FR3090448A1 - Heating monitoring procedure during the Manufacture of a barrel - Google Patents

Abstract

The invention relates to a method (100) for monitoring and dynamic control of the heating of staves (3) during the manufacture of a barrel (2), said staves being assembled so as to form a barrel. The method being implemented by a monitoring system (1). The invention also relates to a system (1) for monitoring and dynamic control of stave heating during the manufacture of a barrel. The invention also relates to a database (300) comprising a plurality of toasting parameter values associated with organoleptic quality values that can be used to establish a toasting model establishing a correlation between the origin of the wood, the maturation of the wood , the toasting parameters and the aromatic profile of the barrel. The invention also relates to a batch of barrels comprising a substantially identical aromatic profile. Figure to be published with abstract: FIGURE 1

Description

Description

Title of the invention: Method of monitoring heating during the manufacture of a barrel

The invention relates to the field of cooperage, and more particularly to the monitoring of heating during the manufacture of a barrel. The invention relates in particular to a method for monitoring the heating of staves during the manufacture of a barrel. Such a process makes it possible to follow the evolution of the temperature in a simple, reliable and precise manner. It allows traceability and repeatability of the thermal profile of a barrel and thus a control of the aromatic profile of the manufactured barrel. Prior art

In 2013, the French cooperage represented more than 533,000 barrels produced for the storage of beverages intended for consumption (Federation of French Cooperers) and this figure has not stopped increasing since. Known for many decades as a container, the use of barrels has varied over time between the storage of solid materials such as crop products and the storage of liquids such as wine, water, cider or alcohols .

At present, the production of top quality barrels is carried out mainly by hand. This artisanal production is essentially based on the know-how, experience and perception of the cooper.

Handcrafted manufacture of barrels consists of several stages generally comprising the selection of the raw material such as oak, chestnut, acacia, ash etc ..., the shaping of staves which consists of cutting the board selected wood, the drying of the staves in order to reduce the humidity rate and the step of dilation allowing to obtain the staves of future barrels. These staves are then assembled together by joining and then they are put in pink. This step makes it possible to position the first circles at the ends of the future barrel forming its carcass. Subsequently, the carcasses are put to heat on a brazier in order to be able to gradually bend the future barrel and give it its final shape. A second heating (i.e. bousinage) is then carried out in order to develop the aromas by heating the wood fibers and to release volatile molecules in particular ellagitannins. There are different types of heating that can vary over time and temperature, alternating slow and fast combustion phases, or depending on the heating mode (i.e. open or closed mode). Subsequently, the bottom of the barrels are laid and fixed, then the straps are removed and a finishing step is carried out which can vary depending on the use of the barrel (sanding, cleaning, varnishing, inscription ...).

Ee cooper adopts a manufacturing method which is specific to him especially at the time of bousinage (or annealing). This stage is a key stage in the manufacture of barrels since it conditions the aromatic profile of the barrel. It is therefore important to be able to follow the evolution of the temperature of the wood in order to control the heating operations and therefore the organoleptic qualities analyzed during the examination of wines and spirits.

There are different artisanal methods to follow this annealing step which can correspond to the different know-how of the coopers. However, these methods are not very precise and are subject to great variability depending on the perception of the cooper. In addition, the smoke from the barrel and the flames make it difficult to access the barrel and the hard work of the cooper.

It has also been proposed to affix thermal indicators on the external surface of the staves so as to follow the temperature of the external surface of the staves visually (FR2775212). However, the thermal indicators have fairly distant temperature levels which do not allow fine monitoring of the temperature progression.

A quantitative method currently used is based on measurement using a laser gun detecting the radiation from the barrel at a point. A mathematical operation on the thermal data collected then makes it possible to deduce the heat at this point. This measurement is inexpensive but remains imprecise due to a strong dependence on the measurement environment and does not take into account the entire temperature of the barrel analyzed. This results in a generalization, across the whole barrel, of the value measured at a single point in the barrel. This introduces an approximation in the measurement which cannot then be reproduced and repeated on a set of barrels and does not allow to follow the evolution of the temperature in a reliable and precise way in order to be able to follow the evolution of the organoleptic qualities of the barrel .

Another alternative quantitative method proposed in patent application WO2017131295 is based on the use of two temperature sensors for monitoring the outside temperature and the temperature of the brazier respectively. However, as before, the measurement of the external temperature is based on an imprecise point measurement.

Thus, there is a need for a new method of monitoring stave heating during the manufacture of a barrel being simple to use reliable and precise and allowing traceability and repeatability of the heating and therefore control of the qualities organoleptics of the barrel.

[Technical problem]

The invention therefore aims to remedy the drawbacks of the prior art. In particular, the object of the invention is to propose a method for monitoring the heating of staves during the manufacture of a barrel which is quick and simple to implement and which makes it possible to obtain, continuously, one or more values representative of high accuracy heating.

The invention further aims to provide a stave heating monitoring system and a database comprising values representative of the heating for each of the monitored barrels. The invention thus makes it possible to propose a batch of barrels with standardized physicochemical properties and not victims of the possible hazards of heating.

[Brief description of the invention]

To this end, the invention relates to a method of monitoring the heating of staves by a brazier during the manufacture of a barrel, said staves being assembled so as to form a barrel, the method being implemented by a monitoring system comprising at least one temperature measurement means arranged to measure the temperature of the brazier, an infrared image capture means, a data processing module, and a storage module, said method comprising:

A continuous measurement of the temperature of the brazier, by the temperature measurement means,

- a continuous capture of infrared images of several staves intended to form a barrel, using the infrared image capture means, so as to obtain values of the external temperature of the staves,

a step of calculation, by the data processing module, preferably in real time, of a value of at least one heating parameter from the values of the external temperature of the staves for each of the infrared images captured, and

- a storage step, by the storage module, of a distribution over time of the measured brazier temperature values and of the calculated values of the at least one heating parameter.

The implementation of this method makes it possible to obtain a distribution over time of the measured values of temperature of the brazier and of the calculated values of at least one heating parameter of the staves. Advantageously, these values are measured continuously and calculated in real time. This makes it possible to have a characteristic temperature profile throughout the heating for each barrel in the form of a distribution over time of the measured values of temperature of the brazier and of the calculated values of the at least one heating parameter. . In addition, the method according to the invention makes it possible to increase the precision and the reliability of the measured temperature data. Indeed, the heating parameter value is obtained from an image and is based on a plurality of points. It can therefore overcome the lack of normal measurement of the barrel and allows the generation of values of greater accuracy compared to the data obtained with laser pointers.

In addition, when the calculation step is carried out in real time, the monitoring method gives the cooper the possibility of directly adapting his practice and more precisely the values of combustion parameters to the calculated values of heating parameters of the staves.

According to other optional characteristics of the process:

- The infrared images of the staves include image areas associated with the staves of a barrel and other image areas and the calculation step includes a shape recognition step so as to differentiate thermal signatures associated with the staves of a barrel from other image areas. This makes it possible to precisely identify a barrel during manufacture, or a plurality of barrels during manufacture without external human intervention.

- the at least one heating parameter is selected from: average external temperature, maximum external temperature and minimum external temperature. The generation of these data allows more precise and certain monitoring of the heating with consolidated values based on a plurality of measurements.

- The at least one heating parameter is an internal temperature value of the staves being produced from the values of external temperature and a value of thermal conductivity of a stave. In particular, the at least one heating parameter is selected from: average internal temperature, maximum internal temperature and minimum internal temperature. This allows precise quantification of the temperature on the internal surface of the stave, opposite the brazier. Thus, the cooper has more accurate information on the temperature supported by the internal surface of the staves.

- It comprises a step of calculation, by the data processing module, of internal temperature values of the staves for each of the infrared images captured, said calculation of internal temperature values of the staves being carried out from temperature values external and a thermal conductivity value of a stave. The generation of a plurality of internal temperature values in addition to a first calculated value of a heating parameter allows an enrichment of the information made available to the cooper as part of the monitoring of the heating stage of the barrel. In addition, advantageously, from the values of the internal temperature of the staves, another heating parameter is selected from: average internal temperature, maximum internal temperature, minimum internal temperature.

- The method further comprises a step of comparing, by a control module, the calculated values of the at least one heating parameter with predetermined reference values. Such a comparison step can allow the detection of a deviation, that is to say of a significant difference between the predetermined reference values and the measured values. Thus, the process can further improve the repeatability of a heating step by alerting the cooper on a likely deviation from a standard. In addition, this makes it easier to monitor the heating of staves during the production of a barrel.

- The method further comprises a step of identifying a barrel during manufacture. This allows the individual identification of each barrel and therefore improved traceability. The method therefore makes it possible to individually monitor the production of a barrel.

- The method further comprises a step of calibrating the monitoring device prior to heating. This step makes it possible to memorize data specific to each barrel and therefore to adopt the different process steps for the barrel being monitored.

- The method further comprises for each of the infrared images captured, a step of calculating a risk of rupture of the staves from the values of the external temperature of the staves and a Young's modulus value of the staves. This avoids any deterioration of the barrel during manufacture. This also makes it possible to reduce the waste during manufacture by reducing the number of barrels which cannot be used following deterioration.

- The method further comprises a step of calculating, by a combustion control module, adjusted values of combustion parameters for the brazier as a function of the distribution over time of the measured values of temperature of the brazier and of the values calculated from at least one heating parameter. This step can make it possible to regulate the power supply of the brazier as well as to reduce energy consumption. The cooper will in fact be able to apply the combustion parameters adjusted so as to maintain the heating parameter values always in line with the predetermined reference values.

- The method comprises a step of modification, by the combustion control module, of combustion parameters so as to make them correspond to the calculated adjusted values of combustion parameters. This makes it possible to include the process in a waste recovery approach, to ensure improved repeatability and to reduce the arduousness of the work for the cooper. In fact, the combustion parameters are automatically modified without manual intervention by the cooper.

The method comprises a step of generating, by the data processing module, a heating model, said heating model comprising a correlation between at least one heating parameter and / or a combustion parameter, and characteristic values of staves and an aromatic profile. This allows the cooper to easily be able to repeat heating stages under conditions allowing him to obtain an expected aromatic profile.

The invention further relates to a system for monitoring the heating of staves by a brazier during the manufacture of a barrel, said staves being assembled so as to form a barrel, said monitoring system comprising at least:

- a temperature measurement means arranged to measure the temperature of the brazier,

a means for capturing the infrared image of the staves, configured to capture at least one infrared image of several staves intended to form a barrel,

- a data processing module, configured to calculate a value of at least one heating parameter from the external temperature values of the staves for each of the infrared images captured, and

- a storage module, configured to store at least one distribution over time of the measured brazier temperature values and the calculated values of the at least one heating parameter.

The system according to the invention makes it possible to monitor the heating of a barrel during its manufacture. The system increases the accuracy and reliability of the heating monitoring. In addition, the system according to the invention makes it possible to ensure the traceability and the repeatability of a barrel heating operation. Thus, the system according to the invention makes it possible to facilitate the work of the cooper seeking to obtain a stability of the organoleptic characteristics between the barrels produced.

The invention further relates to a database comprising a plurality of data from a plurality of barrels, the plurality of data being obtained during a heating monitoring of the plurality of barrels during manufacture.

The invention further relates to a batch of barrels comprising an identical aromatic profile.

Other advantages and characteristics of the invention will appear on reading the following description given by way of illustrative and nonlimiting example, with reference to the attached Ligurians which represent:

· Ligures IA and IB, schematic representations of the method according to two embodiments of the invention. The steps illustrated in Figure IA in dotted lines are optional.

• Figure 2, a representation of an infrared image of a barrel [Please provide several barrels if possible].

• Figure 3, a time distribution representation of heating parameter values.

• Figure 4, a diagram of a system according to an embodiment of the invention [0037] Aspects of the present invention are described with reference to flowcharts and / or functional diagrams of processes, apparatuses (systems ) and computer program products according to embodiments of the invention.

In the figures, the flowcharts and block diagrams illustrate the architecture, functionality and operation of possible implementations of systems, methods and computer program products according to various embodiments of the present invention. In this regard, each block in the flowcharts or block diagrams can represent a system, a device, a module or a code, which includes one or more executable instructions to implement the specified logic function (s). In some implementations, the functions associated with the blocks may appear in a different order than that indicated in the figures. For example, two blocks shown successively can, in fact, be executed substantially simultaneously, or the blocks can sometimes be executed in reverse order, depending on the functionality involved. Each block of the block diagrams and / or the flowchart, and combinations of blocks in the block diagrams and / or the flowchart, can be implemented by special hardware systems that perform the specified functions or acts or perform combinations of special hardware and computer instructions.

[Description of the invention]

For "combustion parameter (s)" should be understood within the meaning of the invention, the parameters making it possible to control the behavior of the brazier. The different combustion parameters taken into consideration during the manufacture of a barrel are for example the temperature of the brazier, the energy supply to the brazier (eg in kW.h ¹ or kilogram of wood) and / or the combustion times (eg duration during which the brazier is fed).

The term "heating parameter (s)" within the meaning of the invention means the various parameters associated with the temperature of the staves during the manufacture of a barrel such as the first heating or re-cooking. The heating parameters according to the invention are calculated from the external temperature values of the staves measured by the infrared image capture means, during the manufacture of the barrel. The heating parameters are for example internal temperatures of the staves.

For the purposes of the invention, the term "external temperature" means the temperature of the surface of a stave or of a set of staves which is not opposite the brazier.

For the purposes of the invention, "internal temperature" means the temperature of the surface of a stave or of a set of staves which is opposite the brazier.

By "brazier" should be understood in the sense of the invention any heating or heating means for heating a barrel during its manufacture such as for example a brazier, a burner, a burner or an electrical resistance. Preferably, the brazier is a heating means involving the combustion of lignocellulosic material.

By "thermal profile" or "heating profile" within the meaning of the invention, an evolution or variations in temperature of a barrel during its manufacture. Preferably, it can be a graphical representation in the form of a temperature curve and / or heating parameter as a function of a time variable.

The term "process", "calculate", "determine", "display", "extract" "compare" or more broadly "executable operation", within the meaning of the invention, an action performed by a device or a processor unless the context indicates otherwise. In this regard, operations relate to actions and / or processes of a data processing system, for example a computer system or an electronic computing device, which manipulates and transforms the data represented as physical quantities (electronic ) in the memories of the computer system or other devices for storing, transmitting or displaying information. These operations can be based on applications or software.

The terms or expressions "application", "software", "program code", and "executable code" mean any expression, code or notation, of a set of instructions intended to cause data processing to perform a particular function directly or indirectly (eg after a conversion operation to another code). Examples of program code may include, but are not limited to, a subroutine, function, executable application, source code, object code, library, and / or any other sequence of instructions designed for execution on a computer system.

By "processor" is meant, within the meaning of the invention, at least one hardware circuit configured to execute operations according to instructions contained in a code. The hardware circuit can be an integrated circuit. Examples of a processor include, but are not limited to, a central processing unit, a graphics processor, an application specific integrated circuit (ASIC) and a programmable logic circuit. A single processor or more than one other unit can be used to implement the invention.

By "Data" or "Values" is meant a quantitative, quantified result from a mathematical calculation or a measurement.

By "measured temperature data (s)" is meant within the meaning of the invention one or more data obtained following a measurement by means of a measuring device, for example a thermometer, a pyrometer, an infrared camera. Measured data is data which is not the result of a calculation operation carried out according to the invention.

By "calculated temperature data (s)" is meant within the meaning of the invention one or more data (s) resulting from one or more calculation operation (s) mathematics. Calculated data is not data obtained directly by a measuring device.

By "Correlation" within the meaning of the invention means a link existing between two data or values, one of which exerts an effect or an influence on the other, it can also be a report of dependence. A correlation can be simple (between two data or values) or multiple (between several data or values), and positive or negative.

For the purposes of the invention, the term "threshold value" means a predetermined value beyond which a significant consequence or a risk appears, for example a deterioration in the qualities of the barrel (e.g. structural or organoleptic).

By “shape recognition” within the meaning of the invention is meant the detection of shape, pattern, contour, from raw data or values making it possible to recognize or delimit a shape or a pattern in an image or in data.

By "Image area" is meant within the meaning of the invention a portion or a delimited surface of the captured image.

By “Cracking” is understood within the meaning of ‘invention, all minor or major deterioration, from the crack to the bursting of a stave of a barrel during manufacture.

By "appreciably" is meant within the meaning of the invention a value varying by less than 30% relative to the compared value, preferably by less than 20%, even more preferably by less than 10%.

By "model" is meant within the meaning of the invention a finite series of operations or instructions for calculating values of heating parameters and / or combustion parameters as a function of expected organoleptic qualities. Such operations are generally based on the prior classification of a plurality of values of heating parameters and / or combustion parameters within previously defined groups Y, having desired organoleptic qualities. The implementation of this finite sequence of operations makes it possible for example to assign a label Y _o to an observation described by a set of characteristics X _o thanks for example to the implementation of a function f capable of reproducing Y having observed X.

Y = f (X) + e

Where e symbolizes noise or measurement error.

By "supervised learning method" is meant within the meaning of the invention a method for defining a function f from a base of n labeled observations (Xi ... _n , Yi ... _n ) where Y = f (X) + e.

For the purposes of the invention, the term "heating model" means a set of values and instructions making it possible to generate a step of heating a barrel according to standardized conditions. Thus, the heating model can for example include kinetics of feeding the brazier as a function of time or even include values of combustion parameters as a function of calculated heating parameter values.

By "aromatic profile" within the meaning of the invention means data relating to the organoleptic qualities and / or extractable chemical compounds present in a barrel.

By "organoleptic quality" is meant within the meaning of the invention all the taste, odor and texture qualities of the content of a barrel and more precisely of the wine contained in a barrel. The organoleptic qualities are generally dependent on the chemical profile of a barrel.

By "chemical profile" within the meaning of the invention means data relating to the extractable chemical compounds present in a barrel.

In the following description, the same references are used to designate the same elements. The reference signs should not be understood as limiting the scope of the invention. In addition, the various features presented and / or claimed can be advantageously combined. Their presence in the description or in different dependent claims does not exclude this possibility.

During their work on monitoring the heating of a barrel, and more particularly during the bousinage stage, the inventors noted the weaknesses of the monitoring devices proposed in the literature. In fact, the devices in question at best offer a point-in-time measurement of the temperature of the external surface of the barrel using a laser thermometer. Such a measurement will be imprecise because it is biased, in particular in conditions where it is not possible to maintain the measuring instrument at normal on the surface of the barrel.

The inventors have therefore developed a new method of monitoring stave heating by a brazier during the manufacture of a barrel allowing the generation of a set of data, distributed over time, which can be used to characterize so fine and quantitative heating of the barrel.

Thus, according to a first aspect, the invention relates to a method 100 for monitoring the heating of staves 3 during the manufacture of a barrel 2, said staves being assembled so as to form a barrel. This method can be implemented by a monitoring system 1 comprising a temperature measurement means 20 arranged so as to measure the temperature of the brazier, an infrared image capture means 30, a data processing module 40, and a storage module 90. The storage module 90 is in particular configured to store values in the form of a database 300.

In particular, the method according to the invention is implemented during the heating of a set of staves by a brazier. This heating can for example correspond to a bending heating, a heating of bousinage or an aromatic heating.

Figure IA shows schematically a staves heating monitoring process during the manufacture of a barrel according to a first embodiment.

As shown in Figure IA, the method according to the invention comprises a measurement 120 continuously of the temperature of the brazier 4, a continuous capture 130 of infrared images of several staves intended to form a barrel, a step of calculating 140 of a value of at least one parameter for heating the staves, and a step 190 of memorizing a distribution over time of the measured values of temperature of the brazier and of the calculated values of the at least one parameter heating.

On the one hand, the stored temperature values are advantageously a function of time and on the other hand the calculated heating parameter values are obtained from an infrared image and can therefore better represent the actual temperature of a the set of staves compared to the methods of the prior art.

In addition, advantageously and as will be detailed later, the method according to the invention may also include optional steps selected from: a calibration step 110, a step 150 for calculating internal temperature values of the staves, a step 160 of calculating a risk of rupture, a step 170 of detecting a deviation, a step of calculating 180 of adjusted combustion parameter and / or a step 185 of controlling a brazier.

As illustrated in FIG. 1A, the method according to the invention comprises, a step 120 of continuous measurement of the temperature of the brazier 4. This continuous measurement can for example be implemented by means 20 of temperature measurement. Such a temperature measurement means 20 can for example be a pyrometer, a thermometer, an infrared camera, a thermocouple or any other temperature measurement means such as an infrared image capture means. Preferably, the temperature measurement means is configured to carry out the measurement of a surface temperature ranging from -50 ° C to 2200 ° C. The measurement is advantageously carried out without contact, which makes it possible to limit the wear of the measurement means and improves the reliability of the measurements over time. Preferably, the measuring means is a pyrometer. This allows temperatures from 200 ° C to 1200 ° C to be measured, with accuracy to one hundredth of a degree.

The step 120 of measuring the temperature of the brazier 4 makes it possible to obtain measured temperature values for the brazier 4. The step 120 of measurement can be done at different locations of the brazier. The measurement step 120 is carried out continuously. For example, the measurement step 120 makes it possible to generate temperature values of the brazier at a time interval of less than 2 minutes, preferably less than 1 minute, more preferably less than 10 seconds and even more preferably less than 1 second. In a particular example, the temperature of the brazier 4 is sampled over a period of between 10 ms and 500 ms and then the measurement values are averaged over periods of between 10 seconds and 60 seconds. Thus, this measurement step 120 can make it possible to establish a distribution over time of the temperature of the brazier 4. These measured values of temperature of the brazier 4 are then preferably stored in the database 300.

The method comprises a step 130 of continuously capturing infrared images of several staves intended to form a barrel. This step 130 of continuous capture can be carried out using an infrared image capture means 30. This infrared image capture means can for example be an infrared or thermal camera, an infrared or thermal digital camera. This digital infrared image capture means can be cooled or not and is generally based on bolometers or semiconductor micro-bolometers type sensors. This capture means 30 can be provided with complementary optical elements such as objectives, neutral filters, interference filters, or spectral filters. Preferably, the capture means 30 is an infrared IR camera. In addition, the camera is preferably calibrated beforehand, for example by the gain level, saturation level, including the effect of any filters or any accessory helping to optimize direct measurement. This calibration can in particular be a function of the frequency of the excitation wave and the thickness of the stave passed through as well as the characteristics of the wood making up the stave (density, thicknesses, fibers, knots, etc.). Such an IR camera can measure temperatures with tenths of a degree accuracy, and allows imaging on wavelengths of radiation between 8 µm and 20 µm. Such an IR camera also allows measurement on the whole object and not at a single point on the surface of the stave or barrel.

The capture step 130 is done continuously. For example, the capture step 130 makes it possible to generate infrared images at a time interval of less than 1 minute, preferably less than 30 seconds, more preferably less than 10 seconds and even more preferably less than 1 seconds. . In particular, the acquisition frequency of infrared images can for example be between 80 Hz and 160 Hz.

Thus, the capture 130 of infrared images makes it possible on the one hand to obtain values of the external temperature of the staves at different points or different zones, and on the other hand to obtain values of the external temperature of the staves in real time so as to increase the precision and reliability of the monitoring of the heating of the staves 3 during the manufacture of the barrel 2. Advantageously, these external temperature values of staves can be stored in the database 300 which allows '' establish traceability for each barrel 2 during manufacture and improve repeatability.

The capture step 130 is generally a function of the number of barrels 2 to be monitored. For example, a single barrel 2 may be present in the field of an IR camera or several barrels may be present in the field of the same IR camera. The accuracy of the image capture will be more important for a single barrel in the field of the IR camera. However, depending on the surface of the manufacturing site, in particular the place of the heating stage and its arrangement (distance between the barrels, angle, focal point, obstacle, accessibility, etc.), several barrels can be included in the same field. of a single IR camera. For example, three to four barrels can be in the field of the same IR camera. Thus, depending on the situation and the desired precision, it is possible to use one or more camera (s) for one or more barrels. FIG. 2 illustrates for example an infrared image which can be captured within the framework of the method according to the invention. The infrared image presented comprises four barrels undergoing a heating stage. As illustrated in the figure, the method according to the invention makes it possible to identify four image zones each corresponding to a portion of a barrel. In addition, according to the temperature scale presented, the average temperature of the different zones can be calculated.

Preferably, the step of continuously capturing infrared image 130 implemented so as to obtain external temperature values of staves belonging to several different barrels.

Furthermore, step 130 of infrared image capture can be carried out so as to capture different areas of the barrel 2 during manufacture. Thus, it is possible to capture different zones for the same barrel but also several zones for several barrels in the case of several barrels in the field of the same infrared image capture means. The areas of a barrel are for example selected from: a central or mid-height area of the barrel, a maximum height area, a minimum height area, or intermediate areas between central area and maximum height area and / or central zone and minimum height zone.

As shown in FIG. 1A, the step 130 of continuously capturing infrared images is followed by a step 140 of calculating a value of at least one stave heating parameter. This calculation step 140 is preferably carried out in real time. That is to say that the calculation is carried out for example less than 2 minutes after the infrared image has been captured, preferably less than 1 minute, more preferably less than 30 seconds and even more preferably less 10 seconds after the infrared image has been captured. In a particular example, the calculation of a value of at least one stave heating parameter can be carried out a few microseconds after the infrared image has been captured, however averaged information is generated and transmitted to an HMI every minute.

Each pixel of each captured image makes it possible to obtain information on the temperature of a surface of staves 3 of the barrel 2. Each pixel is representative of the external temperature of the barrel 2 during manufacture. Thus, it is possible to measure the thermal field on the barrel identified and during manufacture and in particular to measure at different locations the external temperature of a barrel.

These temperature data can advantageously be stored in the database 300.

The calculation step 140 may further include a shape recognition step 141. Shape recognition can be carried out by any means making it possible to detect a pattern, an image, an outline, a shape etc. For example, step 141 of pattern recognition can implement form factors. As an alternative to the form factors, it is possible to use masks, filters, or any other means allowing a "tracking" of the barrel 2 during manufacture such as an active contour model ("snake" in English terminology). -saxonne). Advantageously, it is also possible to detect the contours and use form factors, and to search for a curvature or a temperature difference, between the heated object and the air, and thus to locate the interface between cold air and hot staves. Preferably, the recognition step implements an active contour model. Indeed, the active contour models are particularly suitable for the method according to the invention.

Thus, step 140 of calculation makes it possible, in particular thanks to step 141 of shape recognition, to detect a barrel with respect to thermal radiation from the staves. Each object has its own thermal signature. The heat emanating from the object and particularly the thermal radiation is detected. This makes it possible to locate the interface between the barrel and the air on the captured infrared images. Thus, the infrared images of the staves have image areas associated with the staves of a barrel and other image areas. Other image zones correspond in contrast to the image zones of the staves, to the environment. For example, it can be the location of the heating stage, a person, the environment around the barrel, etc. Alternatively, in the case of several barrels, an image may include several image zones associated with the staves of the barrels during manufacture. The shape recognition step 141 of the calculation step 140 differentiates the thermal signatures associated with the staves of a barrel from the other image areas. This therefore makes it possible to locate on an image, and specifically on an image area, the staves of one or more barrels.

Thus, the method according to the invention may preferably include an identification step 142 of at least two image areas each associated with a barrel. Thereafter, each of these image zones may be associated with a unique barrel identifier. This association can in particular be carried out via a Human Machine Interface (HMI) which will be described later.

Advantageously, the calculation step 140 can be repeated for different locations. In particular, the external temperature values, used for the calculation of a heating parameter value, can be segmented according to their original position on the barrel. Thus, the calculation step 140 may include the calculation of several values of a heating parameter for the same barrel at a given time. For this, the calculation step 140 may include a segmentation 143 of an image zone associated with the staves of a barrel into several partial image zones so as to obtain several sets of external temperature of the staves. So, the calculation of the value of at least one heating parameter is done for each of the external temperature sets. Thus, it is possible to obtain several heating parameter values for the same barrel at a given time, each associated with a different location on the barrel, and then benefit from more precise monitoring of the heating. For example, the method makes it possible to generate at least three values respectively for different zones of a barrel, said zones being for example selected from: central zone, lower quartile, upper quartile, maximum height and / or minimum height. In other words, the calculation step 140 may include the calculation of several heating parameter values for the same barrel at a given instant, each of the values corresponding to an area of the barrel 2.

The heating parameter which is calculated within the framework of the method according to the invention makes it possible, from a multitude of values of external temperature of the staves, to synthesize the information relating to the heating of the barrel. Thus, while monitoring a multitude of external temperature values corresponding to the pixels could complicate the work of the cooper, the generation of one or a few values of heating parameters allows easier monitoring, in particular in relation to the measured temperature. brazier.

Advantageously, the at least one heating parameter is selected from: average external temperature, maximum external temperature, minimum external temperature. These values are particularly suitable for monitoring the heating of a barrel.

The at least one heating parameter can also be an internal heating parameter of the staves calculated from the values of external temperature and a value of thermal conductivity of the staves. In this case, at least one heating parameter can in particular be selected from: average internal temperature, maximum internal temperature and minimum internal temperature. Thus, the cooper has more accurate information on the temperature supported by the staves.

Whether for internal or external temperatures of the staves, other statistical values can be generated. These statistical values are the values useful for monitoring and monitoring the heating dynamics of a barrel during manufacture, such as: standard deviation, variance, adequacy with reference data (eg de ² test), or data from statistical models such as supervised learning models. These various statistical values allow an optimization of the monitoring method according to the invention, for example by improving and facilitating monitoring and by facilitating the production of barrels having thermal and / or aromatic profiles desired and produced according to predetermined manufacturing conditions (ie heating model).

Following these measurement and calculation steps, as illustrated in FIG. 1A, the method comprises a step 190 of memorizing a distribution over time of the measured values of temperatures of the brazier and of the calculated values of the minus a heating parameter. This storage step 190 can be carried out on any medium suitable for recording data by a storage module 90 which will be detailed later. This step makes it possible to obtain an objective and quantified traceability of the heating step for each barrel 2. Advantageously, the set of values makes it possible to feed the database 300. This data can for example be stored on a remote support. .

Thus, a cooper who has implemented the monitoring process according to the invention will be able to find, even several years after the heating procedure, the exact heating parameters having led to a barrel in particular.

In addition, the method according to the invention according to other embodiments can bring numerous complementary benefits to the cooper especially in a context of increasing the repeatability of the organoleptic qualities of the barrels produced.

As shown in FIG. 1B, the steps of measuring 120 and of capturing 130 of an infrared image can be preceded by a step 110 of calibration. This step 110 of calibrating the monitoring system 1 can include recording the characteristics of the barrel studied before heating by a storage module 90. The characteristics can be selected from the width of the staves, the thickness of the staves, the height of the staves, the material making up the staves (eg type of wood used), the standard of the barrel, the origin of the wood, the pretreatment time wood such as drying time and maturation time. These data allow in particular to define the surface of the barrel, its volume and to determine the thermal conductivity of the material used. However, as will be detailed later, they can also be used to refine the heating model that can be generated by the method according to the invention.

[0097] Preferably, the calibration step 110 comprises at least recording the value of the thickness of the staves and the volume of the barrel. However, for standardized barrels, the calibration step can be limited to defining the barrel volume. All the characteristics can be memorized by the storage module 70 in the form of a database 300. The database 300 can advantageously include characteristics for each of the barrels 2 which will be monitored in the context of the method 100 according to the invention. Advantageously, the database is incremented as the process proceeds and the manufacture of barrel 2.

In addition, the calibration step may include the generation of a unique identifier assigned to the barrel 2 which will undergo the heating step and the monitoring method 100 according to the invention.

In addition, an average internal temperature value of the staves, it may be advantageous for the cooper to be able to view a map of the internal temperatures of the staves. Thus, the method according to the invention can also include a step 150 of calculating internal temperature values of the staves for each of the captured infrared images. This calculation of the internal temperature values of the staves is preferably carried out on the basis of the values of the external temperature and of a value of thermal conductivity of the staves. Indeed, in particular in the context of the calibration step 110, the thermal conduction of the staves can be known / predetermined.

Thus, the data processing module 40 can be configured to calculate the internal temperature values of the staves by applying the Fourier law with regard to the measured external temperature values and the thermal conductivity value used . Indeed, there is a thermal gradient over the thickness of the stave and it is then possible to quantify the heat transfer which takes place even when the temperature is inhomogeneous. In addition, like the external temperature, there is an internal temperature gradient over the entire height of the stave. Thus, it is advantageous for improved monitoring to measure the internal temperature in different zones and / or volumes of the barrel. This increases the accuracy and reliability of measurements and calculations, and ensures better traceability. Thus, the calculation step 150 can advantageously be repeated for different zones or for different volumes. Preferably, the calculation of the internal temperature is carried out in real time. That is to say that the calculation is carried out for example less than 5 minutes after the calculation 140 of the external temperature, preferably less than 2 minutes, more preferably less than 1 minute and even more preferably less than 10 seconds after the infrared image has been captured.

In addition, thanks to the knowledge of the internal temperature for each barrel, it is possible to generate and define an internal thermal profile of each barrel. It is also possible to generate and define a map of the internal temperature according to the characteristics of the barrel such as according to the height of the barrel.

Advantageously, the internal temperature values are calculated and are stored in the database 300.

In addition, the method can comprise a step of establishing 155 of at least one correlation between a measured temperature value of the brazier and a calculated value of the heating parameter. This correlation can for example be carried out by a data processing module 40 configured in this sense.

In particular, the method according to the invention may include the calculation of a ratio between at least one measured temperature value of the brazier and a calculated value of the heating parameter. For example, the method according to the invention may include the calculation of a ratio between a calculated temperature (e.g. internal or external) and a measured temperature of the brazier.

Thus, it is possible to bring to the knowledge of the cooper new new indicators allowing him to better evaluate the heating stage and to draw lessons therefrom allowing him to carry it to term without deviation. For example, an increase in the ratio between a calculated internal or external temperature and a measured temperature of the brazier can be indicative of a decrease in the power of the brazier and can allow the cooper to react quickly by refueling the brazier.

For example, a drop in the temperature of the brazier will result in an increase in the internal temperature / temperature ratio of the brazier. Advantageously, the method according to the invention makes it possible to correlate the measured data such as temperature of the brazier with calculated values.

For example, as shown in FIG. 3, a correlation as a function of time is made between the temperature of the brazier and its supply of wood. In addition, the method according to the invention makes it possible to calculate at least one key indicator selected from:

The internal or external temperature of the barrel averaged over its surface (i.e.

the surface facing the infrared image capture means) and over the duration of the heating step,

- the duration of the heating stage,

- the maximum internal or external temperature of the barrel over the duration of the heating stage,

- the number of times wood has been added, and

- the percentage difference between a measured heating parameter and a predetermined heating parameter (e.g. a heating parameter defined by a heating model) at a given time and / or over the entire duration of the heating stage.

[0109] More preferably, the method according to the invention makes it possible to calculate the temperature of the barrel averaged over its surface and over the duration of the heating step.

During the heating stage, in particular that associated with bending, cracking, or bursting of the staves (“cracking” in English terminology) can result in a loss of time, an economic loss and an increase in waste of noble materials such as wood. However, advantageously, monitoring the external temperature of the barrel can also make it possible to monitor critical points during the manufacture of a barrel. Thus, thanks to the method according to the invention and it is possible to calculate a rupture risk index based on the deformation of the staves and a predetermined Young's modulus value of these so-called staves.

For this, the method comprises a step 160 of measuring a risk index of rupture of the staves from the values of the external temperature of the staves and a value of Young's modulus of the staves. Such a step can be implemented by a module 60 for checking rupture.

The heat and the forces applied to the wood cause its deformation. Thanks to the monitoring of the external temperatures and in particular the monitoring of the shape of a thermal gradient identified from the infrared images, it is possible to measure the deformation applying to the staves 3. Thus thanks to the method 100 according to the invention it it is possible to know the deformation precisely. This deformation value coupled with the value of the Young's modulus of the material makes it possible to calculate the stress applied to the staves and therefore an index of risk of rupture. Young's module is known for wood, in particular according to ISO 13061-3: 2014.

It is for example possible subsequently to define for each barrel a threshold value before cracking. Thus, by monitoring the temperatures and monitoring the heating, the process also makes it possible to reduce the occurrence of cracking or bursting of the staves.

The rupture index can for example correspond to a difference between a calculated stress and a predetermined threshold value. In this case, the lower the rupture index, the higher the risk of damage to the stave.

In particular, the method may further comprise the generation 165 of an alert when the risk of damage to the stave is high. This step can be implemented following the detection of a difference of less than 15% between the rupture index and a predetermined threshold value, preferably less than 10%, more preferably less than 5%. This avoids any cracking or splitting of the wood and therefore saves time, economic gain and better compliance with environmental conditions.

As was detailed previously, the method according to the invention makes it possible to establish monitoring over time of the heating parameters of a barrel. Thus, the cooper has, in particular thanks to correlations or indices calculated within the framework of the process, a means allowing him presenting quantified and objective data on the conduct of the heating stage which he can follow in real time or memorize for later knowledge.

In order to help the cooper in his activity, particularly of bousinage, the method according to the invention can also perform a real-time comparison of the calculated heating parameters with predetermined heating parameters.

In particular, the method advantageously comprises a step 170 of comparing the calculated values of the at least one heating parameter with predetermined reference values. This comparison can for example be carried out by a module 70 for heating control. This comparison can for example make it possible to detect a deviation. A deviation can for example consist of a difference between a predetermined reference value and the calculated value of a heating parameter of more than 15%, preferably more than 10%, more preferably more than 5%. Alternatively, a deviation can correspond to the crossing of a predetermined reference value by a heating parameter value. The predetermined reference value can be a value entered via an HMI, a pre-recorded value, a value received via a communication module or even a value calculated by the heating monitoring device. Preferably, a predetermined reference value is calculated over the days from the calculated values of a heating parameter and corresponds for example to the average of these calculated values. In particular, an average temperature is calculated over the days so as to constitute a predetermined reference value and the deviation (i.e. drift) is determined according to the difference in the means.

When a deviation is detected, the method according to the invention may include a step 175 of generating an alert. Such an alert can for example be generated by an alert module and be displayed on a man-machine interface. Thus, the alert generated makes it possible to inform the cooper in real time of the detection of a deviation. Real-time detection of the deviation allows the combustion parameters to be readjusted or modified immediately, which improves the repeatability and the obtaining of the desired characteristics of the barrel during manufacture. In addition, thanks to individualized monitoring, the alert generated can be memorized so that this information, associated with a given barrel, can be found later.

In addition to monitoring the heating parameters, the method according to the invention is concerned with certain aspects of the combustion parameters of the brazier. Indeed, during the manufacture of a barrel, the brazier can have combustion parameters which are no longer suitable for the heating stage and which could lead to the manufacture of a barrel whose measured organoleptic qualities do not correspond to the expected organoleptic qualities. Indeed, the heating stage by the time of exposure of the barrel on a brazier and the heating intensity of the latter will influence the desired aromatic marking on the barrel. However, monitoring the heating parameters according to the method of the invention makes it possible to follow the evolution of the combustion parameters and therefore the repercussion of these changes on the expected aromatic organoleptic qualities. Such conditions can be identified by a decrease in a calculated ratio or when a deviation occurs. However, in particular when these deviations occur, the cooper could advantageously benefit from indications allowing him to correct the heating and therefore the combustion parameters.

Thus, as presented in FIG. 1B, the method according to the invention preferably comprises a step of calculating 180 of adjusted values of combustion parameters. This step can for example be implemented by a combustion control module 80.

In particular, this step is implemented following the detection of a deviation of more than 15% from a measured value with a predetermined threshold value, preferably more than 10%, more preferably still 5% with a predetermined threshold value. In this case, a predetermined threshold value can be selected from: a reference heating parameter value, a reference ratio value and they generally correspond to the values contained in a thermal profile according to the invention.

The step 180 of calculating adjusted combustion parameters can advantageously on supervised learning models integrating heating parameter values and combustion parameter values. Thus it is possible, starting from an expected heating parameter value, to determine the combustion parameter values which will make it possible to reach it. This step makes it possible to determine new values of combustion parameters in order to restore the heating parameters to values before deviation. Thus, this step aims to determine the new combustion parameter values called adjusted values which will make it possible to obtain heating parameter values allowing optimal manufacture, preferably in agreement with an expected thermal profile of the barrel in manufacture.

In addition, the method according to the invention may include a step 185 of modifying combustion parameters so as to make them correspond to the calculated adjusted values of combustion parameters. This modification step 185 may for example correspond to a modification of the electric intensity of the brazier when it is supplied with electricity or even to the control of a lignocellulosic material distributor when the brazier is based on combustion of wood. The modification 185 of the combustion parameters can also include the implementation of a lively, slow combustion or the smothering of the brazier. This modification step 185 of combustion parameters makes it possible to restore the heating parameters before deflection by modifying or adapting the temperature of the brazier.

Thus, a cooper having a process according to the invention can carry out an objective and just monitoring of the heating parameters so as to better control the organoleptic qualities of the barrel manufactured.

As mentioned, the internal temperature of the staves will influence the presence or absence of aromatic compounds, or more generally chemical compounds. These compounds make it possible to give its organoleptic qualities to the barrel and more particularly to the content of the barrel such as wine. Thus, knowing the aromatic profiles of the barrels produced, the method according to the invention makes it possible, thanks to the establishment of the thermal profile of the barrel, to establish a correlation between thermal profile and aromatic profile and thus to be able to apply combustion parameters allowing the obtaining of the desired organoleptic characteristics.

The aromatic profile can include, after an exposure time determined by the aging of the wines, the organoleptic qualities determined by sensory analysis of the blind tasting type or even data from analytical chemistry measurements such as chromatographic techniques (eg analysis by high performance liquid chromatography in the laboratory) then constituting a chemical profile.

Preferably, in the context of the process according to the invention, it is possible to calculate the values of one or more heating parameters over one or more durations which will make it possible to obtain a desired aromatic profile. This corresponds to the calculation of a heating model. This makes it possible to manufacture a barrel having an aromatic profile and therefore the expected organoleptic qualities with time savings and quality stability. In particular, the heating model makes it possible to provide a cooper with values of the heating parameters to be applied (or combustion parameters) based on the characteristics of the staves used and to achieve desired organoleptic trends.

The heating model includes a correlation between at least one heating parameter, values of stave characteristics and an aromatic profile. Alternatively, the heating model has a correlation between at least one combustion parameter, values of stave characteristics and a chemical profile. Advantageously, the heating model includes a correlation between values of stave characteristics and a chemical profile, and at least one combustion parameter and / or at least one heating parameter. Advantageously, the characteristics of the staves are selected from: nature of the stave wood, origin of the stave wood and / or maturation of the staves.

For example, according to expected characteristics such as the flavors, the desired chemical compounds, or more generally the desired aromatic profile, it is possible to define one or more threshold values of heating and / or combustion parameters, to be respected for obtain the expected aromatic profile. These threshold values of parameters will also depend on the type of wood, the origin of the wood or the time of maturation of the wood. Advantageously, all of these values are stored in the database 300.

Thus, the method according to the invention comprises a step 200 of generating a heating model. Such a heating model will allow the cooper to make a barrel with an expected aromatic profile.

The step 200 of generating a heating model can be implemented by means of a data processing module 40 and it can be carried out using known statistical methods. Preferably, this step can be carried out using comparison, classification or learning models such as: Kernel, Multiple kernel learning, Machine vector support, decision trees, random drills, neural networks or k- nearest neighbor.

Among the statistical methods, the linear regression models are simple and easy to implement. However, these linear models are limited due to the assumption of linearity and they are not optimal for the method according to the invention. Thus, the step 200 of generating a heating model preferably includes the use of a non-linear statistical model.

More preferably, the step of generating 200 of a heating model is based on a model, driven on a data set and configured to predict the heating parameter values from the stave characteristic values. and an expected aromatic profile. For example, for calibration purposes, it is possible to use time distributions of temperature measurements of the brazier and calculated values of T at least one heating parameter. Preferably, the step 200 of generating a heating model includes the use of a supervised statistical learning model. Within supervised learning methods, it can for example be cited:

[0135] - kernel methods (e.g. Large Margin Separators - Support Vector Machines

SVM) described for example in Burges, 1998 (Data Mining and Knowledge Discovery. A Tutorial on Support Vector Machines for Pattern Recognition),

[0136] - the set methods (e.g. decision trees, Random Forest) described for example in Brieman, 2001 (Machine Learning. Random Forests), or

- the neural networks described for example in Rosenblatt, 1958 (The perceptron:

a probabilistic model for information storage and organization in the brain).

Thus, the method according to the invention makes it possible to create a correspondence between the expected aromatic profile and the thermal profile of the barrel. Thanks to this, the monitoring method according to the invention makes it possible to stabilize the aromatic profiles of the barrels produced.

[0139] Thus, according to another aspect, the invention relates to a batch of barrels comprising at least two barrels, said barrels having a substantially identical aromatic profile. A batch of barrels comprising at least three barrels, preferably at least four barrels.

Advantageously, all the barrels of the barrel batch can be identified individually and they have a substantially identical thermal profile.

There are several species of Oak (e.g. sessile and pedunculate) and different origins such as French oak, American oak. In addition, there are a few rare barrels made with other wood species such as Chestnut, Mulberry and Acacia. It can therefore happen that a barrel is made up of several species and / or origins of wood. Preferably, each barrel in the barrel batch comes from the same type of wood (i.e. essence and origin).

According to a second aspect, the invention relates to a system 1 for monitoring the heating of staves 3 during the manufacture of a barrel 2. This system is in particular capable of implementing a monitoring method according to the invention described previously.

As shown schematically in Figure 4, in the context of the monitoring system 1 according to the invention, the staves are assembled so as to form a barrel which, during manufacture, is generally located near a brazier 4. Depending on the heating stages and the know-how of the coopers, the position of the brazier in relation to the barrel may have changed. As illustrated, according to one embodiment of the invention, the monitoring system 1 comprises a means 20 for measuring the temperature of the brazier, a means 30 for capturing infrared image of staves, a module 40 for processing data, and a storage module 70 configured to store at least one distribution over time of measured brazier temperature values and calculated values of at least one heating parameter.

Lemoyen 20 for temperature measurement is arranged to measure the temperature of the brazier. This measuring device can measure the temperature at different times and at different locations of the brazier. Alternatively, a monitoring system according to the invention may include several means of temperature measurement. This is particularly the case when the process allows monitoring of the heating of several barrels in parallel.

The infrared image capture means 30 is configured to capture at least one infrared image of several staves intended to form a barrel. The image capture means 30 can for example be a digital camera or a digital camera.

The data processing module 40, preferably comprising one or more means configured to calculate a value of at least one heating parameter from the external temperature values of the staves for each captured infrared images. It can be any hardware and software arrangement capable of allowing the calculation of such a heating parameter. In addition, the data processing module is configured to calculate one or more surface temperature (s) from one or more pixel (s). The data processing module can also be configured to apply several mathematical treatments to the calculated data such as calculation of mean, variance, standard deviation. In addition, the data processing module is configured to calculate from the temperature data or the pixel (s) one or more internal temperature (s).

In addition, the data processing module is configured to generate data selected from: average internal temperature, maximum internal temperature, minimum internal temperature, maximum external temperature, minimum external temperature, exposure time of the barrel on the brazier or any other statistical values. Preferably, the data processing module is also configured to generate and define a thermal profile per barrel during manufacture. Even more preferably, the data processing module is configured to generate and define a map of the internal temperature as a function of the characteristics of the barrel.

The data processing module 40 can also be configured to establish at least one correlation between at least one measured temperature data and at least one calculated data. It can also be configured to establish heating profiles for each barrel individually.

A system according to the invention comprises a storage module 90, configured to store at least one distribution over time of the measured values of temperature of the brazier and of the calculated values of the at least one heating parameter. The storage means may include a transient memory and / or a non-transient memory. It is able to save, for example in the form of files, the color image or images. It may also be able to record the values of the heating parameters.

In addition, a monitoring system according to the invention may include, or be associated with, a remote server. It is for example possible to access this remote server via a web interface or directly via the appropriate functions directly implemented on the modules making up the system. All communications between the modules and the remote server can be secured, for example by HTTPS protocols and AES 512 encryption.

Advantageously, the storage module is configured to store any value or data or profile or model of heating during monitoring of stave heating during the manufacture of a barrel.

In addition, the storage module is configured to increment a database. The database can be an integral part of the storage module or be remote from the storage module. In the case of a database remote from the storage module, all of the modules or means include a processor configured to communicate with the database. The database is configured to be incremented as and when any data or values measured or calculated during the monitoring of a barrel heating. All the data in the database makes it possible to establish heating models to be followed during subsequent monitoring of a barrel during manufacture. This improves traceability and repeatability.

As illustrated in FIG. 4, a system according to the invention can also further comprise a rupture control module 60 configured to calculate a risk index for failure of the staves from the values of the external temperature of the staves and d 'a Young's modulus value of the staves.

A system 1 according to the invention can also include a heating control module 70 configured to detect a deviation between the calculated values of the at least one heating parameter and reference values. The calculation module makes it possible to calculate a deviation when a predefined deviation is detected with respect to a predefined threshold value.

A system according to the invention further comprises a combustion control module 80 configured to modify combustion parameters of the brazier 4. The combustion parameters of the brazier include the amount of wood to be added, the amount of wood to be removed , the type of wood to add, the stoking required or the stifling required. Advantageously, the combustion control module 80 is configured to receive new values of heating or combustion parameters. The combustion control module is arranged to modify the temperature data of the brazier according to new heating parameter values. The combustion control module allows, for example, to adjust the brazier temperature data by varying the combustion state of the brazier. For example, when the combustion control module receives an increase in the temperature of the brazier as the new temperature of the brazier, the combustion control module is configured to control the combustion state of the brazier by increasing the combustion of the brazier to a state of lively combustion. Conversely, the combustion control module is configured to command smothering of the brazier. This reduces the combustion state of the brazier by generating a slow combustion state.

In addition, a monitoring system according to the invention may include a communication module 50, configured to receive and transmit information to remote systems 6. The communication module allows data to be transmitted over at least one communication network and can include wired or wireless communication. Preferably, the communication is carried out via a wireless protocol such as wifi, 3G, 4G, and / or Bluetooth. The communication module makes it possible, for example, to send a captured color image or values of color characteristics of at least one area of the captured image to a remote server. It can also be configured to send data relating to the new determined parameter values or any value or data or profile or model measured or calculated during monitoring of stave heating during the manufacture of a barrel.

A system according to the invention can also include an interface 10 of HMI type communication corresponding to any element allowing a human being to communicate with a particular computer and without this list being exhaustive, a keyboard and means allowing in response to commands entered on the keyboard, carry out displays and possibly select with the mouse or a touchpad the items displayed on the screen. Another exemplary embodiment is a touch screen making it possible to select directly on the screen the elements touched by the finger or an object and possibly with the possibility of displaying a virtual keyboard. The HMI, as already discussed, can be used to allow the transmission of parameters to the systems or, conversely, make available to the user the values of the data measured or calculated by the system. Generally, ΓΙΗΜ is communicatively coupled with a processor and it includes a user output interface and a user input interface. The user output interface may include an audio display and output interface and various indicators such as visual indicators, audible indicators and haptic indicators. The user input interface may include a keyboard, mouse or other cursor navigation module such as a touch screen, a touchpad, a stylus input interface and a microphone for inputting audible signals such as user speech, data, and commands that can be recognized by the processor.

These modules and means are distinct in FIG. 4 but the invention can provide various types of arrangement such as, for example, a single module combining all of the functions described here. These modules can be divided into several electronic cards or combined on a single electronic card.

According to another aspect, the invention relates to a database 300 comprising, for each barrel of a plurality of barrels, a plurality of heating parameter values, each of said barrels being preferably associated with profile values aromatic. Advantageously, the database also includes values of stave characteristics. These data are selected from: source of wood, type of wood, characteristics of the wood (knot, fiber, etc.), drying time, maturation time. Advantageously, the database also includes values of combustion parameters for each of the barrels.

Advantageously, the database can be configured according to the type of file and compatible with different readers. The database can be dematerialized but also in material form such as an abacus or tables. The practical database is easy to use. For this, the database can be presented in the form of tables with several entries, graphics or images. However, the database is not limited by the number of data. Thus the database is preferably modifiable, adjustable according to the monitoring of the heating functions of a barrel. In addition, the database is easily incremented.

The use of the database 300 according to the invention allows the repeatability of the heater (s) of a barrel during manufacture. The database 300 also allows the traceability of each barrel during manufacture. Advantageously, the database 300 also makes it possible to manufacture one or more barrels according to the data in the database. For example, the manufacture of one or more barrels according to a desired aromatic profile or according to a precalculated thermal profile.

Claims (1)

Claims [Claim 1] Method (100) for monitoring the heating of staves (3) by a brazier during the manufacture of a barrel (2), said staves being assembled so as to form a barrel, said method being implemented by a system (1 ) monitoring comprising a temperature measurement means (20) arranged to measure the temperature of the brazier, an infrared image capture means (30), a data processing module (40), and a storage module (90), said method comprising during a heating of staves (3) by a brazier: - a measurement (120) continuously of the temperature of the brazier (4), by the means (20) of temperature measurement, - a continuous capture (130) of infrared images of several staves intended to form a barrel (2), using the infrared image capture means (30), so as to obtain values of the external temperature of the staves , a step of calculation (140), by the data processing module (40), preferably in real time, of a value of at least one heating parameter from the values of the external temperature of the staves for each of the captured infrared images, and - A step (190) of memorization, by the module (90) of memorization, of a distribution over time of the measured values of temperature of the brazier and of the calculated values of the at least one heating parameter. [Claim 2] Method according to claim 1, characterized in that the infrared images of the staves include image areas associated with the staves of a barrel and other image areas and in that the calculation step (140) comprises a step (141) of pattern recognition so as to differentiate thermal signatures associated with the staves of a barrel from other image areas. [Claim 3] Method according to any one of the preceding claims, characterized in that at least one heating parameter is selected from: average external temperature, maximum external temperature and minimum external temperature. [Claim 4] Method according to any one of the preceding claims, characterized in that the at least one heating parameter is an internal temperature of the staves, the calculation of the internal temperature value of the staves being carried out from values of external temperature and d 'a thermal conductivity value of a stave. [Claim 5] Method according to any one of the preceding claims, characterized in that it comprises a step of calculation (150), by the data processing module (40), of internal temperature values of the staves for each of the infrared images captured, said calculation of the internal temperature values of the staves being carried out on the basis of external temperature values and a thermal conductivity value of a stave. [Claim 6] Method according to claim 5, characterized in that from the values of the internal temperature of the staves, another heating parameter is calculated, said other heating parameter being selected from: average internal temperature, maximum internal temperature and minimum internal temperature. [Claim 7] Method according to any one of the preceding claims, characterized in that the method further comprises, for each of the infrared images captured, a step (160) of calculation, by a rupture control module, of a risk index of failure of the staves, said rupture risk index being calculated from the values of the external temperature of the staves and a Young's modulus value of the staves. [Claim 8] Method according to any one of the preceding claims, characterized in that the method further comprises a step (170) of detection, by a control module (70), of a deviation between the calculated values of the at least one heating parameter and reference values. [Claim 9] Method according to any one of the preceding claims, characterized in that the method comprises a step of calculation (180), by a combustion control module (80), of adjusted values of combustion parameters for the brazier as a function of the distribution over time of the measured brazier temperature values and the calculated values of the at least one heating parameter. [Claim 10] Method according to claim 9, characterized in that the method comprises a step of modification (185), by the combustion control module (80), of combustion parameters so as to correspond to the calculated adjusted values of combustion parameters . [Claim 11] Method according to one of claims 1 to 10, characterized in that it further comprises a step (200) of generation, by the data processing module (40), of a heating model, said heating model comprising a correlation between at least one heating parameter and / or one combustion parameter, and values of stave characteristics and an aromatic profile. [Claim 12] System (1) for monitoring the heating of staves (3) by a brazier during the manufacture of a barrel (2), said staves being assembled so as to form a barrel, said monitoring system comprising at least : a means (30) for capturing the infrared image of the staves, configured to capture at least one infrared image of several staves intended to form a barrel, - a temperature measuring means (20) arranged so as to measure the temperature of the brazier, - a data processing module (40), configured to calculate a value of at least one heating parameter from the external temperature values of the staves for each of the infrared images captured, and a storage module (90), configured to store at least one distribution over time of the measured brazier temperature values and of the calculated values of the at least one heating parameter.