Are Computers Already Better Wine Tasters Than Humans? A Conversation With Katerina Axelsson, CEO of Tastry

Can a computer taste wine better than a wine expert?

Today we speak with Katerina Axelsson, Founder & CEO of Tastry, to discuss how technology is refining the way we analyze wines by training a computer how to taste.

Axelsson also shares with us how Tastry’s technology helps wineries use data to identify the wines that will perform best in market.

Tastry is a sensory sciences company that uses advanced chemistry, machine learning, and artificial intelligence to match consumers to products they will love. She is a graduate of Cal Poly with a B.S. in Chemistry. While in school, Katerina worked at a custom-crush facility and noticed that one of their batches imprinted with two different labels received drastically different industry scores: it was then that she knew there had to be a more science-based way to score wine. Thus, Tastry was born. 

Find out more about Tastry’s unique technology: https://tastry.com

Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. 

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