Acoustic Fermentation Monitoring for Wine Oxygenation Control
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Solution Overview
Problem
Current methods for monitoring and controlling alcoholic fermentation in wine production face challenges such as unreliable density measurements in closed tanks, delayed detection of fermentation speed, and inability to provide optimal oxygenation for yeast respiration, leading to inefficiencies and quality issues in wine production.
Innovation Solution
The implementation of acoustic emission techniques for continuous monitoring and automatic control of temperature and aeration-oxygenation in fermentation tanks, allowing for precise measurement of CO2 flow and acoustic emissions to optimize fermentation kinetics and quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If density measurement methods are used to monitor fermentation, then fermentation progress can be tracked, but measurement reliability deteriorates in closed tanks due to CO2 pressure errors
Solution Approach 1:
The patent replaces mechanical/density-based measurement systems with acoustic emission detection. Acoustic sensors detect sound waves generated by CO2 bubble formation and release, providing reliable fermentation monitoring without being affected by CO2 pressure in closed tanks. This substitution eliminates the measurement errors inherent in density-based methods while maintaining continuous monitoring capability.
2Loss of time
If conventional CO2 release measurement methods are used, then fermentation speed can be detected, but detection is delayed until CO2 saturation occurs
Solution Approach 1:
The acoustic emission system performs preliminary detection by monitoring sound waves generated during CO2 bubble formation and release processes. This allows fermentation speed to be detected in real-time from the beginning of CO2 generation, rather than waiting for saturation. The system captures early fermentation signals that conventional methods miss, eliminating detection delays while maintaining measurement precision.
3Productivity
If manual or periodic monitoring methods are used, then equipment complexity is reduced, but productivity and response time to fermentation changes deteriorate
Solution Approach 1:
The acoustic emission monitoring system provides continuous real-time detection of fermentation kinetics throughout the entire process. Acoustic sensors continuously monitor CO2 bubble formation and release, enabling immediate response to fermentation changes. This continuous action improves productivity and process control compared to periodic sampling, while the electronic monitoring system manages complexity through automated data processing.
4Reliability
If excessive aeration is applied to support yeast respiration, then yeast growth is improved, but fermentation quality deteriorates due to over-oxygenation
Solution Approach 1:
The acoustic emission system provides real-time feedback on fermentation kinetics by monitoring CO2 generation rates. This feedback enables dynamic adjustment of aeration levels to match actual yeast respiration needs. When acoustic signals indicate high fermentation activity, aeration can be reduced to prevent over-oxygenation; when activity is low, aeration can be increased to support yeast growth. This closed-loop control maintains both yeast health and fermentation quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces fermentation duration by 16.25% and increases wine quality by 5-10% in terms of total polyphenol index, improving organoleptic parameters through early detection of fermentation speed and optimal oxygen management.
Implementation Method 1
measuring the acoustic emission originating with the formation, movement (up towards the surface), and collision of CO2 bubbles
Data Source
AI summary
The present invention relates to a device for continuous monitoring and improved automatic control of temperature, and of aeration-oxygenation, of the process of alcoholic fermentation in wine by means of acoustic emission techniques (D1), of the type of devices that incorporate means for tracking and controlling alcoholic fermentation in a self-emptying fermentation tank (0), and that mainly consists of: a. an instrumentation subsystem (1); b. an acoustic emission instrumentation subsystem (2); c. a gas processing and storage subsystem for the gases of air, CO2, N2 or O2 (3); d. a control subsystem (4); and a method (P1) that uses the system (D1).