| Summary: | 碩士 === 國立中興大學 === 電機工程學系所 === 107 === There are about 343 winemaking enterprises in Taiwan. Most of them are small to medium enterprises. The cost of automation equipment is quite high. At present, these small and medium-sized wineries make wine with traditional human experience. Traditional wine making needs to refer to the fermentation cycle and the climatic conditions to see if they are suitable for alcohol fermentation. However, the traditional winemaking skill has approached maturity. But the factors ''temperature'' and ''carbon dioxide concentration'' that affect the speed of alcohol fermentation are still need human to judge whether it is necessary to warm or cool the vat and whether excessive carbon dioxide causes fermentation to slow down. This requires manpower to control the fermentation temperature of the brewed wine at any time to avoid yeast dead due to the fermentation temperature being too high or whether the fermenter needs to be vented. If the fermentation is stopped, the reason may be the fermentation temperature is too high or too low, resulting in incomplete fermentation.
This thesis applies a temperature sensor and a carbon dioxide concentration sensor to output the data of the fermentation environment in the vat. The sensor module is to set up to transmit the information to the monitor platform. The brewer can monitor the fermentation environment to control the effect of fermentation speed in time. The temperature sensor will monitor the temperature in the vat at regulator time to ferment quicker. The carbon dioxide concentration sensor can monitor the Carbon dioxide concentration in the vat. If the numerical value of carbon dioxide concentration being stable during the fermentation, that means the fermentation tends to stop. In the monitoring of temperature and carbon dioxide concentration, we can learn to speed up the brewing process by keeping the fermentation quality stable. Also, the proposed system may be able to finish the brewing 2~3 days earlier and improve 25% of efficacy. In the experience, we can learn that different temperature not only affect the fermentation speed but also different taste and aroma in the same quality wine, which can offer the brewer to take it as a reference to make different flavors of wine.
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