Proximal sensors are useful for management zone delineation and for supporting disease/pest prevention. For instance, a study applied multivariate geostatistical methods to integrate temporal and spatial data from a geophysical sensor and a multi-band radiometer to form homogeneous vineyard zones.1
Results showed the viability of the approach for site-specific management. Vineyard variability can be studied using proximal and remote sensing data to measure trunk circumference, canopy plant cell density, and soil electrical conductivity. This can ensure better timing for a site-specific harvest.1
The characterization of temporal and spatial changes in the vineyard helps producers to make decisions during the busiest period every year. Early disease/pest prevention is crucial to avoid further spread of pests or diseases. Zone delineation approaches can be utilized for pest/disease prevention.1
A terrestrial multi-sensor integrating microclimate (air temperature and humidity) and imaging sensors and having a built-in algorithm could provide satisfactory estimates of the Canopy Index (CI). Variable rate spraying can be achieved using CI maps.1
Water Management and Better Grape Quality
Proximal sensors are also used for better grape quality and water management. The vine's water status is a key factor in estimating grape volume. Using pre-harvest data, post-harvest grape characteristics can be predicted. The potential water deficit, which strongly correlates with quality and yields, could be assessed using various indices.1
An optical sensor with a silicon photodiode sensor (GreenSeeker) provides reliable data on the vine water status. This technology can be simultaneously used with other vineyard operations in any weather condition. Data comparable to that obtained from multispectral image analysis can be obtained using the GreenSeeker.1
Using a spectroradiometer and various mathematical models, the attributes of grape quality and maturation stage were predicted in a study. A high accuracy of 70–90% was achieved for flavonoids, anthocyanins, and soluble solids, and an accuracy of 93% was realized for the maturation stages of vines. Evaluating these attributes enables the use of site-specific measures to achieve better grape quality.1
In Situ and In-line Sensor Systems
Sensing occurs in-line, in situ, or off-line modes in the wine fermentation stage. During wine fermentation, in situ sensors provide near-real-time or real-time data, offering advantages for automated diagnosis, control, and modeling strategies.2
Data generated by in situ measurements can be utilized for parameter estimation or can be analyzed as a time series. Parameter estimation enables real-time modeling of fermentation status and health. In-line sensors are positioned within pump-over lines, which circulate juice from the bottom back to the top of the fermentor.2
This setup is preferred when direct installation of sensors into an existing fermentor creates challenges. Reliable temperature data can be obtained from in-line sensors. Then, the temperature can be averaged over a representative fraction or the total volume.2
Liquid Density during Wine Fermentation
During wine fermentation, liquid density is the key variable that indicates the conversion of sugars to ethanol. In-line density measurements can be performed in dedicated pump-over lines on modern red wine fermentors using dual pressure transducers, a vibrating U-tube sensor, and a Coriolis sensor.2
A Coriolis sensor accurately measures the density and mass flow of a fluid. Within the sensor, the fluid flowing through one or more curved tubes experiences Coriolis-force-induced oscillations. The phase shift between oscillations at the outlet and inlet of the tube determines the flow rate, while the resonance frequency offers insights into the fluid’s density.2
In a red wine fermentor, an in-line Coriolis sensor measures the flow rate during pump-overs. A Coriolis density measurement can be obtained with this sensor during a pump-over by placing the device in the pump-over line.2
Cell Mass and Cell Viability
Dielectric spectroscopy/impedance or capacitance measurements provide estimates of the growth rate, viable cell mass, and total cell mass by distinguishing between the responses of dead and intact cells.2
Dielectric spectroscopy is applied to fermentations to measure the frequency-dependent conductivity and permittivity between two electrodes dipped in a cell suspension. 10 kHz to 10 MHz is the usual frequency range used for mammalian cells, bacteria, yeast, and plant cells.2
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Ultrasound velocity methods have been used for backscattering to monitor Saccharomyces cerevisiae and estimate cell mass using 50 MHz pulses. Near-infrared spectroscopy has been applied for cell mass measurement across four microorganisms.2
Other spectral techniques, such as Raman and mid-infrared spectroscopy, have been developed to quantify glucose, glycerol, and ethanol concentrations and estimate cell mass in clear media.2
Key Players
Anton Paar, KROHNE, and Mettler Toledo are major suppliers of sensors used in alcoholic beverage production.3-5
Anton Paar’s Wine Monitor 5501 is a density and sound-velocity sensor combined with p/T carbon dioxide measurement. The device has a W-shaped oscillating tube and digital signal processing capability. Low maintenance (on average every 6 to 18 months) and product-specific setups are the biggest advantages of Wine Monitor 5501.3
Similarly, METTLER TOLEDO offers InLab Max Pro-ISM for measuring pH in wine. The sensor's immovable glass-sleeve junction prevents contaminants from entering and clogging it, ensuring steady electrolyte flow and making it low-maintenance and self-cleaning.4
KROHNE’s SMARTPAT PH 2390 is used for pH monitoring in alcoholic fermentation. The pH sensor is installed directly in the pipe, and its rugged design makes the SMARTPAT PH 2390 suitable for harsh applications involving alcoholic solutions.5
The Growing Role of Sensors
Sensors are playing an increasingly important role in beverage production by enabling real-time monitoring and precise control. In vineyards, they support disease prevention, water management, quality assessment, and site-specific harvesting. During fermentation, in-line and in-situ sensors monitor temperature, density, cell growth, viability, and chemical composition.
Technologies such as Coriolis, dielectric, Raman, and infrared sensors improve consistency, efficiency, and product quality. Leading companies continue developing reliable, low-maintenance sensing solutions for modern beverage production.
References and Further Reading
- Mizik, T. (2023). How can proximal sensors help decision-making in grape production?. Heliyon, 9(5). DOI: 10.1016/j.heliyon.2023.e16322, https://www.cell.com/heliyon/fulltext/S2405-8440(23)03529-6
- Boulton, R., Nelson, J., & Knoesen, A. (2025). A review of sensors for the monitoring, modeling, and control of commercial wine fermentations. Fermentation, 11(6), 329. DOI: 10.3390/fermentation11060329, https://www.mdpi.com/2311-5637/11/6/329
- Inline Beverage Analyzer: Wine Monitor [Online] Available at https://www.anton-paar.com/corp-en/products/details/wine-monitor/ (Accessed on 12 August 2026)
- pH Measurement of Wine [Online] Available at https://www.mt.com/au/en/home/library/applications/lab-analytical-instruments/measurement-pH-of-wine.html (Accessed on 12 August 2026)
- pH monitoring in alcoholic fermentation [Online] Available at https://www.krohne.com/en/applications/ph-monitoring-alcoholic-fermentation (Accessed on 12 August 2026)
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