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Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception by A. Legin; A. Rudnitskaya; L. Lvova; Yu. Vlasov; C. Di Natale; A. D’Amico is a Chemistry article available to read on EtoBox.

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The electronic tongue based on a sensor array comprising 23 potentiometric cross-sensitive chemical sensors and pattern recognition and multivariate calibration data processing tools was applied to the analysis of Italian red wines. The measurements were made in 20 samples of Barbera d'Asti and in 36 samples of Gutturnio wine. The electronic tongue distinguished all wine samples of the same denomination and vintage, but from different vineyards. Simultaneously the following quantitative parameters of the wines were measured by the electronic tongue with precision within 12%: total and volatile acidity, pH, ethanol content, contents of tartaric acid, sulphur dioxide, total polyphenols, glycerol, etc. The electronic tongue is sensitive to multiple substances that determine taste and flavour of wine and, hence, the system was capable of predicting human sensory scores with average precision of 13% for Barbera d'Asti wines and 8% for Gutturnio wines.

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Author

A. Legin; A. Rudnitskaya; L. Lvova; Yu. Vlasov; C. Di Natale; A. D’Amico

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0003-2670)

Published

2003

Language

EN

Field

Chemistry (Physical Sciences)