Multi-purpose optoelectronic instrument for monitoring the alcoholic fermentation of wine

Jiménez, Felipe B. Pedraza; Vázquez, Javier; Sanchez-Rojas, J.L.; Barrajón, N.; Úbeda, Juan

doi:10.1109/icsens.2011.6127192

Cited by 9 publications

(2 citation statements)

References 7 publications

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“…A variety of techniques have been proposed for monitoring the sugar consumption by yeast, such as the measurement of the amount of CO 2 released during the process using electrochemical CO 2 probes [3] , optical fiber refractometry, density determination using flexural oscillators, and ultrasound techniques [4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of sugar yeast consumption by measuring electrical medium resistance

Zamora

Ruiz

Felice

2013

Journal of Electrical Bioimpedance

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The real-time monitoring of alcoholic fermentation (sugar consumption) is very important in industrial processes. Several techniques (i.e., using a biosensor) have been proposed to realize this goal. In this work, we propose a new method to follow sugar yeast consumption. This novel method is based on the changes in the medium resistance (Rm) that are induced by the CO2 bubbles produced during a fermentative process. We applied a 50-mV and 700-Hz signal to 75 ml of a yeast suspension in a tripolar cell. A gold electrode was used as the working electrode, whereas an Ag/AgCl electrode and a stainless-steel electrode served as the reference and counter electrodes, respectively. We then added glucose to the yeast suspension and obtained a 700% increase in the Rm after 8 minutes. The addition of sucrose instead of glucose as the carbon source resulted in a 1200% increase in the Rm. To confirm that these changes are the result of CO2 bubbles in the fermentation medium, we designed a tetrapolar cell in which CO2 gas was insufflated at the bottom of the cell and concluded that the changes were due to CO2 bubbles produced during the fermentation. Consequently, this new method is a low-cost and rapid technology to follow the sugar consumption in yeast.

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Section: Introductionmentioning

confidence: 99%

Evaluation of sugar yeast consumption by measuring electrical medium resistance

Zamora

Ruiz

Felice

2013

Journal of Electrical Bioimpedance

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“…To easily measure and process, the CCD device can convert optical signal into electrical signal. F.Jiménez team studied this method in fermentation process [6]. However, the solution must be clear in this method.…”

Section: Introductionmentioning

confidence: 99%

Development of the Online Automatic Measuring System for Total Sugar Content in Chlortetracycline Fermenter

Liu

Chen

et al. 2013

AMR

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To realize online automatic measuring of total sugar content in chlortetracycline fermenter, we developed an online automatic measuring system based on MSP430 microcomputer. We designed the automatic sampling, filtering and washing of fermented liquid by controlling the I/O of MSP430 and the relay. The data of total sugar content was sampled and processed by MSP430. The data of total sugar content can display clearly and easily on host computer with the RS232 serial port connection between MSP430 and host computer. The software of this system was programed with C language based on IAR for MSP430 environment. The experiment results show that the online automatic measuring system of total sugar content in chlortetracycline fermenter can be met the demand of practical application.

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