, BP 5095, 34033 Montpellier cedex 1 (France)

pierre.grenier@cemagref.fr

Inmaculada Álvarez

Affiliation : Cemagref, Laboratoire d'Ingéniérie des Systèmes Complexes, Parc de Tourvoie, BP 121, Antony cedex (France)


Jean-Marie Roger

Affiliation : Cemagref, URE Génie Instrumental pour la Qualité Agro-alimentaire, BP 5095, 34033 Montpellier cedex 1 (France)


Vincent Steinmetz

Affiliation : Cemagref, URE Génie Instrumental pour la Qualité Agro-alimentaire, BP 5095, 34033 Montpellier cedex 1 (France)


Pierre Barre

Affiliation : INRA, IPV, Laboratoire Microbiologie et Technologie des Fermentations, 2 place Viala, 34060 Montpellier cedex 1 (France)


Jean-Marie Sablayrolles

Affiliation : INRA, UMR 1083 Sciences pour l’Œnologie, 2 place Viala, F-34060 Montpellier cedex 2, France

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