Detection of red wine faults over time with flash profiling and the electronic tongue

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dc.citation.issue3
dc.citation.volume7
dc.contributor.authorPaup VD
dc.contributor.authorCook-Barton T
dc.contributor.authorDiako C
dc.contributor.authorEdwards CG
dc.contributor.authorRoss CF
dc.contributor.editorKallithraka S
dc.contributor.editorMarangon M
dc.date.accessioned2023-10-16T02:20:20Z
dc.date.accessioned2023-10-19T20:38:33Z
dc.date.available2021-07-21
dc.date.available2023-10-16T02:20:20Z
dc.date.available2023-10-19T20:38:33Z
dc.date.issued2021-09
dc.date.updated2023-10-16T01:48:19Z
dc.description.abstractWine 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.
dc.description.confidentialfalse
dc.edition.editionSeptember 2021
dc.identifier52
dc.identifier.citationPaup VD, Cook-Barton T, Diako C, Edwards CG, Ross CF. (2021). Detection of red wine faults over time with flash profiling and the electronic tongue. Beverages. 7. 3.
dc.identifier.doi10.3390/beverages7030052
dc.identifier.eissn2306-5710
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.urihttp://hdl.handle.net/10179/20329
dc.languageEnglish
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2306-5710/7/3/52
dc.relation.isPartOfBeverages
dc.rights(c) 2021 The Author/sen_US
dc.rightsCC BYen_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectelectronic tongue
dc.subjectflash profiling
dc.subjectwine
dc.subjectfaults
dc.subjectspoilage
dc.titleDetection of red wine faults over time with flash profiling and the electronic tongue
dc.typeJournal article
pubs.elements-id448033
pubs.organisational-groupOther
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