Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0

Abstract

The article inquiries into the issue of automation of the rice wine fermentation process in the field of industry 4.0. Fermentation is the process of converting D-glucose into ethanol along with oxidation of reduced coenzymes (fermentation). This is known as ethanol fermentation, which takes place anaerobically in the presence of yeast. The fermentation is being improved by automation (sensors, etc.). The main aim is to develop an experimental automation environment in industry 4.0 for the process of rice wine fermentation. During the rice wine fermentation process, variety of measurable attributes are created which affect the quality of the resulting product. They can be monitored with the help of automation elements (pH, temperature, humidity etc.). In case of an experimental environment development, it is therefore important to select appropriately the sensory that can record the measurable attributes. At the same time, the sensory must be at a level of reliability that guarantee their sufficient use in the mentioned experimental environment for the rice wine fermentation. The result is that, if the right environment is chosen, the quality of the fermented wine will improve.