High-resolution low-cost optoelectronic instrument for supervising grape must fermentation

Jiménez-Márquez, F.; Vázquez, Javier; Úbeda, Juan; Sánchez‐Rojas, J. L.

doi:10.1007/s00542-013-2033-3

Cited by 16 publications

(1 citation statement)

References 21 publications

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“…Two sets of model solutions are prepared, using a R200D microscale from Sartorius (Goettingen, Germany), representing an ordinary ( N 1–9 ) and a stuck/sluggish ( S 1–9 ) wine fermentation process, consisting of fructose, glucose, glycerol, and ethanol [ 30 ]. The specific compositions are listed in Table 2 and Table 3 and show significant differences in the fructose, glucose, and ethanol concentrations, when comparing ordinary (Table 2) and stuck/sluggish (Table 3) wine fermentation processes.…”

Section: Methodsmentioning

confidence: 99%

Potential of Piezoelectric MEMS Resonators for Grape Must Fermentation Monitoring

et al. 2017

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In this study grape must fermentation is monitored using a self-actuating/self-sensing piezoelectric micro-electromechanical system (MEMS) resonator. The sensor element is excited in an advanced roof tile-shaped vibration mode, which ensures high Q-factors in liquids (i.e., Q ~100 in isopropanol), precise resonance frequency analysis, and a fast measurement procedure. Two sets of artificial model solutions are prepared, representing an ordinary and a stuck/sluggish wine fermentation process. The precision and reusability of the sensor are shown using repetitive measurements (10 times), resulting in standard deviations of the measured resonance frequencies of ~0.1%, Q-factor of ~11%, and an electrical conductance peak height of ~12%, respectively. With the applied evaluation procedure, moderate standard deviations of ~1.1% with respect to density values are achieved. Based on these results, the presented sensor concept is capable to distinguish between ordinary and stuck wine fermentation, where the evolution of the wine density associated with the decrease in sugar and the increase in ethanol concentrations during fermentation processes causes a steady increase in the resonance frequency for an ordinary fermentation. Finally, the first test measurements in real grape must are presented, showing a similar trend in the resonance frequency compared to the results of an artificial solutions, thus proving that the presented sensor concept is a reliable and reusable platform for grape must fermentation monitoring.

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Section: Methodsmentioning

confidence: 99%

Potential of Piezoelectric MEMS Resonators for Grape Must Fermentation Monitoring

et al. 2017

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Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review

Martínez-Falcó,

Sánchez-García,

Marco-Lajara

et al. 2024

Eur Food Res Technol

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The objective of this research is to analyze the knowledge structure of the academic literature indexed in the Core Collection of the Web of Science on automation in the wine industry, from the first registered article in 1996 to 2022, in order to identify the latest trends in the study of this subject. A bibliometric and systematic analysis of the literature was carried out. First, for the quantitative analysis of the scientific production, the bibliometric study was conducted, using the WoS database for data collection and the VosViewer and Bibliometrix applications to create the network maps. Second, once the literature had been examined quantitatively, content analysis was undertaken using the PRISMA methodology. The results show, among other aspects, the uneven distribution of the examined scientific production from 1996 to 2022, that computer vision, data aggregation, life cycle assessment, precision viticulture, extreme learning machine and collaborative platforms are the major current keywords and the predominance of Spain and Italy in terms of scientific production in the field. There are various justifications which support the originality of this study. First, it contributes to the understanding of academic literature and the identification of the most recent trends in the study of automation in the wine industry. Second, to the best of our knowledge, no prior bibliometric studies have considered this topic. Third, this research evaluates the literature from the first record to the year 2022, thereby providing a comprehensive analysis of the scientific production.

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Optoelectronic sensor for measuring ethanol content during grape must fermentation using NIR spectroscopy

et al. 2016

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High-resolution low-cost optoelectronic instrument for supervising grape must fermentation

Cited by 16 publications

References 21 publications

Potential of Piezoelectric MEMS Resonators for Grape Must Fermentation Monitoring

Potential of Piezoelectric MEMS Resonators for Grape Must Fermentation Monitoring

Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review

Optoelectronic sensor for measuring ethanol content during grape must fermentation using NIR spectroscopy

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