How Vin-Q uses production data
Vineyard probes, tank sensors and lab analyses show the winemaker where the wine stands against its target at every step. The buyer sees the same record.
Wine record
example
| Sugar at harvest | 21.0 °Brix | measured |
|---|---|---|
| pH at reception | 3.38 | measured |
| Blend volatile acidity | 0.42 g/L | calculated |
| Bottling density | 1,008–1,010 g/L | target |
| Farming practice | Regenerative | declared |
How each step is controlled
Measure, compare, decide, act, around a target agreed before harvest.
Target range
Agreed for the wine before harvest
Measure
Sensors and lab
- Soil water
- Tank temperature
- Density
- pH · acidity · nitrogen
- VA · SO₂ · oxygen
Reading
Compare
Vin-Q
- Against the target
- Trend
- Early warnings
Trend
Decide
Winemaker
- Continue
- Adjust
- Wait
- Change plan
- Signed
Decision
Act
Cellar
- Temperature
- Oxygen
- Nutrients
- Racking
- Bottling
Result· back to Measure
Every step
Wine record
What was measured, what was decided and why
At release
Certification
Signed off; the wine receives its seal and QR code
What the producer controls
Eight cellar operations run this way. Select one to see what is measured and what you gain.
Vineyard to harvest
Harvest date
What is measured
- Sugar, pH and acidity by vineyard zone
- Health of the grapes
- Soil water and weather
What you gain
Each part of the vineyard is picked when it is ready for the style, not all on one day.
Reception
Grape reception
What is measured
- Weight and temperature of the grapes
- Sugar, pH and acidity of the must
What you gain
Every lot starts with a real analysis, and press fractions are split on it.
Reception to release
Additions
What is measured
- Every product added, with dose and date
- Limits agreed before fermentation
What you gain
A complete list is ready for buyers, importers and inspectors.
Fermentation
Yeast and nitrogen
What is measured
- Yeast-available nitrogen before fermentation
- Speed of fermentation
- Volatile acidity
What you gain
Nutrients go in only when the fermentation needs them.
Fermentation
Fermentation temperature
What is measured
- Tank temperature, logged continuously
- Density every day
What you gain
The cooling follows the fermentation, and a slowing tank is caught while it can still be fixed.
Fermentation to release
Oxygen
What is measured
- Oxygen at transfers and bottling
- Protection after fermentation
What you gain
The yeast gets oxygen when it needs it; the wine is protected afterwards.
Bottling
Bottling for sparkling
What is measured
- Density near bottling, checked more often
- Pressure against the bottle rating
What you gain
Bottled at the right moment for the intended bubbles.
Release
Ageing and release
What is measured
- Final analysis and stability
- Tasting before release
What you gain
The wine is released when it meets its targets, and its record doubles as the technical sheet.
What the producer and the buyer gain
Producer
- Control of every step, from harvest to release
- The settings of a good vintage are kept for the next one
- Organic and D.O. rules checked before blending
- Importers can check analyses and process online
- You keep the wine, the brand and every decision
Buyer
- You choose the style before harvest
- Temperature, density and lab results guide each step
- The final analysis and every addition are published
- Each number shows whether it was measured or estimated
- The seal shows which protocols the wine passed
- The next vintage can follow the same targets
How each number was obtained
Every value in the wine record carries one of these marks.
Measured
Measured on this wine, with the method stated.
Calculated
Worked out from measurements.
Counts as proof
Target
The value aimed for.
The aim
Estimated
A best estimate, for planning.
For planning
Declared
Stated and signed by the producer.
Producer statement
Externally certified
Backed by an outside certificate.
Outside certificate
Missing
Not measured yet.
Holds the release
Published records
Each released wine shows its grapes, climate, cellar work, analyses and tasting target.