This article is part of “Build IT,” a series about digital-tech trends disrupting industries.
Mixing technology with traditional winemaking was commercially successful and popular with Bouchaine’s customers.
For Kajani and Cisco, it was a sign that they could do more specifically in the vineyard.
Vintners are seeking solutions and finding some success in technologies designed to reinvigorate the production process.
The sensors allowBouchaine’s winemakers to visualize dataabout temperature, humidity, soil moisture, and wind speed.
Sensors inside fermentation tanks can help detect leaks, monitor the fermentation process, and show temperature trends.
Using sensor technology can help save resources and lead to a better wine.
Grapevines are “not like houseplants,” Kajani said.
“They don’t want all the fertilizer.
They don’t want all the water.
Wine tech can improve sustainability across the industry
Embracing sustainabilityhas never been moreimportant for vintners.
Rising temperatures and extreme weather events are contributing todecreasing crop outputand could devastate wine production.
It’s essential for vineyards to keep sustainability top of mind during each step of the winemaking process.
At Bouchaine, for example,sensor technologyis helping preserve valuable resources like water.
Technological developments in pest management could also help reduce chemical contamination due to pesticides and enhance biodiversity.
“We are spraying ourselves with toxic compounds, spraying ourselves deeper into trouble,” he added.
Treehoppers and stink bugs are just two examples of insects that use vibration to find each other.
“This is what a lot of growers want.
They’re very progressive, and they have the long view in mind,” Walton said.
“This is the technology that has that long view in mind.”
Remy said the drop in popularity might be due to the complexity of the market.
Finding ways to make wine more approachable could help drive growth.
“The consumers feel like there’s roadblocks instead of opportunities,” Remy said.
AI-powered tools are making headway in the commercial wine market by helping vineyards find optimal wine blends.
Nearly all wines are considered blends.
But because consumers have different palates,spending moneytrying to find the perfect blend can be risky for vintners.
“A balanced wine is inevitably a higher-quality wine.”
Traditionally, vintners have done this by having groups of winemakers try different blends and decide which is best.
“You kind of have to, to stay competitive.”
“It is in the culture of agriculture to try new things,” Walton said.
