José Ángel Corbacho, David Morcuende, Montaña Rufo, Jesús M. Paniagua, María Ángeles Ontalba, Antonio Jiménez
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引用次数: 0
摘要
在这项工作中,我们验证了非破坏性超声波评估如何对不同品种的葡萄酒进行声学鉴定。为此,我们使用了一个 3.5 MHz 的传感器,通过脉冲回波模式下的浸入技术进行测试。测试在 14-18 °C 的不同温度范围内进行。评估一方面研究了常规分析参数(速度和衰减),另一方面研究了非传统参数(频率成分)。实验研究包括两个阶段。第一阶段,通过检测六种红葡萄酒和白葡萄酒的十二个样品来检验研究的可行性。结果显示,红葡萄酒样品的超声波传播速度值明显更高。第二项研究分析了九个不同单品种葡萄酒样本(歌海娜、添普兰尼洛和赤霞珠)。结果显示,超声波传播速度可以明确地对酿酒葡萄品种进行分类,其中赤霞珠的传播速度最高,歌海娜的传播速度最低。此外,丹魄葡萄酒的衰减系数值较高,而歌海娜葡萄酒的衰减系数值较高。
Use of Non-Destructive Ultrasonic Techniques as Characterization Tools for Different Varieties of Wine
In this work, we have verified how non-destructive ultrasonic evaluation allows for acoustically characterizing different varieties of wine. For this, a 3.5 MHz transducer has been used by means of an immersion technique in pulse-echo mode. The tests were performed at various temperatures in the range 14–18 °C. The evaluation has been carried out studying, on the one hand, conventional analysis parameters (velocity and attenuation) and, on the other, less conventional parameters (frequency components). The experimental study comprised two stages. In the first, the feasibility of the study was checked by inspecting twelve samples belonging to six varieties of red and white wine. The results showed clearly higher ultrasonic propagation velocity values in the red wine samples. In the second, nine samples of different monovarietal wine varieties (Grenache, Tempranillo and Cabernet Sauvignon) were analyzed. The results show how ultrasonic velocity makes it possible to unequivocally classify the grape variety used in winemaking with the Cabernet Sauvignon variety having the highest values and the Grenache the lowest. In addition, the wines of the Tempranillo variety are those that present higher values of the attenuation coefficient, and those from the Grenache variety transmit higher frequency waves.
期刊介绍:
Sensors (ISSN 1424-8220) provides an advanced forum for the science and technology of sensors and biosensors. It publishes reviews (including comprehensive reviews on the complete sensors products), regular research papers and short notes. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced.