Issue link: http://winesandvines.uberflip.com/i/279499
W i n e s & V i n e s A P R i L 2 0 1 4 53 G R A P E G R O W I N G W I N E M A K I N G soluble solids and acidity. Many wine- makers still don't have access to instru- ments that can analyze tannins and anthocyanins. Instead they taste the grapes to assess these components, but their findings depend on their own expe- riences and inherent tasting abilities. Fortunately, improvements in sensors combined with powerful computers—pos- sibly even smartphones—can help provide quick field tests for polyphenols, includ- ing the use of near-infrared spectroscopy to measure anthocyanins. Having more knowledge of juice com- position can help predict how it should be fermented, including timing of harvest and processing steps, nutrient additions needed (if any) and even how to best manage the cap for red wines. This pro- cess can now be based on data from research and past harvests applied to the current juice's composition. Likewise, comparison of the must in a stuck fermentation with previous solu- tions, or best extraction of desired proper- ties in red wine without excessive tannins, might be a matter of finding the optimum pattern in prior similar situations. Grape sorting and pressing Careful sorting of grapes has been widely adopted by high-end wineries to produce better wines, namely wines with intense flavors without undesired bitter tannins or green, overripe or moldy characteristics. This initially was done via cluster selec- tion, then with banks of workers remov- ing by hand defective berries, jacks, leaves and other material other than good grapes. Now automated systems are becoming cost-effective as well as poten- tially superior. Some are simply shaking grids that allow only berries to pass through, but the most sophisticated involve real-time image analysis and help create the winery of the future today. The machine is "trained" with photo- graphs of desired berries, and then as the berries move past a scanner the machine keeps those that match the images. Every- thing else is discarded. This equipment can process up to 10 tons per hour and leave only well-formed berries. Another process open to improvement through technology is pressing. At pres- ent, winemakers determine the length of time and pressure for pressing grapes mostly by experience, but online sensors could monitor the output of a press for phenolics and color density to control the pressure and separate wine into different fractions. Improved information One key to improving winemaking is to be able to access data and control pro- cesses. A laboratory information manage- ment system (LIMS) can store results of a range of instruments such as spectrom- eters, autotitrators or even high-perfor- mance liquid chromatography (HPLC) tests into a process database that can be accessed not only by winemakers and viticulturists but also others in purchasing and marketing. A process-management system could likewise automate and control operations under a winemaker's direction. A supply chain/production-management system could go further and include data from vineyards, blending, bottling and packaging, even distribution and retailing in one database. It could also provide information needed to regulatory agencies like the TTB and ABC. Implementing this level of automation can make some workers uncomfortable. One approach to overcoming that is to identify current automation needs and anticipate future automation needs as well as current management and operator comfort with automation. Based on that, a winemaker can design for current needs with the current com- fort level of automation (or just above it), yet install equipment capable of meeting future automation needs. The staff's com- fort level would rise as the winemaker increases automation with the existing equipment. Clearstories and solar tubes allow outside light to enter buildings without glare. They also screen infrared and ultraviolet rays. Laboratory information management sys- tems software supports lab operations. Spectro photometer Viti culturist Wine maker Pur chasing Marketing Autotitrator PROCESS DATABASE HPLC