LightCube Srl, Viale della Navigazione Interna, 51-35129 Padova, Italy.
Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy.
Sensors (Basel). 2018 Apr 7;18(4):1130. doi: 10.3390/s18041130.
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.
氧气在酿酒过程中的重要性是众所周知的，因为它会影响化学方面，从而影响最终产品的感官特性。因此，连续实时测量酿酒过程各个阶段的氧气水平对于监测和控制都非常有用。WOW 项目（WSAN 技术在葡萄酒产品中氧气监测的部署）专注于设计和开发一种用于监测葡萄酒中氧气水平的创新设备。该系统基于使用光纤测量参考金属/卟啉配合物的荧光寿命变化，该配合物在存在氧气时会衰减。所开发的技术产生了一种高灵敏度、低成本的传感器头，可以用于测量葡萄酒发酵或陈酿罐内的多个点的溶解氧水平。该系统可以与动态建模技术相结合，为给定的少数采样测量点提供空间和时间上的养分演变的预测行为，用于过程监测和控制目的。该技术的实验验证首先在受控实验室环境中进行，以实现校准，并研究不同光致发光化合物以及酒精或非酒精溶液的灵敏度，然后在意大利一家知名酒庄的测量活动中进行实际案例研究。
