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.
In most cases the crusher is a standalone unit with 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 time.
Also the TA and pH may be measured from samples. White wines are generally pressed softly for about 2 hours in the press. The skin and solids are retained while the juice runs out of the press.
The juice is pumped from the press into the fermentation tank. 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.
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