Yeast, bacteria, and the hidden craft of wine
Fermentation is one of the oldest technologies used by humans, yet at the same time one of the most complex biological processes in food production. In a lecture on yeast and winemaking, Sigrid from the fermentation company Lallemand provided insight into how microorganisms shape the taste, aroma, and stability of wine
AI & Wine: Talking Tech with Prof. Dr. Dominik Durner
I got the chance to talk to with Prof. Dr. Dominik Durner, an expert in wine science, currently serving as Professor of Food Technology & Enology at the Weincampus Neustadt in Germany. His work explores the intersection of winemaking and technology, focusing on AI-driven innovations such as the PINOT project (an artificial nose for wine) and SmartGrape (AI-based grape quality assessment).
Lucy Manukyan on AI in Viticulture
Lucy Manukyan’s journey into the wine industry is anything but conventional. A plant scientist by training, Lucy began her career in biological sciences, with a focus on genetics and ecology. Her early research at the University of Illinois in Urbana-Champaign involved genetic modification techniques aimed at improving crop yields for subsistence farmers in Sub-Saharan Africa.
Editor: Anne Køster
We share news, updates and stories that matter to you — our members, partners and sponsors. We regularly put the spotlight on specific topics and run a Member Spotlight series, where we get to know one member a little better. Want to be featured, contribute content or have an idea? Drop Anne a line at editor@sommelier.dk.
SoMe & Web: Stine Pimenova
Across our website and social media we share knowledge and inspiration for the industry. Follow us on LinkedIn, Facebook and Instagram for the latest on regions, producers, members, tastings and events — and keep an eye out for competitions, masterclasses and other events from our sponsors. Got a tasting or event relevant to our members? Reach out to Stine at sp@sommelier.dk or editor@sommelier.dk.
