Automatic Sensor System for the Continuous Analysis of the Evolution of Wine

Jesús Salvador Lozano Rogado; José Pedro Santos Blanco; José ignacio Suárez Marcelo; Juan Mariano Cabellos Caballero; Teresa Arroyo Casado; M.C. Horrillo Guemes

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Automatic Sensor System for the Continuous Analysis of the Evolution of Wine

Jesús Lozano ^[1] ; José Pedro Santos ^[2] ; José Ignacio Suárez ^[1] ; Mariano Cabellos ^[3] ; Teresa Arroyo ^[3] ; Carmen Horrillo ^[2]
1. [1] Universidad de Extremadura
  
  Universidad de Extremadura
  
  Badajoz, España
2. [2] Consejo Superior de Investigaciones Científicas
  
  Consejo Superior de Investigaciones Científicas
  
  Madrid, España
3. [3] Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
  
  Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
  
  Madrid, España
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Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 66, Nº 2, 2015, págs. 148-155
Idioma: inglés
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Resumen
- An in situ and on-line electronic nose (e-nose) was developed and installed in a winery for the continuous measurement of wine evolution. The system has a novel sampling method that uses a carrier gas to extract aroma compounds directly from the headspace of the wine storage tank, and the volatile compounds are then automatically carried to the sensor cell. The system uses a tin oxide multisensor prepared by radio frequency sputtering onto an alumina substrate and treated with with chromium and indium. The whole system is fully automated and controlled by a computer and can be supervised remotely via the internet. Linear techniques such as principal component analysis and nonlinear ones such as artificial neural networks were used for pattern recognition, and partial least squares analysis was used for predicting GC-MS analysis. Results of two different wines show that the e-nose system can detect the evolution of aroma compounds for nine months. Correlation coefficients near to 1 were obtained in the prediction of the volatile organic compounds ethyl butyrate, isobutyric acid, isobutyl acetate, hexyl acetate, and ethyl octanoate. This system can be trained for monitoring wine preservation and evolution, detecting off-odors, and warning the wine expert to correct problems as soon as possible in order to prevent spoilage and improve wine quality.