The project is focused on the development of portable sensor devices, dynamic modeling, and data analysis methodologies for the continuous and non-invasive measurement of oxygen in agri-food applications. Specifically, the project focuses on the development and implementation of a system for environmental monitoring and control of oxygen levels in the winemaking process.

The system involves the development of optical sensors, to detect the level of dissolved and free oxygen inside containers of fermentation and winemaking. These optical sensors are connected within a system of wireless sensors useful for the detection of environmental parameters.

The sensor system will be based on a new and advanced technology of optical fiber detection and the development of the relative methodology of analysis and elaboration of the measured quantities. The project will result in a complete monitoring system of the characteristic conditions of the winemaking process along the various stages of the production chain. The same technology can also be used in other applications in the agri-food field on fermentation systems, procedures in a controlled atmosphere as well as in other applications such as hydroponic and/or aeroponic culture systems.