Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
Author(s)
Date Issued
2021
Type
article
Volume
334
Journal
Abstract
Effect of yeast inoculation format (F), temperature (T), and “on lees” ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.
File(s)![Thumbnail Image]()
Name
Martinéz-Gila et al_2021 main.pdf
Description
versione non open access
Size
1020.15 KB
Format
Adobe PDF
Checksum (MD5)
a4111e3ea40daf1d123e060230bf091b