Back reads “Delve into the CTZN experience, where A.I. unites with the artistry of traditional winemaking. Luminous drift captures this perfect fusion, a wine expertly crafted by A.I. algorithms and refined by a vintner’s touch to invigorate your palate with its bright, fresh, and lifted elegance”
…Discuss
Because if there’s one thing we know about algorithms, it’s that they have an amazing sense of taste…
While I agree that algorithms and taste are not compatible (yet), there is undeniably a benefit in using some in certain processes of wine making:
There are machines that can control wine oxygen saturation way better than a person, making the wine oxidation much more controlled.
There are so many processes other than that in which you can exploit algorithms to make better wine, and many of them are not aimed at removing the person from the job but rather to making their work easier.
I worked for a company that made these machines and I can assure you that wineries where these machines were installed made a better wine.
Edit: typos, remember to proofread.
You are describing tools and automated processes predefined by humans, not AI.
Indeed. I replied to a message talking about algorithms.
everything on the computer is ai nowadays. algorithms are ai. drivers are ai. sensors are ai.
AI is just a tool
You really should have quotes around “better”. The more you manipulate the wine the less stableit us in the longer term and frequently “controlling oxygen levels” means you have a muted wine.
source: 30 years in sales at some of the best wine stores and importers in the USA.
I am no expert in wine but several proccesses are usually controlled one way or another. I know wine makers need to control oxygen levels (they call it “oxygenate” the wine or something like that; please be aware I’m not english native so I’m translating the terms from my language to english) so doing it with the precision that gives a computer will lead to more controlled wine making, leading to wines that are closer to what the wine maker wants.
Same with the sugar levels in the wine, you usually control them one way or another, doing it with a machine, again, leads to more accurate levels.
Then, if you have a sparkling wine, CO2 levels should be checked too. Again, doing it more accurately, allows the wine maker to create wines in a more controlled way
Are they better? Well, the wineries I worked for think they are. Again, I’m no expert, but if someone making wine for 20 years tells me that their wines are better with those systems, I tend to believe them.
Oxygenating incorrectly, as many in CA do, makes wones collapse with time. That’s best left for reds that need to soften tannins that take too long to come around (think malbec based Cahors which used to take 10-15 years to drink).
AI isn’t the sane as the tech you are talking about and it is worthnoting many of the more celebrated wines use less of this stuff. Overuse of tech makes wines that are kind of a mess.
You can do that with a fucking Arduino and 50 lines of code. It doesn’t need AI.
I know. I never talked about AI, but about algorithms, that in my case were human made.
For sure, that makes sense. This company just seems to be conflating quite a bit. Is it AI? No. Are they using a Large Language Model? Kind of. It seems like they put a whole bunch of chemical, soil, and market/tastes metrics into a GPT model, and ran it to fine-tune their process. So, sure, that’s cool, but this all just seems like a silly gimmick. I’d be shocked if this wine was anything special, but then again I’m incredibly suspicious of anyone who slaps an AI label on their product, so who knows.
this comma usage makes me feel like I’m having a stroke.
Sorry, typing on a phone and not proofreading does that, correcting it.