AVAFERM® – Innovative tool for automatic management of yeast nutrition in fermentation

Riccardo Guidetti, University of Milan
Diego De Filippi, HTS Enology

The increasing use of automation and integrated systems capable of intervening and communicating remotely by storing information is driving the development of the fourth industrial revolution known as “Industry 4.0.”

Within this context, HTS conceived, developed and patented (No. 102019000001239) AVAFERM®: the only place & start system capable of automatically managing yeast nutrition during alcoholic fermentation.
AVAFERM® aims to simplify and optimize the fermentation process, improve or maintain high product quality, while containing costs and reducing the environmental impact associated with the winemaking process.
AVAFERM® is equipped with a control unit that can also be managed remotely and an interface that allows the winemaker to customize each process based on his or her needs.
In detail, at the beginning of processing, the technician is asked to enter the analytical parameters of the must to be fermented and the specifications related to the processing to be carried out: must volume, sugar concentration, APA, yeast strain used, fermentation temperature and oenological objective. By modeling these data, AVAFERM® calculates the nutritional requirements that the yeast will undergo during fermentation, intervening at crucial moments. The curve defines the type (which) and quantities (how much) as well as the optimal timing (when) to add nutrients to the fermenting must, which will be dosed automatically through an easily installed rod system.
AVAFERM® optimizes yeast metabolism.