Accurate temperature models for operational decision making in winemaking

Temperature control in fermentation is crucial to the development of desirable flavours, alcohol levels and colour in all winemaking grape varieties. Schmid et al. ("Formation of temperature gradients in large- and small-scale red wine fermentations during cap management", AJGWR, 15 (3) 249-255, 2009) identify the problems in measuring temperature across a single vat, where thorough mixing was required to reduce the temperature differential across the must to less than 5oC. Sensor lag, broken sensors and poor mixing can easily lead to incorrect results across a single vat. Multiply this by the number of tanks in a farm and we have the potential for an illusion of accurate measurement that may be completely incorrect, at potentially high cost.

We are designing a comprehensive temperature model for fermenting red wines that, in conjunction with calibrating sensor-based measurement systems, will allow winemakers to more easily measure and control the temperature of their fermentations. At this stage, we have most of the model developed and are now working on the sensor arrays that will validate the model.