A digital based system for measuring, showing and regulation of the complexe system of wine feremtation with high precision via a Bluetooth -Refractometer, a Software and a Bluetooth Thermostat

Project Information

VINOQUANT11SUPERPLUS

Grant agreement ID: 868306

DOI

10.3030/868306

Project closed

EC signature date 11 May 2019

Start date 1 June 2019

End date 30 November 2019

Funded under

• INDUSTRIAL LEADERSHIP - Innovation In SMEs

Total cost

€ 71 429,00

EU contribution

€ 50 000,00

Coordinated by

KUBLER-ALFERMI GMBH
Germany

Periodic Reporting for period 1 - VINOQUANT11SUPERPLUS (A digital based system for measuring, showing and regulation of the complexe system of wine feremtation with high precision via a Bluetooth -Refractometer, a Software and a Bluetooth Thermostat)

Reporting period: 2019-06-01 to 2019-11-30

Summary of the context and overall objectives of the project

Our system (Vinoquant 11 super plus) consists of software, a PC, a digital handheld refractometer and a digital thermostat (for each tank). All the instruments stipulated, including the notebook or tablet, communicate wirelessly via the integrated Bluetooth interfaces. The winemaker can choose between the automated parameters: fermentation rate, duration of fermentation, sugar or alcohol level at the end of the fermentation process and fermentation temperatures. The winemaker uses the refractometer to measure the must weight daily, and the result is sent to the PC via Bluetooth.
Based on this result and the first refractometer measurement, the software calculates essentially straight fermentation curves for the remaining sugar and alcohol. The software compares the target rates of fermentation with the current fermentation level from the daily refractometer reading.
Deviations from the target value can be adjusted with fine-tuned changes in the nominal thermostat temperature (calculated by the software). The curves are displayed on the operator’s PC.

Work performed from the beginning of the project to the end of the period covered by the report and main results achieved so far

Main objectives were:
- to alert the winemaker early of any stops in the fermentation process,
- to produce the best possible bouquet of the wine,
- to indicate the end of the fermentation process,
- to indicate the alcohol content of the wine,
- to save a great deal of time in the vital monitoring of the fermentation process,
- to create controls for a range of wine and all volumes of must for fermentation,
- to ensure a high degree of fermentation safety and accuracy.

The objectives were largely achieved. However, during its practical implementation (Autumn 2019), we realised that certain musts did not contain 0% alcohol, but up to 1.5% vol. As our software assumes an alcohol-free must, the calculations of the end of the fermentation process and the end alcohol level of the wine were incorrect. We also found various software bugs and minor errors in the refractometer measurements.

Progress beyond the state of the art and expected potential impact (including the socio-economic impact and the wider societal implications of the project so far)

If these bugs are corrected and have worked successfully on “lighthouses”, we can certainly achieve the sales successes we described in our first application. The main markets for this product are in the great wine-producing countries in the world: France, Italy, Spain etc. Therefore we must search for dealers in these countries.