Corbacho José Ángel, Morcuende David, Rufo Montaña, Paniagua Jesús M, Ontalba María Ángeles, Jiménez Antonio
Department of Applied Physics, IPROCAR Research Institute, Centro Universitario de Mérida, Universidad de Extremadura, Avda. Santa Teresa de Jornet, 38, 06800 Mérida, Spain.
Department of Food Technology, IPROCAR Research Institute, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
Sensors (Basel). 2024 Jul 2;24(13):4294. doi: 10.3390/s24134294.
In this work, we have verified how non-destructive ultrasonic evaluation allows for acoustically characterizing different varieties of wine. For this, a 3.5 MHz transducer has been used by means of an immersion technique in pulse-echo mode. The tests were performed at various temperatures in the range 14-18 °C. The evaluation has been carried out studying, on the one hand, conventional analysis parameters (velocity and attenuation) and, on the other, less conventional parameters (frequency components). The experimental study comprised two stages. In the first, the feasibility of the study was checked by inspecting twelve samples belonging to six varieties of red and white wine. The results showed clearly higher ultrasonic propagation velocity values in the red wine samples. In the second, nine samples of different monovarietal wine varieties (Grenache, Tempranillo and Cabernet Sauvignon) were analyzed. The results show how ultrasonic velocity makes it possible to unequivocally classify the grape variety used in winemaking with the Cabernet Sauvignon variety having the highest values and the Grenache the lowest. In addition, the wines of the Tempranillo variety are those that present higher values of the attenuation coefficient, and those from the Grenache variety transmit higher frequency waves.
在这项工作中，我们已经验证了无损超声评估如何能够对不同品种的葡萄酒进行声学特性分析。为此，采用了一个3.5兆赫兹的换能器，通过浸入式技术以脉冲回波模式进行检测。测试在14至18°C的不同温度下进行。评估一方面通过研究传统分析参数（速度和衰减），另一方面通过研究不太传统的参数（频率成分）来开展。实验研究包括两个阶段。第一阶段，通过检测属于六个红葡萄酒和白葡萄酒品种的十二个样品来检验研究的可行性。结果清楚地表明，红葡萄酒样品中的超声传播速度值明显更高。第二阶段，对九个不同单一品种葡萄酒（歌海娜、丹魄和赤霞珠）的样品进行了分析。结果表明，超声速度能够明确地对酿酒所用的葡萄品种进行分类，其中赤霞珠品种的值最高，歌海娜最低。此外，丹魄品种的葡萄酒具有较高的衰减系数值，而歌海娜品种的葡萄酒能传输更高频率的波。
