Generally the berries are weighed into crates. In some wineries they could be conveyed to the crusher. Also the TA and pH may be measured from samples.
Some wine makers add SO2 additives in the crates at this stage. In rnost cases the crusher is a standalone unit will a hopper.
The berries are dumped into the hopper. Generally No Control is there and only occasionally for very large plants the Start /Stop circuit of the Crusher is controlled by PLC as also the crusher rotational speed.
The juice with the skin is pumped to a tank. Here this may be chilled and left in contact with the skin for certain tirne. Also the TA and pH may be measured from samples.
The juice is pumped from the press into the fermentation lank (Static or Rotary) Yeasts and other chemicals are added and the juice is allowed to ferment at a controlled temperature
Parameter Controlled is Temperature and if possible monitor Fermentation rate or Sugar content. pH and Total acidity measurements are done in the lab.
Due to CO2 generation the skins float on the surface and must be capped down after a few hours. This Cap management is automated if an Electrical Stirrer is used
The PLC will then initiate Stirrer after every 4 Hrs (say) automatically and stop the stirrer after a feet minutes as set by winemaker. For Rotary Fermenter, the complete Fermenter Sequencing is done by the Automation System.
Also MicroOxygenation Dosing if installed can be controlled by the Automation System
During the aging process the wine is also stabilised and its flavour modified with the addition of reagents and additives.
The Storage Yard temperature and Humidity are monitored. Depending on the various wines available from different vintage and types, blending is done to obtain the right wine.
The Blending Model can be used here that would minimize the cost function