Abstract
This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety and geographical origin. Besides, it quantifies specific parameters of interest for quality control in wine. The system, known as a hybrid electronic tongue, consists of an array of electrochemical microsensors—six ISFET based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, a gold microelectrode and a microelectrode for sensing electrochemical oxygen demand—and a miniaturized optofluidic system. The test sample set comprised eighteen Catalan monovarietal white wines from four different grape varieties, two Croatian monovarietal white wines and seven bi- and trivarietal mixtures prepared from the Catalan varieties. Different chemometric tools were used to characterize (i.e., Principal Component Analysis), classify (i.e., Soft Independent Modeling Class Analogy) and quantify (i.e., Partial-Least Squares) some parameters of interest. The results demonstrate the usefulness of the multisensor system for analysis of wine.
Highlights
Electronic tongues have been applied to many different fields in the last decades
Once all the samples were passed through the sensors, a data matrix was constructed with the different variables to be used as the input of the chemometric tool
Sensors, conductivity, oxido-reduction potential (ORP) and electrochemical oxygen demand (EOD) sensors but the value of current and the absorbance depends on the specific response of the sensor to the samples
Summary
Electronic tongues have been applied to many different fields in the last decades. it is in the food quality control and safety where the applicability of these biomimetic systems has been explored more [1]. Wine, which is a high added value product, is not an exception and to date one can find more than 60 papers in the bibliography describing different electronic tongues for classifying wines [2], quantifying parameters of interest for the wine-making industry [3] and even correlating with sensorial descriptors provided by an expert panel [4]. These electronic tongue systems are mainly optimized for the analysis of monovarietal wine samples [5,6]. It is interesting for winemakers to develop a simple and rapid method to characterize a must or wine blend
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