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In-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode Sensor

Nicholas L. Shrake, Rajeevan Amirtharajah, Charles Brenneman, Roger Boulton, André Knoesen
Am J Enol Vitic. December 2014 65: 463-470; published ahead of print October 01, 2014 ; DOI: 10.5344/ajev.2014.14023
Nicholas L. Shrake
1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
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Rajeevan Amirtharajah
1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
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Charles Brenneman
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Roger Boulton
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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  • For correspondence: rbboulton@ucdavis.edu
André Knoesen
1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

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Vol 65 Issue 4

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In-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode Sensor
Nicholas L. Shrake, Rajeevan Amirtharajah, Charles Brenneman, Roger Boulton, André Knoesen
Am J Enol Vitic.  December 2014  65: 463-470;  published ahead of print October 01, 2014 ; DOI: 10.5344/ajev.2014.14023

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In-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode Sensor
Nicholas L. Shrake, Rajeevan Amirtharajah, Charles Brenneman, Roger Boulton, André Knoesen
Am J Enol Vitic.  December 2014  65: 463-470;  published ahead of print October 01, 2014 ; DOI: 10.5344/ajev.2014.14023
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