January 09, 2013
T.J. Rodgers completes world's first wireless wine fermentation network for UC Davis winery
The 200-liter fermentors - now referred to as "TJs" in the UC Davis winery - are individually equipped with automated temperature control, an automated system for pumping juice over grape skins when making red wines, and a sensor that monitors fermentation progress in degrees Brix
The 200-liter fermentors - now referred to as "TJs" in the UC Davis winery - are individually equipped with automated temperature control, an automated system for pumping juice over grape skins when making red wines, and a sensor that monitors fermentation progress in degrees Brix