Delivering Accurate Brix and Temperature Measurements from Inside the Fermentation Tank

How does a product work successfully for customers as diverse as a multi-national wine brand, a luxury Napa producer and a teaching winery?

By giving winemakers insight into the highest and lowest temperatures in the tank, says Kelly Graves, CEO of Sonoma’s VinWizard, whose new Multi-Sensor Probe, or MSP, does just that. And what winery – regardless of size or reason for being – doesn’t want to know that kind of information?

“This way,” Graves says, “winemakers can feel comfortable running the yeast at the higher end of its tolerance zones, generating highly sought after flavors and aromatics without running the risk of a stuck fermentation.”

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