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ARS Home » Pacific West Area » Corvallis, Oregon » Horticultural Crops Production and Genetic Improvement Research Unit » Research » Publications at this Location » Publication #391818
Research Project: Improved Fruit, Grape and Wine Products through Precision Agriculture and Quality Component Evaluation

Location: Horticultural Crops Production and Genetic Improvement Research Unit

Title: Oxidation in white wine as assessed by the electronic tongue

Author
item POTTER, RACHEL - Washington State University
item EDWARDS, CHARLES - Washington State University
item Lee, Jungmin
item ROSS, CAROLYN - Washington State University

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 3/7/2022
Publication Date: 7/13/2022
Citation: Potter, R., Edwards, C., Lee, J., Ross, C. 2022. Oxidation in white wine as assessed by the electronic tongue. Annual Meeting of the Institute of Food Technologists. IFT annual meeting. Chicago, IL, virtual.

Interpretive Summary:

Technical Abstract: Early detection of wine faults is important in winemaking for timely mitigation of flaws and prevention of financial and physical losses of wine. In white wines, oxidation is problematic and early detection would prevent browning and formation of undesirable flavors and odors. The electronic tongue (etongue), an instrument designed to mimic human taste, has been used for early detection of wine faults in red wines. Thus, the objective of this study was to assess the etongue’s capabilities in tracking changes from oxidation in white wine varieties. White wine varieties, including Chardonnay, Pinot Gris, and Riesling, were opened and stored in centrifuge tubes with excessive headspace at 19°C for 15 days. Samples were evaluated daily in triplicate with the etongue and assessed spectrophotometrically for color changes. Wines were also evaluated by a sensory panel using the difference from control sensory method comparing a fresh control to a stored sample. Sensory and spectrophotometric data were analyzed using ANOVA and Fisher’s LSD. Etongue data were analyzed using PCA. Over the 15-day storage time at 19°C, the etongue discriminated among the samples. On Day 1 of storage the etongue discriminated between stored and control wine for all varieties (Pinot Gris, Riesling, and Chardonnay) with a discrimination index of 98, 89, and 99, respectively. In comparison, sensory differences were noted between a stored wine and a control wine for Pinot Gris, Riesling, and Chardonnay on Days 5, 2, and 4, respectively. Compared to controls, color changes in the white wines were evident for Pinot Gris, Riesling, and Chardonnay on Days 3, 4, and 5, respectively. The etongue thus proved to be an effective tool for early detection of oxidation in white wine varieties by identifying differences before differences were detected by sensory panelists or color changes.