Evaluating the viability of process sensor technologies for measurement of sugar levels during fermentation

Abstract

A number of commercially available process sensors for monitoring Baume in wine fermentations were subjected to field trials during 2015. Results show that some sensors can be successfully applied in a process environment, but no single sensor technology tested can provide reliable and accurate Baume data for white and red ferments. Financial modelling shows that the implementation of in-line sensors could provide a payback period of nine months for very large wineries but up to three years for smaller wineries. Potential benefits of introducing these sensors include reduced labour resources, lower analytical costs, fewer quality downgrades and increased ferment tank capacity.

Summary

Commercial winemaking operations devote a significant amount of resources to ferment management. Current management practices are resource intensive and have significant sampling and analysis requirements across the vintage period. In general, this involves at least daily monitoring of Baume levels and subsequent testing and/or tasting of samples. In-line sensors offer a significant opportunity for the wine industry to reduce labour and analysis costs and exert greater control of ferments, by having immediate access to more ferment data in a more effective manner and in a more accessible form. It is also possible to reduce the frequency and impact of slow or stuck ferments. This should result in improved product consistency, better resource utilisation, greater throughput, reduced risk of quality downgrades and lower costs. Viable and commercially available sensor options for wine fermentation were investigated, including those trialled successfully in other industries, and the most promising technologies were evaluated through vintage 2015 field trials to assess accuracy, reliability and robustness. A cost benefit analysis was also carried out to determine potential payback for implementation of these technologies in a process setting. Results show that there is currently no single sensor technology that can provide reliable and accurate Baume data for monitoring both white and red ferments on a commercial scale. There are, however, promising technologies that can be successfully applied in a process environment, if certain considerations are made for their physical integration into existing fermentation infrastructure and for dealing with the challenges of the notoriously heterogeneous fermentation media. A cost benefit analysis shows that the implementation of these sensors could potentially provide a payback period of nine months for very large wineries but up to three years for smaller wineries. Potential process impacts from the introduction of ferment sensors include reduced labour associated with ferment sampling, lower analytical costs, fewer product downgrades due to minimisation of stuck/sluggish ferments and increased ferment tank capacity.