Study and development of a fluorescence based sensor system for monitoring oxygen in wine production: the WOW project

Nicola Trivellin, Diego Barbisan, Denis Badocco, Paolo Pastore, Gaudenzio Meneghesso, Matteo Meneghini, Enrico Zanoni, Giuseppe Belgioioso, Angelo Cenedese

Onderzoeksoutput: Bijdrage aan tijdschriftTijdschriftartikelAcademicpeer review

1 Citaat (Scopus)

Uittreksel

The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project (Deployment of WSAN technology for monitoring Oxygen in Wine products) has focused on the design and the development of an innovative device for monitoring the oxygen levels in wine. This system is based on the use of an optical fiber to measure the luminescent lifetime variation of a reference metal/porphyrin complex, which decays in presence of oxygen. The developed technology results in a high sensitivity and low cost sensor head that can be employed for measuring the dissolved oxygen levels at several points inside a wine fermentation or aging tank. This system can be complemented with dynamic modeling techniques to provide predictive behavior of the nutrient evolution in space and time given few sampled measuring points, for both process monitoring and control purposes. The experimental validation of the technology has been first performed in a controlled laboratory setup to attain calibration and study sensitivity with respect to different photo-luminescent compounds and alcoholic or non-alcoholic solutions, and then in an actual case study during a measurement campaign at a renown Italian winery.

TaalEngels
Artikelnummer1130
Aantal pagina's20
TijdschriftSensors (Switzerland)
Volume18
Nummer van het tijdschrift4
DOI's
StatusGepubliceerd - 7 apr 2018

Vingerafdruk

wines
Wine
Fluorescence
Oxygen
fluorescence
Monitoring
sensors
Sensors
oxygen
Technology
Process monitoring
Porphyrins
Optical Fibers
Dissolved oxygen
fermentation
Time measurement
sensitivity
Fermentation
Coordination Complexes
Nutrients

Trefwoorden

    Citeer dit

    Trivellin, N., Barbisan, D., Badocco, D., Pastore, P., Meneghesso, G., Meneghini, M., ... Cenedese, A. (2018). Study and development of a fluorescence based sensor system for monitoring oxygen in wine production: the WOW project. Sensors (Switzerland), 18(4), [1130]. DOI: 10.3390/s18041130
    Trivellin, Nicola ; Barbisan, Diego ; Badocco, Denis ; Pastore, Paolo ; Meneghesso, Gaudenzio ; Meneghini, Matteo ; Zanoni, Enrico ; Belgioioso, Giuseppe ; Cenedese, Angelo. / Study and development of a fluorescence based sensor system for monitoring oxygen in wine production : the WOW project. In: Sensors (Switzerland). 2018 ; Vol. 18, Nr. 4.
    @article{092cf352b147437fab924c9669106ef7,
    title = "Study and development of a fluorescence based sensor system for monitoring oxygen in wine production: the WOW project",
    abstract = "The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project (Deployment of WSAN technology for monitoring Oxygen in Wine products) has focused on the design and the development of an innovative device for monitoring the oxygen levels in wine. This system is based on the use of an optical fiber to measure the luminescent lifetime variation of a reference metal/porphyrin complex, which decays in presence of oxygen. The developed technology results in a high sensitivity and low cost sensor head that can be employed for measuring the dissolved oxygen levels at several points inside a wine fermentation or aging tank. This system can be complemented with dynamic modeling techniques to provide predictive behavior of the nutrient evolution in space and time given few sampled measuring points, for both process monitoring and control purposes. The experimental validation of the technology has been first performed in a controlled laboratory setup to attain calibration and study sensitivity with respect to different photo-luminescent compounds and alcoholic or non-alcoholic solutions, and then in an actual case study during a measurement campaign at a renown Italian winery.",
    keywords = "Fermentation process, LED, Oxygen monitoring, Photoluminescence, Process control, Wine production",
    author = "Nicola Trivellin and Diego Barbisan and Denis Badocco and Paolo Pastore and Gaudenzio Meneghesso and Matteo Meneghini and Enrico Zanoni and Giuseppe Belgioioso and Angelo Cenedese",
    year = "2018",
    month = "4",
    day = "7",
    doi = "10.3390/s18041130",
    language = "English",
    volume = "18",
    journal = "Sensors",
    issn = "1424-8220",
    publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
    number = "4",

    }

    Trivellin, N, Barbisan, D, Badocco, D, Pastore, P, Meneghesso, G, Meneghini, M, Zanoni, E, Belgioioso, G & Cenedese, A 2018, 'Study and development of a fluorescence based sensor system for monitoring oxygen in wine production: the WOW project' Sensors (Switzerland), vol. 18, nr. 4, 1130. DOI: 10.3390/s18041130

    Study and development of a fluorescence based sensor system for monitoring oxygen in wine production : the WOW project. / Trivellin, Nicola; Barbisan, Diego; Badocco, Denis; Pastore, Paolo; Meneghesso, Gaudenzio; Meneghini, Matteo; Zanoni, Enrico; Belgioioso, Giuseppe; Cenedese, Angelo.

    In: Sensors (Switzerland), Vol. 18, Nr. 4, 1130, 07.04.2018.

    Onderzoeksoutput: Bijdrage aan tijdschriftTijdschriftartikelAcademicpeer review

    TY - JOUR

    T1 - Study and development of a fluorescence based sensor system for monitoring oxygen in wine production

    T2 - Sensors

    AU - Trivellin,Nicola

    AU - Barbisan,Diego

    AU - Badocco,Denis

    AU - Pastore,Paolo

    AU - Meneghesso,Gaudenzio

    AU - Meneghini,Matteo

    AU - Zanoni,Enrico

    AU - Belgioioso,Giuseppe

    AU - Cenedese,Angelo

    PY - 2018/4/7

    Y1 - 2018/4/7

    N2 - The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project (Deployment of WSAN technology for monitoring Oxygen in Wine products) has focused on the design and the development of an innovative device for monitoring the oxygen levels in wine. This system is based on the use of an optical fiber to measure the luminescent lifetime variation of a reference metal/porphyrin complex, which decays in presence of oxygen. The developed technology results in a high sensitivity and low cost sensor head that can be employed for measuring the dissolved oxygen levels at several points inside a wine fermentation or aging tank. This system can be complemented with dynamic modeling techniques to provide predictive behavior of the nutrient evolution in space and time given few sampled measuring points, for both process monitoring and control purposes. The experimental validation of the technology has been first performed in a controlled laboratory setup to attain calibration and study sensitivity with respect to different photo-luminescent compounds and alcoholic or non-alcoholic solutions, and then in an actual case study during a measurement campaign at a renown Italian winery.

    AB - The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project (Deployment of WSAN technology for monitoring Oxygen in Wine products) has focused on the design and the development of an innovative device for monitoring the oxygen levels in wine. This system is based on the use of an optical fiber to measure the luminescent lifetime variation of a reference metal/porphyrin complex, which decays in presence of oxygen. The developed technology results in a high sensitivity and low cost sensor head that can be employed for measuring the dissolved oxygen levels at several points inside a wine fermentation or aging tank. This system can be complemented with dynamic modeling techniques to provide predictive behavior of the nutrient evolution in space and time given few sampled measuring points, for both process monitoring and control purposes. The experimental validation of the technology has been first performed in a controlled laboratory setup to attain calibration and study sensitivity with respect to different photo-luminescent compounds and alcoholic or non-alcoholic solutions, and then in an actual case study during a measurement campaign at a renown Italian winery.

    KW - Fermentation process

    KW - LED

    KW - Oxygen monitoring

    KW - Photoluminescence

    KW - Process control

    KW - Wine production

    UR - http://www.scopus.com/inward/record.url?scp=85045110225&partnerID=8YFLogxK

    U2 - 10.3390/s18041130

    DO - 10.3390/s18041130

    M3 - Article

    VL - 18

    JO - Sensors

    JF - Sensors

    SN - 1424-8220

    IS - 4

    M1 - 1130

    ER -

    Trivellin N, Barbisan D, Badocco D, Pastore P, Meneghesso G, Meneghini M et al. Study and development of a fluorescence based sensor system for monitoring oxygen in wine production: the WOW project. Sensors (Switzerland). 2018 apr 7;18(4). 1130. Beschikbaar vanaf, DOI: 10.3390/s18041130