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Research Article

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.  2014  65: 463-470  ; 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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Abstract

An in-line color and total phenolic sensor is described to track the color and total phenol evolution during red wine fermentations. The sensor uses multiple light-emitting diodes (LEDs) spanning the ultraviolet and visible spectrum, in particular 280 and 525 nm. The performance of phenolic sensor was evaluated by analyzing fermentation samples collected from multiple red wine fermentations performed during the 2012 season. The study confirmed that the LED phenolic sensor measurements strongly correlate with measurements performed with a reference UV-vis spectrophotometer and that in-line measurements can be made in a practical manner after removal of yeast and pulp with a 2.0 μm filter. The use of a 100 μm path-length flow cell avoids the need for dilution, making in-line measurements possible. The sensor provides in-line measurement on the evolution of the total phenolic content and color extraction patterns during red wine fermentations.

  • in-line
  • real-time
  • total phenolics
  • red wine color
  • fermentation
  • extraction pattern
  • ©2014 by the American Society for Enology and Viticulture
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You have accessRestricted access
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.  2014  65: 463-470  ; DOI: 10.5344/ajev.2014.14023
Nicholas L. Shrake
1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
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  • Search for this author on this site
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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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.  2014  65: 463-470  ; DOI: 10.5344/ajev.2014.14023
Nicholas L. Shrake
1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Rajeevan Amirtharajah
1Department of Electrical and Computer Engineering, University of California, Davis, CA 95616.
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  • Search for this author on this site
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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