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Discrimination of grape juice and fermented wine using a tin oxide multisensor

机译:使用氧化锡多传感器区分葡萄汁和发酵酒

摘要

A multisensor was applied to discriminate between grape juice and fermented Albillo white wine variety. The multisensor consists of 15 sensing elements formed by tin oxide thin layers deposited by r.f. reactive sputtering. Some components were doped with platinum and chromium, aiming to improve their sensitivity and selectivity to the wine varieties tested. Each sensor was characterised by resistance measurements from 200 to 350°C, in order to find the optimum detection temperature. The detection of the volatile compounds present in wine was useful to distinguish between the different wine phases. The response to the fermented wine was always better than the corresponding one to the grape juice. All the sensors had a high sensitivity and the best responses were obtained in doped sensors at 350°C. At this temperature, the different wine phases (grape juice, fermented wine and wine) were detected. The presence of volatile organic compounds in the different phases of wine elaboration is also discussed.
机译:应用多传感器来区分葡萄汁和发酵的Albillo白葡萄酒。多传感器由15个传感元件组成,这些传感元件由r.f沉积的氧化锡薄层形成。反应溅射。一些成分掺有铂和铬,旨在提高其对所测试葡萄酒品种的敏感性和选择性。为了找到最佳检测温度,每个传感器的特征都是在200至350°C的电阻范围内进行测量。检测酒中存在的挥发性化合物有助于区分不同的酒相。对发酵酒的反应总是好于对葡萄汁的反应。所有传感器都具有高灵敏度,并且在350°C的掺杂传感器中获得了最佳响应。在此温度下,检测到不同的葡萄酒阶段(葡萄汁,发酵葡萄酒和葡萄酒)。还讨论了在葡萄酒制作的不同阶段中挥发性有机化合物的存在。

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