UC Davis’s Robert Mondavi Institute for Wine and Food Sciences is a vital research hub that stands at the crossroads of the winemaking industry and scientific exploration. While UC Davis first implemented AVEVA PI System to improve the sustainability of its facilities campus-wide—the system has already reduced gas usage by 62% and put the university well on track to achieve carbon neutrality by 2025—the researchers at the Mondavi Institute have found exciting new ways to use the system to improve wine quality.
“The AVEVA PI System acts as our data historian repository for the research data that we collect in the winery. It’s automatically gathered, centralized, and then retrievable remotely or locally. It’s a handy system to have.”
John Schadt,
IT support, Viticuture and Enology, UC Davis
Goals
- Collect real-time data to monitor fermentation process
- Improve wine quality with data-driven interventions
Challenges
- Traditional winemaking methods make it difficult to see into fermentation process
Solutions
Results
- Total visibility into chemical reactions at every point during fermentation
- Improved wine quality
AVEVA PI System has also helped UC Davis notch enviable gains in the sustainability of its campus’s facilities. Data from the system has enabled the optimization of a chilled water system, improved HVAC scheduling, and the transition from steam to a low temperature hot water heating system, among other improvements.
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