A synergy of 3 innovative solutions that simplify your life. Used together or separately, they allow you to control the key stages of your vinification and aging. You supervise everything in real time.
During alcoholic fermentation
What are the main advantages of combining these solutions?
Densios measures density accurately several times a day. KYP® receives this data and returns it to you for easy reading.
Human errors disappear, the connection between KYP® and Densios allows you to be more serene about your fermentations.
Free yourself from manual and uncontrolled actions. Supervise from your office and make the right decisions at the right time.
From year to year, your data is kept and you can retrieve it with a few clicks.
During aging
With the use of Sentia, it is possible to quickly measure the level of free SO2, glucose/fructose, malic acid and acetic acid present in the wine.
The KYP system contributes to the preservation of know-how by collecting and examining the data collected from the tools like Sentia. These data are then used to better understand and improve the wine production process to optimize its quality.
They are numerous and allow you to supervise your cellar in the best way. You can thus visualize, among other things: the fermenting stage, the peak of AF, the risk of oxidation and the risk of Brett.
Be alerted at every key stage of production. Notifications inform the entire team of an FA completion or any other problem.
Access your history wherever you are from year to year. Archive everything that is important to you, preserve your know-how and prepare for the future.
The different people involved in the elaboration of your wines will be able to enter data or simply visualize visualize them remotely.
The density measurement is obtained according to the flotation of the sensor. It uses the principles of Archimedes' thrust. Follow the density as well as the temperature, on a very precise curve.
The density sensor is connected to KYP. It will send you an alert when fermentation is languishing so you can react as soon as possible.
Different types of sensors exist to adapt to all your types of wines without the need for calibration.
Your monitoring and the management of your fermentations are automated. Your team can devote itself to other missions.
Results are delivered in 1 to 2 minutes.
Measure the main indicators of your fermentation and breeding in a few seconds with this device.
Sentia informs you quickly about the state of your wines. Don't wait any longer to make the right decision.
Import the data into KYP to archive your data.
KYP is a digital application of type DST (Decision Support Tool) usable on two bases:
- the WEB for account and property configuration, supervision and information analysis,
- the Mobile, which facilitates data entry as close to the action as possible.
This tool was designed to be the "digital notebook" of the oenologist and of each person who participates in the technical monitoring of the vinifications from the vineyard to the bottling.
To simplify the analysis (and therefore the decision making), Vivelys has developed new synthetic indicators. They are based on algorithms developed in-house, which will be fed with the client's raw data. A set of notifications is associated, in order to alert the user and help him to permanently monitor the process.
Various tools (provided or not by Vivelys) can also be associated with KYP, such as
- connected sensors, capable of automatically identifying water stress or the progress of AF, such as DENSIOS,
- analysis tools for aging monitoring, sush as bungs,
- cellar equipment that will activate following instructions given by our algorithms, such as SENTIA™,
KYP is able to retrieve their key data and display it on a dashboard.
The Densios is a connected mustimeter which, like all mustimeters, is based on Archimedes' principle. Its operation is similar to that of the mustimeter since the density measurement is obtained according to the floating of the device. The device is immersed in the liquid to be analyzed and the angle of inclination of the sensor in relation to the surface varies according to its immersion (it straightens out as it is immersed). The angle of inclination measured by the on-board sensor is thus a direct indicator of the immersion of the mustimeter and allows to deduce the density of the medium. The sensor also measures the temperature of the liquid and corrects the density according to it.
The Sentia™ system can be used to determine the concentration of various elements in wine (free SO2, fructose/glucose, malic acid, acetic acid). It is portable and fast, allowing concentrations to be determined within minutes of taking the measurement.
The Sentia™ system analyzes a drop of sample placed on a Sentia™ test strip. The strip is inserted into the Sentia™ box. The result is then displayed on the analyzer screen.
The analyzer's memory can hold up to one thousand records. You can list the records and upload them to KYP for review and analysis.
