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Iowa State University researchers have developed a miniature continuous-flow winery with immobilized yeast cells, mass transport via porous membranes, in-line alcohol sensing and temperature control.

Today, wine is typically produced in large batches, with volumes 10-100,000 liters. Alcoholic fermentation occurs within 2 weeks, and the remaining winemaking operations occur within weeks to months. Yeast cells are dispersed in the juice. Monitoring of fermentation and production is done by sampling.

This invention uses a continuous flow rather than a batch approach. Volumes of wine produced are on the order of 1 mL per unit. Alcoholic fermentation occurs within 3-4 days. The yeast is not dispersed in the juice but separated from the juice by a porous hydrophilic membrane, and from the ambient air by a hydrophobic membrane. Inline electrical impedance sensing monitors the alcohol content. A miniature alcohol sensor and temperature control are integrated in the microwinery.

• Simpler and higher throughput screening of yeast type since no sedimentation or clarification is required

• In-line sensing is faster and more convenient than sensing by sampling

• Scale-up of output does not require the redesign of operating conditions.  Microwineries are cheap and easily duplicated

• Unprecedented control of fermentation and temperature allows the making of wines that have never been made.

Wine making and testing