The last thing many people want to think about the day after the Super Bowl (beside Christina Aguilera’s National Anthem flub or the overall lack of enjoyable advertisements) is alcohol but this next story won’t add to a hangover. We promise.
The University of California at Davis, long known for its winemaking program, has unveiled new technology at the school’s Robert Mondavi Institute for Wine and Food Science to fine-tune the fermentation process. Custom-built probes embedded with microchips measure the sugar density and temperature of fermenting wines every 15 minutes; the readings are then wirelessly transferred to a server at the facility and displayed on a large monitor. The use of Wi-Fi to monitor the process is certainly a big step but enology professor Roger B. Boulton says the footprint will be even larger as the measurements will soon be viewable on the Web and via smartphones. Students and researchers will be able to compare their results with expected outcomes and adjust as necessary to determine how different fermenting conditions affect different grape varieties.
Boulton continued to say that the measurement technology puts the university years ahead of commercial operations because it will ultimately reduce the number of failed batches. How green! What do you think of these developments at UC-Davis? Would having access to this new technology get you to consider a major in winemaking?
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