scholarly journals Technological innovation in the winery addressing oenology 4.0: Testing of an automated system for the alcoholic fermentation management

2021 ◽  
Vol 52 (4) ◽  
Author(s):  
Valentina Giovenzana ◽  
Stefano Baroffio ◽  
Roberto Beghi ◽  
Andrea Casson ◽  
Alessia Pampuri ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Control Unit ◽  
High Volume ◽  
Wine Industry ◽  
Automated System ◽  
Life Cycle Assessment Methodology ◽  
Fermentation Time ◽  
Environmentally Sustainable ◽  
Yeast Nutrition ◽  
Traditional Fermentation

In recent years, the use of automated machine tools in the wine industry has increasingly gained ground to simplify and optimize winemaking, complying with Industry 4.0 requirements. This work aimed to analyse a system for the automatic management of yeast nutrition in alcoholic fermentation in terms of environmental, management, and economic performance in comparison with traditional fermentation management. The automated system is a transportable and easily installable place and start system, equipped with a control unit and rods for the dosage of nutrients, and it works with a memory unit in which fermentative kinetics curves are loaded. The curves are predefined or customized according to oenologists’ needs. Hence, fermentation time, manpower, nutrients, oxygen, water, and energy consumption were evaluated concerning the alcoholic fermentation process. The analysis was carried out considering two different Italian wineries with different working capacities. Furthermore, life cycle assessment methodology and variable costs analysis was performed. Overall, the automated system reveals to be a promising investment, especially if applied to wineries characterized by high-volume tanks, where scale factor played a crucial role. Nutrients used by the automated system are more expensive but more environmentally sustainable than traditional ones.

Production of bacterial nanocellulose from wine industry residues: Importance of fermentation time on pellicle characteristics

2015 ◽  
Vol 133 (14) ◽  
pp. n/a-n/a ◽  
Author(s):  
Patricia Cerrutti ◽  
Pamela Roldán ◽  
Ricardo Martínez García ◽  
Miguel A. Galvagno ◽  
Analía Vázquez ◽  
...  
Keyword(s):  
Wine Industry ◽  
Bacterial Nanocellulose ◽  
Fermentation Time

scholarly journals Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 78 ◽  
Author(s):  
María José Valera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Spontaneous Fermentation ◽  
Fermentative Capacity ◽  
Definition Of ◽  
Concept Framework ◽  
Fast Evolution

Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Further, the presence of eight putative alcohol dehydrogenases, invertase activity, and sulfite tolerance are distinctive characteristics of H. vineae, compared to other Hanseniaspora species. The definition of two clear technological groups within the Hanseniaspora genus is discussed within the slow and fast evolution concept framework previously discovered in these apiculate yeasts.

scholarly journals On-line solid phase microextraction derivatization for the sensitive determination of multi-oxygenated volatile compounds in air

2021 ◽  
Vol 14 (7) ◽  
pp. 4989-4999
Author(s):  
Esther Borrás ◽  
Luis A. Tortajada-Genaro ◽  
Milagro Ródenas ◽  
Teresa Vera ◽  
Thomas Speak ◽  
...  
Keyword(s):  
Solid Phase ◽  
Accurate Determination ◽  
High Volume ◽  
Automated System ◽  
Gas Chromatography Mass Spectrometry ◽  
Oxygenated Compounds ◽  
On Line ◽  
Secondary Aerosols ◽  
Hydroxy Aldehydes

Abstract. Multi-oxygenated volatile organic compounds are important markers of air pollution and precursors of ozone and secondary aerosols in both polluted and remote environments. Herein, their accurate determination was enhanced. The approach was based on an automated system for active sampling and on-fibre derivatization coupled with the gas chromatography–mass spectrometry (GC–MS) technique. The method capability was determined for different compound families, such as aldehydes, ketones, α-dicarbonyls, hydroxy-aldehydes, hydroxy-ketones, and carboxylic acids. A good accuracy (<7 %) was demonstrated from the results compared to Fourier-transform infrared spectroscopy (FTIR). Limits of detection (LODs) of 6–100 pptV were achieved with a time resolution lower than 20 min. The developed method was successfully applied to the determination of multi-oxygenated compounds in air samples collected during an intercomparison campaign (EUROCHAMP-2020 project). Also, its capability and accuracy for atmospheric monitoring was demonstrated in an isoprene ozonolysis experiment. Both were carried out in the high-volume outdoor atmospheric simulation chambers (EUPHORE, 200 m3). In summary, our developed technique offers near-real-time monitoring with direct sampling, which is an advantage in terms of handling and labour time for a proper quantification of trace levels of atmospheric multi-oxygenated compounds.

scholarly journals A METHOD FOR OPTIMIZING THE DOSING OF DEMULSIFIER AT A COMPLEX OIL PROCESSING UNIT

2019 ◽  
Vol 1 (11(41)) ◽  
pp. 3-6
Author(s):  
Abasova Inara Afrayil
Keyword(s):  
Control Unit ◽  
Rate Of Change ◽  
Automated System ◽  
Oil Refining ◽  
Processing Unit ◽  
Technological Parameters ◽  
Oil Emulsion ◽  
Oil Processing ◽  
Technological Unit ◽  
The Cost

The process of dosing demulsifier is considered by changing its consumption depending on the consumption of oil emulsin at the installation inlet. The oil emulsion flow ratio and the rate of change of the demulsifier level, which leads to a change in the consumption of the demulsifier, is determined. The proposed process allows to reduce the cost of oil refining by increasing the accuracy of dosing. The whole complex oil processing unit (COPU) is a single block module. The delivery set includes a technological unit, a control unit, furnaces and heat exchangers, automatic furnishing and maintenance units. COPU should be equipped with valves and flow sensors as well as, other means of monitoring, control and regulation, as well as, instruments for testing and emergency protection systems. Operation of COPU control is carried out using an automated system, both remotely and locally. In the process of oil preparation, monitoring and measurement must be carried out the regulation of technological parameters, if necessary. Various comprehensive training facilities correspond to various indicators of economic efficiency, in particular: indicator of energy consumption, complexity of technology; costs of installation, operation, maintenance of installations (including the cost of servicing personnel); the complexity of the oil preparation process.

scholarly journals Origin, Succession, and Control of Biotoxin in Wine

2021 ◽  
Vol 12 ◽  
Author(s):  
Xiaoyu Xu ◽  
Tian Li ◽  
Yanyu Ji ◽  
Xia Jiang ◽  
Xuewei Shi ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Malolactic Fermentation ◽  
Ethyl Carbamate ◽  
Wine Industry ◽  
Moderate Drinking ◽  
Safety Risks ◽  
Potential Safety ◽  
And Control ◽  
Active Substances

Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health. However, wine has some negative components, such as residual pesticides, heavy metals, and biotoxins. Of these, biotoxins from microorganisms were characterized as the most important toxins in wine. Wine fermentation mainly involves alcoholic fermentation, malolactic fermentation, and aging, which endue wine with complex flavors and even produce some undesirable metabolites. These metabolites cause potential safety risks that are not thoroughly understood. This review aimed to investigate the origin, evolution, and control technology of undesirable metabolites (e.g., ochratoxin A, ethyl carbamate, and biogenic amines) in wine. It also highlighted current wine industry practices of minimizing the number of biotoxins in wine.

‘Le terroir, c’est la vie’: Re-animating a concept among Burgundy’s wine producers

2021 ◽  
pp. 251484862198961
Author(s):  
Rory A D Hill
Keyword(s):  
Media Coverage ◽  
Participant Observation ◽  
Academic Work ◽  
Wine Industry ◽  
Cultural Economic ◽  
Environmentally Sustainable ◽  
The Subject ◽  
Vineyard Soils ◽  
French Region

Organic and biodynamic methods of cultivation present particular challenges for the production of wine in a terroir-based system. This remains underexplored in academic work, yet it represents the confluence of two important contemporary trends in the wine industry. In this article, I draw upon interviews and participant observation with wine producers in the French region of Burgundy to examine emergent tensions between terroir and environmentally sustainable modes of production. Following an introduction to the subject, in the first section of the article I show how claims made about vineyard soils operated within the context of a simultaneously agronomic, environmental and cultural notion of terroir. In the second, I show how organic and biodynamic wine producers drew my attention to ecological dimensions of terroir by reference to things that could be appreciated aesthetically in the landscape. Reflecting on producers’ opinions, media coverage and wider scholarship, I make some initial steps in examining how environmentally sustainable modes of production are rhetorically and practically mobilised in the service of the widely shared notion of terroir, and, by extension, how these modes of production shape the sense of terroir that is promulgated in the cultural, economic and political organisation of wine.

scholarly journals The Light Struck Taste of Wines

2021 ◽  
Author(s):  
Ana María Mislata ◽  
Miquel Puxeu ◽  
Monserrat Mestres ◽  
Raúl Ferrer-Gallego
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Light Exposure ◽  
External Factors ◽  
Yeast Strains ◽  
Wine Composition ◽  
Yeast Nutrition

The light-struck taste (LST) of wine is a defect that mainly occurs in bottled wines exposed to light. Factors that influence the onset of the LST in wines were reported. The effect of grapes and wine composition, the alcoholic fermentation process, the yeast strains used and the conditions of yeast nutrition were included. The external factors, such as bottle color, time and nature to light exposure and type of closure were considered. Finally, the analysis of the main molecules related to this default (sulfur volatile compounds and their amino acids and riboflavin precursors) and possible prevention measurements were also exposed.

scholarly journals Prototype Sanitizer Dispenser Automated System Pencegah Penularan Coronavirus Disease (Covid-19)

2021 ◽  
Vol 7 (1) ◽  
pp. 16-22
Author(s):  
Rahmat Hidayat ◽  
Rizqi Agung Permana
Keyword(s):  
Computer System ◽  
Electronic Devices ◽  
Control Unit ◽  
Shift Register ◽  
Automated System ◽  
Dc Motors ◽  
Input And Output ◽  
The Creation ◽  
The Government ◽  
Logic Unit

Abstract— Microcontroller is one of the basic parts of a computer system in which there is a processor, input and output, RAM, ROM, System Bus, Control Unit, Shift Register and Arithmetic Logic Unit. This microcontroller is able to activateseveral electronic devices such as leds, buzzers, DC motors, lighting lamps and so on. At this time in the pandemic coronavirus,crowded places are obliged to implement health protocols recommended by the government such as wearing masks, washinghands, carrying sanitizers. And for crowded places must implement it. Because coronavirus is very contagious. Therefore the author examines that the sanitizer in front of the store is still implementing manuals. So that it can transmit the virus. Therefore the author is thinking about applying an automatic sanitizer with a microcontroller made. With the creation of this system is expected to reduce the spread of coronavirus transmission (COVID-19) incrowded places. Intisari— Mikrokontroller merupakan adalah salah satu dari bagian dasar dari suatu sistem komputer yang didalamnya terdapat sebuah processor, input dan output, RAM, ROM, System Bus, Contol Unit, Shift Register dan Aritmatic Logic Unit.Mikrokontroller ini mampu mengaktifkan beberapa perangkat elektronika seperti led, buzzer, motor DC, lampu penerangandan sebagainya. Saat ini dalam masa pademi coronavirus tempat-tempat keramain wajib menerapkan protokol kesehatanyang dianjurkan oleh pemerintah seperti memakasi masker,mencuci tangan, membawa sanitizer. Dan bagi tempattempat keramaian wajib menerapkannya. Karena coronavirus ini sangat mudah menular. Oleh sebab itu penulis meneliti bahwa sanitizer yang ada di depan toko itu masih menerapkan manual. Sehingga dapat menularkan virus tersebut. Oleh karenaitu penulis berfikiran menerapkan sanitizer otomatis dengan mikrokontroller yang dibuat. Dengan dibuatnya sistem inidiharapkan dapat mengurangi penyebaran penularan coronavirus (COVID-19) di tempat-tempat keramaian.

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