Advanced monitoring and control of fermentation

Production of wine and beer has numerous factors influencing the quality of the product.  Best practices are often determined by rule of thumb, or trial and error.  Using modern inexpensive networked sensor systems, a much better method is possible.

some key factors:

  • type of yeast
  • temperature
  • type and amount of sugars
  • rate of fermentation
  • exposure to light
  • sanitation and sterilization

Real-time monitoring of the liquid density and temperature, in combination with temperature control would enable the consistent and repeatable production of high-quality products.  This can now be possible using an immersed sensing system.

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