Colorimetric Sensor Control for Winemaking Must Transfer
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Solution Overview
Problem
Current winemaking processes rely on visual colorimetric evaluation to determine the optimal transfer of must to fermentation tanks, which is subjective and inefficient, leading to potential oxidation and quality deterioration of wine.
Innovation Solution
A method and apparatus for continuous colorimetric analysis of must flow during winemaking, allowing for real-time comparison with preselected colorimetric values, enabling precise control of must transfer between tanks and minimizing oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If visual colorimetric evaluation is used to determine must transfer timing, then the process is simple to operate, but the measurement precision and reliability are insufficient leading to oxidation and quality deterioration
Solution Approach 1:
The patent replaces the manual visual evaluation system with an automated optical measurement system. A colorimetric sensor continuously measures the must flow color in real-time, substituting human visual judgment with precise instrumental measurement. This eliminates subjectivity and delays while providing objective, quantifiable color data for automated control decisions.
Solution Approach 2:
The system performs self-monitoring and self-control through automated colorimetric measurement and computer-based decision making. The apparatus continuously measures must color, automatically compares it against reference values, and triggers transfer operations without requiring constant human intervention, enabling the process to regulate itself based on real-time color data.
2Productivity
If continuous colorimetric analysis with automated control is implemented, then the productivity and wine quality are improved, but the device complexity increases
Solution Approach 1:
The system implements continuous colorimetric monitoring of the must flow throughout the pressing process. Rather than periodic sampling, the sensor continuously measures color parameters, ensuring that color changes are detected immediately and the must is transferred at the optimal moment, maximizing productivity and quality without interruption.
Solution Approach 2:
The apparatus incorporates a feedback loop where colorimetric measurements are continuously fed back to the control system. The computer compares real-time color data against pre-established reference values and automatically adjusts the transfer timing accordingly, creating a closed-loop control system that optimizes productivity while maintaining quality standards.
3Reliability
If must transfer is delayed based on visual evaluation, then the process remains simple, but oxidation occurs and wine quality deteriorates
Solution Approach 1:
The patent replaces delayed human visual assessment with immediate automated optical detection. The colorimetric sensor provides real-time color data as must flows through the press, eliminating the time lag inherent in manual evaluation and enabling instantaneous response to color changes that indicate optimal transfer timing.
Solution Approach 2:
The system maintains continuous monitoring of must color throughout the pressing operation, ensuring that color changes are detected without interruption. This continuous detection capability eliminates gaps in observation that could lead to delayed transfer decisions, maintaining reliable quality control while minimizing response time.
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 ensures consistent production of high-quality wine by maintaining must flow to the desired tank until significant color deviations are detected, thereby reducing production losses and oxidation-related quality issues.
Implementation Method 1
a colorimetric sensor (12) connected to a control unit (13) for detecting the color of the must flow
Data Source
AI summary
A control method and an associated apparatus for a winemaking process, wherein a must obtained from the pressing step is sent to one of a plurality of fermentation tanks or a must is taken from a maceration and fermentation tank. The method comprises the steps of: —preselecting at least one colorimetric value of the said must; —colorimetrically measuring the must; —comparing the colorimetric value measured with said preselected value and—in the case of a deviation by a predefined amount between said two values: —sending said must obtained from the pressing step to a second tank different from the one said must was directed to; —stopping the maceration and fermentation of said must taken from the maceration and fermentation tank and transferring it into an aging tank or barrel.