Devices for monitoring oenological processes: A review.

Monitoring must be a basic element in oenological processes, assuring the oenologist's confidence in the supervision of the different processes. In this article, an analysis was carried out on all the works reported in the literature for the monitoring of different wine parameters in each phase. As described in the paper, artificial sensors have been developed to monitor the evolution of the fermentation and maceration phases. Similarly, in the ageing phase, other authors have developed different systems to monitor the evolution of the wine colour and oxygen. Within the particular case of biological ageing, not many developments have been found to control it. Given the scarcity of developments in this field, it would be necessary to propose a greater number of studies in this field. • First review on sensors to follow the evolution of different oenological processes. • Three main oenological processes are analysed: fermentation, maceration and ageing. • It describes low-cost IoT sensors that enable real-time monitoring of oenological processes. • It shows the positive impact of applying IoT sensors to the wine industry. • It identifies a new area where more research is needed: sensors for biological ageing. [ABSTRACT FROM AUTHOR]