ARTIFICIAL INTELLIGENCE IN WINE-MAKING - Archive ouverte HAL Access content directly
Journal Articles Journal International des Sciences de la Vigne et du Vin Year : 2000


Pierre Grenier
  • Function : Author
Jean-Michel Roger
Vincent Steinmetz
Pierre Barre
  • Function : Author
Jean-Marie Sablayrolles


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).
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Dates and versions

hal-01195561 , version 1 (08-09-2015)


  • HAL Id : hal-01195561 , version 1


Pierre Grenier, Isabelle Alvarez, Jean-Michel Roger, Vincent Steinmetz, Pierre Barre, et al.. ARTIFICIAL INTELLIGENCE IN WINE-MAKING. Journal International des Sciences de la Vigne et du Vin, 2000, 34, pp.61-66. ⟨hal-01195561⟩
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