Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques

Abstract

Micro-oxygenation (MOX) was conducted in the presence and absence of oak chips at rates to mimic oxygen ingress during barrel maturation of red wine. Following MOX, wines were analyzed for chemical attributes pertaining to phenolic composition and assessed by a trained sensory panel. An electronic tongue (ET) was also used to assess the wines. Variations in chemical attributes were found to be mostly influenced by vintage, followed by oak chip maceration accounting for 48% and 16% of variation within the data set, respectively. MOX treatment accounted for 11% of variability within the physiochemical data set, with attributes pertaining to anthocyanin polymerization and levels of sulfur dioxide in the finished wine being most significantly influenced. A generalized Procrustes rotation and alignment of the chemical, electronic tongue, and sensory data sets followed by PLS1 regressions showed good prediction of the sensory characters oak, pencil shavings, stewed plum, vegetal, and spice over the range of sensory scores from the ET data; bitterness and astringency could also be predicted from the physicochemical data with good precision.