Optimization of an aroma sensor for assessing grape quality for wine making
Keywords:
GRAPE MUST, FLAVOUR, OFF FLAVOURS, SENSORS, WINES, QUALITY, STATISTICAL METHODS
Abstract
Control of the raw material has considerable influence on final wine quality. The objective of this work was to develop a sensor capable of assessing grape juice quality in the cellar. Sensor response was compared with conventional chemical analysis using multivariate data techniques. The aroma sensor array is composed of 14 metal oxide sensors (MOS) gas transducers plus a temperature and a relative humidity sensor. This work showed that the sensor could detect rotten flavours in grape juice.Downloads
Download data is not yet available.
Published
2007-06-01
How to Cite
Gutiérrez, A., Burgos, J., Garcerá, C., Zarzo, M., Ruiz, M., & Moltó, E. (2007). Optimization of an aroma sensor for assessing grape quality for wine making. Spanish Journal of Agricultural Research, 5(2), 157-163. https://doi.org/10.5424/sjar/2007052-235
Issue
Section
Invisible
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
