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Open AccessArticle

A Wireless and Portable Electronic Nose to Differentiate Musts of Different Ripeness Degree and Grape Varieties

1
GRIDSEN, Instituto de Tecnologías Físicas y de la Información (ITEFI-CSIC), Madrid 28006, Spain
2
Dpto. Investigación Agroalimentaria, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Madrid 28800, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: W. Rudolf Seitz
Sensors 2015, 15(4), 8429-8443; https://doi.org/10.3390/s150408429
Received: 26 February 2015 / Revised: 3 April 2015 / Accepted: 3 April 2015 / Published: 13 April 2015
(This article belongs to the Section Chemical Sensors)
Two novel applications using a portable and wireless sensor system (e-nose) for the wine producing industry—The recognition and classification of musts coming from different grape ripening times and from different grape varieties—Are reported in this paper. These applications are very interesting because a lot of varieties of grapes produce musts with low and similar aromatic intensities so they are very difficult to distinguish using a sensory panel. Therefore the system could be used to monitor the ripening evolution of the different types of grapes and to assess some useful characteristics, such as the identification of the grape variety origin and to prediction of the wine quality. Ripening grade of collected samples have been also evaluated by classical analytical techniques, measuring physicochemical parameters, such as, pH, Brix, Total Acidity (TA) and Probable Grade Alcoholic (PGA). The measurements were carried out for two different harvests, using different red (Barbera, Petit Verdot, Tempranillo, and Touriga) and white (Malvar, Malvasía, Chenin Blanc, and Sauvignon Blanc) grape musts coming from the experimental cellar of the IMIDRA at Madrid. Principal Component Analysis (PCA) and Probabilistic Neural Networks (PNN) have been used to analyse the obtained data by e-nose. In addition, and the Canonical Correlation Analysis (CCA) method has been carried out to correlate the results obtained by both technologies. View Full-Text
Keywords: electronic nose; degree of ripeness; must; analytical parameters; PCA; PNN; CCA electronic nose; degree of ripeness; must; analytical parameters; PCA; PNN; CCA
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MDPI and ACS Style

Aleixandre, M.; Santos, J.P.; Sayago, I.; Cabellos, J.M.; Arroyo, T.; Horrillo, M.C. A Wireless and Portable Electronic Nose to Differentiate Musts of Different Ripeness Degree and Grape Varieties. Sensors 2015, 15, 8429-8443. https://doi.org/10.3390/s150408429

AMA Style

Aleixandre M, Santos JP, Sayago I, Cabellos JM, Arroyo T, Horrillo MC. A Wireless and Portable Electronic Nose to Differentiate Musts of Different Ripeness Degree and Grape Varieties. Sensors. 2015; 15(4):8429-8443. https://doi.org/10.3390/s150408429

Chicago/Turabian Style

Aleixandre, Manuel; Santos, Jose P.; Sayago, Isabel; Cabellos, Juan M.; Arroyo, Teresa; Horrillo, Maria C. 2015. "A Wireless and Portable Electronic Nose to Differentiate Musts of Different Ripeness Degree and Grape Varieties" Sensors 15, no. 4: 8429-8443. https://doi.org/10.3390/s150408429

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