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
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.