An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine

Wine aging is a fundamental stage in the creation of special high-quality wines, such as sherries and similar wines. To undergo the process of “biological aging”, some of these wines are stored in oak casks for long periods. During this process, a thin layer of yeast is spontan...

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Main Authors: Juan J. Sanchez-Gil, Eduardo Canete-Carmona, Maria Brox, Andres Gersnoviez, Miguel Angel Molina-Espinosa, Juan C. Gamez-Granados, Juan Moreno
Format: Article
Language:English
Published: IEEE 2024-01-01
Series:IEEE Access
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Online Access:https://ieeexplore.ieee.org/document/10456908/
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author Juan J. Sanchez-Gil
Eduardo Canete-Carmona
Maria Brox
Andres Gersnoviez
Miguel Angel Molina-Espinosa
Juan C. Gamez-Granados
Juan Moreno
author_facet Juan J. Sanchez-Gil
Eduardo Canete-Carmona
Maria Brox
Andres Gersnoviez
Miguel Angel Molina-Espinosa
Juan C. Gamez-Granados
Juan Moreno
author_sort Juan J. Sanchez-Gil
collection DOAJ
description Wine aging is a fundamental stage in the creation of special high-quality wines, such as sherries and similar wines. To undergo the process of “biological aging”, some of these wines are stored in oak casks for long periods. During this process, a thin layer of yeast is spontaneously formed on the surface of the wine. This layer protects the wine from oxidation and contributes to its unique organoleptic characteristics. This work presents the prototype of an instrumented bung capable of monitoring, in real-time, the absorbance evolution of the Fino Sherry wine during its biological aging process. The results of the tests carried out in the laboratory showed that the device can directly measure the absorbance at wavelengths of 420 nm and 520 nm, detecting small changes produced by the wine oxidation processes. This work has significant implications for winery technicians and oenologists as they could analyze the evolution of the wine in real time, detect problems in advance, and avoid work-related accidents. These conclusions solidify the enduring relevance of this research and offer a robust foundation for future developments in the field.
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institution Kabale University
issn 2169-3536
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publishDate 2024-01-01
publisher IEEE
record_format Article
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spelling doaj-art-b2917793b2e94e64979ebca4bb4541bd2025-01-25T00:00:23ZengIEEEIEEE Access2169-35362024-01-0112353373535010.1109/ACCESS.2024.337200010456908An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry WineJuan J. Sanchez-Gil0https://orcid.org/0009-0000-1401-0910Eduardo Canete-Carmona1https://orcid.org/0000-0002-0384-1660Maria Brox2https://orcid.org/0000-0002-4002-3253Andres Gersnoviez3https://orcid.org/0000-0002-5515-2584Miguel Angel Molina-Espinosa4Juan C. Gamez-Granados5https://orcid.org/0000-0002-9325-7408Juan Moreno6Department of Electronic and Computer Engineering, Leonardo Da Vinci Building, Rabanales Campus, University of Córdoba, Córdoba, SpainDepartment of Electronic and Computer Engineering, Leonardo Da Vinci Building, Rabanales Campus, University of Córdoba, Córdoba, SpainDepartment of Electronic and Computer Engineering, Leonardo Da Vinci Building, Rabanales Campus, University of Córdoba, Córdoba, SpainDepartment of Electronic and Computer Engineering, Leonardo Da Vinci Building, Rabanales Campus, University of Córdoba, Córdoba, SpainDepartment of Electronic and Computer Engineering, Leonardo Da Vinci Building, Rabanales Campus, University of Córdoba, Córdoba, SpainDepartment of Electronic and Computer Engineering, Leonardo Da Vinci Building, Rabanales Campus, University of Córdoba, Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie Building, Rabanales Campus, University of Córdoba, Córdoba, SpainWine aging is a fundamental stage in the creation of special high-quality wines, such as sherries and similar wines. To undergo the process of “biological aging”, some of these wines are stored in oak casks for long periods. During this process, a thin layer of yeast is spontaneously formed on the surface of the wine. This layer protects the wine from oxidation and contributes to its unique organoleptic characteristics. This work presents the prototype of an instrumented bung capable of monitoring, in real-time, the absorbance evolution of the Fino Sherry wine during its biological aging process. The results of the tests carried out in the laboratory showed that the device can directly measure the absorbance at wavelengths of 420 nm and 520 nm, detecting small changes produced by the wine oxidation processes. This work has significant implications for winery technicians and oenologists as they could analyze the evolution of the wine in real time, detect problems in advance, and avoid work-related accidents. These conclusions solidify the enduring relevance of this research and offer a robust foundation for future developments in the field.https://ieeexplore.ieee.org/document/10456908/Fino sherry winebiological agingsensorsIoT
spellingShingle Juan J. Sanchez-Gil
Eduardo Canete-Carmona
Maria Brox
Andres Gersnoviez
Miguel Angel Molina-Espinosa
Juan C. Gamez-Granados
Juan Moreno
An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine
IEEE Access
Fino sherry wine
biological aging
sensors
IoT
title An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine
title_full An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine
title_fullStr An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine
title_full_unstemmed An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine
title_short An Electronic Barrel Bung to Wirelessly Monitor the Biological Aging Process of Fino Sherry Wine
title_sort electronic barrel bung to wirelessly monitor the biological aging process of fino sherry wine
topic Fino sherry wine
biological aging
sensors
IoT
url https://ieeexplore.ieee.org/document/10456908/
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