Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
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Amanda Martin
Wine discrimination and analysis is typically done through chemical analysis and sensory evaluation by a trained panel. Both of these methods are proven to be successful in wine discrimination, but require extensive preparation, time and money. The electronic nose is an objective, rapid-analysis tool that has been used in the food industry for a number of applications. The purpose of this study was to determine if an electronic nose can accurately discriminate between Cabernet Sauvignon (Vitis vinifera L.) wines made from grapes that have received different pre-harvest but post-bloom spray treatments to enhance growth.Aqueous ethanol, which has been shown to impact fruit maturity, was sprayed on the grape clusters at 13 weeks post bloom in different concentrations (control, 5% and 10% v/v). Chemical analysis was able to accurately discriminate between the wines produced from these grapes. Triangle difference testing by a consumer panel was not able to differentiate between the different treatments. The electronic nose data was able to accurately identify the control group and the 5% EtOH treatment 90% of the time. Placement of the 10% EtOH group was only 13% correct. The results show the promising potential for an electronic nose to discriminate between control and treated wine samples.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Optimization of Osmotic Dehydration Process of Carrot Cubes in Sodium Chloride Solution
- Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages
- Simulation of an Effect of a Baffle Length on the Power Consumption in an Agitated Vessel
- Equilibrium Moisture Content Models for Lafun
- Optimisation of Cassava Pellet Processing Method
- Numerical Simulation of the Water Diffusion in Cylindrical Solids
- Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey
- Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates
- Experimental Studies on Pressure Control Using Intelligent PI Fuzzy Supervisory Approach
- Media Optimization for the Production of ?- Linolenic Acid by Cunninghamella echinulata var.elegans MTCC 552 Using Response Surface Methodology
- Increasing Shelf Life of Strawberries Using an Irradiation-Cooling Process
- Combined Radiant and Conductive Vacuum Drying in a Vibrated Bed
- Enzyme Hydrolysis of Silk Fibroin and the Anti-diabetic Activity of the Hydrolysates
- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
- Air-impingement De-shelling of Chestnuts (C. mollisima): Process Parameter Optimization
