Macrowine 2021
IVES 9 IVES Conference Series 9 Intelligent article to control the internal pressure in continue in bottles

Intelligent article to control the internal pressure in continue in bottles

Abstract

An intelligent packaging might, among others, provide information and allow monitoring of the quality of the packed product or its surrounding environment. A recent project on micro-flow wine bottles closed with aluminium screw cap and tightness liner, highlighted the importance of monitoring the internal overpressure continuously, in real-time and at least for 72 hours, since the internal pressure on the tightness liner and the micro-flow are related. Real-time and continuous measurements are not the standard methods of measurement of the overpressure, yet. The most used equipment for the determination of the pressure in wine bottle is the aphrometer, a destructive device that supplies a single value of pressure. This paper describes a new intelligent measurement system (namely prototype) that permits real-time and continuous monitoring of the wine bottles headspace pressure. The prototype is composed of two parts. The first part (to be introduced into the headspace of the bottle) is composed by one low-volume transmitting module (4.5cm3) and one measurement system for temperature and pressure (7 bar max). The second part (outside of the bottle) is made of one data-receiving module and one acquisition module. The prototype is validated mainly by comparison with the aphrometer, both in laboratory and in real conditions (wine bottles). In the first test series, an overpressure is generated inside the bottles with dry ice (that melting increased pressure from 0.5 to 3.0 bar). A linear correlation between the aphrometer results and the prototype results is showed, confirming the correctness of the new device measurements. In the second test series, industrial tests are performed directly with the industrial partner by integrating a conditioning wine production and the prototypes are installed inside the wine bottles. The internal overpressures determined with the prototypes are confirmed by these one controlled by the aphrometer.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Eric Martine*, Benoit Bach, Bertrand Hochet

*HES-SO

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

South Africa’s top 10 Sauvignon blanc wines. How do the chemical and sensory profiles compare?

FNB Top 10 Sauvignon Blanc competition, presented by the Sauvignon Blanc Interest Group of South Africa and sponsored by First National Bank, is the country’s foremost platform for producers of this cultivar to showcase and benchmark their wines. Wines entered in the competition originated from all over the winegrowing regions of the country and the winning wines showed good representation of quality South African Sauvignon blanc wines. The ten selected wines were subjected to various chemical analyses including volatile thiol and methoxypyrazine determination, while the sensory profile of each wine was determined using projective mapping.

Read More

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[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

A preliminary study of clonal selection in cv. Viura in relation to varietal aroma profile

Viura is a synonym for Macabeo and currently it is the most widely planted white grape variety in D.O.Ca. Rioja, with 3,569 ha, representing 84% of the white grape cultivated area. It is a generous-yielding grape, presenting low values of titratable acidity and with large and compact clusters which makes it susceptible to Botrytis cinerea. Thus, this variety not always satisfies the wine grower’s prospects. Nowadays, the available plant material is scarce, moreover, it was selected on the basis of other quality criteria, not currently requested.

Read More

Impact of glutathione and elemental sulphur juice addition on the volatile thiol production in South African Sauvignon blanc wine

Three compounds, 3-mercaptohexanol (3MH), 3-mercaptohexyl-acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP), also known as varietal thiols, have been identified to contribute positively to wine aroma and are responsible for the distinct gooseberry, grapefruit, guava and box tree character found in Sauvignon blanc wines. Certain volatile thiol compounds though, can cause off-aromas of onion, garlic, rubber and rotten egg, this group of molecules is known as reductive sulphur compounds (RSC). This study looks into how the addition of sulphur-compounds to Sauvignon blanc juice contributes to the varietal thiol (3MH and 3MHA) concentration and reductive sulphur compound concentration in South African Sauvignon blanc wine.

Read More

Reduction of herbaceous aromas by wine lactic acid bacteria mediated degradation of volatile aldehydes

Consumers typically prefer wines with floral and fruity aromas over those presenting green-pepper, vegetal or herbaceous notes. Pyrazines have been identified as causatives for herbaceous notes in wines, especially Bordeaux reds. However, pyrazines are not universally responsible for herbaceousness, and several other wine volatile compounds are known to produce distinct vegetal/herbaceous aromas in wines. Specifically, volatile aldehydes elicit sensations of herbaceousness or grassiness and have been described in wines well above their perception thresholds.

Read More