WO2020240540A1

WO2020240540A1 - Fermentation diagnostics and management

Info

Publication number: WO2020240540A1
Application number: PCT/IL2020/050567
Authority: WO
Inventors: Drori ELYASHIV
Original assignee: Enolog Wise Technologies Ltd.
Priority date: 2019-05-24
Filing date: 2020-05-24
Publication date: 2020-12-03

Abstract

A fermentation diagnostic and management system comprising: an arm configured for penetrating a cap formed on the surface of a fermenting liquid in a fermentation vessel, wherein the cap comprises a collection of solid particles which rise above the liquid during the fermentation; a sensor unit functionally associated with the arm, wherein the sensor unit is configured for measuring a force of the penetrating by the arm of the cap; and a control module configured for determining at least one fermentation-related parameter based on the measuring.

Description

FERMENTATION DIAGNOSTICS AND MANAGEMENT

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority from U.S. Provisional Application Ser. No. 62/852,383 filed May 24, 2019, the contents of which are incorporated herein in their entirety.

BACKGROUND

[0002] The present invention relates to the field of fermentation diagnostics and management.

[0003] In the process of winemaking, and especially red wine, the harvested grapes are mechanically crushed to obtain the must, which includes the juice of the fruit as well as the skins, the seeds, and other solids. The freshly-pressed must is then transferred into tanks for the primary, or alcoholic, fermentation. During fermentation, which often takes between one and two weeks, the yeast converts the sugars in the grape juice into ethanol and carbon dioxide gas. During this period, the grape skins and other solids in the must get pushed to the surface by the gasses released in the fermentation process, and formed into a dense layer known as the "cap." Because grape skins are a main source of flavor and color compounds, some winemaking methods call for increased contact between the liquid and grape solids, to maximize color and flavor extraction. This may be done, among other methods, by spraying liquid from the lower part of the tank over the cap area, or by "punching down," i.e., breaking and redistributing the cap back into the liquid.

[0004] The foregoing examples of the related art and limitations related therewith are intended to be illustrative and not exclusive. Other limitations of the related art will become apparent to those of skill in the art upon a reading of the specification and a study of the figures. SUMMARY

[0005] The following embodiments and aspects thereof are described and illustrated in conjunction with systems, tools and methods which are meant to be exemplary and illustrative, not limiting in scope.

[0006] There is provided, in accordance with an embodiments, a fermentation diagnostic and management system comprising: an arm configured for penetrating a cap formed on the surface of a fermenting liquid in a fermentation vessel, wherein the cap comprises a collection of solid particles which rise above the liquid during the fermentation; a sensor unit functionally associated with the arm, wherein the sensor unit is configured for measuring a force of the penetrating by the arm of the cap; and a control module configured for determining at least one fermentation-related parameter based on the measuring.

[0007] In some embodiments, the fermenting liquid comprises crushed plant matter. In some embodiments, the liquid is grape must, wherein the solid particles comprise one or more of grape skins, grape seeds, grape stems, and other solid grape matter.

[0008] In some embodiments, the determining is based on at least one of (i) measuring by the sensor unit a maximum value of the force, and (ii) measuring by the sensor unit an average value of between 2 and 6 highest values of the force among a plurality of the penetrations.

[0009] In some embodiments, the determining is further based, at least in part, on at least one of applying one or more predetermined rules based on the measuring, comparing the measuring to one or more predetermined threshold values, and combining the measuring with a user input.

[0010] In some embodiments, the at least one fermentation -related parameter is selected from the group consisting of: liquid density, cap hardness, fermentation stage, sugar content, pH, color, alcohol level, and polyphenols levels.

[001 1] In some embodiments, the arm is positioned vertically above the fermentation vessel and configured for penetrating the cap by extending downwardly.

[0012] In some embodiments, the sensor unit is configured for measuring an axial force applied along a vertical axis of the arm. In some embodiments, the sensor unit further comprises a plate-like element operatively coupled to the sensor unit, wherein the measuring further comprises using the plate-like element for engaging a surface of the cap during the penetrating.

[0013] In some embodiments, the sensor unit comprises at least one of a load sensor and a strain gauge. In some embodiments, the sensor unit further comprises at least one of a CO2 level sensor, a sugar content sensor, a color sensor, a polyphenols levels sensor, and an alcohol content sensor.

[0014] In some embodiments, the arm further comprises an agitation device configured for breaking up the cap at least partially, wherein the breaking up of the cap causes the redistribution of at least a portion of the solid particles within the liquid.

[0015] In some embodiments, the agitation device comprises at least one agitation arm extending radially relative to a vertical axis of the arm. In some embodiments, the at least one agitation arm is a deployable agitation arm.

[0016] In some embodiments, the breaking up comprises at least one agitation movement, wherein each agitation movement comprises extending and withdrawing the agitation device through the cap once. In some embodiments, the breaking up comprises performing ac cycle of between 3 and 8 of the agitation movements, wherein the arm is configured for rotating a specified number of degrees about its vertical axis between each agitation movement, so as to complete a 360 degrees rotation during the cycle.

[0017] In some embodiments, the control module is further configured for operating the agitation device based on one or more predetermined operational parameters. In some embodiments, the control module is further configured for automatically adjusting a the one or more operational parameters, based, at least in part, on the measuring. In some embodiments, the one or more operational parameters are selected from the group consisting of: total number of agitation cycles, timing of each agitation cycle, duration of each agitation cycle, and time intervals between agitation cycles.

[0018] There is also provided, in accordance with an embodiments, a method comprising: penetrating, by an arm, a cap formed on the surface of a fermenting liquid in a fermentation vessel, wherein the cap comprises a collection of solid particles which rise above the liquid during the fermentation; measuring, by a sensor unit functionally associated with the arm, a force the penetrating by the arm of the cap; and determining, by a control module, at least one fermentation-related parameter based on the measuring.

[0019] In some embodiments, the fermenting liquid comprises crushed plant matter. In some embodiments, the liquid is grape must, wherein the solid particles comprise one or more of grape skins, grape seeds, grape stems, and other solid grape matter.

[0020] In some embodiments, the method further comprises performing the penetrating and the measuring multiple times in succession, wherein the determining is based on at least one of (i) measuring by the sensor unit a maximum value of the force, and (ii) measuring by the sensor unit an average value of between 2 and 6 highest values of the force among a plurality of the penetrations.

[0021 ] In some embodiments, the determining is further based, at least in part, on at least one of applying one or more predetermined rules based on the measuring, comparing the measuring to one or more predetermined threshold values, and combining the measuring with a user input.

[0022] In some embodiments, the at least one fermentation-related parameter is selected from the group consisting of: liquid density, cap hardness, fermentation stage, sugar content, pH, color, alcohol level, and polyphenols levels.

[0023] In some embodiments, the arm is positioned vertically above the fermentation vessel and configured for penetrating the cap by extending downwardly.

[0024] In some embodiments, the sensor unit is configured for measuring an axial force applied along a vertical axis of the arm. In some embodiments, the sensor unit further comprises a plate-like element operatively coupled to the sensor unit, wherein the measuring further comprises using the plate-like element for engaging a surface of the cap during the penetrating.

[0025] In some embodiments, the sensor unit comprises at least one of a load sensor and a strain gauge. In some embodiments, the sensor unit further comprises at least one of a CO2 level sensor, a sugar content sensor, a color sensor, a polyphenols levels sensor, and an alcohol content sensor. [0026] In some embodiments, the method further comprises breaking up the cap, at least partially, by an agitation device attached to the arm, wherein the breaking up of the cap causes the redistribution of at least a portion of the solid particles within the liquid.

[0027] In some embodiments, the breaking up comprises performing at least one agitation movement, wherein each agitation movement comprises extending and withdrawing the agitation device through the cap once. In some embodiments, the breaking up comprises performing ac cycle of between 3 and 8 of the agitation movements, wherein the arm is configured for rotating a specified number of degrees about its vertical axis between each agitation movement, so as to complete a 360 degrees rotation during the cycle.

[0028] In some embodiments, the agitation device comprises at least one agitation arm extending radially relative to a vertical axis of the arm. In some embodiments, the at least one agitation arm is a deployable agitation arm.

[0029] In some embodiments, the control module is further configured for operating the agitation device based on one or more predetermined operational parameters. In some embodiments, the control module is further configured for automatically adjusting a the one or more operational parameters, based, at least in part, on the measuring. In some embodiments, the one or more operational parameters are selected from the group consisting of: total number of agitation cycles, timing of each agitation cycle, duration of each agitation cycle, and time intervals between agitation cycles.

[0030] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the figures and by study of the following detailed description.

BRIEF DESCRIPTION OF THE FIGURES

[0031 ] Exemplary embodiments are illustrated in referenced figures. Dimensions of components and features shown in the figures are generally chosen for convenience and clarity of presentation and are not necessarily shown to scale. The figures are listed below.

[0032] Fig. 1 is a chart showing the correlation between fermenting liquid density and the force needed for penetrating the cap, as a function of fermentation time; [0033] Fig. 2A is a schematic illustration of a system for fermentation diagnostics and management, in accordance with an embodiment;

[0034] Fig. 2B-2D are illustrate details of an exemplary mechanical arm for a system for fermentation diagnostics and management, in accordance with an embodiment;

[0035] Fig. 3 schematically illustrates an exemplary system for fermentation diagnostics and management, in accordance with an embodiment;

[0036] Fig. 4 shows an exemplary algorithm for optimizing a punching down schedule, in accordance with an embodiment; and

[0037] Fig. 5 is a flow chart of a method for fermentation process diagnostics and management, in accordance with an embodiment.

DETAILED DESCRIPTION

[0038] Disclosed herein are a system and method for diagnostics and management of the fermentation process of wine. The following discussion will focus on the application of the present system and method in winemaking, and specifically, the vinification of red wine. However, the present system and method may be applied with respect to the fermentation of any plant matter in the form of crushed pulp.

[0039] Red wine is typically produced by crushing wine grapes into a pulp, or must, which contains the grape juice and grape solids. Grape solids include the skins, seeds, and other particles. The must is then transferred into tanks for fermentation. Through all or part of the fermentation process, the juice may be left in contact with the grape solids, in a process known as maceration. During maceration, phenolic materials of the grape (tannins, coloring agents, and flavor compounds) are leached from the grape skins, seeds and sometimes stems, into the must and enhance the color and flavor of the resulting wine.

[0040] Throughout the fermentation and maceration process, carbon dioxide is released as a byproduct of the conversion of sugars into alcohol. The carbon dioxide seeks to escape from the must by rising to the top of the mixture, and in the process pushes the grape skins and other solid particles dispersed in the liquid to the top as well. This forms a relatively thick crust layer, known as a cap, that is visible at the top of the fermentation vessel. The fermentation of the grape solids into a cap layer by necessity limits the amount of contact between the liquid and the grape solids. Winemakers wishing to increase contact with the grape solids, so as to maximize color and flavor extraction, may try several methods. One such method calls for pumping wine from the bottom part of the fermentation vessel and spraying it over the cap layer. Another method, known as "punching down," involves breaking up the cap layer and redistributing at least some of the solids back into the liquid.

[0041] Although punching down the cap layer may help to increase color and flavor extraction in the winemaking process, care must be taken in this procedure. For example, overmixing the solids may cause damage to the grape skins, and lead to over extraction or the leaching out of undesirable compounds. Thus, the frequency of the punching down cycles must be adjusted according to one or more parameters of the fermentation process, including a stage of the fermentation process. For example, more frequent punching down is done during the 'hot' period of fermentation, when sugar is consumed fast, CO2 bubbles form in abundance, and the cap layer is denser. Conversely, fewer punching down cycles are typically performed when the cap layer is softer, at the beginning and latter stages of fermentation.

[0042] In some embodiments, the present invention provides for an automated system and method for fermentation diagnostics and management. The present system may be configured to be permanently installed on a single fermentation vessel, or otherwise may be a portable system mounted, e.g., on an overhead track, so as to cover a plurality of fermentation vessels.

[0043] In certain embodiments, the present system is configured for monitoring the fermentation process of wine in a fermentation tank, to determine one or more parameters of the fermentation based upon one or more measurements taken at the tank. In some embodiments, the present system may be configured for measuring one or more of the force required for penetrating the cap layer in each fermentation tank, as well as the sugar content, color, alcohol content, pH, polyphenols, and CO2 levels of the fermenting liquid.

[0044] In some embodiments, the present invention further provides for an automated 'punching down' system, for mechanically penetrating and breaking up part or all of a cap layer formed at the surface of a fermentation vessel from grape solids, for redistributing at least a portion of the grape solids into the liquid. In some embodiments, the present system may comprise one or more preprogrammed punching down schedules, based on user selection. In certain embodiments, the present system determines an optimal punching down schedule for one or more fermentation tanks automatically, based upon the determining of one or more parameters of the fermentation process. In some variations, the system automatically adjusts a preprogrammed punching down schedule, based upon said determining of one or more parameters of the fermentation process.

[0045] In an exemplary embodiment, the present invention is based in part on the finding that the force required for penetrating a cap layer formed on the surface of fermenting wine is correlated with the density or specific gravity of the fermenting liquid, wherein the density of the fermenting liquid is further indicative of one or more fermentation parameters, including fermentation stage, sugar content, alcohol level, and/or CO2 levels. Based upon the determination of one or more of these parameters, the system may then adjust a preprogrammed punching down schedule, to optimize the fermentation and/or maceration processes.

[0046] Fig. 1 illustrates the correlation found between the force required for penetrating the cap layer and the change in measured density (delta density) of the fermenting liquid, as a function of the fermentation stage. As can be seen, at the beginning of the fermentation process, there is a rapid decrease in the density (high delta density) of the fermenting liquid, as measured in mg/cm², over the span of 2-3 days. The change in density then declines more slowly over the next several days, as the fermentation process finishes. Similarly, there is a significant initial increase in the measured force needed for penetrating the cap layer, which measured force also declines over the next several days. It is clear from the graph in Fig. 1 that these two parameters - fermenting liquid density and cap penetration force - are closely correlated with each other. Accordingly, the density of the fermenting liquid can be estimated based on measuring the cap penetration force. Based on estimating the density of the fermenting liquid, one or more additional parameters may be estimated, such as fermentation stage, sugar content, alcohol levels, and/or CO2 levels.

[0047] Reference is now made to Fig. 2A, which illustrates an exemplary system 200 for wine fermentation diagnostics and management. System 200 may provide for diagnostics and management of one or more fermentation tanks, e.g., tanks 206, 207, 208. In some embodiments, system 200 comprises a mechanical arm 202 mounted on a trolley 202a which travels along an overhead track or I-beam 204. In some embodiments, trolley 202a may be a motorized trolley configured for traveling along overhead track 204 so as to position mechanical arm 202 directly over the manhole opening of a desired fermentation tank 206, 207, 208. In some embodiments, system 200 is configured for positioning mechanical arm 202 over a desired fermentation tank automatically. In such embodiments, system 200 comprises, e.g., a location and/or distance sensor, such as a laser sensor, configured for determining a position of mechanical arm 202 in relation to a fermentation tank.

[0048] Fig. 2B illustrates an exemplary mechanical arm 202. In some embodiments, mechanical arm 202 comprises a linear actuator 210 configured to extend and retract at least a shaft portion 212 of mechanical arm 202 along vertical axis A. When mechanical arm 202 is positioned, e.g., vertically above the opening of a fermentation tank, as shown in Fig. 2A, linear actuator 210 can be operated to lower and retract shaft portion 212 through the opening of the fermentation tank. In some embodiments, linear actuator 210 is configured to extend shaft portion 212, such that a distal end of shaft portion 212 is at least 70 cm below the level of the cap layer in the fermentation tank.

[0049] Mechanical arm 202 may comprise one or more sensors, such as sensor unit 214, at the distal end of shaft portion 212. Mechanical arm 202 may further comprise a deployable punching down unit 216, as described in more detail below.

[0050] Fig. 2C depicts an exemplary distal end of shaft portion 212 of mechanical arm 202, comprising sensor unit 214. In some embodiments, sensor unit 214 comprises a load sensor or strain gauge configured to measure an axial force applied by shaft portion 212 as it is being extended by linear actuator 210 against a cap layer at the top of the fermentation tank during a punching down procedure. In some embodiments, sensor 214 further comprises a disk or plate-like portion 220 mounted at the distal end thereof, to enlarge a contact area of sensor unit 214, which engages a surface of the cap layer. Sensor unit 214 is just one example of an apparatus configured for measuring the force required to penetrate the cap layer. Those of skill in the art will recognize that other suitable apparatuses may be used instead. In other embodiments, one or more other sensor types may be used, such as sensors configured for measuring CO2 levels, sugar content, color, polyphenols, and/or alcohol content.

[0051] As shown in Fig. 2D, in some embodiments, mechanical arm 202 comprises punching down unit 216 comprising a set of deployable arms 224 mounted radially around shaft portion 212 of mechanical arm 202. In some embodiments, punching down unit 216 comprises between 2 and 6 deployable arms 224. In the exemplary embodiment depicted in Fig. 2D, punching down unit comprises 3 deployable arms 224 arrayed equidistantly radially about shaft portion 212. In some embodiments, a length of each deployable arm 224 is adjustable, to fit inside fermentation tanks of various sizes and diameters and to achieve maximal radial coverage of a cap layer formed therein.

[0052] In some embodiments, deployable arms 224 are folded back along shaft portion 212 (panel A in Fig. 2D), so as to facilitate the insertion of shaft portion 212 into a narrow opening of the fermentation tank (e.g., opening 206a of tank 206 in Fig. 2A). Once inside the fermentation tank, deployable arms 224 can be opened into a fully deployed position (panel B in fig. 2D), e.g., by an umbrella-type mechanism comprising a motorized mandrel mounted on shaft portion 212.

[0053] With reference back to Fig., 2B, in some embodiments, system 200 comprises control module 218 comprising at least one hardware processor. Control module 218 is configured to automatically control the operation of system 200, based on one or more applications or sets of software instructions stored on a non-volatile memory storage unit thereof. In some embodiments, control module 218 is configured to receive and process a variety of measurements collected by sensor unit 214. In some embodiments, control module 218 adjusts one or more parameters of the operation of system 200 based on processing the measurements received from sensor unit 214. Control module 218 may be configured to be mounted to system 200, or otherwise may be located at a remote location and connected to system 200 through a communication network, such as the Internet, a local area network, a wide area network, and/or a wireless network. Control module 218 described herein is only an exemplary embodiment, and may have more or fewer components than shown, may combine two or more components, or a may have a different configuration or arrangement of the components. The various components of control module 218 may be implemented in hardware, software or a combination of both hardware and software. According to various other embodiments, control module 218 or processing tasks performed thereby may be implemented by a handheld or worn computing device such as, but not limited to, a smart phone, a tablet computer, a notepad computer, and the like. In addition, aspects of the present system which can be implemented by computer program instructions, may be executed on a general- purpose computer, a special-purpose computer, or other programmable data processing apparatus.

[0054] Reference is now made to Fig. 3 which depicts an automated system 300 for diagnostics and management of a fermentation process in one or more fermentation tanks. Mechanical arm 302 is mounted to motorized trolley 302a, which travels along an overhead track 304. System 300 is configured to automatically position mechanical arm 302 directly over a manhole opening of a desired fermentation tank 306, 307, 308 containing fermenting wine. Mechanical arm 302 comprises an extendable portion to which are mounted a sensor unit 314 and a punching down unit 316.

[0055] In a panel A, mechanical arm 302 is being positioned over the opening of fermentation tank 306. Mechanical arm 302 may be positioned automatically by system 300, e.g., with the aid of a location or distance sensor.

[0056] In a panel B, an extendable portion of mechanical arm 302, comprising sensor unit 314 and punching down unit 316 (in a folded state), is being lowered into fermentation tank 306, until it engages a top surface of a cap layer 306a formed atop the fermenting wine in fermentation tank 306. In some embodiments, mechanical arm 302 is then configured to penetrate through cap layer 306a, while sensor unit 314 takes measurements of the force being applied by mechanical arm 302 at specified intervals. For example, sensor unit 314 may be configured to take a measurement of the force being applied by mechanical arm 302 as it penetrates through the breadth of cap layer 306a at intervals of between 2 and 7 cm. In some embodiments, sensor unit 314 is configured to communicate the measurements to a control module (not shown). In some embodiments, the force measurements collected by sensor unit 314 are received and processed by the control module, which uses the measurements to determine one or more parameters of the fermentation process in tank 306, including the fermentation stage. For example, the control module may use one or more of the force readings collected by sensor unit 314 to determine a density parameter for the fermenting liquid in the tank, which, as noted above, is correlated with the fermentation stage of the wine. In some variations, the control module uses the maximum power measured by the sensor unit 314 in a single measurement to determine the density of cap layer 306a. In other variations, the control module averages, e.g., the 5 highest measurements taken during the initial penetration of cap layer 306a. With reference back to Fig. 1, there is a well- established correlation between the fermentation stage, shown as delta loss of density, and the penetration maximal force. In some embodiments, system 300 may be configured to obtain and process additional measurements, including sugar content, color, alcohol content, pH, polyphenols, and/or CO2 levels. In other embodiments, system 300 may be configured to determine one or more parameters of a fermentation process, by applying a plurality of rules to one or more of the measurements, and/or by comparing one or more of the measurements to threshold values. In some variations, the input measurements may further include a user input.

[0057] In a panel C, once mechanical arm 302 has fully penetrated the cap layer, as verified by the force measurements of sensor unit 314, the control unit may cause system 300 to deploy a set of deployable arms comprising punching down unit 316 into a spread-out open state, e.g., by a motorized umbrella-type mechanism. System 300 may then begin a punching down cycle, which, in some embodiments, consists of one or more movements up and down through cap layer 306a. In some embodiments, punching down unit 316 is configured to perform between 3 and 8 punch-through movements per cycle. In some variations, punching down unit 316 is further configured to rotate about a vertical axis defined by mechanical arm 302 between each movement, such that the deployable arms of punching down unit 316 cover the entire surface area of cap layer 306a. For example, in a 3 -arm layout, punching down unit 316 is configured to rotate 20° after each up-and-down movement, such that after 5 rotations, punching down unit 316 has covered the entire surface area of cap layer 306a. the vertical and rotational movements of punching down unit 316 work to break down the cap and redistribute at least a portion of the solid particles back into the fermenting liquid.

[0058] As noted above, the punching down cycles employed by system 300 may be based on one or more preprogrammed punching down schedules stored by the control module, based on user selection. A punching down schedule may determine one or more of the number of punch through movements in each cycle, the rotation between individual punch through movements within as cycle, and an interval between the cycles. For example, a preprogrammed punching down schedule may provide for one punching down cycle every 12 hours during day one of the fermentation, and for a punching down cycle every 2 hours during day 4, etc. The default preprogrammed schedules may be based on estimated density values based on prior wine fermentation process measurements. In some variations, a maximal force algorithm is employed by the control module to adjust the one or more preprogrammed algorithms based on the measurements taken by sensor unit 314. Fig. 4 shows an exemplary algorithm used by the control module for adjusting the punching down schedules of system 300, based upon sensor unit 314 measurements. The expected maximal force needed for penetration of the cap is in a range expected for each stage of the fermentation, based on prior observations. The control module may adjust parameters of the punching down schedule, for example, when a measured force value is higher than the expected range, which may indicate that the fermentation is currently "hotter" than expected. In such case, the control module may increase the frequency of punching down cycles, as compared to the preprogrammed schedule. Conversely, if the measured force value is lower than the expected range, the control module may extend the intervals between punching down cycles, in order to prevent possible damage to skin in a time when flavor and color extraction is less optimal. Thus, system 300 may optimize the fermentation process, based on real time diagnosing of the fermentation stage. In some variations, an operator of system 300 may further manually adjust the punching down schedule.

[0059] With reference back to Fig. 3, in a panel D, in some embodiments, mechanical arm 302 is being pulled out of fermentation tank 306, and is being moved along track 304 to a washing tank 320 for washing and disinfecting punching down unit 316 before moving to the next fermentation tank.

[0060] Fig. 5 is a flow chart of a method for monitoring and optimizing a fermentation process. In a step 502, a plurality of force measurements required for penetrating a cap layer at a fermentation tank are obtained. In a step 504, a maximal force value required for penetrating the cap layer is calculated, e.g., by a control module, based on the obtained measurements. In a step 506, one or more parameters of the fermentation process are determined, based on the maximal force calculated by the control module. Finally, in a step 508, a punching program is adjusted for optimal results, based on the fermentation stage determination.

[0061] The present invention may be a system, a method, and/or a computer program product. The computer program product may include a computer readable storage medium (or media) having computer readable program instructions thereon for causing a processor to carry out aspects of the present invention.

[0062] The computer readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. The computer readable storage medium may be, for example, but is not limited to, an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing. A non- exhaustive list of more specific examples of the computer readable storage medium includes the following: a portable computer diskette, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or Flash memory), a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disk (DVD), a memory stick, a floppy disk, a mechanically encoded device such as punch-cards or raised structures in a groove having instructions recorded thereon, and any suitable combination of the foregoing. A computer readable storage medium, as used herein, is not to be construed as being transitory signals per se, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through a waveguide or other transmission media (e.g., light pulses passing through a fiber-optic cable), or electrical signals transmitted through a wire.

[0063] Computer readable program instructions described herein can be downloaded to respective computing/processing devices from a computer readable storage medium or to an external computer or external storage device via a network, for example, the Internet, a local area network, a wide area network and/or a wireless network. The network may comprise copper transmission cables, optical transmission fibers, wireless transmission, routers, firewalls, switches, gateway computers and/or edge servers. A network adapter card or network interface in each computing/processing device receives computer readable program instructions from the network and forwards the computer readable program instructions for storage in a computer readable storage medium within the respective computing/processing device.

[0064] Computer readable program instructions for carrying out operations of the present invention may be assembler instructions, instmction-set-architecture (ISA) instructions, machine instructions, machine dependent instructions, microcode, firmware instructions, state-setting data, or either source code or object code written in any combination of one or more programming languages, including an object oriented programming language such as Java, Smalltalk, C++ or the like, and conventional procedural programming languages, such as the "C" programming language or similar programming languages. The computer readable program instructions may execute entirely on the user's computer, partly on the user's computer, as a stand-alone software package, partly on the user's computer and partly on a remote computer or entirely on the remote computer or server. In the latter scenario, the remote computer may be connected to the user's computer through any type of network, including a local area network (LAN) or a wide area network (WAN), or the connection may be made to an external computer (for example, through the Internet using an Internet Service Provider). In some embodiments, electronic circuitry including, for example, programmable logic circuitry, field-programmable gate arrays (FPGA), or programmable logic arrays (PLA) may execute the computer readable program instructions by utilizing state information of the computer readable program instructions to personalize the electronic circuitry, in order to perform aspects of the present invention.

[0065] Aspects of the present invention are described herein with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and/or block diagrams, and combinations of blocks in the flowchart illustrations and/or block diagrams, can be implemented by computer readable program instructions.

[0066] These computer readable program instructions may be provided to a processor of a general-purpose computer, special purpose computer, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions/acts specified in the flowchart and/or block diagram block or blocks. These computer readable program instructions may also be stored in a computer readable storage medium that can direct a computer, a programmable data processing apparatus, and/or other devices to function in a particular manner, such that the computer readable storage medium having instructions stored therein comprises an article of manufacture including instructions which implement aspects of the function/act specified in the flowchart and/or block diagram block or blocks.

[0067] The computer readable program instructions may also be loaded onto a computer, other programmable data processing apparatus, or other device to cause a series of operational steps to be performed on the computer, other programmable apparatus or other device to produce a computer implemented process, such that the instructions which execute on the computer, other programmable apparatus, or other device implement the functions/acts specified in the flowchart and/or block diagram block or blocks.

[0068] The flowchart and block diagrams in the Figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and computer program products according to various embodiments of the present invention. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of instructions, which comprises one or more executable instructions for implementing the specified logical function(s). In some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams and/or flowchart illustration, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by special purpose hardware-based systems that perform the specified functions or acts or carry out combinations of special purpose hardware and computer instructions.

[0069] The descriptions of the various embodiments of the present invention have been presented for purposes of illustration, but are not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The terminology used herein was chosen to best explain the principles of the embodiments, the practical application or technical improvement over technologies found in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

CLAIMS What is claimed is:

1. A fermentation diagnostic and management system comprising:

an arm configured for penetrating a cap formed on the surface of a fermenting liquid in a fermentation vessel, wherein said cap comprises a collection of solid particles which rise above said liquid during said fermentation;

a sensor unit functionally associated with said arm, wherein said sensor unit is configured for measuring a force of said penetrating by said arm of said cap; and

a control module configured for determining at least one fermentation-related parameter based on said measuring.

2. The system according to claim 1, wherein said fermenting liquid comprises crushed plant matter.

3. The system according to any one of claims 1 or 2, wherein said liquid is grape must, and wherein said solid particles comprise one or more of grape skins, grape seeds, grape stems, and other solid grape matter.

4. The system according to any one of claims 1-3, wherein said determining is based on at least one of (i) measuring by the sensor unit a maximum value of said force, and (ii) measuring by the sensor unit an average value of between 2 and 6 highest values of said force among a plurality of said penetrations.

5. The system according to any one of claims 1-4, wherein said determining is further based, at least in part, on at least one of applying one or more predetermined rules based on said measuring, comparing said measuring to one or more predetermined threshold values, and combining said measuring with a user input.

6. The system according to any one of claims 1-5, wherein said at least one fermentation-related parameter is selected from the group consisting of: liquid density, cap hardness, fermentation stage, sugar content, pH, color, alcohol level, and polyphenols levels.

7. The system according to any one of claims 1-6, wherein said arm is positioned vertically above said fermentation vessel, and wherein said arm is configured for penetrating said cap by extending downwardly.

8. The system according to any one of claims 1-7, wherein said sensor unit is configured for measuring an axial force applied along a vertical axis of said arm.

9. The system according to any one of claim 1-8, wherein said sensor unit further comprises a plate-like element operatively coupled to said sensor unit, and wherein said measuring further comprises using said plate-like element for engaging a surface of said cap during said penetrating.

10. The system according to any one of claims 1-9, wherein said sensor unit comprises at least one of a load sensor and a strain gauge.

11. The system according to any one of claims 1-10, wherein said sensor unit further comprises at least one of a CO2 level sensor, a sugar content sensor, a color sensor, a polyphenols levels sensor, and an alcohol content sensor.

12. The system according to any one of claims 1-11, wherein said arm further comprises an agitation device configured for breaking up the cap at least partially, and wherein said breaking up of the cap causes the redistribution of at least a portion of said solid particles within said liquid.

13. The system according to claim 12, wherein said agitation device comprises at least one agitation arm extending radially relative to a vertical axis of said arm.

14. The system according to claim 13, wherein said at least one agitation arm is a deployable agitation arm.

15. The system according to claim 12, wherein said breaking up comprises at least one agitation movement, wherein each agitation movement comprises extending and withdrawing said agitation device through said cap once.

16. The system according to claim 15, wherein said breaking up comprises performing a cycle of between 3 and 8 of said agitation movements, and wherein said arm is configured for rotating a specified number of degrees about its vertical axis between each agitation movement, so as to complete a 360 degrees rotation during said cycle.

17. The system according to claim 12, wherein the control module is further configured for operating the agitation device based on one or more predetermined operational parameters.

18. The system according to claim 17, wherein the control module is further configured for automatically adjusting said one or more operational parameters, based, at least in part, on said measuring.

19. The system according to claim 18, wherein said one or more operational parameters are selected from the group consisting of: total number of agitation cycles, timing of each agitation cycle, duration of each agitation cycle, and time intervals between agitation cycles.

20. A method comprising:

penetrating, by an arm, a cap formed on the surface of a fermenting liquid in a fermentation vessel, wherein said cap comprises a collection of solid particles which rise above said liquid during said fermentation;

measuring, by a sensor unit functionally associated with said arm, a force of said penetrating by said arm of said cap; and

determining, by a control module, at least one fermentation-related parameter based on said measuring.

21. The method according to claim 20, wherein said fermenting liquid comprises crushed plant matter.

22. The method according to any one of claims 20 or 21, wherein said liquid is grape must, and wherein said solid particles comprise one or more of grape skins, grape seeds, grape stems, and other solid grape matter.

23. The method according to any one of claims 20-22, further comprising performing said penetrating and said measuring multiple times in succession, and wherein said determining is based on at least one of (i) ) measuring by the sensor unit a maximum value of said force, and (ii) measuring by the sensor unit an average value of between 2 and 6 highest values of said force among a plurality of said penetrations.

24. The method according to any one of claims 20-23, wherein said determining is further based, at least in part, on at least one of applying one or more predetermined rules based on said measuring, comparing said measuring to one or more predetermined threshold values, and combining said measuring with a user input.

25. The method according to any one of claims 20-24, wherein said at least one fermentation-related parameter is selected from the group consisting of: liquid density, cap hardness, fermentation stage, sugar content, pH, color, alcohol level, and polyphenols levels.

26. The method according to any one of claims 20-25, wherein said arm is positioned vertically above said fermentation vessel, and wherein said arm is configured for penetrating said cap by extending downwardly.

27. The method according to any one of claims 20-26, wherein said sensor unit is configured for measuring an axial force applied along a vertical axis of said arm.

28. The method according to any one of claims 20-27, wherein said sensor unit further comprises a plate-like element operatively coupled to said sensor unit, and wherein said measuring further comprises using said plate-like element for engaging a surface of said cap during said penetrating.

29. The method according to any one of claims 20-28, wherein said sensor unit comprises at least one of a load sensor and a strain gauge.

30. The method according to any one of claims 20-29, wherein said sensor unit further comprises at least one of a CO2 level sensor, a sugar content sensor, a color sensor, a polyphenols levels sensor, and an alcohol content sensor.

31. The method according to any one of claims 20-30, further comprising breaking up said cap, at least partially, by an agitation device attached to said arm, wherein said breaking up of the cap causes the redistribution of at least a portion of said solid particles within said liquid.

32. The method according to claim 31, wherein said breaking up comprises performing at least one agitation movement, wherein each agitation movement comprises extending and withdrawing said agitation device through said cap once.

33. The method according to claim 32, wherein said breaking up comprises performing ac cycle of between 3 and 8 of said agitation movements, and wherein said arm is configured for rotating a specified number of degrees about its vertical axis between each agitation movement, so as to complete a 360 degrees rotation during said cycle.

34. The method according to claim 31, wherein said agitation device comprises at least one agitation arm extending radially relative to a vertical axis of said arm.

35. The method according to claim 34, wherein said at least one agitation arm is a deployable agitation arm.

36. The method according to claim 33, wherein the control module is further configured for operating the agitation device based on one or more predetermined operational parameters.

37. The method according to claim 36, wherein the control module is further configured for automatically adjusting a said one or more operational parameters, based, at least in part, on said measuring.

38. The method according to claim 37, wherein said one or more operational parameters are selected from the group consisting of: total number of agitation cycles, timing of each agitation cycle, duration of each agitation cycle, and time intervals between agitation cycles.