Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractCatabolism of volatile organic compounds influences plant survival    Next AbstractAnalysis of residual solvents in pharmaceuticals with purge-and-membrane mass spectrometry »

Sensors (Basel)


Title:Monitoring and evaluation of alcoholic fermentation processes using a chemocapacitor sensor array
Author(s):Oikonomou P; Raptis I; Sanopoulou M;
Address:"Department of Microelectronics, Institute of Nanoscience and Nanotechnology (INN), NCSR 'Demokritos' Athens 15310, Greece. p_oikonomou@imel.demokritos.gr. Department of Microelectronics, Institute of Nanoscience and Nanotechnology (INN), NCSR 'Demokritos' Athens 15310, Greece. raptis@imel.demokritos.gr. Department of Physical Chemistry, Institute of Nanoscience and Nanotechnology (INN), NCSR 'Demokritos' Athens 15310, Greece. sanopoul@chem.demokritos.gr"
Journal Title:Sensors (Basel)
Year:2014
Volume:20140902
Issue:9
Page Number:16258 - 16273
DOI: 10.3390/s140916258
ISSN/ISBN:1424-8220 (Electronic) 1424-8220 (Linking)
Abstract:"The alcoholic fermentation of Savatiano must variety was initiated under laboratory conditions and monitored daily with a gas sensor array without any pre-treatment steps. The sensor array consisted of eight interdigitated chemocapacitors (IDCs) coated with specific polymers. Two batches of fermented must were tested and also subjected daily to standard chemical analysis. The chemical composition of the two fermenting musts differed from day one of laboratory monitoring (due to different storage conditions of the musts) and due to a deliberate increase of the acetic acid content of one of the musts, during the course of the process, in an effort to spoil the fermenting medium. Sensor array responses to the headspace of the fermenting medium were compared with those obtained either for pure or contaminated samples with controlled concentrations of standard ethanol solutions of impurities. Results of data processing with Principal Component Analysis (PCA), demonstrate that this sensing system could discriminate between a normal and a potential spoiled grape must fermentation process, so this gas sensing system could be potentially applied during wine production as an auxiliary qualitative control instrument"
Keywords:Bioreactors/*microbiology Conductometry/*instrumentation Electric Capacitance Equipment Design Equipment Failure Analysis Ethanol/*metabolism Microarray Analysis/*instrumentation Saccharomyces cerevisiae/*metabolism Vitis/*microbiology Volatile Organic Co;
Notes:"MedlineOikonomou, Petros Raptis, Ioannis Sanopoulou, Merope eng Switzerland 2014/09/04 Sensors (Basel). 2014 Sep 2; 14(9):16258-73. doi: 10.3390/s140916258"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 26-06-2024