Search

This paper reports the development of a family of devices that are all based on fundamental blocks compose of: piezo electric beams, magnets, and mechanical stoppers that act as electric contacts. We have implemented combination of the proposed building blocks in order to realize devices for harvesting kinetic energy from weak and wide spectrum sources. It is worth noting that a proper use of these blocks has been also exploited to demonstrate the realization of devices which can be used as voltage rectifiers and multiplication circuits.

To evaluate the magnitude of wine absorption by cork under conditions as close to reality as possible and its evolution in time, ready-to-use natural cork stoppers and "1+1" cork stoppers were used to close bottles filled with red wine. Stoppers were removed after 3, 6, 12 and 24 months of contact to determine absorption of liquid and liquid progression along the lateral surface of the cork stopper.Variation of absorption with contact time was studied by adjusting the model Absorption = a square root of t(R2 : 82.19 - 93.63%). A scheme of the evolution of wine absorption with time is proposed, differentiating liquid flow along cork-glass interface, diffusion in cell walls and liquid flow through the cell lumens. In conditions of use, a value of 4.48 x 10E-13 square m/s was obtained for non-radial diffusion coefficient (D). El objetivo del presente trabajo fue evaluar la magnitud de la absorción de vino por el corcho en condiciones reales y su evolución con el tiempo. Para ello, se utilizaron tapones de corcho acabados, naturales y "1+1" para cerrar botellas de vino tinto. Los tapones fueron extraídos después de 3, 6, 12 y 24 meses de contacto con el vino y se determinó la absorción y la progresión del líquido por la superficie lateral del tapón. Para estudiar la variación de la absorción con el tiempo, se ajustaron modelos del tipo Absorción = a raíz cuadrada de t(R2 : 82,19 - 93,63%). Se presenta un esquema de esta evolución, diferenciando el flujo de líquido a lo largo de la superficie corcho-vidrio, la difusión en las paredes celulares y el flujo de líquido a través del lumen de las células de corcho, obteniéndose un valor de 4,48 x 10E-13 m cuadrados/s para el coeficiente de difusión en dirección no radial para el corcho en condiciones de uso.

O presente artigo pretende detalhar o problema do odor a mofo nas rolhas de cortiça, um dos pontos mais problemáticos da indústria rolheira e vinícola mundial. A par da caracterização do problema apresentamos uma compilação dos principais métodos de eliminação/redução do odor a mofo desde a detecção do problema no princípio dos anos 80. Este trabalho resultou de uma pesquisa bibliográfica exaustiva em diferentes bases de dados (artigos e patentes), bem como do conhecimento do que é a realidade deste problema nas empresas. Pretende-se com este artigo divulgar os estudos e práticas sobre a eliminação/redução do odor a mofo nas rolhas de cortiça, a sua evolução ao longo do tempo, bem como uma última abordagem feita pelos autores a este problema que poderá ser uma contribuição muito importante para a eliminação/redução do problema acima citado. This paper intends to detail the problem of cork taint in cork stoppers, which is one of the most sensitive points in the worldwide cork and wine industry today. Based on the characterization of this problem we present a compilation of the main methods for the elimination/reduction of cork taint since its detection in the 1980’s. This work is a result of exhaustive bibliographical research in different databases (articles and patents), as well as knowledge gathered from the companies involved in the reality of this problem. This article intends to divulge the practical studies on the elimination/reduction of cork taint in the cork stoppers, its evolution in time, as well as the last references made to this problem. This could be a very important contribution towards the elimination/reduction of the cited problem. Cet article prévoit de détailler le problème du goût de bouchon dans les bouchons en liège, un des points les plus sensibles des industries qui fabrique des bouchons en liège et du vin. Dans le même temps nous caractérisons le problème et présentons une compilation des méthodes principales d'élimination/réduction du goût de bouchon depuis la détection du problème dans les années 80. Ce travail a résulté d'une recherche bibliographique épuisante dans différentes bases de données (des articles et des brevets), aussi bien que de la connaissance de la réalité du problème au niveau des compagnies. On prévoit, avec cet article, de divulguer les études pratiques sur l'élimination/réduction du goût de bouchon dans les bouchons en liège, son évolution au cours du temps, de même q'une dernière référence faite à ce problème par les auteurs et qui pourrait être une contribution très importante pour l'élimination/ /réduction du problème.