Page 20 - Grapevine JanFeb 2022
P. 20

In The Winery


                                 Spoiler Alert                      tracking capabilities over their QR counterparts.
                                                                    With the additional cost of active RFIDs, you can
                 When wood comes in contact with liquids, espe-     have real-time location data, temperature readings
               cially wine, it becomes a natural breeding ground    and humidity levels.
               for bacteria and spoilage mechanisms. If your wines
               have pH levels above 3.7pH combined with low sul-      Barcode tracking systems are an option that is
               fite levels or residual sugar, lactic acid bacteria can   associated with most if not all things around us.
               cause spoilage and produce a sour milk taste.        The familiar series of one-dimensional lines con-
                                                                    structed of variable thicknesses encode numbers
                 Acetobacter (Acetic Acid Bacteria) causes the alco-  and characters that provide the object’s unique
               hol in your wine to convert to acetic acid. When     identification number that links back to a database
               combined with the deposits left due to poor rinsing  providing all pertinent inventory, maintenance, and
               of barrels or lack of or improper Sulfur purging,    barrel information needed for your winery. Barcode
               Acetic acid forms ethyl acetate, the ingredient used  labels are economical and easy to read with
               in nail polish remover. It frequently happens with   handheld devices or available smartphone apps.
               wines that oxidize and have headspace, producing     However, the location of the barcode label is criti-
               the familiar vinegar aroma.                          cal to correct readability because the barcode label
                                                                    must be within the sight and allowable parameters
                 Brettanomyces Yeasts in your barrels mean          of the reader.
               spoilage. They metabolize very low sugar levels
               in wine or the cellulose sugars in the wood due        Quick Response (QR) Codes are the pixelated
               to insufficient Sulfur purging of stored barrels or   squares scanned from a smartphone camera to
               the inadequate presence of sulfites in the barrel.   send you to another location or web link. They
               Brettanomyces Yeasts produce an aroma reminis-       can be combined with GPS functionality for barrel
               cent of a well-stocked medicine cabinet.             tracking and store up to a hundred times more
                                                                    information than the basic barcode. If needed,
                 Penicillium mold is one of the most common con-    once a barrel is assigned to the database, the wine-
               cerns for winemakers, usually originating through    maker can add more specific barrel information.
               stave or head joints or around the bunghole. Hard    Unfortunately, paper-printed QR codes are sus-
               to eradicate once it gains a foothold, penicillium   ceptible to humid conditions and durability issues.
               mold causes foul aromas when in contact with the     More durable options increase cost, and if Wi-Fi is
               wine.                                                needed, that can be an issue in wine cellars.

                          Keep Track and Maintain                     InnoVint Inc, founded in 2013, is a bud break-to-
                       Consistent Barrel Information                bottle wine production software company made
                                                                    up of winemakers. Their wine production software
                 When maintaining and storing your barrels, a       optimizes QR codes for wine barrels that are easily
               system for keeping track and maintenance sched-      scanned on a phone or tablet and allow details on
               ules can be quite helpful, and a winemaker should    contents, activity, barrel history, and more to be
               choose a system based on their specific needs and    entered. Their QR codes scan well in dirty, wet, or
               budget limitations. Limited budgets can make prac-   humid conditions and stay with the same vessel
               tical use of barcode-based barrel tracking systems   for its lifespan while in your cellar, making histor-
               that provide inventory and location data for their   ical information accessible and easy to retrieve.
               in-house barrels. If you need more information, like  This information can include things like fill dates
               maintenance schedules, barrel history, or tracking   or Brix readings for your fermentation tanks. Using
               information, you may need the benefits of Quick      InnoVint’s software, the QR codes can be printed or
               Response (QR) or Radio Frequency Identification      reprinted on demand.
               (RFID) code technology. Economic factors can lead
               you to use QR codes for increased data storage         Radio Frequency Identification (RFID) uses radio
               with easy read capabilities. However, RFID is a      waves to track objects and their unique data. You
               great choice when considering pure efficiency, with  won’t need a direct line of sight for this type of
               passive RFID providing more data storage, faster     tracking, and it scans faster than pointing at a bar-
               scanning, and additional location and temperature    code or label. Using Active RFID brings the ability to

               Page 18                        The Grapevine • January - February 2022                          877-892-5332





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