Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

Victoria D Paup,Charles G Edwards,Charles Diako,Carolyn F Ross,Tara Cook-Barton

doi:10.3390/beverages7030052

Victoria D Paup, Charles G Edwards + Show 3 more

Open Access

https://doi.org/10.3390/beverages7030052

Copy DOI

Journal: Beverages	Publication Date: Jul 21, 2021
Citations: 7	License type: CC BY 4.0

Affiliation: Washington State University, Massey University

Abstract

Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) and flash sensory profiling (FP) to evaluate changes in red wine over time due to the presence of different spoilage microorganisms. Merlot wine was inoculated with one of the following microorganisms: Brettanomyces bruxellensis, Lactobacillus brevis, Pediococcus parvulus, or Acetobacter pasteurianus. These wines were analyzed weekly until Day 42 using the e-tongue and FP, with microbial plate counts. Over time, both FP and e-tongue differentiated the wines. The e-tongue showed a low discrimination among microorganisms up to Day 14 of storage. However, at Day 21 and continuing to Day 42, the e-tongue discriminated among the samples with a discrimination index of 91. From the sensory FP data, assessors discriminated among the wines starting at Day 28. Non-spoilage terms were used to describe the wines at significantly higher frequency for all time points until Day 42, at which point the use of spoilage terms was significantly higher (p < 0.05). These results suggest that application of these novel techniques may be the key to detecting and limiting financial losses associated with wine faults.

Highlights

Wine faults are any off flavors, taste, or mouthfeel attributes that occur during the winemaking process [1]
The ability of the e-tongue and flash sensory profiling (FP) to discriminate and detect wine faults caused by spoilage microorganisms was determined in Merlot wine
From FP, assessors were able to start discriminating among the faulted wines starting at Day 28; a significant increase in traditional spoilage terms was not observed until Day 42

Summary

Introduction

Wine faults are any off flavors, taste, or mouthfeel attributes that occur during the winemaking process [1]. Significant financial losses can ensue when wine faults occur, due to the cost of storage and destruction [2]. Prominent sources of these wine faults are spoilage microorganisms, such as those within the genera Lactobacillus, Pediococcus, Acetobacter, and Brettanomyces. These spoilage microorganisms produce unique metabolites that can impart undesirable flavors or aromas [3]. Lactobacillus produces lactic acid, diacetyl, and other secondary metabolites that can produce buttery and vinegar aromas [3,10,11,12]. Acetobacter can produce high amounts of acetic acid and ethyl acetate imparting a vinegar aroma on the final wine [3,13]

Objectives

Methods

Results

Conclusion