Smart monitoring of wine fermentation

Continuous, non-invasive monitoring for precise monitoring

Alcoholic fermentation is one of the most critical stages in winemaking. During this process, the must turns into wine and aromatic compounds are produced which determine its sensory profile. Furthermore, fermentation conditions influence the colour, structure and final quality of the product.

However, traditional control systems have significant limitations, as they:

• are based on ad hoc analyses
• require manual sampling
• provide sporadic data
• introduce variability into the measurements

This situation makes it difficult to monitor a dynamic and complex process accurately.

Technology based on low-intensity ultrasound

This technology, based on low-intensity ultrasound, analyses what is happening inside the tanks without interfering with the process. The system is installed externally, without modifying existing equipment or coming into contact with the product.

Key benefits of the solution

• Real-time measuring
• Non-invasive and safe system
• Simple installation, adaptable to different kinds of wineries
• Fewer errors associated with sampling

By analysing the propagation of ultrasound waves, physical changes can be correlated with key parameters such as sugar content, density and alcohol content.

Forward planning and efficiency for sustainable production

Advanced data processing enables us to go beyond mere monitoring. TECNALIA uses machine learning models that identify process deviations at an early stage. This enables companies to anticipate developments, which facilitates decision-making and prevents problems such as:

• fermentation halts
• delays in the process
• raw material losses
• variations in the final quality

Furthermore, this technology helps to optimise resources at a crucial stage in the production process.

• Fermentation can account for a significant proportion of wineries’ energy consumption.
• Improved monitoring reduces consumption, minimises waste and increases overall efficiency.

The system is also transforming the work of winemakers.

• Continuous access to information enables a shift from a reactive to a preventative model, with faster and more accurate decisions, even remotely.

Adapting to climate change

Climate change makes the winemaking process more complex. Earlier harvests and variations in the composition of must increase the risk of irregular fermentation.

• TECNALIA’s technology provides stability and control.
• It makes it easier to detect subtle changes and enables corrective action to be taken in good time. This is how TECNALIA ensures the quality, consistency and sustainability of the final wine.

This innovation is part of the SOSTWINE24 project, which boosts the digitalisation of the wine sector and improves the competitiveness of wineries.