Although technology is not a panacea, it is free from the constraints of traditional production methods, and it is more timely and accurate to obtain relevant information. Recently, it is reported that there is a new brewing equipment in Napa Valley, California, which can obtain fermentation information in time. In traditional wine fermenters, if the yeast is abnormal, it may take a few days for people to smell or taste the fermentation abnormality. But at the Palmaz Vineyard in Napa Valley, California, staff can detect this risk factor before the wine deteriorates. There are 24 fermenters in the cellar of the Palmas Winery. When the winemaker enters the cave, the aroma of the wine comes in; when they look up, they can see the data curve showing the fermentation status of each tank. If they are at home or have something to go out, they also operate through the iPad client. This is due to the Fermentation Intelligence Logic Control System, which tracks wine at the molecular level and provides information to the winemaker with incredible precision to regulate the temperature in different areas of the fermenter. The system is based on a submarine industry technology called sono-¬densitometry: each fermenter is equipped with a tuning fork-like probe that detects 10 vibrations per second, resulting in tens of thousands of liquid densities. Data points; these data tell us the sugar and alcohol content of the wine, as well as the rate of fermentation at this point; then, the software reads the cloud data and presents the results to the user, such as temperature changes.