The number one search that brings viewers to the Shier Winery blog is "brix fermentation curve." One of the great benefits of the WinePod is the real-time sugar sensor. Similar charts available in books and journals are nearly all made with discrete measurements taken throughout the fermentation process using a hyrdrometer. The real-time sensor shows the value to temperature control on the fermentation process. Fermentation without temperature control results in increasing temperature at the outset (fermentation is exothermic), followed by a temperature drop once the bulk of the sugar has been consumed. With temperature control, you see a relatively stable temperature and a more gradual sugar consumption (brix curve).