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…

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

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

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More