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Sensors 2018, 18(4), 1130; https://doi.org/10.3390/s18041130

Study and Development of a Fluorescence Based Sensor System for Monitoring Oxygen in Wine Production: The WOW Project

1
LightCube Srl, Viale della Navigazione Interna, 51-35129 Padova, Italy
2
Department of Chemical Science, University of Padova, Via Marzolo, 1-35131 Padova, Italy
3
Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy
Current affiliation: Department of Electrical Engineering, Eindhoven University of Technology, De Zaale, 5612 AJ Eindhoven.
*
Author to whom correspondence should be addressed.
Received: 28 February 2018 / Revised: 31 March 2018 / Accepted: 4 April 2018 / Published: 7 April 2018
(This article belongs to the Special Issue State-of-the-Art Sensors Technology in Italy 2017)
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Abstract

The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project (Deployment of WSAN technology for monitoring Oxygen in Wine products) has focused on the design and the development of an innovative device for monitoring the oxygen levels in wine. This system is based on the use of an optical fiber to measure the luminescent lifetime variation of a reference metal/porphyrin complex, which decays in presence of oxygen. The developed technology results in a high sensitivity and low cost sensor head that can be employed for measuring the dissolved oxygen levels at several points inside a wine fermentation or aging tank. This system can be complemented with dynamic modeling techniques to provide predictive behavior of the nutrient evolution in space and time given few sampled measuring points, for both process monitoring and control purposes. The experimental validation of the technology has been first performed in a controlled laboratory setup to attain calibration and study sensitivity with respect to different photo-luminescent compounds and alcoholic or non-alcoholic solutions, and then in an actual case study during a measurement campaign at a renown Italian winery. View Full-Text
Keywords: oxygen monitoring; LED; photoluminescence; wine production; fermentation process; process control oxygen monitoring; LED; photoluminescence; wine production; fermentation process; process control
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Trivellin, N.; Barbisan, D.; Badocco, D.; Pastore, P.; Meneghesso, G.; Meneghini, M.; Zanoni, E.; Belgioioso, G.; Cenedese, A. Study and Development of a Fluorescence Based Sensor System for Monitoring Oxygen in Wine Production: The WOW Project. Sensors 2018, 18, 1130.

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