Moët Hennessy Deploys AI to Combat Wine-Spoiling Fungus

Luxury spirits producer Moët Hennessy is leveraging artificial intelligence to detect a specific fungus that can negatively impact wine quality. The company announced this week that it has developed an AI model capable of identifying emissions from grapes that signal the presence of the fungus, often referred to by its undesirable "fresh mushroom aroma."

This fungal issue has been a persistent problem for winemakers, particularly in France's Champagne region, since at least 2005. Traditionally, the fungus is only detectable once the grapes have progressed significantly in the winemaking process, leading to potential losses.

Moët Hennessy has invested millions of euros in addressing this challenge. The brand collaborated with Analog Devices and researchers from the University of California, Davis, to develop the AI-powered detection system. This initiative draws on earlier research from the Massachusetts Institute of Technology (MIT), where scientists developed methods to digitize aromas using portable gas and chemical sensors to create a database of smells. This database, known as "smellnet," allows AI to identify specific odors, such as those produced by the harmful fungus.

The problem is not unique to European vineyards. California winemakers have also been grappling with this issue, which resulted in an estimated $4 billion in losses in 2020, according to UC Davis researcher Ben Montpetit. The development of this AI technology could offer a significant solution for the wine industry, which has faced various challenges recently.

Winemaking regions globally have experienced adverse conditions, including record-high heatwaves that increased alcohol content in wines and wildfires that damaged crops. In California, the wine industry has seen a significant decline in exports, with some families reportedly considering selling their vineyards due to financial pressures.