Search results for "Sensor"
showing 10 items of 4594 documents
Link scheduling in sensor networks for asymmetric average consensus
2012
Wireless Sensor Networks constitute a recent technology where the nodes cooperate to obtain, in a totally distributed way, certain function of the sensed data. One example is the average consensus algorithm, which allows every node to converge to the global average. However, this algorithm presents two major drawbacks in practice. The first one is that instantaneous symmetric links are required, which are hard to ensure in practice because of the presence of wireless interferences. The second one is that all the nodes are required to communicate with all of their local neighbors in every iteration, which can lead to an unbounded delay. In order to solve these issues, we propose a novel link…
Emergence et affirmation des descripteurs mineral(isch)/Mineralität en allemand : un cas de néologie sémantique dans le discours œnologique
2013
International audience; La communication vise à interroger la notion de ‘néologisme de sens’ en discours spécialisé en poursuivant deux objectifs :(i) le premier, de nature méthodologique et théorique, concerne la pertinence même de la notion au niveau terminologique : à partir de quand et jusqu’à quand considérer qu’un néologisme de sens est/reste un néologisme de sens, en particulier en regard des processus de terminologisation à l’œuvre dans le discours d’un domaine ;(ii) le second, ancré au niveau de la pratique, vise à discuter les problèmes de saisie et de description qui se posent au linguiste terminologue face à de telles unités.Les éléments de réponse que l’étude présentée entend a…
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
2021
Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological an…
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…
2009
Abstract In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and ra…
Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines
1999
Two sensory spaces, corresponding to the same wine sample profiled by nose (BN) and profiled by mouth (BM), were compared. The similarity between the two maps of product differences were measured by multivariate analysis, showing a good agreement and comparable product discrimination by the panel in the two modes, slightly in favor of BN discrimination. The superiority of one particular mode was not established from the comparison of individual performances BN versus BM, but differences between panelists and between descriptor use were found. Two-way canonical variate analysis of BN minus BM scores was also performed: the results revealed that panelists had higher influence than products in…
The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries
2011
Abstract An earlier study by the same team showed that Chardonnay wines have common olfactory properties by which wine experts can recognize them. The specific Chardonnay olfactory space was also tentatively linked to the relative concentrations of 29 volatile compounds, regarded as possible aroma-impact compounds. The question now is whether or not those initial results hold independently of the sample under consideration, that is, whether these sensory and chemical spaces are vintage-specific. A series of investigations was conducted on a new set of 46 wines (23 Chardonnay wines and 23 non Chardonnay wines) using the same sensory (wine typicality level) and physico-chemical (Gas Chromatog…
More clues of the occurrence and flavor impact of solerone in wine
1991
International audience
Representative champagne wine extracts for gas chromatography olfactometry analysis
1997
Gas chromatography olfactometry (GCO) analysis has proved to be a powerful method to determine key compounds of food aroma, but up to now few papers involving this technique in wine aroma studies were published. An accurate representation of the olfactory quality of the extracts is necessary to ensure the reliability of the conclusions resulting from such analyses. Three commercial champagne wines were used for this study. The champagne wine extracts were obtained from three different extraction methods: adsorption on XAD resins, solvation in dichloromethane, and extraction by demixing ethanol. Thus the extracts were tested by a panel trained on champagne wines, using a profile descriptive…
Monitoring High-Quality Wine Production using Wireless Sensor Networks
2009
This work reports the experience on the design and deployment of a WSN-based system for monitoring the productive cycle of high-quality wine in a Sicilian winery. Besides providing the means for pervasive monitoring of the cultivated area, the project described here is aimed to support the producer in ensuring the overall quality of their production, in terms of accurate planning of interventions in the field, and preservation of the stored product. Wireless Sensor Networks are employed as the sensing infrastructure of a distributed system for the control of a prototypal productive chain; nodes have been deployed both in the field and in the cellar, where wine aging is performed, and data i…
Application of finger span cross modality matching method (FSCM) by naive assessors for olfactometric discrimination of Gewürztraminer wines
2002
Abstract A gas-chromatography-olfactometric detection (GCO) using a direct estimation of odor intensities with the finger span (FSCM) was used to establish aroma profiles of three wines of gewurztraminer from different ‘terroirs’ of the Alsace region. The GCO-FSCM analyses of their hydroalcoholic wine extracts were performed using a group of untrained assessors. Forty-four olfactory signals were perceived by at least four assessors out of six and their intensities were scored in triplicate in each of the three wine extracts, amongst which ten of them were found discriminant between wines. The reliability of each assessor was studied on the basis of the finger span estimation repeatability, …