https://doi.org/10.4081/jae.2021.1213
Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management
Published: 23 December 2021
Abstract Views: 673
PDF: 446
Appendix: 125
HTML: 99
Appendix: 125
HTML: 99
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
In recent years, the use of automated machine tools in the wine industry has increasingly gained ground to simplify and optimize winemaking, complying with Industry 4.0 requirements. This work aimed to analyse a system for the automatic management of yeast nutrition in alcoholic fermentation in terms of environmental, management, and economic performance in comparison with traditional fermentation management. The automated system is a transportable and easily installable place and start system, equipped with a control unit and rods for the dosage of nutrients, and it works with a memory unit in which fermentative kinetics curves are loaded. The curves are predefined or customized according to oenologists’ needs. Hence, fermentation time, manpower, nutrients, oxygen, water, and energy consumption were evaluated concerning the alcoholic fermentation process. The analysis was carried out considering two different Italian wineries with different working capacities. Furthermore, life cycle assessment methodology and variable costs analysis was performed. Overall, the automated system reveals to be a promising investment, especially if applied to wineries characterized by high-volume tanks, where scale factor played a crucial role. Nutrients used by the automated system are more expensive but more environmentally sustainable than traditional ones.
Alem H., Rigou P., Schneider R., Ojeda H., Torregrosa L. 2019. Impact of agronomic practices on grape aroma composition: a review. J. Sci. Food. Agr. 99:975-85.
DOI: https://doi.org/10.1002/jsfa.9327
Bell S.J., Henschke P.A. 2005. Implications of nitrogen nutrition for grapes, fermentation and wine. Aust. J. Grape Wine R. 11:242-95.
DOI: https://doi.org/10.1111/j.1755-0238.2005.tb00028.x
Bely M., Sablayrolles J.M., Barre P. 1990. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions. J. Ferment. Bioeng. 70:246-52.
DOI: https://doi.org/10.1016/0922-338X(90)90057-4
Burritt R., Christ K. 2016. Industry 4.0 and environmental accounting: a new revolution?. Asian J. Sustain. Social Respons. 1:23-38.
DOI: https://doi.org/10.1186/s41180-016-0007-y
Caldwell D.G., Davis S., Masey R.J.M., Gray J.O. 2009. Automation in food processing. In: Springer handbook of automation. Springer, Berlin, Heidelberg, Germany, pp. 1041-1059.
DOI: https://doi.org/10.1007/978-3-540-78831-7_60
Caldwell D.G. 2012. Robotics and automation in the food industry: current and future technologies. Elsevier, Amsterdam, The Netherlands.
Lamastra L., Trioli G. 2015. Sostenibilità in cantina: la gestione dell’acqua. L’Inf. Agr. 11:2-4.
Matese A., Di Gennaro S.F. 2015. Technology in precision viticulture: a state of the art review. Int. J. Wine Res. 7:69-81.
DOI: https://doi.org/10.2147/IJWR.S69405
Nardin G., Gaudio A., Antonel G., Simeoni P. 2006. Impiantistica enologica. Edagricole, Milano, Italy.
Oberti R., Marchi M., Tirelli P., Calcante A., Iriti M., Hočevar M., Ulbrich H. 2013. Selective spraying of grapevine’s diseases by a modular agricultural robot. J. Agric. Eng. 44:s2.
DOI: https://doi.org/10.4081/jae.2013.271
ISO. 2006. Environmental management - Life cycle assessment - Principles and framework. Norm ISO R- 14040:2006. International Organisation for Standardisation Publ., Geneva, Switzerland.
ISO. 2018. Environmental management - Life cycle assessment - requirements and guidelines. Norm ISO R-14044:2018. International Organisation for Standardisation Publ., Geneva, Switzerland.
Italian Patent. 2019. Apparatus and method for automated yeast nutrition during the alcoholic fermentation of grape must. IT201900001239A1, 28-01-2019.
Rodríguez-Pérez J. 2019. An introduction to human errors. J. Qual. Particip. 41:12-6.
Rojko A. 2017. Industry 4.0 concept: Background and overview. Int. J. Inter. Mob. Tech. 11(5).
DOI: https://doi.org/10.3991/ijim.v11i5.7072
Sablayrolles J.M. 2009. Control of alcoholic fermentation in winemaking: current situation and prospect. Food Res. Int. 42:418-24.
DOI: https://doi.org/10.1016/j.foodres.2008.12.016
Sá J., Ferreira L.P., Dieguez T., Sá J.C., Silva F.J.G. 2020. Role of the Industry 4.0 in the Wine Production and Enotourism Sectors. In International Conference on Tourism, Technology and Systems. Springer, Singapore, pp. 171-180.
DOI: https://doi.org/10.1007/978-981-33-4256-9_16
Stock T., Seliger G. 2016. Opportunities of sustainable manufacturing in industry 4.0. Procedia Cirp. 40:536-41.
DOI: https://doi.org/10.1016/j.procir.2016.01.129
Suzzi G., Tofalo R. 2018. Microbiologia enologica. Edagricole, Milano, Italy.
Trioli G., Sacchi A., Corbo C., Trevisan M. 2015. Environmental impact of vinegrowing and winemaking inputs: a European survey. Internet J. Viticult. Enol. 7(2).
Tugnolo A., Giovenzana V., Beghi R., Guidetti R. 2018. Verso un’enologia 4.0. Parola chiave: connessione. Il Corriere Vinicolo. 91(8).
Vaidya S., Ambad P., Bhosle S. 2018. Industry 4.0–a glimpse. Procedia Manuf. 20:233-8.
DOI: https://doi.org/10.1016/j.promfg.2018.02.034
Zhang X.-Y., Liu Y.-L., Zhang L., Yuan H.-Y., Kang Y.-L., Sun Z.-B. 2007. Influence of meteorological conditions on some quality factors of wine grape. Chinese J. Agrometeorol. 28:326.
How to Cite
Giovenzana, V. (2021) “Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management”, Journal of Agricultural Engineering, 52(4). doi: 10.4081/jae.2021.1213.
Copyright (c) 2021 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Francesco Barreca, Giuseppe Modica, Salvatore Di Fazio, Viviana Tirella, Raimondo Tripodi, Carmelo Riccardo Fichera, Improving building energy modelling by applying advanced 3D surveying techniques on agri-food facilities , Journal of Agricultural Engineering: Vol. 48 No. 4 (2017)
- Marco Fiala, Jacopo Bacenetti, Model for the economic, energy and environmental evaluation in biomass productions , Journal of Agricultural Engineering: Vol. 43 No. 1 (2012)
- Lucia Recchia, Daniele Sarri, Marco Rimediotti, Paolo Boncinelli, Enrico Cini, Marco Vieri, Towards the environmental sustainability assessment for the viticulture , Journal of Agricultural Engineering: Vol. 49 No. 1 (2018)
- Alberto Cadei, Omar Mologni, Luca Marchi, Francesco Sforza, Dominik Röser, Raffaele Cavalli, Stefano Grigolato, Energy efficiency of a hybrid cable yarding system: A case study in the North-Eastern Italian Alps under real working conditions , Journal of Agricultural Engineering: Vol. 52 No. 3 (2021)
- Valentina Giovenzana, Alessandra Fusi, Roberto Beghi, Riccardo Guidetti, Energy analysis to assess the environmental sustainability of the dairy chain , Journal of Agricultural Engineering: Vol. 43 No. 3 (2012)
- Jacopo Bacenetti, Sara González-García, Aira Mena, Marco Fiala, Life cycle assessment: an application to poplar for energy cultivated in Italy , Journal of Agricultural Engineering: Vol. 43 No. 2 (2012)
- Alvaro Marucci, Adolfo Gusman, Barbara Pagniello, Andrea Cappuccini, Limits and prospects of photovoltaic covers in Mediterranean greenhouses , Journal of Agricultural Engineering: Vol. 44 No. 1 (2013)
- Francesco Barreca, Pasquale Praticò, Giuseppe Davide Cardinali, A low-energy storage container for food and agriculture products , Journal of Agricultural Engineering: Vol. 52 No. 3 (2021)
- Andrea Casson, Valentina Giovenzana, Alessio Tugnolo, Alessia Pampuri, Ilaria Fiorindo, Roberto Beghi, Riccardo Guidetti, Assessment of an expanded-polypropylene isothermal box to improve logistic sustainability of catering services , Journal of Agricultural Engineering: Vol. 52 No. 2 (2021)
- Valentina Giovenzana, Roberto Beghi, Riccardo Guidetti, Massimiliano Luison, Tiziana Nardi, Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation , Journal of Agricultural Engineering: Vol. 54 No. 3 (2023)
You may also start an advanced similarity search for this article.
