| KEYWORD |
automated method for the evaluation in the cellar of some physical/chemical parameters necessary for the oenologist to evaluate the winemaking process
Reference persons GIUSEPPE QUAGLIA
Description The secondary agri-industry in the wine sector includes all the operations and processes that take place from the last stage of grape ripening up to the entire winemaking, storage and transport process of the wine.
As part of a larger research project, we propose a thesis work relating to the creation of an automated method for the evaluation in the cellar of some physical/chemical parameters necessary for the oenologist to evaluate the winemaking process.
The goal is the possibility of carrying out some tests on the fermentation tank, including fluid sample withdrawal, movement towards an analysis station, analysis and transfer/saving of information, sensor reset in view of the subsequent test.
Deadline 11/05/2024
PROPONI LA TUA CANDIDATURA