Online wine fermentation monitoring technology

An automatic system to continuously monitor and control wine fermentations being developed by University of South Australia and University of Adelaide researchers will enable winemakers to produce better quality wine and maintain Australia's competitiveness in international wine markets.

Researchers are working to pinpoint key stages in the fermentation of grape must that could decide if a good wine becomes a great wine. The fully computer controlled system is designed to give up-to-the-minute analytical information about wine as it is being made.

When fully operational, with criteria set before starting, the system will be able to automatically take samples from fermenters at hourly intervals or on demand, giving winemakers access to information on factors affecting fermentation such as: pH; alcohol and oxygen levels; colour measures; and Baume and temperature readings.

Sampling has been made possible through a relatively simple device built in the tank, enabling it to be sterilised with the tank. It includes an inbuilt, automatic micro-distillation device that can give alcohol readings in about a minute, using sample sizes of 1 or 2 mL.

This is a huge advantage over current methods, where one operator might take a day to manually process up to 60 samples in the laboratory.

Item provided courtesy of The University of South Australia