Challenge description

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.

Is your organisation available to
  • Be an action living tester
  • Host a demonstration project
  • Interact with potential solutions providers
Digital Trend Map
  • Circular Economy
  • Sustainable Intensification
Country Portugal

Contact informations

Name of the organisation Adega Cooperativa de Amarante
Brief overview

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.
In 1999 was conclude the construction of the new building. This structure was financed by European funds. The new facility is structured by modular installations and equipped with most recent technology.
The winery is organized in different areas with specific function: Weighting and Refractometer: weighting and alcohol content of members production; Reception line: place where grapes are delivered and subsequently crushed and pressed, to extract all the grapes juice, the must; Fermentation and storage: for fermentation process and wine store stainless still containers are used; To ensure the best conditions for wine production, the winery has an refrigeration system, as well as, an laboratory to assist the whole process of wine production. Finally, the winery has a bottling line.
This new facility can vinify and store around 1,5 million litres of wine, besides that, it has different circuits in which the winery is capable of a different treatment for individual winemakers’ production, becoming in these cases an “extension” of their company, allowing to present themselves in the market with their own brand.
Currently the Cooperative has 700 members, most of them deliver their total production. To improve the quality of fruit and the wine, the Cooperative has a technician available to provide all the help needed to improve viticultural practices of its members.
The most recent data, 2015, 2016 and 2107, showed average of a million litres of wine production,1.300.000, 1.000.000, 1.000.000, respectively. A major part of our production is sold to different stakeholders, a small percentage is bottled in the cooperative and sold in our facilities to members and public.

Contact organisation