GabyAn international team of researchers led by scientists from the University of Bordeaux analyzed the characteristics of 80 red wines from seven wineries in the region using artificial intelligence. The wines were produced in the harvest years from 1990 to 2007.
AI He determined the origin and year of each drink with great accuracy. Such a feat is not achievable even by every experienced sommelier. Therefore, now people in this profession have serious competitors.
The next step for the university team will be to compare the capabilities of AI and human sommeliers, the publication reported. Daily Mail .
How the research was conducted
To analyze the chemical composition of 80 red wines, scientists used gas chromatography—a method that helps identify components in various mixtures. To review the raw analysis results and group the wines into clusters based on the similarity of their chemical composition, the team employed machine learning algorithms.
The authors of the study found that these AI tools group wines into clusters according to their place of origin with 100 percent accuracy, while they determine the vintage year with 50 percent accuracy.
In the report, the researchers stated: “It would be interesting to compare the effectiveness of our model with the work of experienced tasters conducting a blind tasting of the 80 analyzed wines.”
It is still unknown whether these experienced sommeliers would be as accurate in their conclusions as artificial intelligence, scientists believe. But one thing is clear: AI systems will soon be able to assist human tasters in correctly identifying wines and detecting counterfeits.
What artificial intelligence is unlikely to be able to do is enjoy drinking fine beverages. The pleasure from alcohol only living beings receive.
The Bordeaux region in the southwest of France is the birthplace of Merlot and Cabernet Sauvignon varieties. Red wine from this region typically has aromas of red berries, black currants, and “earthiness.” Experts describe its taste as soft and fruity. They believe these wines are best served at a temperature slightly below room temperature: around 18 °C. They pair perfectly with steak and fried potatoes. However, true connoisseurs prefer to enjoy Bordeaux wines without the burden of snacks. They taste the wine with small pieces of aged hard cheese.
The results of the study were published by the journal Communications Chemistry.
