Development of a method for assessing yeast viability during d

Monitoring microbial activity during winemaking is of the utmost importance. As a central biotechnological process, alcoholic fermentation plays a decisive role in winemaking. To ensure successful and complete fermentation without fermentation problems, it is crucial that the yeasts responsible function optimally. Only in this way can the maximum potential of the harvest be realized: even a vintage with ideal conditions will result in an inferior wine if fermentation is poor. Nevertheless, yeast activity is usually assessed only indirectly based on the progress of fermentation. One reason for this is the lack of a direct, simple method for determining cell count and viability in the cellar. The Oculyze system enables direct microbial monitoring during fermentation using a smartphone. The project is funded by the German Association of Industrial Research Organizations (AiF). The innovative software automatically analyzes images via a cloud-based smartphone app, quickly providing specific information about the yeast cell counts in the wine and their viability. In combination with other fermentation control methods, this provides a more accurate picture of the current state of fermentation and allows for direct intervention, if necessary, to correct or even prevent unwanted fermentation problems.