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Controlled wine fermentation by CO2 measurement

22 December 2015  |  Food Manufacturing

The attached paper describes the application of automatic control to wine fermentation rates by measuring the amount of CO2 produced and regulating this by controlling the cooler. Of course this is not a straight line process but a curve that follows the natural fermentation process, but avoids any excess, or short term events that may affect the flavour and other properties of the wine.

The CO2 rate is measured using an EE575 miniature flow sensor which measures the velocity of the gas in a small tube  and has a 1-5V DC output that is used by the control system