terclim by ICS banner
IVES 9 IVES Conference Series 9 DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

Abstract

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration. Nowadays, online or in-line sensors for acetaldehyde monitoring during distillation do not exist and the online sensors for alcohol monitoring, based on density measurement, remain expensive for producers. In this work, we demonstrate the development of distillation monitoring sensors based on electrical impedance spectroscopy (EIS) measurements1-3, combined with PLS-R (partial least squares regression) modeling. Four types of sensors are proposed and tested with wine-based distillates. Using PLS-R, the best correlations were found for one electrode, named “SpotsSym”. With an R2 up to 89.9% for acetaldehyde concentration prediction and an R2 up to 86.8% for ethanol, the obtained results indicate the promising potential of the proposed approach. To our knowledge, this is the first report of sensors capable of simultaneously measuring ethanol and acetaldehyde concentrations. Furthermore, these sensors offer the advantages of being low-cost and non-destructive. Based on these results, the development of an in-line distillation monitoring system is possible in a near future, providing a promising tool for spirit beverages producers. Regarding the enology part, according to the preliminary results obtained by our research team, applications of our approach can also be developed for wine fermentations monitoring.

 

1. Zheng, S.; Fang, Q.; Cosic, I. An investigation on dielectric properties of major constituents of grape must using electrochemi-cal impedance spectroscopy. Eur. Food Res. Technol. 2009, 229 (6), 887-897.
2. Grossi, M.; Riccò, B. Electrical impedance spectroscopy (EIS) for biological analysis and food characterization: a review. J. Sens. Sens. Syst. 2017, 6 (2), 303-325.
3. Caicedo-Eraso, J. C.; Díaz-Arango, F. O.; Osorio-Alturo, A. Electrical impedance spectroscopy applied to food industry quality control. Ciencia y Tecnología Agropecuaria 2020, 21 (1), 100-119.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Liming Zeng,¹ Arnaud Pernet,¹ Marilyn Cléroux,¹ Benoît Bach,¹ Lucas Froidevaux,² Ioana Preda²

1. Changins Viticulture and Enology College, University of Applied Sciences and Arts of Western Switzerland (HES-SO), Nyon, Switzerland
2. iPrint Institute, University of Applied Sciences and Arts of Western Switzerland (HES-SO), Fribourg, Switzerland

Contact the author*

Keywords

Spirit beverages, acetaldehyde, ethanol, impedance spectroscopy

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More