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: 798
PDF: 483
Appendix: 132
HTML: 121
Appendix: 132
HTML: 121
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
- Angela Calvo, Roberto Deboli, Christian Preti, Antonino De Maria, Daily exposure to hand arm vibration by different electric olive beaters , Journal of Agricultural Engineering: Vol. 45 No. 3 (2014)
- Elio Dinuccio, Jacopo Maffia, Carla Lazzaroni, Gianfranco Airoldi, Paolo Balsari, Davide Biagini, Clinoptilolite (E567), a natural zeolite, inclusion in heavy-pig diets: effect on the productive performance and gaseous emissions during fattening and manure storage , Journal of Agricultural Engineering: Vol. 53 No. 1 (2022)
- Xiwang Du, Xia Li, Fangtao Duan, Jiawei Hua, Mengchao Hu, Static laser weeding system based on improved YOLOv8 and image fusion , Journal of Agricultural Engineering: Vol. 55 No. 4 (2024)
- Tullia Gallina Toschi, Annachiara Berardinelli, Chiara Cevoli, Eleonora Iaccheri, Giuseppe Di Lecce, Alessandra Bendini, Luigi Ragni, Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems , Journal of Agricultural Engineering: Vol. 44 No. 4 (2013)
- Fabrizio Sarghini, Prospero Di Pierro, Antonio Veneruso, Paolo Masi, Scale-up analysis and critical issues of an experimental pilot plant for edible film production using agricultural waste processing , Journal of Agricultural Engineering: Vol. 43 No. 4 (2012)
- Salvatore Faugno, Luisa del Piano, Mariano Crimaldi, Gennaro Ricciardiello, Maura Sannino, Mechanical oil extraction of Nicotiana tabacum L. seeds: analysis of main extraction parameters on oil yield , Journal of Agricultural Engineering: Vol. 47 No. 3 (2016)
- Eliseo Roma, Pietro Catania, Mariangela Vallone, Santo Orlando, Unmanned aerial vehicle and proximal sensing of vegetation indices in olive tree (Olea europaea) , Journal of Agricultural Engineering: Vol. 54 No. 3 (2023)
- Claudio Caprara, Giovanni Stoppiello, POTENTIAL USE OF PHASE CHANGE MATERIALS IN GREENHOUSES HEATING: COMPARISON WITH A TRADITIONAL SYSTEM , Journal of Agricultural Engineering: Vol. 40 No. 3 (2009)
- Martine Nyeko, Guido D'Urso, Walter W. Immerzeel, Adaptive simulation of the impact of changes in land use on water resources in the lower Aswa basin , Journal of Agricultural Engineering: Vol. 43 No. 4 (2012)
- Francesco Giuseppe Carollo, Vito Ferro, Vincenzo Pampalone, Sequent depth ratio of B-jumps on smooth and rough beds , Journal of Agricultural Engineering: Vol. 44 No. 2 (2013)
<< < 17 18 19 20 21 22 23 24 25 26 > >>
You may also start an advanced similarity search for this article.
