Monitoring of Physicochemical Changes During Beer Fermentation Using an Intelligent IoT-Based System
DOI:
https://doi.org/10.55204/trc.v6i1.e683Keywords:
Beer fermentation, Temperature control, Industrial automationAbstract
This study analyzes the problem identified at the NEFER Craft Brewery in Riobamba city, where manual management of the cooling systems led to critical temperature variations of up to ±4°C during fermentation, thereby compromising product quality. Unlike basic automation approaches, the Industry 4.0 framework was adopted to enable data traceability, scalability, and remote monitoring, key elements for decision-making based on real-time metrics. The methodology incorporated a system based on a Wecon PLC and Pt100 sensors, whose robustness was validated through continuous operational testing during production cycles. The results demonstrate a high level of system validation, maintaining temperature stability within the required 3°C to 20°C range, with a maximum deviation of only ±0.2°C. This significantly reduced the impact of human error, which previously accounted for a 15% failure rate in valve control. Therefore, the transition to IIoT technologies not only ensures batch standardization but also provides producers with full real-time control of their plant operations, transforming manual processes into an intelligent, technical, and scalable systemDownloads
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Copyright (c) 2026 Dylan Marcelo Chacha Tene, Hector Gonzalo Palacios Leon, Karina Gabriela Salazar Llangari, Diego Ramiro Ñacato Estrella
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