Brix and alcohol content monitoring using wireless sensor network

Abstract

The fermentation process plays a vital role in the production of wine and beer by converting Brix (Sugar) into alcohol. Consequently, monitoring this fermentation is crucial for breweries to ensure the quality of their products. This project’s main objective was to enhance alcohol quality monitoring the by-products of fermentation, namely Brix (Sugar concentration) and alcohol levels. Each stage of fermentation results in varying Brix and alcohol percentages by volume. To achieve this, a system utilizing wireless communication protocols was proposed. Sensor nodes were strategically placed to collect data, which was then transmitted to a

centralization station for monitoring and visualization. The sampling technique used was non- probability purposive, as it allowed the project to gather essential information from

knowledgeable personnel in the field of study, contributing to a deeper understanding of the problem. The implementation of an IoT (Internet of Things) and Wireless Sensor Network solution proved to be highly advantageous for the brewery industry. This approach facilitated the seamless transfer of real-world fermentation processes into the digital realm, enabling optimization of these processes. Through this project study a novel and automated method with commendable accuracy was developed for estimating Brix and alcohol content during fermentation process. This innovative solution promises to improve the overall quality of alcohol production and enhance the efficiency of monitoring and control in brewery.