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
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.
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.
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.
- 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.
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.