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<p>The wine industry faces major challenges in conducting high-throughput trials due to resource-intensive traditional wine-making methods. In this study, an Arduino-controlled automated micro-vinification system developed for high-throughput wine research with 1.5 kg grape samples is presented and evaluated. The system incorporates CO₂-controlled automated cap management, precise temperature control (± 0.5 °C), and standardized procedures to improve reproducibility and reduce operating costs. In a comprehensive validation, the wines produced with the micro-vinification system were compared with those obtained with conventional mini-vinification (50 kg) and commercial-scale fermentation (40,000 kg) in terms of several quality parameters. The results showed that the wines produced in the micro-vinification system at optimal temperatures (24 °C and 28 °C) correlated closely with the chemical composition (especially phenolic profiles and color intensity) and sensory characteristics of the wines from the mini-vinification, while significant deviations were observed at 32 °C. This system provides a robust, scalable, and cost-effective platform for wine quality research and paves the way for expanded experimental capacity and improved reproducibility in oenological studies, especially for research institutions with limited resources.</p>

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Development and Validation of an Automated Micro-vinification System for High-Throughput Wine Quality Research

  • 期刊论文

  • 发表日期：

    2025年9月23日

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  • Shmuel Rabinovitz,
  • Benzi Green,
  • Yosef Lang,
  • Maria Stanevsky,
  • Yishay Nezer,
  • Elyashiv Drori,
  • Bat Chen R. Lubin

摘要

The wine industry faces major challenges in conducting high-throughput trials due to resource-intensive traditional wine-making methods. In this study, an Arduino-controlled automated micro-vinification system developed for high-throughput wine research with 1.5 kg grape samples is presented and evaluated. The system incorporates CO₂-controlled automated cap management, precise temperature control (± 0.5 °C), and standardized procedures to improve reproducibility and reduce operating costs. In a comprehensive validation, the wines produced with the micro-vinification system were compared with those obtained with conventional mini-vinification (50 kg) and commercial-scale fermentation (40,000 kg) in terms of several quality parameters. The results showed that the wines produced in the micro-vinification system at optimal temperatures (24 °C and 28 °C) correlated closely with the chemical composition (especially phenolic profiles and color intensity) and sensory characteristics of the wines from the mini-vinification, while significant deviations were observed at 32 °C. This system provides a robust, scalable, and cost-effective platform for wine quality research and paves the way for expanded experimental capacity and improved reproducibility in oenological studies, especially for research institutions with limited resources.