James Nelson,* Leticia Chacón-Rodríguez, Hildegarde Heymann, and Roger Boulton
*University of California, Davis, 1201 Valerosa Way, Davis, CA, 95618 
(jjnel@ucdavis.edu)

The advancement in semiconductors in the last century has changed the technology used in all steps of wine production. To prepare the next generation of winemakers, the curriculum of enology teaching programs should expose students to the latest technology available in both commercial and research settings. In the undergraduate wine production course at the UC Davis Viticulture and Enology Department, new technology elements were incorporated into the classroom. Fermentations at the 100 and 1500 L scale were monitored using a combination of commercially available and research sensors. The data was used with an existing wine fermentation model to provide fermentation diagnosis and prediction of future fermentation trajectory. The real-time data and fermentation modeling results were available to students through an online dashboard. The ability to have fermentations monitored automatically allows students to focus on aspects of winemaking beyond manual density measurements and enables opportunities for remote learning of production winemaking skills in the future.

Funding Support: T.J. Rodgers University Fellowship in Electrical and Computer Engineering