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Proceedings 2017, 1(4), 450; doi:10.3390/proceedings1040450

Quantitative Analysis of Wine Mixtures Using an Electronic Olfactory System

1
SENSAVAN, Instituto de Tecnologías Físicas y de la Información, ITEFI-CSIC, Madrid, Spain
2
Dpto. Investigación Agroalimentaria, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid, Spain
Presented at the Eurosensors 2017 Conference, Paris, France, 3–6 September 2017.
*
Author to whom correspondence should be addressed.
Published: 8 August 2017
Download PDF [797 KB, uploaded 11 October 2017]

Abstract

An electronic nose has been used for the quantification of wines formed by binary mixtures of two white wine varieties and of two red wine varieties. The wines were elaborated at the Instituto Madrileño de Investigación y Desarrollo Rural (IMIDRA) by the traditional method using commercial and autochthonous Saccharomyces cerevisiae yeasts. It is important to note that this technology is faster, simpler and objective than the sensing analysis (human panel). In addition the measurements can be realized in situ and on line. The measurements of the wine mixtures have been analyzed by Partial Least Squares and Artificial Neuronal Networks.
Keywords: electronic nose; wine; enology; partial least squares; artificial neural networks; grape variety; fermentation electronic nose; wine; enology; partial least squares; artificial neural networks; grape variety; fermentation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Aleixandre, M.; Montero, E.; Arroyo, T.; Cabellos, J.M.; Horrillo, M.C. Quantitative Analysis of Wine Mixtures Using an Electronic Olfactory System. Proceedings 2017, 1, 450.

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