Optical system for automatic color monitoring in heterogeneous media during vinification processes

Terrades, Salvador; Wagner, Simon; Ros‐Lis, José V.; Ibáñez, Javier; Andrés, Ana

doi:10.1016/j.snb.2019.01.033

Cited by 7 publications

(5 citation statements)

References 21 publications

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“…The results showed that the colorimeter can be used to obtain color differences between wines of the same type. Another RGBC optical sensor was developed in [48] to measure color intensity. To study the effects of several variables on the sensor response, the sensor was tested in real environments using 91 samples and the following parameters were recorded: sampling day, grape variety, temperature, degree of alcohol, glass window, pH, color intensity and shade.…”

Section: Related Workmentioning

confidence: 99%

“…Chromatographic Color [45] Fino Sherry wine Polyphenolic and volatile content Chromatographic Polyphenolic and volatile compounds and 420 nm absorption [46] Cava wine Browning process Optical and chromatographic Colourimetric quantification RGB [47] Red, rosé and white Type of wine Optical Colorimetric quantification [48] Red wine Color intensity Optical Colorimetric quantification [49] Red wine Intensity, brightness and hue Optical Absorbance at 420 nm, 520 nm, 620 nm Proposal Fino Sherry wine Aging process evolution of Fino Sherry wine Optical Absorbance at 420 nm and 520 nm This section elucidates the comprehensive design of the electronic IoT bung. Figure 3 provides an illustrative depiction of the device architecture, specifically from an electronic perspective.…”

Section: Phenolic Compounds and Browningmentioning

confidence: 99%

“…The methods of data transmission in these studies exhibit variation: some employ wired connections [32], [36], [48], [47] while others integrate wired with WiFi [37]. Alternatively, some studies depend on Bluetooth [33], or a combination of radio and WiFi modules [38], [39], [40], [41].…”

Section: ) Test 1: Commercial ''Fino'' Wine From the Montilla-moriles...mentioning

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: Phenolic Compounds and Browningmentioning

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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“…The macroscopical color features of a wine are an external expression of the complicated internal factors, e.g., composition, copigmentation effect [41,42], matrix effect [43], etc. Therefore, monitoring the evolution of wine color during the winemaking process and assessing the color aging potential of commercial red wines will provide informative and valuable information for winemakers, researchers, and consumers [44]. The quantitative classification system of red wine color makes it a convenient possibility to achieve the above purpose.…”

Section: Applicability Verificationmentioning

confidence: 99%

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

Fan,

Zhang,

2023

Fermentation

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The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro and macro levels was proposed in this work. The overall color performance of 119 representative red wine samples was visualized and classified into 125 micro-classifications according to the partition of the chromaticity and lightness of the wine color. Considering the evolution of red wine color, quantitative macro-classification of the color of the wine samples was explored, and six macro-classifications were obtained. These few classifications determine the extent of aging and aging potential of colors between different red wines well. The performance of this approach was further verified by another set of 56 red wine samples. This efficient and easy-to-implement approach is expected to be helpful in the digital and visual color management, control, evaluation, comparison, and prediction of red wines.

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“…Mainly, among the various DNA-based systems, biosensors have emerged as an attractive and alternative method for food authenticity . The specific detection of selected DNA markers can be achieved using various strategies, such as PCR and sequencing, optical, , piezoelectric, magnetic, and electrochemical methods. , However, these detection techniques rely on label reagents, such as enzymes or fluorescent dyes, requiring strictly controlled reaction conditions. Field-effect transistors (FET) represent an attractive, direct, label-free detection approach.…”

mentioning

confidence: 99%

Integrated Approach from Sample-to-Answer for Grapevine Varietal Identification on a Portable Graphene Sensor Chip

et al. 2023

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Identifying grape varieties in wine, related products, and raw materials is of great interest for enology and to ensure its authenticity. However, these matrices' complexity and low DNA content make this analysis particularly challenging. Integrating DNA analysis with 2D materials, such as graphene, offers an advantageous pathway toward ultrasensitive DNA detection. Here, we show that monolayer graphene provides an optimal test bed for nucleic acid detection with single-base resolution. Graphene's ultrathinness creates a large surface area with quantum confinement in the perpendicular direction that, upon functionalization, provides multiple sites for DNA immobilization and efficient detection. Its highly conjugated electronic structure, high carrier mobility, zeroenergy band gap with the associated gating effect, and chemical inertness explain graphene's superior performance. For the first time, we present a DNA-based analytic tool for grapevine varietal discrimination using an integrated portable biosensor based on a monolayer graphene field-effect transistor array. The system comprises a wafer-scale fabricated graphene chip operated under liquid gating and connected to a miniaturized electronic readout. The platform can distinguish closely related grapevine varieties, thanks to specific DNA probes immobilized on the sensor, demonstrating high specificity even for discriminating single-nucleotide polymorphisms, which is hard to achieve with a classical endpoint polymerase chain reaction or quantitative polymerase chain reaction. The sensor was operated in ultralow DNA concentrations, with a dynamic range of 1 aM to 0.1 nM and an attomolar detection limit of ∼0.19 aM. The reported biosensor provides a promising way toward developing decentralized analytical tools for tracking wine authenticity at different points of the food value chain, enabling data transmission and contributing to the digitalization of the agro−food industry.

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Optical system for automatic color monitoring in heterogeneous media during vinification processes

Cited by 7 publications

References 21 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

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

Integrated Approach from Sample-to-Answer for Grapevine Varietal Identification on a Portable Graphene Sensor Chip

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