|Description of the Challenge||The aim is to monitor the whole process of wine production from the time the grapes arrive to the cellar until the wine is ready to be bottled. To control wine fermentation a set of parameters need to be measured (Temperature, pH, density, total and volatile acidity, sulphur (S02 content)). The intention is to create a sensor-based platform that monitors the entire process in the cellar.|
Wine cellars work with thousands of gallons of wine every year and it is increasingly important to have platforms and devices capable of helping and increasing the accuracy of the fermentation process. Although wine cellars are recent, their equipment is far from being highly technological. The development of devices that can improve the effectiveness of human intervention in wine production and also act as an alert if the equipment used is not performing its function are extremely valuable.
|Fundamental requirements and constraints||
During storage phase it is crucial the measurement of sulphur. Due to its antioxidant and antibacterial properties, it is used to prevent wine oxidation and help to maintain its freshness untill the moment the consumers open their bottles. The control of this parameter allows a more effective wine conservation. Creation of sensors to monitor the wine barrels without changing the characteristics of the product. Development of a web platform to follow the whole process of creating a wine in real-time.
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|Name of the organisation||Adega Cooperativa de Amarante|
Adega Cooperativa de Amarante, is located in Amarante municipality seated in the northern portuguese district of Porto. Was founded in 1958 with only 42 members, by the time the facilities were held closed to the city centre. However, the constant growth enhanced the need of new facilities.