Inspirations from the past and opportunities for the futurePart 2: In-tank fermentation monitoring and continuous processes

摘要

The first article in this series discussed cross-flow filtration and flotation, technologies that have been quite widely adopted in the wine sector. This article will discuss in-tank fermentation progress sensors - something that has only been adoptedto a much more limited extent. It will also consider the use of continuous processes in the wine sector and some of the challenges involved with these. Continuous fermentation is discussed in some detail, both because fermentation is at the heart of wine production and because while this interesting technique was once not uncommon in mass wine production overseas, it is now almost extinct.