Intelligent Fermentation Automation A Patented System by Ivan Burdynskyi for Real-Time Determination and Control of Alcoholic Fermentation Rate

In modern winemaking and the biotechnology industry, fermentation remains both a fundamental and the most unstable stage of production. Despite decades of development in oenological practices, control of fermentation rate is often based on periodic density measurements, Brix readings, temperature monitoring, and manual sampling. Such methods are discrete and reactive, and they do not provide continuous assessment of yeast metabolic activity.

In response to these limitations, engineer-oenologist and researcher in fermentation process automation Ivan Burdynskyi developed a technological solution that transforms the approach to managing alcoholic fermentation. On February 16, 2026, patent application No. 63/984,062 was filed with the United States Patent and Trademark Office (USPTO) for the invention titled “Method and System for Real-Time Determination and Automated Control of Alcoholic Fermentation Rate Using Gas Flow Measurement.” Filing the patent application with the USPTO records the claimed technical solution and initiates the examination procedure for novelty and patentability, with potential for scaling in industrial winemaking, brewing, and bioethanol production. The fact of filing the patent application with the USPTO demonstrates the author’s intention to obtain legal protection for the proposed technical solution.

The key innovation of the invention is the use of instantaneous CO₂ flow measurement as a continuous quantitative indicator of yeast metabolic activity. Unlike the traditional approach, where fermentation rate is determined through periodic laboratory measurements, the proposed system continuously measures gas flow, calculates fermentation rate in real time, analyzes CO₂ release intensity, and incorporates historical process data. Gas flow is interpreted as an objective quantitative characteristic of the biochemical reaction, enabling a transition from reactive to preventive control.

The theoretical foundation of this approach is reflected in Ivan Burdynskyi’s scientific publication “Development of Interactive Educational Platforms for Modeling CO₂ Emission Rate During Fermentation,” which explores algorithmic principles of fermentation kinetics modeling and digital process analysis:  
https://pedagogical-academy.com/index.php/journal/article/view/1295

Additionally, the article “The Use of Virtual Laboratories in Teaching Fermentation Monitoring Methods” examines digital tools for modeling and visualization of fermentation processes that conceptually preceded the creation of the real-time automated system:
https://www.academy-vision.org/index.php/av/article/view/2295

The second fundamental component of the invention is its closed-loop control architecture. The system determines the current fermentation rate, compares it with a predefined target rate, calculates deviations, and automatically adjusts the temperature of the fermentation medium within an acceptable range. This mechanism ensures stable process kinetics, prevents stuck fermentation, minimizes loss of aromatic components, and optimizes ethanol yield. Automatic temperature regulation based on a real metabolic indicator establishes a qualitatively new level of technological production stability.

The system also incorporates rule-based algorithms, statistical models, and elements of machine learning to analyze gas flow dynamics. It is capable of detecting anomalous fluctuations, predicting the risk of fermentation slowdown or cessation, and generating early warning signals before critical deviations occur. Integration of multiple tanks into a centralized monitoring system makes the solution scalable for large production facilities.

The interdisciplinary nature of the author’s research is further confirmed by the work “Neuromarketing Indicators of the Perception of Terroir Stories in Social Media Video Content,” which analyzes the impact of technological characteristics of wine on its market perception and communicative value: https://a-economics.com.ua/index.php/home/article/view/888

Thus, the scientific publications form a consistent research trajectory from theoretical modeling of CO₂ emission processes to the practical engineering implementation of an automated fermentation control system embodied in patent application No. 63/984,062.

The solution can be applied in winemaking, brewing, bioethanol production, food biotechnology, and scientific laboratories. The economic effect is manifested in reduced raw material losses, decreased downtime, stabilized quality, and improved energy efficiency of production.

Patent application No. 63/984,062, filed on February 16, 2026, with the USPTO, describes an integrated engineering system that includes a sensor module, computational controller, fermentation rate determination algorithm, automatic temperature regulation mechanism, and predictive analytics system. The filing of the application with the USPTO confirms the innovative nature of the development and its practical significance for the modern biotechnology industry.

The proposed real-time system for determining and automatically controlling alcoholic fermentation rate establishes a new standard in oenological automation. The combination of continuous gas flow measurement, algorithmic analysis, closed-loop control, and predictive analytics demonstrates a systemic scientific and technological approach and lays the foundation for the transition to next-generation intelligent fermentation systems.

The developed system reflects the author’s research activity in the field of fermentation process automation and demonstrates the practical application of his scientific research.