An IoT barrel bung to monitor evolution wine elaborated under biological aging

Cañete-Carmona, Eduardo; Gallego-Martínez, Juan José; Yousef-Jiménez, Laila; Ruiz-Flores, Alberto; Gersnoviez, Andres

doi:10.1016/j.measurement.2022.111471

Cited by 4 publications

(3 citation statements)

References 4 publications

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“…For the particular case of biological aging in [41], an intelligent bung has been developed that enables a real-time monitoring system to evaluate the state of the cask and to control the ullage of wine in casks. An improved proposal of this work is presented in [42] where this advanced prototype achieves significant improvements such as the use of WiFi as a communication technology instead of ZigBee technology, testing under real conditions for a longer period of five months, and a much more efficient energy-saving system that allows it to work autonomously for more than a year, among others.…”

Section: Related Workmentioning

confidence: 99%

“…Fermentation process Optical and electrochemical Temperature (ºC), pressure, alcohol proportion (ppm), color, transparency and pH (ppm) [35] Red wine Ullage and fermentation Optical and electrochemical pH, liquid level (m) and temperature (ºC) [36] 14 kind of wines Wine region, grape variety, vintage, and fermentation processes Electrochemical Electrical conductivity due to volatile molecules [37] Tawny Port Temperature, pH, dissolved oxygen and redox potential Electrochemical Temperature (ºC), pH, redox potential (mV), oxygen concentration (mg/L) [38] Not Specified Temperature and pH Electrochemical Temperature (ºC) and pH [39] Red wine Oxygen Optical Near infrared absorption [40] Not Specified Fermentation status Electrochemical Temperature, humidity and soil conditions [41] Fino Sherry wine Structural health of the barrel Optical and electrochemical Ullage (cm), humidity (%), temperature (ºC) and light intensity (%) [42] Environmental and ullage…”

Section: Ref Type Of Wine Oenological Parameter Techniquementioning

confidence: 99%

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An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine

Sánchez-Gil,

Cañete-Carmona,

Brox

et al. 2024

IEEE Access

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Wine aging is a fundamental stage in the creation of special high quality wines, such as sherries and similar wines. In order to undergo the process of ''biological aging'', some of these wines are stored in oak casks for long periods of time. During this process, a thin layer of yeast is spontaneously formed on the surface of the wine. This layer protects the wine from oxidation and contributes to its unique organoleptic characteristics. This work presents the prototype of an instrumented bung capable of monitoring, in realtime, the absorbance evolution of the Fino Sherry wine during its biological aging process. The result of the tests carried out in the laboratory showed that the device can directly measure the absorbance at wavelengths of 420 nm and 520 nm, detecting small changes produced by the wine oxidation processes. This work has significant implications for winery technicians and oenologists as they could analyze the evolution of the wine in real time, detect problems in advance and avoid work-related accidents. These conclusions solidify the enduring relevance of this research and offer a robust foundation for future developments in the field.

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Section: Related Workmentioning

confidence: 99%

Section: Ref Type Of Wine Oenological Parameter Techniquementioning

confidence: 99%

An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine

Sánchez-Gil,

Cañete-Carmona,

Brox

et al. 2024

IEEE Access

Self Cite

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“…Thus, compared to the control and bentonite treatments, the protease combined with heat treatment was more prominent in terms of fruit (A) and floral (A) odors. Meanwhile, the distinctive organoleptic characteristics of liqueurs were usually closely related to their high sugar content, while the oxidation, Maillard reaction, browning and caramelization reactions that occurred during the aging phase may also give fortified wines their unique organoleptic characteristics [34]. 2, indicating the corresponding individual volatile compounds.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine

et al. 2023

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The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines after the two treatments by chemical analysis, headspace–solid-phase microextraction–gas chromatography/mass spectrometry (HS-SPME-GC/MS), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that total acidity, volatile acidity and pH in liqueur wines after protease combined with heat treatment were not significantly different from those of the blank control, and the ability to remove proteins was equal to that of the bentonite treatment. A total of 58 volatile aroma compounds were detected by HS-SPME-GC/MS. Compared with the blank control group (44 species, total 108.705 mg/L), 52 (83.233 mg/L) and 50 (120.655 mg/L) aroma compounds were detected in the bentonite and protease combined with heat treatments, respectively. Compared with the control and bentonite treatment, the protease combined with heat treatment significantly increased the total content of aromatic compounds in liqueur wines, and the types and contents of olefins, furans and phenols were higher. Among them, the compounds with major contributions in the protease combined with heat treatment were ionone, β-damascenone, 3-methyl-1-butanol, alpha-terpineol and limonene, which helped increase the content of terpenoids and enhance the floral and fruit aroma of the wine. Meanwhile, linalool, diethyl succinate, 2-methyl-3-heptanone, butanal diethyl acetal, hexanal and n-octanol were six compounds with high content of aromatic compounds unique to liqueur wines after protease combined with heat treatment. The sensory evaluation results were consistent with the results of aromatic compound detection, and the overall quality was better. The results may provide a reference for further exploration of protease-based clarifiers suitable for liqueur wines.

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Chemical Basis and Molecular Mechanism of Aged Qingzhuan Tea Alleviating DSS‐Induced Colitis

Wei,

Wei

et al. 2024

Molecular Nutrition Food Res

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Scope: Inflammatory bowel disease (IBD) poses a serious threat to human health. Qingzhuan tea (QZT), especially aged QZT, was concerned to have a potential effect on the prevention of colitis. In this study, we aim to assess the feasibility of different aged QZT on the alleviation of colitis induced by DSS. Methods and results: A comprehensive investigation into the efficacy of QZT of different aging years was conducted by establishing the animal model of colitis and the cellular inflammation model. The results demonstrated that QZT aged 0–20 years could significantly alleviate the symptoms of colitis. Notably, QZT aged for 5 years (A5) and 10 years (A10) was particularly effective in downregulating the levels of proinflammatory cytokines, via suppressing the activation of the NF‐κB p65 pathway and upregulating the expression of the Nrf2/ARE pathway. The additional upregulation of gut microbiota including Allobaculum and Lactobacillus and superior alleviation on mitochondrial damage may be the mechanisms for A10 to show the better activity than A0 on alleviating colitis. Conclusion: Our study highlights the potential of QZT, especially A5 and A10, and provides valuable insights for the development of functional foods targeting colitis.

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An IoT barrel bung to monitor evolution wine elaborated under biological aging

Cited by 4 publications

References 4 publications

An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine

An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine

Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine

Chemical Basis and Molecular Mechanism of Aged Qingzhuan Tea Alleviating DSS‐Induced Colitis

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