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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 #410775
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: Detection of wine faults using the electronic tongue: Final year

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

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 11/30/2023
Publication Date: 11/30/2023
Citation: Potter, R.I., Edwards, C.G., Lee, J., Ross, C.F. 2023. Detection of wine faults using the electronic tongue: Final year. Meeting Proceedings. In: Northwest Center for Small Fruits Research meeting, November 13-15, 2023, Corvallis, Oregon.

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 (e-tongue), an instrument designed to mimic human taste, has been used for early detection of wine faults in red wines. For the study of oxidation, Chardonnay wines stored at 2.2°C for 24 weeks were assesses using sensory methods and the e-tongue. The e-tongue was found to be more sensitive than a sensory evaluation panel. The use of e-tongue for the detection of different white wine faults, including Acetobacter aceti, Wickerhamomyces anomalus, Lactobacillus brevis, and Pediococcus parvalus, was also assessed. Results showed after 1 week of storage, the e-tongue detected differences in wines treated with all four organisms compared to the sensory panel. Overall, the e-tongue proved to be an effective tool for early detection of oxidation and various microbial wine faults, detecting changes prior to a trained sensory panel in both studies.