Article Figures & Data
Figures
- Figure 1
Cross section of the multiwavelength LED sensor for phenolic and color analysis. (A) Optical fibers are polished and coupled to visible wavelength LED sources on a circuit board using a jig. (B) Samples are pumped into the inlet of the flow cell. Two UV LEDs are mounted on the cell and six visible wavelengths are coupled via polymer optical fibers.
- Figure 2
Block diagram of in-line sampling configuration during red wine fermentation. A PC controller applies an On/Off signal to a relay block to alternate peristaltic pumps.
- Figure 3
Extraction curves for (A) Total Phenols, (B) Color, and (C) Color Intensity for a Cabernet Sauvignon fermentation during an in-line experiment. The absorbance was measured using the LED sensor in two configurations: in-line (closed circle) and laboratory (open circle) and the Brix curve is overlaid for reference.
- Figure 4
The absorbance measured in a Shiraz fermentation by the LED sensor (open circle) is compared against that measured by a reference UV-vis spectrophotometer (closed circle). Samples were clarified using a centrifuge before analysis. Absorbance at four wavelengths: (A) 280 nm, (B) 420 nm, (C) 525 nm, and (D) 630 nm.
- Figure 5
The absorbance measured by the LED sensor and UV-vis spectrophotometer are compared for all fermentation samples (n = 256): Correlation plot for wavelengths (A) 280 nm, (B) 420 nm, and (C) 525 nm.
- Figure 6
The power spectrum of LED light sources is measured and overlaid on some UV-vis spectra during a red wine fermentation. A represents the UV region LED and B represents the three visible region LEDs.
- Figure 7
Extraction plot for three Shiraz fermentations with temperature treatments of 15, 20, and 25°C showing (A) total phenols and (B) red color.
Vol 65 Issue 4
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