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