Wine is certainly one of our society’s most ancestral beverages. The first vines appeared around 6000 B.C. in Mesopotamia, but today they have evolved and are cultivated with much greater skill and technique.

Over the centuries, man has developed technologies to improve the cultivation, vinification and preservation of wine. Let’s take a look at the latest technologies developed by man in the world of wine.

Technology and production

In recent years, scientists and engineers have invented all kinds of devices to make winemakers’ work easier.

Firstly, the appearance of robots in the vineyards (Ted in the Bordeaux and Cognac regions, VineScout in Spain, Chouette throughout Europe…) means that information can be gathered more accurately and more frequently than if it had been collected by the winemaker. For example, robots can determine the best plots for the best grapes, the perfect timing for harvesting according to grape variety and year, and reduce the use of inputs by optimizing the terroir. Other devices, such as the Multiplex or the Oenoview drone, can be used to monitor grape ripening. In short, the artificial intelligence of these robots enables winegrowers to optimize their vineyards and harvests.

The work of physicist Joël Sternheimer in the 1960s also revealed that music had an effect on plants. In simple terms, plants emit sequences of quantum signals that form a specific melody for each protein during photosynthesis. Laboratories have thus decided to develop loudspeakers that emit melodies translating the sound frequencies normally emitted by vines when they are fighting a disease. Activating them for 10 minutes each morning and evening enables the winemaker to strengthen his vines.

Technology and conservation

Increasingly widespread, apartment cellars and connected cellars are now commonplace, especially in urban environments. These cellars have two advantages: they’re small enough to be installed in apartments, and they’re equipped with technology that allows them to regulate their temperature for better wine preservation.

In addition, with the development of wines sold by the glass in cellars and restaurants, wine professionals have had to develop technologies to preserve wines that have already been opened. After all, it would be a shame to spoil a Bordeaux premier cru just for serving a glass to your most loyal customer. For this reason, companies such as Coravin have developed accessories that allow you to serve a glass of wine without opening the bottle. A small needle pierces the cork and the wine passes through, while a neutral gas is injected into the bottle to prevent oxygen from the air from oxidizing the liquid.

Technology and purchasing

Today, almost 20% of wine consumption takes place online. This change in the market is due to new technologies and to certain companies that have developed label scanning, for example. Twil, for example, has set up an application that lets you scan a label, rate it and then buy the wine afterwards on their website. What’s more, with over 1,000 partner producers, the site offers a wide range of wines, as well as the option of buying wine direct from the producer (i.e. directly from the winemaker!). These more direct models for consumers and fairer ones for winemakers have enabled us to develop a win-win system.

Technology is tasting

The final step when talking about wine: tasting. Tasting wine isn’t always easy. And even less so in a restaurant. Indeed, many bottles ideally require decanting to be aerated (if young) or decanted (if old). Aveine has developed a connected aerator that spontaneously aerates wine according to vintage and region.

In addition, to help you get to know your wine better, the company MyOeno offers a label scan that gives all the characteristics of the wine you are tasting: strength, liveliness, tannins…