Contexte

The winemaking process is complex and incorporates different geographic, climatic and temporal scenarios, with various parameters that affect the quality and safety of the final product. Having tools that monitor the different stages of the process more optimally than those that currently exist on the market would mean an improvement in winemaking. In this regard, the sensorisation of fermentation and ageing processes is becoming a key part of the wine sector’s digitalisation strategy, not only improving the process but also the transparency and exchange of information with the consumer. This project represents for the first time an aggregation of all options concerning the sensorisation of fermentation processes and opens the door to the sensorisation of the ageing process. The strategy of VISENS is based partly on existing commercial sensors, but also on specific developments particularly for the monitoring of gases and volatiles in gaseous and liquid media. As a result, the activities will focus on the feasibility testing of these new developments for technology transfer. The use of micro and nano electronic sensor systems also incorporates generic advantages, such as: reducing the size of sensor systems and their environmental impact at the end of their lifetime and reducing the energy consumption of the instrumentation. In economic terms, sensorisation will free up personnel during the harvest for each winery. In addition, the implementation of sensors will help save a large number of reagents and consumables that are currently used for batch sample analysis. Along with the reduction in the use of reagents, the continuous monitoring of oxygen and sulphur concentration will enhance the strategy of reducing preservatives applied today