One of the important concepts that have been employed in the wine production is application of industrial cluster theory. It has been observed that in China grapes are collected from farms and then wine in made. However, it is important that clusters are formed and homogeneity in the farm produce is. Employing cluster theory in grapes has degraded the quality of grapes that are being produced. The degradation in quality is due to fall in sugar content, which is essential for fermentation. The consideration has to be given to this aspect and if technological aspects are employed, it will result in better result and will be cost effective.
The amount water that is in the pulp greatly impacts the wine quality. Sensor driven tools have been developed that can detect the amount of water stored in the plant or the intensity of light falling on the ripening grape. Further, applications have been developed to monitor the growth of vineyard canopy (Jones, 2014). Based on these technological options, the balance can be maintained and optimum level of resources can be maintained. This also enables better planning by ensuring that cultivation of grapes can be done as per the expected weather conditions.
Apart from this, certain technology is being employed in order to reduce the impact on environment and secondly managing the process of wine making. Firstly, considering the environmental aspects, especially in case of rice wine, rice is soaked and heated for gelatinization as a result of which huge amount of rice soaking water is produced. Thus, various studies have been conducted in order to reduce the production of rice soaking water which is harmful for environment (Parkinson, 2016). One such method that has been developed is use of superheated steam as the heating medium. Further technology has been developed to have suitable coordination between saccharification and fermentation. This is to say that as a result of heating of rice to reduce rice soak water will result in roasting of rice. As a result of this, saccharification will be faster in comparison to fermentation. For this, batch feeding and control of saccharification is adopted.