Articles
Smart processing technologies in wineries: digitalization and sustainability in the wine industry
Article number
1466_1
Pages
1 – 8
Language
English
Abstract
For the wine sector to maintain its beneficial economic, environmental, and social impact it must adapt to new worldwide trends.
This means adapting to the new consumption habits of a younger, more digital, and environmentally aware public.
Such includes a commitment to new technologies and more efficient and sustainable production methods.
We propose a new range of technological and digital solutions that are being test in a demo winery, to increase the processing capacity and sustainability of the wineries.
Through the integration of innovative processing steps and their digitalization, we seek to a) improve the control of key wine parameters (evolution of fermentation, wine redox potential, among other) through an optimized sensorization and accelerate key stages in the production process (e.g., extraction of desired grape compounds using ultrasounds), b) double the processing capacity in the same facility (process more kilograms of grapes at the same time, space savings due to a greater use of the installed deposits), c) use less energy to obtain equal results (about 35% less than traditional vinification) and a reduction of 25% reduction in greenhouse gas (GHG) emissions (compared to conventional methods) due to a close control of the process through sensors, d) ensure a final high-quality wine with no undesired flavors since no thermal treatments will be used.
The design and examples of the different vinifications carried out in this winery with be presented.
This means adapting to the new consumption habits of a younger, more digital, and environmentally aware public.
Such includes a commitment to new technologies and more efficient and sustainable production methods.
We propose a new range of technological and digital solutions that are being test in a demo winery, to increase the processing capacity and sustainability of the wineries.
Through the integration of innovative processing steps and their digitalization, we seek to a) improve the control of key wine parameters (evolution of fermentation, wine redox potential, among other) through an optimized sensorization and accelerate key stages in the production process (e.g., extraction of desired grape compounds using ultrasounds), b) double the processing capacity in the same facility (process more kilograms of grapes at the same time, space savings due to a greater use of the installed deposits), c) use less energy to obtain equal results (about 35% less than traditional vinification) and a reduction of 25% reduction in greenhouse gas (GHG) emissions (compared to conventional methods) due to a close control of the process through sensors, d) ensure a final high-quality wine with no undesired flavors since no thermal treatments will be used.
The design and examples of the different vinifications carried out in this winery with be presented.
Publication
Authors
E. Gómez-Plaza, A.B. Bautista-Ortín, P. Pérez-Porras, R. Jurado
Keywords
wine, digitalization, ultrasound, colour, aroma, fermentation control
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