Contexte

The Winesity project will develop a density measuring system to continuously control the fermentation processes during winemaking, given that the density of must decreases throughout its transformation into wine.
In the wine industry, fermentation control is essential to ensure the optimal quality of the product: quick fermentations may adversely affect the quality of the wine, while longer fermentation periods delay subsequent processes and increase the risk of affecting the quality of the end product and incurring higher energy costs.
Moreover, monitoring fermentation curves can help detect potential issues during the winemaking process so they can be quickly redressed, preventing irreversible problems and the loss of hundreds or thousands of litres of product.
As the sensor will be installed inside the fermentation tanks, which cannot be punctured, its attachment presents one of the main challenges of the project. The position and protection of the sensor are also major issues to be tested, given that the work conditions inside the tank will have to be withstood: gas bubbling, grape skin movements, recirculations, tartrate deposits, etc.
The sensor will be wired to a display, where the technician can continuously read the results. The best way to run this wire from the tank must be determined.
On the display there will be the option of sending the signal to a computer via radio frequency communication, centralising all the readings and registering their development.