Technological innovation in the winery addressing oenology 4.0: Testing of an automated system for the alcoholic fermentation management

In recent years, the use of automated machine tools in wine industry has increasingly gained ground to simplify and optimize winemaking, complying with Industry 4.0 requirements. This work aimed analyse a system for automatic management yeast nutrition alcoholic fermentation terms environmental, management, economic performance comparison traditional management. The is transportable easily installable place start system, equipped control unit rods dosage nutrients, it works memory which fermentative kinetics curves are loaded. predefined or customized according oenologists’ needs. Hence, time, manpower, oxygen, water, energy consumption were evaluated concerning process. analysis was carried out considering two different Italian wineries working capacities. Furthermore, life cycle assessment methodology variable costs performed. Overall, reveals be promising investment, especially if applied characterized by high-volume tanks, where scale factor played crucial role. Nutrients used more expensive but environmentally sustainable than ones.