A method and system for monitoring wine in a barrel having a bung hole is provided. The system comprises a sensor enclosure, a sensor conduit, and an original bung. The sensor conduit is operably coupled to the sensor enclosure. The original bung comprises a passage hole for inserting the sensor conduit through the original bung. The original bung also comprises a space for inserting at least a portion of the sensor enclosure. This space does not extend through the original bung. The outer diameter of the original bung is determined by the diameter of the bung hole of the barrel.

The invention relates to an electrochemical method and device for detecting and/or quantifying sulphur dioxide (S() in its various uncomplexed forms (molecular and ionic) in an aqueous or hydroalcoholic liquid food product. It also relates to a method for regenerating an electrode, the active surface of which is composed of gold. The electrochemical method for detecting and/or quantifying sulphur dioxide (SO2) in its uncomplexed (free) forms in an aqueous or hydroalcoholic liquid food product of the invention comprises: a) introducing into the liquid food product a measuring electrode, the active surface of which, in contact with the liquid food product is entirely made of gold, b) measuring the variation of the current produced by the oxidisation of the free SC, present in the food liquid, during a potential sweep by cyclic voltammetry. In particular, the invention is used for measuring free S().

Embodiments of the present invention relate to a platform for controlling production and distribution of consumable items based on machine learning processes derived from chemical profiles of the consumable items.

A method comprises: receiving wine evaluations of wines from wine panelists, each wine evaluation including intensity values describing a plurality of wine characteristics for each of a set of wines, each wine evaluation generated by a wine panelist; generating a global intensity value from particular intensity values describing a particular wine characteristic of a particular wine, the particular intensity values being from the wine evaluations; comparing a selected intensity value generated by a selected wine panelist describing the particular wine characteristic for the particular wine against the global intensity value to determine an accuracy deviation; comparing the accuracy deviation against an accuracy deviation threshold to determine whether the selected intensity value is deemed inaccurate based on the comparison; updating the global intensity value for the particular wine characteristic for the particular wine based on the accuracy determination; and storing the updated global intensity value in a wine database.

The present disclosure discloses a method for screening malt for brewing red beer, and belongs to the field of beer brewing. The method takes different kinds of malt samples as examples, and after whole malt mashing and dilution, mashed wort is diluted with water to a chroma value of 50-80 EBC; and when the red intensity of the mashed wort having a chromatic value of 50-80 EBC is 0.209-0.289, the measured malt can be fermented and brewed into red beer. The method can screen malt for red beer brewing simply and quickly, is of important practical significance for guiding the production of red beer, and lays an important foundation for further brewing red beer with different malt.

A computer-implemented method for controlling and/or monitoring yeast propagation includes providing a mixture of yeast cells and wort, determining an original gravity of the wort or of the mixture and a temperature of the mixture at a start time, and calculating a theoretical end time for the yeast propagation on the basis of a logistic propagation model for the yeast propagation, on the basis of the original gravity and on the basis of the temperature at the start time.

A plug for a container for storing liquid includes a housing having a longitudinal axis. A first sensor bank is inside the housing, the first sensor bank comprising a first printed circuit board (PCB) and a first sensor mounted on the first PCB. A first sensor chamber is inside the housing, where the first PCB forms a lateral side of the first sensor chamber. An input chamber is at an input end of the housing, wherein the input chamber is partially enclosed by a side wall of the housing and is open at the input end. A cutout is in the side wall, the cutout adjacent to the input end. A flow pathway is between the input chamber and the first sensor chamber.

A system for non-invasive microwave testing a bottle of wine may include an emission probe for emitting a microwave signal through a wall of the bottle into the wine and a detection probe for receiving at least a portion of the microwave signal from the wine via the wall.

The present invention is related to a wireless sensor that combines semiconductor technology with chemical diffusion in order to measure specific chemical and physical properties such as pH, acid level, SO2, temperature and liquid level of a target liquid in a container, and wirelessly delivers all the data to an internet-based computing network where the data can be accessed by an end user using a device connected to the internet, and a method to measure and analyze the chemical and physical properties of a target liquid using the wireless sensor, the method comprising immerging the wireless sensor into the target liquid in the container, measuring the chemical and physical properties of the target liquid, obtaining and analyzing data wirelessly through an internet-based computing network, wherein the target liquid can be an aqueous solution such as wine, spirits and beer.

Provided are methods, compositions, devices, and kits for detecting bacteria in a sample. The methods, compositions, devices, and kits are specially useful for diagnosis and prognosis of an individual suspected of having bacterial infection. The methods, compositions, devices, and kits are applicable to a wide variety of areas, for example, medical diagnostics, industries involving bacterial fermentation, dairy and wine industries, prevention of bioterrorism.