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IVES 9 IVES Conference Series 9 MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

Abstract

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.

To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

To monitor every experimental winemaking, chemical and chemical-physical analyses according to OIV methods¹ and Glories’ indexes², such as: density, sugars, total acidity, pH, yeast available nitrogen, acetic acid, ethyl alcohol, color intensity, anthocyanins, tannins, anthocyanin co-pigmentation indices, condensed tannins, astringent tannins, tannins combined with polysaccharides, will be daily provided.

Then, external monitoring of redox potential, T, dissolved O₂, and relative density will be done in parallel to check the accuracy of the sensors.

Some claims from this research have been already included into Italian patent “PROCEDURE AND APPARATUS FOR THE VINIFICATION OF A GRAPE JUICE” no. 102022000023430 filed on 14 November 2022 in the name of GIMAR S.R.L. (Omnia Technologies Group, Della Toffola).

 

1. OIV (2021). COMPENDIUM OF INTERNATIONAL METHODS OF WINE AND MUST ANALYSIS. OIV – 35 RUE DE MONCEAU, 75008 PARIS. ISBN : 978-2-85038-033-4
2. P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu (2006). Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition. ISBN:9780470010372 |Online ISBN:9780470010396 |DOI:10.1002/0470010398

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Milena Lambri, Mario Gabrielli

Department for Sustainable Food Process – DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 -29122 Piacenza (Italy)

Contact the author*

Keywords

Automation 4.0, Digital winemaking, Automation, Red wines

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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