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

Area of Science:

• Enology
• Analytical Chemistry
• Sensor Technology

Background:

• Oxygen significantly impacts wine's chemical and organoleptic properties.
• Continuous, real-time oxygen monitoring is crucial for winemaking process control.
• Existing methods may lack the precision or real-time capability needed.

Purpose of the Study:

• To design and develop an innovative device for real-time oxygen monitoring in wine.
• To create a high-sensitivity, low-cost sensor head for dissolved oxygen measurement.
• To integrate sensor technology with dynamic modeling for process control.

Main Methods:

• Utilized optical fiber technology to measure luminescent lifetime variations of a metal/porphyrin complex.
• Developed a sensor head sensitive to oxygen-induced decay of luminescence.
• Validated the technology in laboratory settings and a real-world winery case study.

Main Results:

• Achieved high sensitivity and low cost in the developed sensor head.
• Demonstrated the sensor's capability for measuring dissolved oxygen at multiple points in wine tanks.
• Successfully calibrated and studied sensor sensitivity with various solutions.

Conclusions:

• The developed optical sensor system offers a viable solution for real-time oxygen monitoring in winemaking.
• This technology facilitates improved process monitoring and control, potentially enhancing wine quality.
• The system's integration with dynamic modeling provides predictive insights into nutrient evolution.