Produce better. Decide faster. Lose less.
As experts in fermented-beverage production monitoring, we help you move from manual tracking to automated control of your fermentations and agings, so you can reduce losses, secure your quality and keep your costs under control.
Since 2018 · Several hundred producers · France and international
Patents filed · Co-developed with the CEA · Awarded at Vinitech
10 years without recalibration · Designed and assembled in France
Today, your production is tracked by hand.
Density readings, temperature checks, cellar rounds: your teams know how to do it, and they do it well.
But this way of monitoring has its limits.
Between two readings, nobody sees what is happening.
A drift can set in for several hours before it is spotted.
A reading gives a level, not a trend.
You notice a drift; you don’t anticipate it.
You only measure what you have time to measure.
The rest of your tank and barrel fleet is run on experience.
And part of the know-how stays in the head of a single person.
ONAFIS turns this monitoring into a genuine management tool.
Costs that are losing you money today
Some are risks: they do not occur every year, but when they do, they are costly.
Others are certain costs, incurred every season.
Reduce your production losses
A fermentation that stalls, a batch that drifts, a contamination that takes hold: caught too late, these incidents cost you an entire batch.
Caught early, they can be corrected.
Secure your quality
A batch that loses its grade is not just lost time: it is a price gap across thousands of bottles.
Continuous monitoring lets you step in while it is still possible.
Protect your teams
Fermentation CO2 causes serious cellar accidents every year.
Continuous measurement of the working atmosphere reduces interventions in confined spaces and alerts you before the critical threshold.
Control your energy costs
Cooling accounts for 50 to 70% of a cellar’s energy bill.
Managing temperature control on real data rather than as a precaution is a saving that comes back every year.
Taken separately, each of these items already weighs heavily on its own.
But added up over an entire season and accumulated over several years, they represent amounts that most producers have never quantified, because nothing makes them visible today, and which are therefore neither controlled nor optimized.
What your current monitoring costs you
A 100-hectoliter tank holds more than 13,000 bottles.
A batch that loses its grade is not a technical incident: it is a price gap multiplied by that volume.
On top of that come evaporation losses, inputs added as a precaution, your cellar’s energy bill, and compliance and safety risks.
The exact amount depends on your volumes, your prices and your methods.
That is what we calculate with you during the audit.
Wine
Gain precision…
Carry out your winemaking operations at the right moment, according to your recipes and your custom alert thresholds.
Beer, Kombucha
Gain responsiveness and comfort…
Manage your fermentations or agings in real time and remotely so you can focus on what matters most. Spot stuck fermentations and fermentation or aging drifts early, so you act at the right time and with sound judgment.
Spirits
Automate your control and inventory-tracking steps.
Ease of use that saves you time on day-to-day operations
Managers
Control your production costs…
Save on labor by eliminating manual readings and data entry. Capture your team’s experience on a single, intuitive platform to prepare for the departure of key employees.
Oenologists / Zythologists
Gain added value…
Support all your clients remotely for closer, more proactive monitoring, and advise them better.
Wine
Gain precision…
Carry out your winemaking operations at the right moment, according to your recipes and your custom alert thresholds.
Beer, Kombucha
Gain responsiveness and comfort…
Manage your fermentations or agings in real time and remotely so you can focus on what matters most. Spot stuck fermentations and fermentation or aging drifts early, so you act at the right time and with sound judgment.
Spirits
Automate your control and inventory-tracking steps.
Ease of use that saves you time on day-to-day operations
Managers
Control your production costs…
Save on labor by eliminating manual readings and data entry. Capture your team’s experience on a single, intuitive platform to prepare for the departure of key employees.
Oenologists / Zythologists
Gain added value…
Support all your clients remotely for closer, more proactive monitoring, and advise them better.
Our Approach in brief
We don’t sell sensors.
We build a solution with you.
- We talk: a first video meeting to understand your setup and your current way of monitoring.
- We audit: we analyze your processes, your equipment, your consumption and your points of vigilance.
- We quantify and recommend: you receive a consolidated report: your loss items, your levers for gain, and a roadmap prioritized by return on investment.
- We deploy and support: supply of equipment, installation, configuration, training of your teams, maintenance and long-term follow-up.
What sets us apart
Technology that adapts to your methods
It’s the technology that adapts to the way you work, not the other way around. Our solutions install on every type of container and each indicator is configured to your needs.
Lasting accuracy, without recalibration
Our technologies are developed with the CEA and proven at several hundred producers, with an accuracy lifespan of 10 years without recalibration.
Data intelligence, not just measurement
Beyond continuous measurement, ONAFIS has developed predictive data intelligence for fermentation and aging drifts. You are alerted to a trend, not just to a threshold already crossed, and you have the time you need to step in.
A team that analyzes your data, not just sensors that collect it
Our experts in data analysis applied to fermented-beverage production monitoring support you all year round: setting your thresholds, reading your curves, comparing one season to the next. It is this analytical work that turns a measurement into a decision.
The Onafis solution, one system across your entire production
Fermentation monitoring
Continuous density and temperature, alerts on thresholds and trends, across all your containers.
Aging monitoring
Humidity, level, oxygen, pressure, microbiological risk detection.
Environment and energy
Mapping of your cellar’s microclimates and management of temperature control.
Safety
Continuous CO2 measurement in your workspaces.
Inventory and traceability
Volumes, alcohol levels, automatic history of your operations.
All on a single platform, accessible wherever you are, with a team of production-data analysis experts supporting you year-round.
How to use oenological monitoring solutions
The data comes to you!
Set up your alerts according to your winemaking trajectories to receive an SMS or email alert at the slightest drift. A simple platform designed in collaboration with several winegrowers.
Simple, robust tools.
All our products are designed and assembled in France. Technology at every step that adapts to your working methods and your environment.
Accurate solutions, no recalibration!
Onafis has filed several patents on its technologies, which deliver fine accuracy at every step and lasting reliability, without recalibration.
An intuitive platform!
Not tech-savvy? All the better: focus your energy on your added value. Onafis supports its clients with the configuration for optimum efficiency as a team.
Technology that adapts to your methods
It’s the technology that adapts to the way you work, not the other way around.
Our solutions install on every type of container and each indicator is configured to your needs.
Lasting accuracy, without recalibration
Our technologies are developed with the CEA and proven at several hundred producers, with an accuracy lifespan of 10 years without recalibration.
Data intelligence, not just measurement
Beyond continuous measurement, ONAFIS has developed predictive data intelligence for fermentation and aging drifts.
You are alerted to a trend, not just to a threshold already crossed, and you have the time you need to step in.
A team that analyzes your data, not just sensors that collect it
Our experts in data analysis applied to fermented-beverage production monitoring support you all year round: setting your thresholds, reading your curves, comparing one season to the next. It is this analytical work that turns a measurement into a decision.
What you can't see has a price. We come and calculate it at your site.
They manage their production with Onafis
What Onafis has changed for winegrowers, brewers and distillers
