Resumen de Prototype to control alcoholic fermentation temperature in winemaking
Pedro L. Neves, Carlos Lebres, Goreti Botelho, Nuno M. Fonseca Ferreira
Portugal stands out as a recognized country in the production of superior quality wine, the two main reasons being the edaphoclimatic conditions and the grapevine heritage. To maximize quality it is important that the various steps of the winemaking process be submitted to effective control and monitoring. Since the alcoholic fermentation is a crucial stage of the winemaking process, this paper describes a low cost prototype to perform the supervision and control of the alcoholic fermentation process in a winery. To demonstrate the viability of the practical application of this solution in real conditions, a prototype was installed in the winery of Escola Superior Agrária de Coimbra (ESAC), to control the fermentation temperature of white must in a medium size vat.
