The teaching and research winery at the University of California, Davis is using an RFID sensor system to measure the temperature and sugar content of its wine mixes. The system enables the school to monitor the wines within its fermenting vats, saving manual labor and providing more data regarding fermenting wine than most wineries can typically gather. Sugar and temperature sensors connected to RFID nodes transmit sensor data to a receiver (a dongle called a hub), that plugs into a USB port on a laptop. The computer forwards that information to software containing a database to store all of the data, which is made available via Wi-Fi, making it accessible to remote research groups. This allows the winery to receive the most recent temperature and sugar content reading for each vat, and to maintain a history of measurements. In this session, learn how the system provides labor savings, while also ensuring that accurate extensive measurements are obtained, thereby eliminating human errors during manual readings. These precise measurements enable experiments on a variety of grapes that could not have been conducted in the past.
Speaker:
Archana Yarlagadda, Senior Applications Engineer, Cypress Semiconductor