Academic literature on the topic 'Wine sensor'
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Journal articles on the topic "Wine sensor"
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Калмикова, Ірина Семенівна. "THE AUTOMATIC CONTROL OF WINE QUALITY ATTRIBUTES." Scientific Works 82, no. 2 (February 15, 2019): 95–99. http://dx.doi.org/10.15673/swonaft.v82i2.1273.
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Abstract. The article describes the interim results of a research project «The improvement of the process wine quality control with new sensor-based devices». The purpose of our work was to develop a block diagram of the device with connected electronic sensors.
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Grenier, Pierre, Inmaculada Álvarez, Jean-Marie Roger, Vincent Steinmetz, Pierre Barre, and Jean-Marie Sablayrolles. "Artificial intelligence in wine-making." OENO One 34, no. 2 (June 30, 2000): 61. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1007.
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<p style="text-align: justify;">In this paper, some terms of Artificial Intelligence are defined. Some present and potential applications of knowledge based systems are presented in the field of wine-making. Areas of concern were: multi sensor fusion, prediction by model cooperation, and diagnosis. Artificial intelligence techniques can indeed be applied for aiding the wine-maker in his choices. They facilitate the combination between experience and recent progress in technology. When associated with statistical processing, they allow knowledge sources to be used more effectively. Beyond wine-making, the prospects of artificial intelligence are promising for research and food industry, especially for improving the robustness of measurement systems (multi-sensors, sensors interpreted or validated by models), and for process diagnosis (risk prediction, action proposal).</p>
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Jaeger, Stefanie, and Goran Markovic. "8th Dresdner Sensor Symposium: Christmas market, mulled wine and sensors." Analytical and Bioanalytical Chemistry 391, no. 3 (April 8, 2008): 883–84. http://dx.doi.org/10.1007/s00216-008-2033-9.
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Santos, J. P., M. J. Fernández, J. L. Fontecha, J. Lozano, M. Aleixandre, M. García, J. Gutiérrez, and M. C. Horrillo. "SAW sensor array for wine discrimination." Sensors and Actuators B: Chemical 107, no. 1 (May 2005): 291–95. http://dx.doi.org/10.1016/j.snb.2004.10.013.
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Genzardi, Dario, Giuseppe Greco, Estefanía Núñez-Carmona, and Veronica Sberveglieri. "Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors." Sensors 22, no. 16 (August 19, 2022): 6247. http://dx.doi.org/10.3390/s22166247.
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Vinegar is a fermented product that is appreciated world-wide. It can be obtained from different kinds of matrices. Specifically, it is a solution of acetic acid produced by a two stage fermentation process. The first is an alcoholic fermentation, where the sugars are converted in ethanol and lower metabolites by the yeast action, generally Saccharomyces cerevisiae. This was performed through a technique that is expanding more and more, the so-called “pied de cuve”. The second step is an acetic fermentation where acetic acid bacteria (AAB) action causes the conversion of ethanol into acetic acid. Overall, the aim of this research is to follow wine vinegar production step by step through the volatiloma analysis by metal oxide semiconductor MOX sensors developed by Nano Sensor Systems S.r.l. This work is based on wine vinegar monitored from the grape must to the formed vinegar. The monitoring lasted 4 months and the analyses were carried out with a new generation of Electronic Nose (EN) engineered by Nano Sensor Systems S.r.l., called Small Sensor Systems Plus (S3+), equipped with an array of six gas MOX sensors with different sensing layers each. In particular, real-time monitoring made it possible to follow and to differentiate each step of the vinegar production. The principal component analysis (PCA) method was the statistical multivariate analysis utilized to process the dataset obtained from the sensors. A closer look to PCA graphs affirms how the sensors were able to cluster the production steps in a chronologically correct manner.
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Sun, Ziqi, Yufeng Zhang, Xinyue Xu, Minglin Wang, and Lijuan Kou. "Determination of the Total Phenolic Content in Wine Samples Using Potentiometric Method Based on Permanganate Ion as an Indicator." Molecules 24, no. 18 (September 9, 2019): 3279. http://dx.doi.org/10.3390/molecules24183279.
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A rapid and accurate determination method for total phenolic content is of great importance for controlling the quality of wine samples. A promising potentiometric detection approach, based on permanganate ion fluxes across ion-selective electrode membranes, is fabricated for measuring the total phenolic content of wine. The results show that the presence of phenols, such as gallic acid, leads to a potential increase for the potentiometric sensor. Additionally, the present sensor exhibits a linear potential response with the concentration range from 0.05 to 3.0 g/L with a detection limit of 6.6 mg/L calculated using gallic acid. These sensors also exhibit a fast response time, an acceptable reproducibility and long-term stability. These results indicate that the proposed potentiometric sensor can be a promising and reliable tool for the rapid determination of total phenolic content in wine samples.
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Chung, Soo, Tu Park, Soo Park, Joon Kim, Seongmin Park, Daesik Son, Young Bae, and Seong Cho. "Colorimetric Sensor Array for White Wine Tasting." Sensors 15, no. 8 (July 24, 2015): 18197–208. http://dx.doi.org/10.3390/s150818197.
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Rossignol, Jérôme, Laurence Dujourdy, Didier Stuerga, Philippe Cayot, Régis D. Gougeon, and Elias Bou-Maroun. "A First Tentative for Simultaneous Detection of Fungicides in Model and Real Wines by Microwave Sensor Coupled to Molecularly Imprinted Sol-Gel Polymers." Sensors 20, no. 21 (October 31, 2020): 6224. http://dx.doi.org/10.3390/s20216224.
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A molecularly imprinted silica (MIS) coupled to a microwave sensor was used to detect three fungicides (iprodione, procymidone and pyrimethanil) present in most French wines. Chemometric methods were applied to interpret the microwave spectra and to correlate microwave signals and fungicide concentrations in a model wine medium, and in white and red Burgundy wines. The developed microwave sensor coupled to an MIS and to its control, a nonimprinted silica (NIS), was successfully applied to detect the three fungicides present in trace levels (ng L−1) in a model wine. The MIS sensor discriminated the fungicide concentrations better than the NIS sensor. Partial Least Squares models were suitable for determining iprodione in white and red wines. A preliminary method validation was applied to iprodione in the white and red wines. It showed a limit of detection (LOD) lower than 30 ng L−1 and a recovery percentage between 90 and 110% when the iprodione concentration was higher than the LOD. The determined concentrations were below the authorized level by far.
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UKEDA, Hiroyuki, Nobuya YAMAMOTO, Masayoshi SAWAMURA, and Hirozo KUSUNOSE. "Microbial Sensor for Estimating Organic Acids in Wine." Analytical Sciences 11, no. 6 (1995): 941–45. http://dx.doi.org/10.2116/analsci.11.941.
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Ferreira, Luiza, Paula Pinheiro, Newton Barbosa Neto, and Marcos Reis. "Buckypaper-Based Nanostructured Sensor for Port Wine Analysis." Sensors 22, no. 24 (December 12, 2022): 9732. http://dx.doi.org/10.3390/s22249732.
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The development of electronic gadgets has become of great relevance for the detection of fraud in beverages such as wine, due to the addition of adulterants that bring risks to human health as well as economic impacts. Thus, the present study aims to apply a buckypaper (BP) based on functionalized multiwalled carbon nanotubes (MWCNTs)/cellulose fibers as a sensor for the analysis of Port wine intentionally adulterated with 5 vol.% and 10 vol.% distilled water and ethyl alcohol. The morphology of BP characterized by scanning electron microscopy indicates the formation of agglomerates of random MWCNTs dispersed on the surface and between the fibers of the cellulosic paper. The analysis of the response of the film through the normalized relative resistance change showed a higher response of 0.75 ± 0.16 for adulteration with 10 vol.% of water and a mean response time of 10.0 ± 3.60 s and recovery of approximately 17.2 min for adulteration with 5 vol.% alcohol. Principal component analysis (PCA) was used in data processing to evaluate the ability of BP to recognize and discriminate analytes and adulterating agents, allowing the investigation of its potential application as a low-cost and easy-to-handle multisensor.
Dissertations / Theses on the topic "Wine sensor"
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Moffat, Tessa. "Sensor technology to assess grape bunch temperature variability in Vitis vinifera L. cv. Shiraz." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80102.
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Thesis (MScAgric)--Stellenbosch University, 2013.ENGLISH ABSTRACT: The microclimate environment around the bunch is complex. The spatial distribution of leaves as well as bunch position and morphology impact on the path of direct radiation received by the berries. Canopy microclimate is largely determined by the meteorological conditions (air temperature, solar radiation, wind speed and direction, relative humidity, and precipitation) as well as management practices (trellis/training system, canopy height, vine spacing, row orientation, canopy management practices, irrigation and soil variability and management). The fact that the grapevine continuously responds to its environment, adds to the complexity and dynamic nature of the microclimate that the bunches experience. Field studies involving the effect of the natural bunch environment (i.e. light and temperature conditions) on berry composition, are therefore a challenge, due to the difficulties in quantifying meteorological elements such as temperature and light, which can be hugely variable. There are different sensors available to assess bunch and berry temperature and it can be deployed in different ways within the grapevine canopy, but the difficulty remains in studying the variability that exists within a bunch. This study investigated the value of available sensor technology to measure bunch/berry temperature as well as the spatial and temporal variability on a bunch. Differences in temperature on an intra-berry level were assessed whereas the impact of canopy configuration and bunch orientation on the different sensor levels was also investigated. The contribution of macro- and mesoclimate on bunch and berry temperature was addressed by measuring at two locations (Robertson and Stellenbosch). The potential long term differences in temperature within a bunch with regard to thermal accumulation are discussed. Issues around sensor placement and some technical difficulties related to the sensors are discussed. The results indicated how the effects of mesoclimate were transferred through to the different sensors. A dominating effect of the sea breeze in Stellenbosch was found. Canopy configuration/architecture affected the light regime in the canopy, consequently impacting on bunch temperature variability, specifically in Stellenbosch where a "Ballerina" trellising system was used. Bunch orientation resulted in differences in the temporal variability of bunch/berry temperature and little variability was observed in temperature within the berry. Temperatures of berries situated at the back of the bunch were judged more optimal compared to exposed berries. Direct radiation caused extreme temperatures in exposed berries, which may be detrimental to berry composition and wine quality. This emphasized the importance of the canopy (trellis/training system and management practices) in protecting the bunch from extreme conditions. The large on-bunch spatial variability, observed from measurements with the thermal imager, demonstrated the importance of sensor placement in quantifying the bunch temperature regime; this is also relevant for the future development of berry temperature modelling. Thermal accumulation through the season also illustrated the variability that existed within a bunch, suggesting a potential long term effect on the berry composition. This study proved, in conditions similar to those that may prevail in the South African wine industry, that sensor type and positioning need to be carefully considered in any viticultural/oenological study where bunch microclimate and grape temperatures are assessed.
AFRIKAANSE OPSOMMING: Die mikroklimaat omgewing rondom die tros is kompleks. Die ruimtelike verspreiding van blare sowel as trosposisie en -morfologie het 'n impak op die pad waarlangs direkte straling ontvang word deur die korrels. Lowermikroklimaat word grootliks bepaal deur die meteorologiese kondisies (lugtemperatuur, sonstraling, windspoed en -rigting, relatiewe humiditeit en reënval) sowel as bestuurspraktyke (prieel/opleistelsel, lowerhoogte, wingerdstokspasiëring, ry-oriëntasie, lowerbestuurspraktyke, besproeiing asook grondvariasie en bestuur). Die feit dat die wingerdstok voortdurend reageer op sy omgewing dra by tot die kompleksiteit en dinamiese aard van die mikroklimaat wat die trosse ervaar. Veldstudies gemoeid met die effek van die natuurlike trosomgewing (d.w.s. lig- en temperatuurkondisies) op korrelsamestelling is daarom 'n uitdaging. Die rede hiervoor is dat dit problematies is om meteorologiese elemente soos temperatuur en lig, wat baie veranderlik kan wees, te kwantifiseer. Verskillende sensors is beskikbaar waarmee tros- en korreltemperatuur bepaal kan word en dit kan op verskillende wyses binne die wingerdstoklower aangewend word. Die bestudering van die variasie wat bestaan binne 'n tros is egter steeds problematies. Hierdie studie het die waarde ondersoek van die beskikbare sensortegnologie vir die meting van tros/korreltemperatuur en die ruimtelike en tydsvariasie op 'n tros. Verskille in temperatuur op 'n intra-korrelvlak is bepaal terwyl die impak van lowerkonfigurasie en trosoriëntasie op die verskillende sensorvlakke ook ondersoek is. Die bydrae van makro- en mesoklimaat tot tros- en korreltemperatuur is ondersoek deur te meet by twee verskillende liggings (Robertson en Stellenbosch). Die potensiële langtermyn verskille in temperatuur binne-in 'n tros met betrekking tot temperatuur akkumulasie word bespreek. Kwessies rakende sensorplasing en sommige tegniese probleme wat verband hou met sensors word bespreek. Die resultate het aangedui hoedat die effekte van mesoklimaat oorgedra is na die verskillende sensors. 'n Dominerende effek van die seebries is waargeneem in Stellenbosch. Lowerkonfigurasie/argitektuur het die ligregime in die lower beïnvloed en gevolglik 'n invloed gehad op die trostemperatuur veranderlikheid. Dit was veral die geval in Stellenbosch waar 'n "Ballerina" opleistelsel gebruik is. Trosoriëntasie het gelei tot verskille in tydsvariasie van tros/ korreltemperatuur en min variasie is waargeneem in temperatuur binne die korrel. Temperature van korrels wat voorkom aan die agterkant van die tros is beoordeel as meer optimaal vergeleke met blootgestelde korrels. Direkte straling het uiterste temperature in blootgestelde korrels veroorsaak wat nadelig kan wees vir korrelsamestelling en wynkwaliteit. Hierdeur is die belang van die lower (prieel/opleistelsel en bestuurspraktyke) om die tros te beskerm teen uiterste kondisies beklemtoon. Die groot ruimtelike variasie op 'n tros, soos waargeneem in metings met die termiese kamera, het die belangrikheid van sensorplasing in die kwantifisering van die trostemperatuur regime beklemtoon. Dit is ook relevant vir die toekomstige ontwikkeling van korreltemperatuur modellering. Termiese akkumulasie gedurende die seisoen is ook geïllustreer deur die veranderlikheid wat voorkom binne 'n tros, wat dui op 'n potensiële langtermyn effek op die korrelsamestelling. Hierdie studie het bewys, in kondisies wat algemeen voorkom in die Suid-Afrikaanse wynbedryf, dat sensortipe en -plasing sorgvuldig in ag geneem moet word in enige wingerd/wynkundige studie waar trosmikroklimaat en druiftemperature bepaal word.
Winetech and the National Research Foundation for their financial support of the project
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Artigas, Pursals Judit. "Desenvolupament de sensors potenciomètrics d'estat sòlid per a usos mediambientals i agroalimentaris." Doctoral thesis, Universitat Autònoma de Barcelona, 2003. http://hdl.handle.net/10803/3162.
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L'ús de sensors químics ha experimentat un augment important en la indústria, en l'anàlisi clínic o en el camp mediambiental, degut principalment a les avantatges que ofereixen respecte algunes tècniques d'anàlisi (ús d'instrumental econòmic i fàcil d'emprar per tal de realitzar les mesures així com per construir els sensors o la versatilitat del disseny i de la configuració dels sensors en són dos exemples). La integració global del procés analític que ofereixen els sensors ha permès obtenir informació en temps real i in situ, desenvolupant equips portàtils, de baix cost i d'ús fàcil. Actualment, es comercialitzen sensors com a eines útils per millorar el control de processos industrials, per monitoritzar paràmetres d'interès, per aprofundir en estudis a llarg temps o per controlar la qualitat de productes. Paral·lelament a l'increment en nombre de cases comercials i de tipus de sensors comercials, s'ha incrementat també el nombre d'aplicacions i el nombre de mètodes de referència que inclouen l'ús de mètodes potenciomètrics. La present tesi té com a objectiu global el disseny, la construcció i l'avaluació de nous sensors potenciomètrics d'estat sòlid així com la instrumentació i el material necessari per tal d'utilitzar-los en aplicacions de l'àmbit mediambiental i agroalimentari. Per tal de construir els sensors s'empraren transductors tant diferents com els electrodes selectius d'ions (ESIs), els sensors planars de capa gruixuda i els transistors d'efecte de camp sensible a ions (ISFETs). Es van optimitzar diferents membranes per tal d'analitzar diferents analits d'interès mediambiental i agrònom, com són el nitrat, el calci, el potassi, la urea i el pH. En funció del transductor emprat es van emprar membranes amb matriu de PVC i membranes basades en polímers fotocurables, concretament un polímer diacrilat-poliuretà (l'Ebecryl 270). Els treballs presentats en aquesta tesi es detallen breument.
Per tal de realitzar l'anàlisi de sòls i/o substrats inerts, es va dissenyar una cel·la per facilitar la inserció dels sensors en el medi. Es va observar la viabilitat d'emprar sensors tipus ISFETs així com un fil de coure com a elèctrode de referència per tal de realitzar satisfactòriament les mesures in situ per períodes superiors a tres mesos, en el cas de pH, calci i potassi, i d'un mes en el cas de nitrats. La construcció i avaluació de sondes de nitrats emprant ESI i elèctrodes de capa gruixuda amb membranes de PVC va permetre millorar el temps de vida dels dispositius, essent en aquest cas el temps superior a instal·lables directament en el sòl emprant elèctrodes selctius d'ions va permetre realitzar mesures a llarg plaç observant-se que les membranes responien correctament tot i estar més de 5 mesos inserides en sòls. Es va avaluar la resposta dels sensors en el medi i es va estudiar la possibilitat de calibrar els sensors directament en el sòl.
Es va observar també la viabilitat dels sensors per tal de controlar el procés d'estabilització tartàrica emprant resines d'intercanvi així com l'anàlisi de paràmetres com calci, potassi i pH en vins. S'observa com el medi hidroalcohòlic no afectava al temps de vida ni a les característiques de resposta de les membranes fotocurables desenvolupades.
Va ser possible identificar i analitzar diferents varietats de fruita emprant ISFETs de calci, potassi i nitrats. S'avaluarà la viabilitat d'emprar els sensors, a peu de camp, per tal d'obtenir una mesura que pugui ser un indicador més de maduresa de les fruites.
The use of chemical sensors for environmental and agricultural applications has been described. ISEs and ISFETs based on all-solid-state internal reference are fabricated in our research group. These sensors have been applied lately in several fields such as industrial processes monitoring, biomedicine and environment. The use of photopolymers as matrix for ion selective membranes have a high number of advantages in front of PVC: Improvement of the adhesion to the semiconductor surface (previous silanisation), simple and faster preparation methods (there is not solvent evaporation) and compatibility with photolithographic techniques used in semiconductor technology, allowing its deposition and patterning on-wafer level. Among the most widely used UV-curable compounds are the acrylated based polymers. The fabrication of ion-sensitive electrochemical sensors for calcium is described in the present work. The membrane uses a photocurable polymer based on aliphatic diacrylated polyurethane. Membranes sensitive to calcium ions were optimised according the type of plasticizer and the polymer/plasticizer ratio. Ion-selective electrodes (ISEs) with a solid internal reference and ISFETs were used to evaluate the membrane. The resulting sensors were functional for periods of more than 8 months and the resulting sensitivities were quasi-Nernstian (26-27mV/dec) in a range of 5·10-6 - 8·10-2 M.
The present work describe the construction and the evaluation of new potentiometric all-solid sensors and the all necessary instrumentation to obtain results in a completely automated fashion. The work is divided with three different applications:
Standard methods to measure nutrient levels in soil are complex and time consuming due to the extraction and pre-treatment processes involved. Besides, the instrumentation used for these measurements is also expensive. Therefore, the use of chemical sensors would we interesting since they can be applied directly in the soil and results can be provided in real or quasi real time at a moderate cost. The control of these nutrients with sensors will permit an optimisation of the overall production process of the crop. Besides, this approach will be useful for reducing the environmental impact caused by the excess of nutrients in crop soils. In this work, the use of chemical sensors based on Ion Sensitive Field Effect Transistors (ISFETs) for soil analysis is proposed. Fabrication of pH, Ca2+, K+ and NO3- ISFETs and the cell to be applied in soil and their evaluation is reported. From the preliminary results of their application in soils it is possible to confirm their feasibility as sensors for in-soil monitoring and the promising future applications they have.
The continuous monitoring of processes in the food.
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Jacquet, Antoine. "Capsules hélicoïdales d’oligoamides aromatiques : détecteurs moléculaires pour le dosage d’acides organiques du vin." Thesis, Bordeaux, 2017. http://www.theses.fr/2017BORD0921/document.
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Les foldamères – structures oligomériques artificielles adoptant une forme repliée définie – permettent la conception de récepteurs moléculaires de type capsule capables de reconnaitre sélectivement certains analytes pertinents du vin. En particulier, des récepteurs sélectifs et affins du fructose, de l’acide tartrique et de l’acide malique ont été identifiés au cours de ces dernières années. Le développement d’une méthodologie de synthèse sur support solide d’un récepteur moléculaire de l’acide gluconique sera abordé dans ce manuscrit. Cette thèse montre également comment certains de ces récepteurs peuvent être convertis en détecteurs capables d’émettre un signal en présence de l’analyte. La démarche est centrée sur l’incorporation d’un fluorophore au sein du site de reconnaissance. Une preuve de concept a ainsi été effectuée avec le dosage par fluorescence de l’acide tartrique. Enfin, le greffage de ce détecteur moléculaire à la surface de particules de silice a été réalisé et ouvre la voie au développement de dispositifs portables pour le dosage des analytes reconnus. De tels détecteurs sont requis par l’industrie du vin afin d’assurer le contrôle des processus biologiques, en particulier durant la fermentationSome relevant wine small molecular components can be selectively recognized by foldamer capsules – artificial oligomeric compounds able to fold into well-defined objects possessing an inner cavity. In recent years, selective and high affinity receptors for fructose, tartaric acid and malic acid have been reported. Here, a new methodology, using solid phase synthetic techniques, for the preparation of a gluconic acid receptor will be discussed. To transform these receptors into sensors, a fluorescent moiety has been incorporated in the binding site. A proof of concept has been achieved using a fluorescence titration of tartaric acid. Indeed, when the guest is encapsulated, a modification of the fluorescence emission is observed. Finally, these fluorescent receptors have been anchored to silica surfaces and pave the way to the development of mobile detection devices. Such sensors could be useful to the wine industry to ensure proper control of biological processes for example during fermentation
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Yeo, Chin Liong. "Command Wire Sensor Measurements." Thesis, Monterey, California. Naval Postgraduate School, 2012. http://hdl.handle.net/10945/17483.
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Approved for public release; distribution is unlimitedAfter the recent success in jamming wireless improvised explosive devices (IEDs), the threat nowadays has shifted towards the use of buried command wires. A capability to immediately detect the presence of a command wire would be of great value to the troops on the ground. The major challenge of a command wire sensor is to detect the wire in clutter and achieve a high probability of detection without large number of false alarms. The objective of this thesis is to investigate the wire scattering behavior and clutter characteristics through measurements performed in the NPS anechoic chamber. The research has successfully resolved the various multipath components within the anechoic chamber. The transmit-receive coupling between the antennas was reduced through the appropriate use of absorbers. Various wire scattering and clutter characteristics were established through the measurement results. In addition, the measurement results have also demonstrated close-in clutter rejection by utilizing time gating. Recommendations for future work were proposed to gather more data to support the ongoing NPS research on the Command Wire Sensor design.
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Basson, Shantelle. "Consumer acceptance of a selection of South African red wines : intrinsic, extrinsic and socio-demographic influences." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20380.
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Thesis (MSc Food Sc)--Stellenbosch University, 2012.ENGLISH ABSTRACT: In this study an industry-selected and diverse range of South African red wines were analysed for sensory and chemical attributes, as well as degree of liking using a target group of black South African consumers. Segments of consumers that differed in degree of liking were then tested for their response to intrinsic (sensory) and extrinsic (non-sensory) cues. The selection of wines included eighteen dry and natural sweet red wines, representing low-end inexpensive wines together with high-end, top quality wines. Sensory profiles for all samples were established using Quantitative descriptive analysis (QDA). The results revealed that cultivar specific dry red wines associated with a wide range of sensory descriptors such as woody, vegetative and fruity, while the sweet red wines associated with the fruity and sweet-associated attributes. Chemically there was a significant variation between wines regarding the alcohol and sugar content. Gas chromatography with flame ionisation detection (GC-FID) indicated the major volatile constituents present in the wine, i.e. esters, alcohols and fatty acids. When investigating the association between the chemical and sensory data, it was revealed that the red blends were driven by the presence of alcohols and esters, and sensory descriptors such as high roast oak, coffee and mixed spice, whereas the red cultivar wines were mostly driven by fatty acids and esters and the sensory descriptors, green bean and asparagus. The sweet red blends were closely associated with acids and the sensory descriptors sweet-associated and floral. Degree of liking of a subset of 18 wines was investigated based on the preferences of black consumers from the Western Cape area, South Africa. These consumers predominantly preferred the sweet red wines with high sugar content, in a blind tasting session. Purchase intent was also evaluated by viewing actual photographs of packaging formats of the respective wines and the results indicated that the consumers preferred the well-known cultivar wines with a perception of value and style. Cluster analysis was furthermore performed to ascertain whether these consumers differed in their degree of liking of the intrinsic character of the respective wines. Four different clusters of consumers were identified: 1) Consumers preferring both dry and sweet red wines equally, 2) Consumers who strongly favoured sweet red wines and moderately liked dry red wines, 3) Consumers who strongly favoured sweet red wines with little preference for dry red wines; and 4) Consumers preferring dry red wines. Consumers were also probed on their general opinions or perceptions on the extrinsic character of the wines, and thus factors that influence the purchasing process. It was found that black consumers who don‟t consume wine often, preferred wines that they are familiar with, while consumers that drink wine more frequently enjoy to broaden their horizons by experimenting with more expensive wine brands. Extrinsic or non-sensory cues such as alcohol content, label, vintage, price and cultivar were found to be the most important considered factors when purchasing red wines, while awards and type of closure were regarded as the least important. It was also found that the discerning consumers, who purchase high-end wines, took more of the latter aspects into consideration, whereas consumers who purchase low-end wines considered a limited number of the non-sensory cues.
AFRIKAANSE OPSOMMING: In hierdie studie is 'n diverse reeks industrie-geselekteerde, Suid-Afrikaanse rooiwyne geanaliseer vir hul sensoriese en chemiese eienskappe. Verbruikersvoorkeur van die wyne is getoets, asook tot watter mate verbruikersvoorkeure beïnvloed word deur intrinsieke (sensoriese) en ekstrinsieke (nie-sensoriese) faktore. Die reeks van agtien wyne het bestaan uit droë en soet rooi wyne, wat op hul beurt verder verdeel kan word in goedkoper, kwaliteit wyne en duurder, ultra-premium wyne. Die sensoriese profiel van al die wyne is bepaal deur beskrywende sensoriese analise. Resultate het getoon dat die kultivar-spesifieke droë rooiwyne geassosieer word met 'n wye reeks sensoriese eienskappe soos houtagtig, kruidagtig en vrugtig, terwyl die soet rooiwyne beskryf is as vrugtige en soet-geassosieerd. In terme van die chemiese analises was daar betekenisvolle verskille betreffende die alkohol- en suikerinhoud van die wyne. Gas chromatografie gekoppel met vlam-ioniserende deteksie (GC-FID) het die mees vlugtige verbindings teenwoordig in die wyn aangedui, naamlik esters, alkohole en vetsure. Met die korrelasie van die chemiese en sensoriese data is gevind dat die droë versnitwyne gedryf word deur die teenwoordigheid van alkohole en esters, asook sensoriese eienskappe soos gehout, koffie, en gemengde spesery, terwyl die kultivar-spesieke wyne weer meestal gedryf word deur vetsure en esters en sensoriese eienskappe soos groenboontjie en aspersie. Die soet rooiwyne het chemies geassosieer met sure en sensoriese terme soos soet-geassosieerd en blomagtig. Die aanvaarbaarheid van 'n kleiner groepering wyne is bepaal deur gebruik te maak van swart verbruikers in die Wes-Kaap area, Suid-Afrika. Die verbruikers het in 'n blinde proesessie onderskeie wyne se wynverpakking besigtig en aangedui of hulle die wyne sou koop. Hierdie resultate het getoon dat die verbruikers bekende kultivarwyne verkies wat 'n persepsie van waarde en styl geïllustreer het. Segmentasie tegnieke is op die data uitgevoer ten einde te bepaal of verbruikers in groepe verdeel kan word, wat betref hul voorkeur van die sensoriese of intrinsieke eienskappe van die wyne. Vier verskillende groepe is geïdentifiseer, nl. verbruikers wat 1) droë en soet rooiwyne ewe veel verkies; 2) soet rooiwyne en tot 'n mate ook droë rooiwyne verkies; 3) soet rooiwyne en tot 'n mindere mate droë rooiwyne verkies; en laastens 4) slegs droë rooiwyne verkies. Verbruikers se algemene opinies en persepsies betreffende die ekstrinsieke eienskappe van die wyne is ook ondersoek, met ander woorde faktore wat die aankoop van wyne beïnvloed. Daar is gevind dat swart verbruikers wat nie gereeld wyn drink, bekende handelsmerke verkies, terwyl verbruikers wat gereeld wyn drink, daarvan hou om hul horisonne te verbreed en te eksperimenteer met 'n verskeidenheid handelsmerke. Ekstrinsieke of nie-sensoriese aspekte soos, alkohol-inhoud, etiket, oesjaar, prys en kultivar is die belangrikste faktore wat in ag geneem word wanneer rooiwyne gekoop word, terwyl wyntoekennings en die feit dat die wyn met kurke gebotteleer word, nie as belangrik beskou word nie. Daar is ook gevind dat die meer ingeligte verbruiker, wat hoë kwaliteit wyne koop, meer van die bogenoemde aspekte in ag neem tydens die aankoopproses, terwyl die verbruiker wat meer geneig is om goedkoper wyne te koop, slegs 'n paar ekstrinsieke faktore in ag neem.
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Van, Antwerpen Lindi. "Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71853.
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Thesis (MSc)--Stellenbosch University, 2012.ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the style names are perceived as confusing by SA consumers. This master study was undertaken to re-evaluate the FF, RRUW and RRW style classification, based on both the volatile fermentation-derived aroma composition and the sensory attributes of a set of wines containing all the styles under investigation. For the purposes of chemical profiling, a set of 105 commercial Chenin blanc wines, selected to be representative of these three styles and originating from the major SA wine producing areas, were analysed by Gas Chromatography (GC) to quantify fermentation-derived volatile aroma compounds in the wines. ANOVA performed on the chemical data showed that 29 compounds represent significant differences between at least two of the 3 styles (FF, RRUW and RRW). Principal component analysis (PCA) of the volatile compounds showed a large degree differentiation between FF and RRW wine styles, however, RRUW wine styles overlapped with the other two styles. Considering vintage effects, ANOVA indicated no significant differences within FF (vintages 2009 and 2010) and RRW (vintages 2008 and 2009) styles, whereas only 2 esters and 4 terpenes showed significant differences between the three wine producing regions investigated for this purpose, Paarl/Wellington, Breede River and Stellenbosch. Volatile aroma compounds generated for Chenin blanc were included in the Winetech database consisting of the most important cultivars of South Africa. Combining the data for the volatiles for Chardonnay and Sauvignon blanc from this database and the data for Chenin blanc obtained in this study, a PCA indicated a clear separation between Chenin blanc and the other two white cultivars. Sensory evaluation of the style classification was done by two separate sensory tests. Firstly, a sorting task was performed by wine industry experts to categorise 21 Chenin blanc wines (FF, RRUW and RRW) based on their similarity. The results showed a differentiation between FF and RRW styles, however, RRUW was mostly classified together with FF wines. This indicated a possible continuum between the three styles, as opposed to three distinct different categories, currently suggested by the style names. The second sensory analysis test, Descriptive Sensory Analysis (DSA), was performed by a trained panel to generate sensory profiles for 42 wines. ANOVA of the flavour attribute intensities between different styles once again showed significant differences between FF and RRW, with RRUW wines forming a continuum between the FF and RRW styles. These results provide valuable information that could be used by the wine industry for labelling purposes.
AFRIKAANSE OPSOMMING: Chenin blanc is van ekonomiese belang vir Suid Afrika en ‘n wye reeks droë en semi-droë wyne word plaaslik geproduseer in hierdie kategorie. Tans word die gebruik van drie duidelike verskillende stylbenamings, elkeen daarop gemik om aan die verbruiker inligting te verskaf oor die geur van die wyn, deur die Suid Afrikaanse (SA) wynindustrie aangemoedig. Die style is vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout. Terugvoer van die handelssektor oor die afgelope aantal jare, het daarop gedui dat die stylbenamings tot verwarring onder SA verbruikers lei. Hierdie meestersstudie is onderneem om die stylklassifikasie, vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout, te her-evalueer op grond van die vlugtige aroma komponente wat tydens die fermentasie proses gevorm word, asook die sensoriese eienskappe van ‘n verteenwoordigende stel wyne van elk van die style wat ondersoek is. Vir die doel van die chemiese profilering, is ‘n stel van 105 kommersiële wyne, wat geselekteer is om verteenwoordigend te wees van die drie style ondersoek en ook afkomstig is van die vernaamste SA wynproduserende streke, gebruik. Die wyne is met behulp van gas chromatografie ontleed om die vlugtige komponente wat van die fermentasie proses afkomstig is, te kwantifiseer. Die analise van variansie, het getoon dat 29 komponente statisties beduidend verskil het tussen die drie style. Hoofkomponent analise van die vlugtige komponente, het getoon dat die vars en vrugtige wyne en ryk en ryp gehoute wyne, duidelik onderskeibaar was van mekaar op grond van die vlugtige data, maar die ryk en ryp ongehoute wyne het met die ander twee style oorvleuel. In terme van oesjaar effekte, was daar geen beduidende verskille in die aroma profiele van die vars en vrugtige styl (oesjare 2009 en 2010) en ryk en ryp ongehoute styl (oesjare 2008 en 2009) nie, terwyl die konsentrasie van slegs twee esters en 4 terpene statisties beduidend verskil het tussen die wynproduserende streke Paarl/Wellington, Breederivier en Stellenbosch. Resultate van die gekwantifiseerde vlugtige komponente is in die databasis van Winetech gevoeg, waar die konsentrasies van soortgelyke komponente van die vernaamste SA wynkultivars reeds vervat is. Hoofkomponent analises van die gekombineerde resultate vir Chenin blanc, Chardonnay en Sauvignon blanc wyne, het getoon dat daar ‘n duidelike verkil tussen Chenin blanc en die ander twee wit wynkultivars was. Die sensoriese evaluerings is uitgevoer deur van twee verskillende metodes gebruik te maak. Eerstens is 21 wyne (met al drie style verteenwoordig) deur wynindustrie eksperts gesorteer op grond van die waargenome eendersheid van die onderskeie wyne en die resultate is grafies geprojekteer. Die resultate het getoon dat daar ‘n duidelike verskil waargeneem is deur die assessors tussen die vars en vrugtige styl en ryk en ryp gehoute styl. Die ryk en ryp ongehoute wyne het in die analises meer met die vars en vrugtige style geassosieer, as die ryk en ryp gehoute wyne. Die tweede sensoriese metode is uitgevoer deur sensoriese paneel wat vir die doel van hierdie studie opgelei is om die geur eienskappe van 42 wyne (al drie style verteenwoordig) te profileer. Analise van statistiese beduidende verskille tussen die voorkoms van die geurkomponente en hul intensiteite vir elke styl, het weereens aangedui dat daar ‘n kontinuum bestaan tussen die style. Hierdie resultate kan van waarde vir die wynindustrie wees in besluite rakende etikettering.
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Eccles, Lee H. "PRESSURE BELT FOR WING LOADS MEASUREMENT." International Foundation for Telemetering, 2001. http://hdl.handle.net/10150/606396.
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International Telemetering Conference Proceedings / October 22-25, 2001 / Riviera Hotel and Convention Center, Las Vegas, NevadaBoeing Commercial Airplanes has used many methods in the past to measure the structural loads on the wings of its airplanes. The most recent approach is to use arrays of MEMS pressure sensors on the top and bottom surfaces of the wings. By knowing the difference in pressure between the top and bottom of the wings the structural loads on the wings can be calculated. It was decided that in order to build an array of 1100 sensors it would be necessary to condition the sensors and convert the analog output to a digital form at the site of the pressure measurement. This process was taken one step further by converting the output of the A/D converter into engineering units within the sensor module as well. The array is built using a flex circuit card in one foot sections that can be interconnected to form an array of up to 125 sensors. There is a sensor location every two inches on the flex circuit but not all locations are populated. This paper will describe not only the pressure belt but the lessons learned during the development and the implications that these lessons have for smart transducers in general.
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Nell, Marissa. "Sensory characterisation of several red cultivar (Vitis vinifera L.) wines, using berry sugar accumulation as a physiological indicator and sequential harvest." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/96887.
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Thesis (MSc)--Stellenbosch University, 2015.ENGLISH ABSTRACT: The global wine industry has shifted to a more adopted ‘consumer-preference’ production. Modern wine consumers are more knowledgeable and cultivated in their understanding of wine quality, value and style. The quality of red wines mainly depends on grape composition, the wine making process and the ability of tasters to recognise sensory attributes. The harvest date/stage has an influence on the grape composition, thus making the decision on when to harvest an important factor in the production of quality wines or different wine styles. The traditional indicators used in the wine industry to determine time of harvest are more related to the perception of taste and mouthfeel and give little indication of the style of wine in terms of aromatic profile. A new physiological indicator using berry sugar accumulation for the purpose of sequential harvest is proposed to assist the winemaker in producing wines with possible different sensory profiles. This indicator can be used in association with the classical indicators of ripening to affect the diversity of wine styles from a single vineyard or a group of vineyards. The wines could thus have different potential aroma profiles, depending on when the grapes were harvested. The main aim of this study was to assess the effect of performing sequential harvest using a physiological indicator on red wine’s sensory composition. This was done to study the possible relation between harvest time (e.g. fruit composition evolution) and the wine styles/sensory attributes across the different harvest times, thereby possibly increasing the diversity of wine styles. A theoretical berry sugar loading concept was compiled and displays a phase of rapid sugar loading starting at véraison followed by a plateau phase. Depending on whether grapes were harvested in the beginning, mid or end of the plateau phase of fruit sugar accumulation the wines could have different potential aroma profiles. Three main stages: fresh fruit (FF), neutral (N) or pre ripe and mature fruit (MF) has been previously proposed using the sugar loading concept and in terms of harvesting dates. Cabernet Sauvignon and Merlot grapes form Eikendal Vineyards, Stellenbosch were used to make wines according to sequential harvest. Four harvest stages were considered, pre fresh fruit (Pre FF), fresh fruit (FF), mature fruit (MF) and over ripe (OR). The wines were tasted and analysed using two different sensory techniques. In both Merlot and Cabernet Sauvignon wines, the PreFF and OR stages could be more easily discriminated than the two harvest stages in-between, FF and MF. The results suggested that the wines made from the FF and MF stages could not be distinguished from each other in general when the attribute citation frequency method or sorting tasks were performed. However, a trend could be observed for both Cabernet Sauvignon and Merlot wines in terms of aroma attributes with attributes changing from green to ripe fruit during ripening using expert tasters. Relevant research should be engaged to refine sequential harvest in order to obtain more diverse wine styles from a single site or a group of vineyards.
AFRIKAANSE OPSOMMING: Die wêreldwye wynbedryf het ’n verskuiwing ondergaan na ’n verbruikersvoorkeurbenadering in produksie. Wynverbruikers is deesdae beter ingelig en meer ontwikkeld ten opsigte van hulle kennis van wyngehalte, wynstyl, asook die waarde van wyn. Die gehalte van rooiwyn hang hoofsaaklik af van die druifsamestelling, die wynmaakproses en die vermoë van proewers om sensoriese eienskappe te herken. Aangesien die oesdatum/-fase ’n invloed het op druifsamestelling, is die besluit oor wanneer daar geoes moet word ’n belangrike faktor in die vervaardiging van gehaltewyne of verskillende wynstyle. Die tradisionele aanwysers wat in die wynbedryf gebruik word om oestyd te bepaal, hou verband met die waarneming van smaak en mondgevoel en gee weinig aanduiding van die wynstyl op grond van die aromatiese profiel. ’n Nuwe fisiologiese aanwyser wat gebruik maak van suikerakkumulasie in die druiwekorrel in opeenvolgende oeste, het ten doel om die wynmaker te help om wyne met verskeie moontlike sensoriese profiele te vervaardig. Hierdie aanwyser kan saam met die klassieke aanwysers van rypwording gebruik word om ’n verskeidenheid wynstyle uit een wingerd of wingerdgroep te vervaardig. Die wyne kan dus potensieel oor verskillende aromatiese profiele beskik, afhangend van wanneer die druiwe geoes is. Die hoofdoel van die studie was om die invloed van opeenvolgende oes te toets deur ’n fisiologiese aanwyser op rooiwyn se sensoriese samestelling toe te pas. Dit word gedoen deur die moontlike verhouding tussen die oestyd (bv. ontwikkeling van vrugsamestelling) en die wynstyle of wyn se sensoriese kenmerke op verskillende oestye te bestudeer ten einde die verskeidenheid wynstyle potensieel te vermeerder. ’n Teoretiese konsep van druifsuikeropname is saamgestel wat dui op ’n fase van vinnige suikeropname wat by véraison begin, gevolg deur ’n plato-fase. Wyn kan oor verskillende moontlike aromatiese profiele beskik, afhangend daarvan of die druiwe aan die begin, middel of einde van die plato-fase van suikeropname geoes is. Drie hooffases is al voorheen voorgestel deur gebruik te maak van die konsep van suikeropname volgens oesdatum, te wete vars vrugte (VV) (“fresh fruit”, FF), neutraal (N) (“neutral”, N) of voor ryp (“pre ripe”), en ryp vrugte (RF) (“mature fruit”, MF). Cabernet Sauvignon- en Merlot-druiwe van Eikendal, Stellenbosch, se wingerde is gebruik om wyn volgens opeenvolgende oes te maak. Vier oesfases is oorweeg, te wete voor vars vrugte (VVV) (“pre fresh fruit”, Pre FF), vars vrugte (VV) (“fresh fruit”, FF), ryp vrugte (RV) (“mature fruit”, MF), en oorryp (OR) (“over ripe”, OR). Die wyn is geproe en geanaliseer deur gebruik te maak van twee verskille sensoriese tegnieke. In die geval van beide die Merlot- en Cabernet Sauvignon-wyn kon die VVV- en OR-fases makliker onderskei word as die twee tussenin-fases, VV en RV. Resultate dui daarop dat wyn wat van die VV- en RV-fases gemaak is, oor die algemeen nie van mekaar onderskei kan word wanneer die frekwensie van kenmerkaanhaling-metode en sorteringstaak uitgevoer word nie. ’n Tendens kon egter waargeneem word vir Cabernet Sauvignon- én Merlot-wyn ten opsigte van aromatiese kenmerke, deurdat kenmerke gedurende rypwording van groen na ryp vrugte verander het indien ekspertproewers gebruik is. Verdere navorsing moet gedoen word om opeenvolgende oes te verfyn ten einde ’n wyer verskeidenheid wynstyle van ’n enkele area of wingerdgroep te verkry.
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Kallithraka, Stamatina. "Sensory and instrumental astringency determination in wine." Thesis, University of Surrey, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336989.
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Sanborn, Melissa. "The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Thesis/Summer2008/M_Sanborn_081308.pdf.
Full textBooks on the topic "Wine sensor"
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Food and wine pairing: A sensory experience. Hoboken, N.J: John Wiley, 2008.
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Xin, Weizhuang. A satellite-based radar wind sensor. Lawrence, Kan: University of Kansas Center for Research, Inc., Radar Systems and Remote Sensing Laboratory, 1991.
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Xin, Weizhuang. A satellite-based radar wind sensor. Lawrence, Kan: University of Kansas Center for Research, Inc., Radar Systems and Remote Sensing Laboratory, 1991.
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Young, Alan. Making sense of wine: A study in sensory perception. Richmond, Australia: Greenhouse Publications, 1986.
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Erika, Winter. Winegrape berry sensory assessment in Australia. Adelaide, S. Aust: Winetitles, 2004.
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Discovery mechanisms for the sensor web. Amsterdam: IOS Press, 2013.
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Schwizer, Jürg. Force sensors for microelectronic packaging applications. Berlin: Springer, 2004.
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International Workshop Networking with Ultra Wide Band--Workshop on Ultra Wide Band for Sensor Networks (2nd 2005 Rome, Italy). 2005 2nd International Workshop Networking with Ultra Wide Band Workshop on Ultra Wide Band for Sensor Networks: Rome, July 4-6, 2005. Piscataway, N.J: IEEE, 2005.
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Moshasrov, V. Luminescent pressure sensors in aerodynamic experiments. Zhukovsky, Russia : Central Aerohydrodynamic Institute (TsAGI): CWA 22 Corporation, 1998.
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M, Mayer, and Brand Oliver 1964-, eds. Force sensors for microelectronic packaging applications. Berlin: Springer, 2005.
Find full textBook chapters on the topic "Wine sensor"
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Angelkov, Dimitrija, and Cveta Martinovska Bande. "Sensor Module for Monitoring Wine Fermentation Process." In Lecture Notes in Electrical Engineering, 253–62. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-53934-8_31.
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Bencini, Luca, Giovanni Collodi, Davide Di Palma, Antonio Manes, and Gianfranco Manes. "A Real Implementation and Deployment for Wine Production Management Based on Wireless Sensor Network Technology." In The Internet of Things, 339–48. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-1674-7_33.
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Noble, A. C. "Analysis of Wine Sensory Properties." In Wine Analysis, 9–28. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_2.
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Rauscher, Gerd, and Christian Radeloff. "Wiegand and Pulse-Wire Sensors." In Sensors, 315–39. Weinheim, Germany: Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620166.ch8.
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Foken, Thomas, and Jens Bange. "Wind Sensors." In Springer Handbook of Atmospheric Measurements, 243–72. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-52171-4_9.
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Conti, Mauro. "Pair-Wise Key Establishment." In Secure Wireless Sensor Networks, 31–52. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-3460-7_2.
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Funk, Tobias, and Bernhard Wicht. "Hall Current Sensor." In Integrated Wide-Bandwidth Current Sensing, 101–16. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-53250-5_5.
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Funk, Tobias, and Bernhard Wicht. "Hybrid Current Sensor." In Integrated Wide-Bandwidth Current Sensing, 125–27. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-53250-5_7.
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Makinwa, Kofi A. A., Svetla P. Matova, and Johan H. Huijsing. "Thermopile Design for a CMOS Wind-Sensor." In Sensor Technology 2001, 77–82. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-010-0840-2_14.
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Boulay, Thibaut. "Tastes of wine." In Taste and the Ancient Senses, 197–211. Milton Park, Abingdon, Oxon; New York, NY: Routledge, 2017. |: Routledge, 2017. http://dx.doi.org/10.4324/9781315719245-12.
Full textConference papers on the topic "Wine sensor"
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Toledo, J., V. Ruiz-Diez, J. L. Sanchez-Rojas, G. Pfusterschmied, M. Schneider, and U. Schmid. "Wine fermentation sensor based on piezoelectric resonators." In 2017 IEEE SENSORS. IEEE, 2017. http://dx.doi.org/10.1109/icsens.2017.8234421.
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Novo, C., L. Bilro, N. Alberto, P. Antunes, R. Nogueira, and J. L. Pinto. "Plastic optical fibre sensor for Madeira wine monitoring." In Second International Conference on Applications of Optics and Photonics, edited by Manuel Filipe P. C. Martins Costa and Rogério Nunes Nogueira. SPIE, 2014. http://dx.doi.org/10.1117/12.2060322.
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Ranasinghe, D. C., N. J. G. Falkner, Pan Chao, and Wu Hao. "Wireless sensing platform for remote monitoring and control of wine fermentation." In 2013 IEEE Eighth International Conference on Intelligent Sensors, Sensor Networks and Information Processing (ISSNIP). IEEE, 2013. http://dx.doi.org/10.1109/issnip.2013.6529841.
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Campos, Leonardo B., and Carlos E. Cugnasca. "Towards an IoT-Based Architecture for Wine Traceability." In 2015 International Conference on Distributed Computing in Sensor Systems (DCOSS). IEEE, 2015. http://dx.doi.org/10.1109/dcoss.2015.31.
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"Monitoring High-Quality Wine Production using Wireless Sensor Networks." In 2009 42nd Hawaii International Conference on System Sciences. IEEE, 2009. http://dx.doi.org/10.1109/hicss.2009.313.
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Adami, A., L. Lorenzelli, M. Malfatti, V. Guarnieri, M. Zen, D. Presicce, L. Francioso, P. Siciliano, and G. Agnusdei. "A Cr-doped WO3 sensor for chromatographic systems in wine quality applications." In 2008 IEEE Sensors. IEEE, 2008. http://dx.doi.org/10.1109/icsens.2008.4716703.
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Costa, Nuno, Filipa Ferreira, Nelia Santos, and Antonio Pereira. "WSNet -- WineCellar An Evolutionary Wireless Sensor Network to Monitor Wine-Cellars." In 2007 Second International Conference on Systems and Networks Communications (ICSNC 2007). IEEE, 2007. http://dx.doi.org/10.1109/icsnc.2007.87.
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Rossignol, Jerome, Elias Bou Maroun, Didier Stuerga, Alexis Lasserre, Regis Gougeon, Philippe Cayot, Etienne Kayser, and Elisabeth Closier. "Detection of organoleptic faults in wine by microwave sensor coupled with molecularly imprinted silica." In 2021 IEEE Sensors. IEEE, 2021. http://dx.doi.org/10.1109/sensors47087.2021.9639784.
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Cao y Paz, Ana Maria, Jorge Marcos Acevedo, Jesus Doval Gandoy, Alfredo del Rio Vazquez, Carlos Martinez-Penalver Freire, and Maria Luisa Soria. "Plastic Optical Fiber Sensor for Real Time Density Measurements in Wine Fermentation." In 2007 IEEE Instrumentation and Measurement Technology Conference. IEEE, 2007. http://dx.doi.org/10.1109/imtc.2007.379330.
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Viator, John S., Steven L. Jacques, and Guillermo Aguilar. "Imaging of Port Wine Stain Lesions Using a Multi-Sensor Photoacoustic Probe." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-60872.
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Successful treatment of port wine stain (PWS) birthmarks in human skin utilizes cryogen spray cooling (CSC) in conjunction with laser treatment. CSC pre-cools the epidermis to protect it from subsequent laser irradiation which raises the temperature of both the epidermis and the deeper PWS. As the epidermal temperature is depressed by cryogen, damage to the skin surface is minimized while the PWS reaches temperatures sufficient to permanently damage the lesion. In order to optimize cooling and laser heating dosages and to properly guide laser therapy, the spatial relationship of epidermal melanin and PWS must be known. Photoacoustic depth profiling of human skin uses low energy, nanosecond pulses of laser light to induce acoustic waves in optically absorbing media, such as blood and melanin. We used a 532 nm Nd:YAG laser to measure total epidermal melanin content in human skin, comparing the results with visible reflectance spectroscopy. Furthermore, we performed numerical simulations of photoacoustic generation in skin, showing that a hemisperical acoustic sensor array could be used to reconstruct the rete pattern of epidermal melanin in the basal layer. Finally, we built a hemispherical probe for use in future experiments for imaging of human skin.
Reports on the topic "Wine sensor"
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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.
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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural
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Bendikov, Michael, and Thomas C. Harmon. Development of Agricultural Sensors Based on Conductive Polymers. United States Department of Agriculture, August 2006. http://dx.doi.org/10.32747/2006.7591738.bard.
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In this 1-year feasibility study, we tried polymerization of several different monomers, commercial as well as novel, specially designed and synthesized for this project in the presence of the nitrate ion to produce imprinted conductive polymers. Polymers 1 and 2 (shown below) produced a response to nitrate, but one inferior to that produced by a polypyrrole (Ppy)-based sensor (which we demonstrated prior to this study). Thus, we elected to proceed with improving the stability of the Ppy-based sensor. In order to improve stability of the Ppy-based sensor, we created a two-layer design which includes nitrate-doped Ppy as an inner layer, and nitrate-doped PEDOT as the outer layer. PEDOT is known for its high environmental stability and conductivity. This design has demonstrated promise, but is still undergoing optimization and stability testing. Previously we had failed to create nitrate-doped PEDOT in the absence of a Ppy layer. Nitrate-doped PEDOT should be very promising for sensor applications due to its high stability and exceptional sensing properties as we showed previously for sensing of perchlorate ions (by perchlorate-doped PEDOT). During this year, we have succeeded in preparing nitrate-doped PEDOT (4 below) by designing a new starting monomer (compound 3 below) for polymerization. We are currently testing this design for nitrate sensing. In parallel with the fabrication design studies, we fabricated and tested nitrate-doped Ppy sensors in a series of flow studies under laboratory and field conditions. Nitrate-doped Ppy sensors are less stable than is desirable but provide excellent nitrate sensing characteristics for the short-term experiments focusing on packaging and deployment strategies. The fabricated sensors were successfully interfaced with a commercial battery-powered self-logging (Onset Computer Hobo Datalogger) and a wireless data acquisition and transmission system (Crossbow Technologies MDA300 sensor interface and Mica2 wireless mote). In a series of flow-through experiments with water, the nitrate-doped Ppy sensors were exposed to pulses of dissolved nitrate and compared favorably with an expensive commercial sensor. In 24-hour field tests in both Merced and in Palmdale, CA agricultural soils, the sensors responded to introduced nitrate pulses, but with different dynamics relative to the larger commercial sensors. These experiments are on-going but suggest a form factor (size, shape) effect of the sensor when deployed in a porous medium such as soil. To fill the need for a miniature reference electrode, we identified and tested one commercial version (Cypress Systems, ESA Mini-reference electrode) which works well but is expensive ($190). To create an inexpensive miniature reference electrode, we are exploring the use of AgCl-coated silver wire. This electrode is not a “true” reference electrode; however, it can calibrated once versus a commercial reference electrode at the time of deployment in soil. Thus, only one commercial reference electrode would suffice to support a multiple sensor deployment.
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Billings, Stephen. Wide Area UXO Screening with the Multi-Sensor Fixed-Wing Airborne System MARS. Fort Belvoir, VA: Defense Technical Information Center, February 2008. http://dx.doi.org/10.21236/ada495543.
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Jones, Scott B., Shmuel P. Friedman, and Gregory Communar. Novel streaming potential and thermal sensor techniques for monitoring water and nutrient fluxes in the vadose zone. United States Department of Agriculture, January 2011. http://dx.doi.org/10.32747/2011.7597910.bard.
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The “Novel streaming potential (SP) and thermal sensor techniques for monitoring water and nutrient fluxes in the vadose zone” project ended Oct. 30, 2015, after an extension to complete travel and intellectual exchange of ideas and sensors. A significant component of this project was the development and testing of the Penta-needle Heat Pulse Probe (PHPP) in addition to testing of the streaming potential concept, both aimed at soil water flux determination. The PHPP was successfully completed and shown to provide soil water flux estimates down to 1 cm day⁻¹ with altered heat input and timing as well as use of larger heater needles. The PHPP was developed by Scott B. Jones at Utah State University with a plan to share sensors with Shmulik P. Friedman, the ARO collaborator. Delays in completion of the PHPP resulted in limited testing at USU and a late delivery of sensors (Sept. 2015) to Dr. Friedman. Two key aspects of the subsurface water flux sensor development that delayed the availability of the PHPP sensors were the addition of integrated electrical conductivity measurements (available in February 2015) and resolution of bugs in the microcontroller firmware (problems resolved in April 2015). Furthermore, testing of the streaming potential method with a wide variety of non-polarizable electrodes at both institutions was not successful as a practical measurement tool for water flux due to numerous sources of interference and the M.S. student in Israel terminated his program prematurely for personal reasons. In spite of these challenges, the project funded several undergraduate students building sensors and several master’s students and postdocs participating in theory and sensor development and testing. Four peer-reviewed journal articles have been published or submitted to date and six oral/poster presentations were also delivered by various authors associated with this project. We intend to continue testing the "new generation" PHPP probes at both USU and at the ARO resulting in several additional publications coming from this follow-on research. Furthermore, Jones is presently awaiting word on an internal grant application for commercialization of the PHPP at USU.
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Heelis, R. A. Sensor Development Thermospheric Neutral Wind Measurements. Fort Belvoir, VA: Defense Technical Information Center, May 2002. http://dx.doi.org/10.21236/ada417309.
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Heelis, R. A. Sensor Development Thermospheric Neutral Wind Measurements. Fort Belvoir, VA: Defense Technical Information Center, November 2003. http://dx.doi.org/10.21236/ada423268.
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Ho, Cheng, Dallas Dwight Hill, and Steven Don Salazar. Wind loading analysis of the EdotX rooftop sensor. Office of Scientific and Technical Information (OSTI), September 2015. http://dx.doi.org/10.2172/1214142.
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Noble, John M., II Alberts, Collier W. C., Raspet Sandra L., Coleman Richard, and Mark A. Wind Noise Suppression for Infrasound Sensors. Fort Belvoir, VA: Defense Technical Information Center, March 2014. http://dx.doi.org/10.21236/ada601355.
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Heelis, R. A. Sensor Development for In-Situ Thermospheric Neutral Wind Measurements. Fort Belvoir, VA: Defense Technical Information Center, August 2001. http://dx.doi.org/10.21236/ada421082.
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Petrie, Christian, Shay Chapel, Padhraic Mulligan, David Bryant, Dan Sweeney, Adam James, N. Dianne Ezell, et al. WIRE-21 Sensor Irradiation Experiment Ready for HFIR Insertion. Office of Scientific and Technical Information (OSTI), February 2022. http://dx.doi.org/10.2172/1847516.
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