Heating monitoring method in barrel manufacturing and heating monitoring system

Abstract

The invention relates to a method (100) for monitoring and dynamically controlling the toasting of staves (3) during the manufacture of a barrel (2), the staves being assembled in such a way as to form a barrel. The method is implemented by a monitoring system (1). The invention also relates to a system (1) for monitoring and dynamically controlling the toasting of staves during the manufacture of a barrel. The invention also concerns 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 concerns a batch of barrels comprising a substantially identical aromatic profile. Figure to be published with the abstract:

Description

[0001] The invention relates to the field of cooperage, and more particularly to that of monitoring heating during the manufacture of a barrel. The invention relates in particular to a method for monitoring the heating of staves, according to the preamble of claim 1, and a system for monitoring the heating of staves according to the preamble of claim 15. Similar methods and systems are known from document US2011203093A1. [Prior art]

[0002] In 2013, French cooperage produced more than 533,000 barrels for the storage of beverages intended for consumption (French Coopers Federation), and this figure has continued to increase since then. Known for many decades as a container, the use of barrels has varied over time between the storage of solid materials such as harvest products and the storage of liquids such as wine, water, cider or spirits.

[0003] Currently, the production of high-quality barrels is mainly carried out by hand. This artisanal production relies essentially on the know-how, experience and perception of the cooper.

[0004] The artisanal manufacture of barrels consists of several stages generally including the selection of the raw material such as oak, chestnut, acacia, ash, etc., the shaping of the staves which consists of cutting the selected wood into planks, the drying of the staves in order to reduce the humidity level and the dolage stage allowing to obtain the staves of the future barrels. The staves are then assembled together by jointing then they are rose-shaped. This stage allows to position the first hoops at the ends of the future barrel forming its carcass. Subsequently, the carcasses are put to heat on a brazier in order 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 release volatile molecules in particular ellagitannins.There are different types of toasting that can vary in duration and temperature, alternating between slow and fast combustion phases, or depending on the heating method (i.e. open or closed mode). Subsequently, the barrel bases are placed and fixed, then the hoops are removed and a finishing step is carried out that can vary depending on the use of the barrel (sanding, cleaning, varnishing, inscription, etc.).

[0005] The cooper adopts a manufacturing method that is specific to him, particularly at the time of annealing (or re-annealing). This stage is a key step in the production of barrels since it determines the aromatic profile of the barrel. It is therefore important to be able to monitor 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.

[0006] There are various artisanal methods for carrying out this annealing stage, which may correspond to the different skills of the coopers. However, these methods are not very precise and are subject to great variability depending on the cooper's perception. Furthermore, the smoke released by the barrel and the flames make access to the barrel difficult and the cooper's work demanding.

[0007] It has also been proposed to affix thermal indicators to the external surface of the staves in order to monitor the temperature of the external surface of the staves visually (FR2775212). However, the thermal indicators have fairly distant temperature levels, which do not allow for detailed monitoring of the temperature progression.

[0008] A quantitative method currently used is based on measurement using a laser gun detecting the radiation of the barrel at a point. A mathematical operation on the thermal data recorded 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, to the entire barrel, of the value measured at a single point of 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 the evolution of the temperature to be followed reliably and precisely in order to be able to monitor the evolution of the organoleptic qualities of the barrel.

[0009] Another alternative quantitative method proposed in patent application WO2017131295 relies on the use of two temperature sensors to monitor the external temperature and the temperature of the brazier respectively. However, as before, the measurement of the external temperature is based on an imprecise point measurement.

[0010] Thus, there is a need for a new method of monitoring the heating of staves during the manufacture of a barrel that is simple to use, reliable and precise and allows traceability and repeatability of the heating and therefore control of the organoleptic qualities of the barrel. [Technical problem]

[0011] The invention therefore aims to remedy the drawbacks of the prior art. In particular, the invention aims 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 continuously obtain one or more values ​​representative of the heating with high accuracy.

[0012] The invention also aims to provide a system for monitoring the heating of staves and a database containing representative heating values ​​for each of the monitored barrels. The invention thus makes it possible to provide a batch of barrels with standardized physicochemical properties and not subject to the possible hazards of heating. [Brief description of the invention]

[0013] To this end, the invention relates to a method 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, the method being implemented by a monitoring system comprising at least one temperature measuring means arranged so as 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 measuring 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 external temperature values ​​of the staves, the infrared images of the staves comprising image zones associated with the staves of a barrel and other image zones, a step of calculation, by the data processing module, preferably in real time, of a value of at least one heating parameter from the external temperature values ​​of the staves for each of the captured infrared images, said at least one heating parameter being able for example to be selected from: an average external temperature, a maximum external temperature, a minimum external temperature, an average internal temperature, a maximum internal temperature, a minimum internal temperature, a temperature variance,or an index of conformity to a heating model; the calculation step (140) further comprising a step (141) of shape recognition so as to differentiate thermal signatures associated with the staves of a barrel from other image zones; and a step of memorizing, by the memorizing module, a distribution over time of the measured temperature values ​​of the brazier and the calculated values ​​of the at least one heating parameter.

[0014] The implementation of this method makes it possible to obtain a distribution over time of the measured values ​​of the temperature of the brazier and 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 the temperature of the brazier and the calculated values ​​of the at least one heating parameter. In addition, the method according to the invention makes it possible to increase the accuracy and 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 absence of measurement at the normal of the barrel and makes it possible to generate values ​​of greater accuracy compared to the data obtained with laser pointers.

[0015] Indeed, as illustrated in this document, the temperature of the barrel, in particular the temperature of the staves undergoing a heating step, is not homogeneous over the entire surface of the barrel. Thus, the methods of the prior art, using conventional infrared sensors such as thermal points or laser guns, do not take this heterogeneity into account and therefore provide at best partial monitoring of the heating step.

[0016] Furthermore, 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 combustion parameter values ​​to the calculated values ​​of the stave heating parameters. This is particularly relevant when the monitoring method is applied to aromatic heating aimed at developing the organoleptic properties of the barrel and therefore of the future products that will be stored there. Thus, the invention preferably relates to a method for monitoring the aromatic heating of staves by a brazier during the manufacture of a barrel. This also makes it possible to precisely identify a barrel being manufactured, or a plurality of barrels being manufactured without external human intervention.

[0017] According to other optional process features: several heating parameter values ​​are calculated, each of the values ​​being associated with a different location on the barrel. Indeed, as will be illustrated in the rest of the document, the internal or external surface of a barrel exhibits variability in behavior during heating. Thus, taking several locations into account makes it possible to characterize the heating step as accurately as possible. Preferably, the number of heating parameter values ​​calculated per square centimeter is greater than or equal to 0.01, more preferably greater than or equal to 0.1, and even more preferably greater than or equal to 1. the at least one heating parameter is selected from: average external temperature, maximum external temperature and minimum external temperature. The generation of this data allows more accurate and certain monitoring of the heating with consolidated values ​​based on a plurality of measurements.the at least one heating parameter comprises an internal temperature of the staves, said calculation of the internal temperature value of the staves being carried out from the external temperature values ​​and a thermal conductivity value of a stave. Thus, the at least one heating parameter comprises an internal temperature value of the staves, an internal temperature value of the staves being carried out from the external temperature values ​​and a thermal conductivity value 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 makes it possible to precisely quantify 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 calculating, by the data processing module, internal temperature values ​​of the staves for each of the captured infrared images, said calculation of internal temperature values ​​of the staves being carried out from external temperature values ​​and a thermal conductivity value of a stave. Thus, the calculation of internal temperature values ​​of the staves may integrate external temperature values ​​and a thermal conductivity value of a stave in addition or not to other data such as the thickness of the staves, the species used or the temperature of the brazier. 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 in the context of monitoring the heating stage of the barrel.Furthermore, advantageously, from the internal temperature values ​​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 a significant difference between the predetermined reference values ​​and the measured values. Thus, the method can further improve the repeatability of a heating step by alerting the cooper to a probable deviation from a standard. In addition, this makes it easier to monitor the heating of the staves during the manufacture 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 store data specific to each barrel and therefore to adopt the different process steps for the barrel being monitored. The method further comprises a step of calculating at least one key indicator selected from the internal and / or external temperature of the barrel averaged over the surface facing the infrared image capture means. The method further comprises a step of calculating a maximum internal or external temperature of the barrel on the surface facing the infrared image capture means over the duration of the heating step.the method further comprises a step of calculating an internal temperature variance on the surface facing the infrared image capture means over the duration of the heating step. the method further comprises, for each of the captured infrared images, a step of calculating a risk of stave breakage from the external temperature values ​​of the staves and a Young's modulus value of the staves. This makes it possible to avoid any deterioration of the barrel during manufacture. This also makes it possible to reduce waste during manufacture by reducing the number of barrels unusable 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 temperature values ​​of the brazier and the calculated values ​​of the at least one heating parameter; said adjusted values ​​of combustion parameters for the brazier may for example be selected from: a temperature of the brazier, a power supply to the brazier and / or a combustion duration. This step can make it possible to optimally adjust the power supply to the brazier and reduce its energy consumption. The cooper will in fact be able to apply the adjusted combustion parameters so as to maintain 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. Indeed, the combustion parameters are automatically modified without manual intervention by the cooper. the method comprises a step of generation, by the data processing module, 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. This allows the cooper to easily be able to repeat heating steps under conditions allowing him to obtain an expected aromatic profile.

[0018] The invention further relates to a surveillance system heating 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 measuring means arranged to measure the temperature of the brazier, an infrared image capturing means of the staves, configured to capture at least one infrared image of several staves intended to form a barrel, the infrared images of the staves comprising image zones associated with the staves of a barrel and other image zones, 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 captured infrared images, the data processing module being further configured to recognize shapes so as to differentiate thermal signatures associated with the staves of a barrel from the other image zones, and a storage module, configured to store at least one distribution over time of the measured temperature values ​​of the brazier and the calculated values ​​of the at least one heating parameter..

[0019] The system according to the invention makes it possible to monitor the toasting of a barrel during its manufacture. The system makes it possible to increase the accuracy and reliability of toasting monitoring. In addition, the system according to the invention makes it possible to ensure the traceability and repeatability of a barrel toasting operation. Thus, the system according to the invention makes it possible to facilitate the work of the cooper seeking to obtain stability of the organoleptic characteristics between the barrels produced.

[0020] The invention further relates to a database comprising a plurality of data from a plurality of barrels, the plurality of data being obtained during heating monitoring of the plurality of barrels during manufacture.

[0021] The invention further relates to a batch of barrels including an identical aromatic profile.

[0022] Other advantages and characteristics of the invention will appear on reading the following description given by way of illustrative and non-limiting example, with reference to the appended Figures which represent: Figures 1A And 1B , schematic representations of the method according to two embodiments of the invention. The steps illustrated in the Figure 1A dotted lines are optional. Figure 2 , a representation of an infrared image of a barrel. Figure 3 , a representation of the variance over time of the external temperature measured over 90 cm of barrel height. Figure 4 , a representation of the internal temperature calculated at a given time over 90 cm of barrel height. Figure 5 , a representation of the time distribution of heating parameter values. Figure 6 , a diagram illustrating a system according to an embodiment of the invention

[0023] Aspects of the present invention are described with reference to flowcharts and / or functional diagrams of methods, apparatuses (systems) and computer program products according to embodiments of the invention.

[0024] In the figures, 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 may represent a system, device, module, or code, which includes one or more executable instructions for implementing the specified logical function(s). In some implementations, the functions associated with the blocks may appear in a different order than shown in the figures. For example, two blocks shown in succession may, in fact, be executed substantially simultaneously, or the blocks may sometimes be executed in reverse order, depending on the functionality involved.Each block of the block diagrams and / or flowchart, and combinations of blocks in the block diagrams and / or flowchart, may be implemented by special hardware systems that perform the specified functions or acts or carry out combinations of special hardware and computer instructions. [Description of the invention]

[0025] By "Combustion parameter(s)" is meant, within the meaning of the invention, the parameters allowing the behavior of the brazier to be controlled. 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 (e.g. in kW.h -1< or kilogram of wood) and / or combustion times (e.g. duration during which the brazier is supplied).

[0026] For the purposes of the invention, the term “heating parameter(s)” means the various parameters associated with the temperature of the staves during the manufacture of a barrel, such as the first heating or re-heating. 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.

[0027] For the purposes of the invention, “External temperature” means the temperature of the surface of a stave or set of staves which is not opposite the brazier.

[0028] For the purposes of the invention, “Internal temperature” means the temperature of the surface of a stave or set of staves which is opposite the brazier.

[0029] For the purposes of the invention, the term "brazier" means 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.

[0030] For the purposes of the invention, the term "thermal profile" or "heating profile" means a change or variation in the temperature of a barrel during its manufacture. Preferably, it may be a graphical representation in the form of a temperature curve and / or heating parameter as a function of a time variable.

[0031] By "we mean to treat", " calculate", " determine ", " display ", "extract" "compare" » or more broadly « executable operation”,within the meaning of the invention, an action performed by a device or processor unless the context indicates otherwise. In this regard, operations refer to actions and / or processes of a data processing system, for example a computer system or an electronic computing device, which manipulates and transforms data represented as physical (electronic) quantities in the memories of the computer system or other devices for storing, transmitting or displaying information. These operations may be based on applications or software.

[0032] The terms or expressions " application ", " software ", "program code ", and “executable code”means any expression, code or notation, of a set of instructions intended to cause data processing to perform a particular function directly or indirectly (e.g., after a conversion operation to other code). Examples of program code may include, but are not limited to, a subroutine, a function, an executable application, source code, object code, a library, and / or any other sequence of instructions designed for execution on a computer system.

[0033] By "we mean processor",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 may 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 several other units may be used to implement the invention.

[0034] By "we mean Data " Or " Values » a quantitative, quantified result resulting from a mathematical calculation or measurement.

[0035] By " Measured temperature data(s)" 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 does not result from a calculation operation carried out according to the invention.

[0036] By " Calculated temperature data(s) " within the meaning of the invention one or more data resulting from one or more mathematical calculation operations must be understood. Calculated data is not data obtained directly by a measuring device.

[0037] By "Correlation " in the sense of the invention, we mean 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 relationship of dependence. A correlation can be simple (between two data or values) or multiple (between several data or values), and positive or negative.

[0038] By "we mean Threshold value " within the meaning of the invention, a predetermined value beyond which a notable consequence or a risk appears, for example a deterioration in the qualities of the barrel (e.g. structural or organoleptic).

[0039] By "we mean Shape recognition " within the meaning of the invention, the detection of shape, pattern, contour, from raw data or values ​​making it possible to recognize or delimit a shape or pattern in an image or in data.

[0040] By "Image area " within the meaning of the invention, a portion or a delimited surface of the captured image must be understood.

[0041] By " Cracking "In the sense of 'invention', we understand all minor or major deterioration, from cracking to bursting of a stave of a barrel during manufacture.

[0042] By " Significantly" within the meaning of the invention, a value varying by less than 30% compared to the compared value, preferably by less than 20%, even more preferably by less than 10%.

[0043] By " model ", it is necessary to understand within the meaning of the invention a finite sequence of operations or instructions making it possible to calculate 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, presenting desired organoleptic qualities. The implementation of this finite sequence of operations makes it possible, for example, to assign a label Y 0 to an observation described by a set of characteristics X 0 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.

[0044] By " supervised learning method ", within the meaning of the invention, means a method for defining a function f from a base of n labeled observations (X 1...n , Y 1...n ) where Y = f (X) + e.

[0045] By "we mean Heating model » within the meaning of the invention, a set of values ​​and instructions making it possible to generate a heating step of 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 values ​​of calculated heating parameters.

[0046] By " Aromatic profile " within the meaning of the invention, we mean data relating to the organoleptic qualities and / or extractable chemical compounds present in a barrel.

[0047] By " Organoleptic quality" within the meaning of the invention, we mean all the taste, smell and texture qualities of the contents of a barrel and more specifically of the wine contained in a barrel. The organoleptic qualities are generally dependent on the chemical profile of a barrel.

[0048] By " Chemical profile " within the meaning of the invention, we mean data relating to the extractable chemical compounds present in a barrel.

[0049] In the remainder of the 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. Furthermore, the different features presented and / or claimed may be advantageously combined. Their presence in the description or in different dependent claims does not exclude this possibility.

[0050] During their work on monitoring the heating of a barrel, and more specifically during the boiling stage, the inventors noted the weaknesses of the monitoring devices proposed in the literature. Indeed, the devices in question offer at best a one-off measurement of the temperature of the external surface of the barrel using a laser thermometer. Such a measurement will be inaccurate because it will be biased, particularly in conditions where it is not possible to keep the measuring instrument normal to the surface of the barrel.

[0051] The inventors have therefore developed a new method for monitoring the heating of staves 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 the heating of the barrel in a detailed and quantitative manner.

[0052] So, according to a first aspect, the invention relates to a stave heating monitoring method 1003 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 measuring means 20 arranged so as to measure the temperature of the brazier, an infrared image capturing means 30, a data processing module 40, and a storage module 90. The storage module 90 is in particular configured to record values ​​in the form of a database 300.

[0053] In particular, the method according to the invention is implemented when heating a set of staves by a brazier. This heating may, for example, correspond to bending heating, boiling heating or even aromatic heating.

[0054] There Figure 1A schematizes a method for monitoring the heating of staves during the manufacture of a barrel according to a first embodiment.

[0055] As represented in the Figure 1A , the method according to the invention comprises a continuous measurement 120 of the temperature of the brazier 4, a continuous capture 130 of infrared images of several staves intended to form a barrel, a step 140 of calculating a value of at least one heating parameter of the staves, and a step 190 of storing a distribution over time of the measured values ​​of the temperature of the brazier and the calculated values ​​of the at least one heating parameter.

[0056] 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 set of staves compared to the methods of the prior art.

[0057] Furthermore, advantageously and as will be detailed later, the method according to the invention may also comprise optional steps selected from: a calibration step 110, a step 150 of 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 180 of calculating adjusted combustion parameters and / or a step 185 of controlling a brazier.

[0058] As illustrated in the Figure 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 a temperature measuring means 20. Such a temperature measuring means 20 can for example be a pyrometer, a thermometer, an infrared camera, a thermocouple or any other temperature measuring means such as an infrared image capture means. Preferably, the temperature measuring means is configured to measure a surface temperature ranging from -50°C to 2200°C. The measurement is advantageously carried out without contact, which limits the wear of the measuring means and improves the reliability of the measurements over time. Preferably, the measuring means is a pyrometer. This makes it possible to measure temperatures from 200°C to 1200°C, with an accuracy of one hundredth of a degree. However, in certain cases, the use of a thermocouple may be preferred.

[0059] The step 120 of measuring the temperature of the brazier 4 makes it possible to obtain measured temperature values ​​for the brazier 4. The measuring step 120 can be carried out at different locations on the brazier. The measuring step 120 is carried out continuously. For example, the measuring 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 time between 10 ms and 500 ms and then the measurement values ​​are averaged over periods of time 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 temperature values ​​of the brazier 4 are then preferably stored in the database 300.

[0060] The process includes a step 130 of continuous image captureinfrared of several staves intended to form a barrel. This continuous capture step 130 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 sensors of the semiconductor bolometer or micro-bolometer type. This capture means 30 can be provided with complementary optical elements such as lenses, neutral filters, interference filters, or spectral filters. Preferably, the capture means 30 is an IR infrared camera. In addition, the camera is preferably previously calibrated for example by the gain level, saturation, including the effect of any filters or any accessory helping to optimize the direct measurement.This calibration can notably be a function of the frequency of the excitation wave and the thickness of the stave crossed as well as the characteristics of the wood making up the stave (density, thickness, fibers, knots, etc.). Such an IR camera can measure temperatures with an accuracy of one tenth of a degree, and allows imaging on radiation wavelengths between 8 µm and 20 µm. Such an IR camera also allows measurement on the entire object and not at a single point on the surface of the stave or barrel.

[0061] The capture step 130 is carried out 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 second. In particular, the acquisition frequency of the infrared images may for example be between 80 Hz and 160 Hz.

[0062] Thus, the capture 130 of infrared images makes it possible on the one hand to obtain external temperature values ​​of the staves at different points or different zones, and on the other hand to obtain external temperature values ​​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 the staves can be stored in the database 300 which makes it possible to establish traceability for each barrel 2 during manufacture and to improve repeatability.

[0063] The capture step 130 generally depends on 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 greater for a single barrel in the field of the IR camera. However, depending on the surface area of ​​the manufacturing site, in particular the location of the heating step and its layout (distance between the barrels, angle, focal length, obstacle, accessibility, etc.), several barrels may be included in the same field of a single IR camera. For example, three to four barrels may be in the field of the same IR camera. Thus, depending on the situation and the desired accuracy, it is possible to use one or more cameras for one or more barrels. figure 2illustrates for example an infrared image that can be captured within the framework of the method according to the invention. The infrared image presented comprises four barrels undergoing a heating step. 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. Furthermore, in accordance with the temperature scale presented, the average temperature of the different zones can be calculated.

[0064] Preferably, the step 130 of continuous infrared image capture is implemented so as to obtain external temperature values ​​of staves belonging to several different barrels.

[0065] Furthermore, the infrared image capture step 130 can be carried out so as to capture different zones 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 zones of a barrel are for example selected from: a central or mid-height zone of the barrel, a zone at the maximum height, a zone at the minimum height, or intermediate zones between the central zone and the zone at maximum height and / or the central zone and the zone at minimum height.

[0066] Indeed, the applicant has shown the existence of a strong variability in the external temperature of the staves of a barrel during a heating operation depending on the point at which the measurement was taken.

[0067] There figure 3illustrates the variance value of the external temperatures of the staves of a barrel undergoing a heating step as a function of time based on 166 points taken along the height of a barrel. It is possible to see the existence of punctual temperature fluctuation in areas of the barrel revealed by peaks of the order of 40°C to 80°C of variance. Furthermore, even in the absence of these peaks, the variance is on average of the order of 15 °C over the entire duration of a heating experiment.

[0068] Thus, conventional temperature measurement systems based only on measurement points and not on an IR image will not be able to identify such variations and fortiori use them in their analysis of the heating stage.

[0069] Thus, the step of continuously capturing infrared images of several staves and obtaining the temperature of the staves and not of a point of the barrel is particularly advantageous.

[0070] As shown in the Figure 1A , step 130 of continuously capturing infrared images is followed of 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 than 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.

[0071] Each pixel of each captured image provides information on the temperature of a surface of staves 3 of barrel 2. Each pixel is representative of the external temperature of barrel 2 during manufacture. Thus, it is possible to measure the thermal field on the identified barrel during manufacture and in particular to measure the external temperature of a barrel at different locations.

[0072] This temperature data can advantageously be stored in the database 300. The figure 4 illustrates in particular at a given instant the internal temperature calculated within the framework of the present invention. This figure 4shows that the calculated internal temperature varies depending on the height of the barrel considered. Thus, a value calculated from a single external temperature measurement point or measured from a single internal temperature measurement point will not be able to reflect the complexity of the temperature distribution on the internal surface of the barrel during a heating step.

[0073] Thus, the methods of the prior art lack precision and accuracy compared to the method according to the present invention.

[0074] On the contrary, the present invention makes it possible to calculate a value of at least one stave heating parameter as a function of the external temperature measured at a plurality of points. Thus, the method according to the invention can make it possible to calculate a temperature distribution on the internal surface of the barrel, but also temperature dispersions. Thus, the method can be able to warn an operator when particular areas of the barrel have not reached a sufficient temperature or when the temperature heterogeneity is such that the organoleptic quality of the barrel undergoing the heating step could be affected.

[0075] Calculation step 140 may further comprise a step 141 of pattern recognition.The shape recognition can be carried out by any means allowing the detection of a pattern, an image, a contour, a shape, etc. For example, the shape recognition step 141 can implement shape factors. As an alternative to shape factors, it is possible to use masks, filters, or any other means allowing “tracking” of the barrel 2 during manufacture such as an active contour model (“snake” in English terminology). Advantageously, it is also possible to detect the contours and use shape 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 the cold air and the 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.

[0076] Thus, the calculation step 140 makes it possible, in particular thanks to the shape recognition step 141, to detect a barrel in relation to thermal radiation from the staves. Indeed, each object has its own thermal signature. The heat released by 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 comprise image zones associated with the staves of a barrel and other image zones. Other image zones correspond, in contrast to the image zones of the staves, to the environment. For example, this may be the location of the heating step, a person, the environment around the barrel, etc. Alternatively, in the case of several barrels, an image may comprise several image zones associated with the staves of the barrels being manufactured.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.

[0077] Thus, the method according to the invention may preferably comprise a step 142 of identifying at least two image zones each associated with a barrel. Subsequently, each of these image areas can be associated with a unique barrel identifier. This association can be carried out in particular via a Human Machine Interface (HMI) which will be described later.

[0078] Advantageously, the calculation step 140 can be repeated or performed 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 can comprise the calculation of several values ​​of a heating parameter for the same barrel at a given time. For this, the calculation step 140 can comprise a segmentation 143 of an image area associated with the staves of a barrel into several partial image areasso as to obtain several sets of external temperature of the staves. Then, the calculation of the value of at least one heating parameter is done for each of the sets of external temperature. Thus, it is possible to obtain for the same barrel at a given time several heating parameter values ​​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 ​​for respectively 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 comprise the calculation of several heating parameter values ​​for the same barrel at a given time, each of the values ​​corresponding to a zone of the barrel 2.

[0079] The heating parameter that is calculated within the framework of the method according to the invention makes it possible, from a multitude of external temperature values ​​of the staves, to synthesize the information relating to the heating of the barrel. Thus, while the monitoring of a multitude of external temperature values ​​corresponding to the pixels could complicate the work of the cooper, the generation of one or a few heating parameter values ​​allows for easier monitoring, in particular in relation to the measured temperature of the brazier.

[0080] Advantageously, 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.

[0081] The at least one heating parameter may also be an internal heating parameter of the staves calculated from the external temperature values ​​and a stave thermal conductivity value. In this case, the at least one heating parameter may 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.

[0082] 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 tracking the heating dynamics of a barrel during manufacture such as: standard deviation, variance, fit with reference data (e.g. χ 2 < test), or data from statistical models such as supervised learning models. These various statistical values ​​allow optimization of the monitoring method according to the invention, for example by improving and facilitating monitoring and by facilitating the production of barrels having desired thermal and / or aromatic profiles and produced according to predetermined manufacturing conditions (i.e. toasting model).

[0083] Following these measurement and calculation steps, as illustrated in the Figure 1A , the method comprises a memorization step 190of a distribution over time of the measured values ​​of temperatures of the brazier and the calculated values ​​of the at least one heating parameter. This storage step 190 can be carried out on any medium capable of recording data by a storage module 90 which will be detailed later. This step makes it possible to obtain objective and quantified traceability of the heating step for each barrel 2. Advantageously, all of the values ​​make it possible to feed the database 300. This data can for example be stored on a remote medium.

[0084] Thus, a cooper who has implemented the monitoring method according to the invention will be able to find, even several years after the heating procedure, the exact heating parameters which led to a particular barrel.

[0085] In addition, the method according to the invention according to other embodiments can provide numerous additional benefits to the cooper, particularly in a context of increasing the repeatability of the organoleptic qualities of the barrels produced.

[0086] As represented in the Figure 1B , the steps of measuring 120 and capturing 130 an infrared image may be preceded by a calibration step 110.This step 110 of calibrating the monitoring system 1 may comprise the recording of characteristics of the barrel studied prior to heating by a storage module 90. The characteristics may be selected from the width of the staves, the thickness of the staves, the height of the staves, the material composing the staves (e.g. nature of the wood used), the standard of the barrel, the origin of the wood, the pretreatment time of the wood such as the drying time and the maturation time. These data make it possible in particular to define the surface area of ​​the barrel, its volume and to determine the thermal conductivity of the material used. However, as will be detailed later, they may also be used to refine the heating model that can be generated by the method according to the invention.

[0087] Preferably, the calibration step 110 comprises at least the recording of the value of the thickness of the staves and the volume of the barrel. However, for standardized barrels, the calibration step may be limited to the definition of the volume of the barrel. All of the characteristics may be stored by the storage module 70 in the form of a database 300. The database 300 may 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 method progresses and the barrel 2 is manufactured. Given the standardization of the shapes of the barrels, the volume value of the barrel may be replaced by the height value of the barrel.

[0088] In addition, the calibration step can advantageously include the storage of the temperature of the barrel (on average or at different locations) at the end of the toasting step, which is generally very short, of the order of a few minutes. Indeed, the stave heating step in the context of aromatic toasting of a barrel is preferably carried out immediately after the toasting step. The storage of this or these temperatures at the end of the toasting and its use in the context of the toasting parameter calculation according to the present invention makes it possible to obtain more accurate values ​​and therefore more precise monitoring.

[0089] Furthermore, 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.

[0090] In addition to an average internal temperature value of the staves, it may be advantageous for the cooper to be able to visualize a map of the internal temperatures of the staves. Thus, the method according to the invention may also include a step 150 of calculating internal temperature values ​​of the staves for each of the captured infrared images. This calculation of internal temperature values ​​of the staves is preferably carried out from the external temperature values ​​and a stave thermal conductivity value. Indeed, in particular in the context of calibration step 110, the thermal conductivity of the staves can be known / predetermined.

[0091] Thus, the data processing module 40 can be configured to calculate internal temperature values ​​of the staves by implementing Fourier's law with respect 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. Furthermore, 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 makes it possible to increase the accuracy and reliability of the measurements and calculations, and makes it possible to ensure 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.

[0092] Furthermore, by knowing 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 an internal temperature map based on the characteristics of the barrel such as the height of the barrel.

[0093] Advantageously, the internal temperature values ​​are calculated and stored in the database 300.

[0094] Further, the method may include a step 155 of establishing at least one correlationbetween a measured brazier temperature value and a calculated heating parameter value. This correlation can, for example, be carried out by a data processing module 40 configured for this purpose.

[0095] In particular, the method according to the invention may comprise calculating a ratio between at least one measured brazier temperature value and a calculated heating parameter value. For example, the method according to the invention may comprise calculating a ratio between a calculated temperature (e.g. internal or external) and a measured brazier temperature.

[0096] Thus, it is possible to bring to the cooper's attention new and unique indicators allowing him to better evaluate the heating stage and to draw lessons from it allowing him to complete it 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 feeding the brazier again.

[0097] For example, a drop in the temperature of the brazier will result in an increase in the internal temperature / brazier temperature ratio. Advantageously, the method according to the invention makes it possible to correlate measured data such as brazier temperature with calculated values.

[0098] For example, as shown in the Figure 5 ,a time-dependent correlation is made between the temperature of the brazier and its wood supply. 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 step, the maximum internal or external temperature of the barrel over the duration of the heating step, the number of times wood was added, and the percentage deviation 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 step.

[0099] 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.

[0100] During the heating stage, in particular that associated with bending, cracking or bursting of the staves can result in a loss of time, economic loss and an increase in waste of noble materials such as wood. However, advantageously, monitoring the external temperatures 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, it is possible to calculate a risk of rupture index based on the deformation of the staves and a predetermined value of Young's modulus of these said staves.

[0101] For this, the process includes a step 160 of measuring a rupture risk indexstaves from the external temperature values ​​of the staves and a Young's modulus value of the staves. Such a step can be implemented by a rupture control module 60.

[0102] The heat and forces applied to the wood cause it to deform. By monitoring external temperatures and in particular by monitoring the shape of a thermal gradient identified from infrared images, it is possible to measure the deformation applied to the staves 3. Thus, thanks to the method 100 according to the invention, 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 a fracture risk index. The Young's modulus is known for wood, in particular according to the ISO 13061-3:2014 standard.

[0103] For example, it is possible to subsequently define a threshold value for each barrel before cracking. Thus, by monitoring temperatures and heating, the process also helps to reduce the occurrence of cracking or bursting of the staves.

[0104] 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.

[0105] 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 may 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 makes it possible to avoid any cracking or splitting of the wood and therefore saves time, saves money and improves compliance with environmental conditions.

[0106] As detailed above, the method according to the invention makes it possible to monitor the heating parameters of a barrel over time. Thus, the cooper has, in particular thanks to correlations or indices calculated within the framework of the method, a means enabling him to present quantified and objective data on the conduct of the heating stage which he can follow in real time or store for later reference.

[0107] In order to assist the cooper in his activity, particularly in his barrel-making, the method according to the invention can also carry out a real-time comparison of the calculated heating parameters with predetermined heating parameters.

[0108] 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 may for example be carried out by a heating control module 70. This comparison may for example make it possible to detect a deviation. A deviation may 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 may correspond to a heating parameter value crossing a predetermined reference value. The predetermined reference value may be a value entered via an HMI, a prerecorded 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, a temperature average is calculated over the days so as to constitute a predetermined reference value and the deviation (i.e. drift) is determined as a function of the difference in the averages.

[0109] When a deviation is detected, the method according to the invention may comprise a step 175 of generating an alert. Such an alert may for example be generated by an alert module and be displayed on a human-machine interface. Thus, the generated alert makes it possible to inform the cooper in real time of the detection of a deviation. Real-time detection of the deviation makes it possible to readjust or modify the combustion parameters immediately, which makes it possible to improve repeatability and obtain the desired characteristics of the barrel during manufacture. In addition, thanks to the individualized monitoring, the generated alert can be stored so that this information, associated with a given barrel, can be found later.

[0110] In addition to monitoring the heating parameters, the method according to the invention focuses in certain aspects on the combustion parameters of the brazier. Indeed, during the manufacture of a barrel, the brazier may have combustion parameters that are no longer suitable for the heating step 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 step by the exposure time 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 impact 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, particularly when these deviations occur, the cooper could advantageously benefit from indications allowing him to correct the heating and therefore the combustion parameters.

[0111] Thus, as presented in the Figure 1B , the method according to the invention preferably comprises a calculation step 180 of adjusted combustion parameter values. This step can for example be implemented by a combustion control module 80.

[0112] In particular, this step is implemented following the detection of a deviation of more than 15% of a measured value with a predetermined threshold value, preferably more than 10%, more preferably more than 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.

[0113] The step 180 of calculating adjusted combustion parameters can advantageously be carried out 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 ​​that will enable it to be achieved. This step makes it possible to determine new combustion parameter values ​​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 enable heating parameter values ​​to be obtained that allow optimal manufacturing, preferably in accordance with an expected thermal profile of the barrel being manufactured.

[0114] Furthermore, the method according to the invention may comprise 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 electrical intensity of the brazier when the latter is supplied with electricity or to the control of a lignocellulosic material distributor when the brazier is based on wood combustion. The modification 185 of the combustion parameters may also comprise the establishment of a lively, slow combustion or the smothering of the brazier. This step 185 of modifying combustion parameters makes it possible to restore the heating parameters before deviation by modifying, or adapting the temperature of the brazier.

[0115] Thus, a cooper using a process according to the invention can carry out objective and accurate monitoring of the heating parameters in order to best control the organoleptic qualities of the barrel produced.

[0116] As mentioned, the internal temperature of the staves will influence the presence or absence of aromatic compounds, or more generally of chemical compounds. These compounds make it possible to give organoleptic qualities to the barrel and more particularly to the contents of the barrel such as the 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 desired organoleptic characteristics to be obtained.

[0117] The aromatic profile may include, after an exposure time determined by the aging of the wines, the organoleptic qualities determined by sensory analysis such as blind tasting or data from analytical chemistry measurements such as chromatographic techniques (e.g., analysis by high-performance liquid chromatography in the laboratory) then constituting a chemical profile.

[0118] Preferably, within the framework of the method 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 expected organoleptic qualities with a saving of time and stability of quality. In particular, the heating model makes it possible to provide a cooper with values ​​of heating parameters to be applied (or combustion parameters) from the characteristics of the staves used and to achieve desired organoleptic trends.

[0119] The heating model comprises a correlation between at least one heating parameter, stave characteristic values ​​and an aromatic profile. Alternatively, the heating model comprises a correlation between at least one combustion parameter, stave characteristic values ​​and a chemical profile. Advantageously, the heating model comprises a correlation between stave characteristic values ​​and a chemical profile, and at least one combustion parameter and / or at least one heating parameter. Advantageously, the stave characteristics are selected from: nature of the stave wood, origin of the stave wood and / or maturation of the staves.

[0120] The invention may include the determination of an index of conformity to a heating model. Such an index may correspond to a distance value between values ​​of heating parameters to be applied (or combustion parameters) of a heating model and the values ​​actually measured and / or calculated during the heating step.

[0121] For example, depending on expected characteristics such as aromas, the desired chemical compounds, or more generally the desired aromatic profile, it is possible to define one or more threshold values ​​for heating and / or combustion parameters, to be respected to obtain the expected aromatic profile. These parameter threshold values ​​will also be dependent on the type of wood, the origin of the wood or the maturation time of the wood. Advantageously, all of these values ​​are stored in the database 300.

[0122] Thus, the method according to the invention comprises a step 200 of generating a heating model.Such a toasting model will allow the cooper to produce a barrel with the expected aromatic profile.

[0123] 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 via known statistical methods. Preferably, this step can be carried out from comparison, classification or learning models such as: Kernel, Multiple kernel learning, Support vector machine, decision trees, random forests, neural networks or k-nearest neighbor.

[0124] Among the statistical methods, linear regression models are simple and easy to implement. However, these linear models are limited due to the linearity assumption and they are not optimal for the method according to the invention. Thus, the step 200 of generating a heating model preferably comprises the use of a non-linear statistical model.

[0125] More preferably, the step 200 of generating a heating model is based on a model, trained 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 the purposes of calibration, it is possible to use time distributions of the brazier temperature measurements and the calculated values ​​of the at least one heating parameter. Preferably, the step 200 of generating a heating model comprises the use of a supervised statistical learning model. Within the supervised learning methods, the following may for example be cited: kernel methods (e.g., Wide 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), ensemble methods (e.g., decision trees, Random Forest) described for example in Brieman, 2001 (Machine Learning. Random Forests), or neural networks described for example in Rosenblatt, 1958 (The perceptron: a probabilistic model for information storage and organization in the brain).

[0126] 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.

[0127] 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 batch of barrels can be individually identified and they have a substantially identical thermal profile.

[0128] There are several species of Oak (e.g. sessile and pedunculate) and different origins such as French oak, American oak. In addition, there are some rare barrels made with other wood species such as Chestnut, Mulberry and Acacia. It may therefore happen that a barrel is made of several species and / or origins of wood. Preferably, each barrel in the barrel batch is made from the same type of wood (i.e. species and origin).

[0129] According to a second aspect,the invention relates to a surveillance system 1 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.

[0130] As is shown diagrammatically in the Figure 6 ,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 steps and the know-how of the coopers, the position of the brazier relative to the barrel may change. 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 an infrared image of the staves, a data processing module 40, and a storage module 70 configured to store at least one distribution over time of measured values ​​of the temperature of the brazier and calculated values ​​of at least one heating parameter.

[0131] The 20 temperature measuring meansis arranged to measure the temperature of the brazier. This measuring means can measure the temperature at different times and at different locations on the brazier. Alternatively, a monitoring system according to the invention can comprise several temperature measuring means. This is particularly the case when the method allows the monitoring of the heating of several barrels in parallel.

[0132] The 30 infrared image capture method is configured to capture at least one infrared image of several staves intended to form a barrel. The image capture means 30 may for example be a digital camera or a digital camera.

[0133] 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 of the captured infrared images. This may 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 temperatures from one or more pixels. The data processing module may also be configured to apply several mathematical processes 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 pixels one or more internal temperatures.

[0134] Furthermore, 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 based on the characteristics of the barrel.

[0135] The data processing module 40 can also be configured to establish at least one correlation between at least one measured temperature data item and at least one calculated data item. It can also be configured to establish heating profiles for each barrel individually.

[0136] A system according to the invention comprises a 90 memory module, configured to store at least one time distribution of the measured temperature values ​​of the brazier and the calculated values ​​of the at least one heating parameter. The storage means may comprise a transient memory and / or a non-transient memory. It is capable of recording, for example in the form of files, the color image(s). It may also be capable of recording the values ​​of the heating parameters.

[0137] Furthermore, a monitoring system according to the invention may comprise, 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 comprising the system. All communications between the modules and the remote server may 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 heating model during the monitoring of stave heating during the manufacture of a barrel.

[0138] In addition, the storage module is configured to increment a database. The database may 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 comprise 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 the heating of a barrel are collected. All of the data in the database makes it possible to establish heating models to be followed during subsequent monitoring of a barrel during manufacture. This makes it possible to improve traceability and repeatability.

[0139] As illustrated in the figure 6 , a system according to the invention may also further comprise a 60 break control moduleconfigured to calculate a stave fracture risk index from the stave external temperature values ​​and a stave Young's modulus value.

[0140] A system 1 according to the invention may also comprise 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.

[0141] A system according to the invention further comprises a combustion control module 80configured 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 be added, the necessary stoking or the necessary smothering. Advantageously, the combustion control module 80 is configured to receive new heating or combustion parameter values. The combustion control module is arranged to modify the temperature data of the brazier according to new heating parameter values. The combustion control module makes it possible, for example, to adjust the temperature data of the brazier 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 a new temperature value, the combustion control module is configured to control the combustion state of the brazier by increasing the combustion of the brazier to a lively combustion state. Conversely, the combustion control module is configured to control a smothering of the brazier. This makes it possible to decrease the combustion state of the brazier by generating a slow combustion state.

[0142] Furthermore, a monitoring system according to the invention may comprise a 50 communication module,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 may include wired or wireless communication. Preferably, the communication is carried out via a wireless protocol such as Wi-Fi, 3G, 4G, and / or Bluetooth. The communication module allows, for example, sending to a remote server a captured color image or color characteristic values ​​of at least one area of ​​the captured image. It may also be configured to send data relating to the new parameter values ​​determined or any value or data or profile or model measured or calculated during the monitoring of stave heating during the manufacture of a barrel.

[0143] A system according to the invention may also comprise a 10 communication interfaceof the HMI type 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 orders entered on the keyboard to carry out displays and possibly to select using the mouse or a touchpad elements displayed on the screen. Another example of an embodiment is a touch screen allowing to directly select 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 to make available to the user the values ​​of the data measured or calculated by the system. Generally speaking, the HMI is communicatively coupled with a processor and it includes a user output interface and a user input interface.The user output interface may include a display and audio 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 touchscreen, 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.

[0144] These modules and means are distinct on the figure 6 , but the invention can provide various types of arrangement such as for example a single module combining all the functions described here. These modules can be divided into several electronic cards or else gathered on a single electronic card.

[0145] According to another aspect, the invention relates to a database300 comprising, for each barrel of a plurality of barrels, a plurality of heating parameter values, each of said barrels preferably being associated with aromatic profile values. Advantageously, the database also includes stave characteristic values. These data are selected from: origin of the wood, type of wood, characteristics of the wood (knot, fiber, etc.), drying time, maturation time. Advantageously, the database also includes combustion parameter values ​​for each of the barrels.

[0146] Advantageously, the database is configurable according to the file type and compatible with different readers. The database can be dematerialized, but also in materialized form such as abacus or tables. The database is practical and easy to use. For this reason, the database can be presented in the form of tables with several entries, graphs 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.

[0147] The use of the database 300 according to the invention allows the repeatability of the heating(s) of a barrel during manufacture. The database 300 also allows the traceability of each barrel during manufacture. Advantageously, the database 300 also allows the manufacture of one or more barrel(s) according to the data in the database. For example, the manufacture of one or more barrel(s) according to a desired aromatic profile or according to a precalculated thermal profile.

Claims

1. A 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 monitoring system (1) comprising a temperature measuring 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), said method including during a heating of staves (3) by a brazier: - a continuous measurement (120) of the temperature of the brazier (4), by the temperature measuring means (20), - 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, the infrared images of the staves including image areas associated with the staves of a barrel and other image areas, - a step of calculating (140), by the data processing module (40), preferably in real time, 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, said at least one heating parameter being able for example to be selected from: an average external temperature, a maximum external temperature, a minimum external temperature, an average internal temperature, a maximum internal temperature, a minimum internal temperature, a temperature variance, or an index of conformity to a heating model, characterized in that the method comprises: - a step (190) of storing, by the storage module (90), a distribution over time of the measured values of the temperature of the brazier and of the calculated values of the at least one heating parameter, wherein the calculation step (140) further comprises a pattern recognition step (141) so as to differentiate thermal signatures associated with the staves of a barrel from the other image areas.

2. The method according to claim 1, characterized in that several heating parameter values are calculated, each associated with a different location on the barrel.

3. The method according to any one of the preceding claims, characterized in that the at least one heating parameter includes an internal temperature of the staves, said calculation of the value of the internal temperature of the staves being carried out from values of the external temperature and a value of the thermal conductivity of a stave.

4. The method according to any one of the preceding claims, characterized in that it comprises a step of calculating (150), by the data processing module (40), values of the internal temperature of the staves for each of the captured infrared images, said calculation of values of the internal temperature of the staves being carried out from values of the external temperature and a value of the thermal conductivity of a stave.

5. The method according to any one of the preceding claims, characterized in that it further includes a step of calculating at least one key indicator selected from the internal and / or external temperature of the barrel averaged over the surface facing the infrared image capture means.

6. The method according to any one of the preceding claims, characterized in that it further includes a step of calculating a maximum internal or external temperature of the barrel on the surface facing the infrared image capture means over the duration of the heating step.

7. The method according to any one of the preceding claims, characterized in that it further includes a step of calculating an internal temperature variance on the surface facing the infrared image capture means over the duration of the heating step.

8. The method according to any one of the preceding claims, characterized in that it further includes a step of comparing, by a control module, the calculated values of the at least one heating parameter with predetermined reference values so as to detect a deviation between the predetermined reference values and the measured values.

9. The method according to any one of the preceding claims, characterized in that it further includes a step of identifying a barrel during manufacture.

10. The method according to any one of the preceding claims, characterized in that the method further comprises, for each of the captured infrared images, a step (160) of calculating, by a rupture control module, an index of risk of rupture 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.

11. The method according to any one of the preceding claims, characterized in that the method further comprises a step (170) of detecting, by a control module (70), a deviation between the calculated values of the at least one heating parameter and the reference values.

12. The method according to any one of the preceding claims, characterized in that the method comprises a step of calculating (180), by a combustion control module (80), adjusted values of combustion parameters for the brazier as a function of the distribution over time of the measured values of the temperature of the brazier and the calculated values of the at least one heating parameter; said adjusted values of combustion parameters for the brazier being able, for example, to be selected from: a temperature of the brazier, a power supply to the brazier and / or a combustion duration.

13. The method according to the preceding claim, characterized in that the method comprises a step of modifying (185), by the combustion control module (80), combustion parameters so as to make them correspond to the calculated adjusted values of combustion parameters.

14. The method according to any one of the preceding claims, characterized in that it further comprises a step (200) of generating, by the data processing module (40), a heating model, said heating model including a correlation between at least one heating parameter and / or one combustion parameter, and stave characteristic values and an aromatic profile.

15. A 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: - an infrared stave image capture means (30) configured to capture at least one infrared image of several staves intended to form a barrel, the infrared images of the staves including image areas associated with the staves of a barrel and other image areas, - a temperature measuring means (20) arranged to measure the temperature of the brazier, characterized in that the system comprises: - a data processing module (40) configured to calculate 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 storage module (90) configured to store at least one distribution over time of the measured values of temperature of the brazier and the calculated values of the at least one heating parameter, wherein the data processing module (40) is further configured to recognize patterns so as to differentiate thermal signatures associated with the staves of a barrel from the other image areas.

Images