Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme
Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D Torrico, Alexis Pang, Sigfredo Fuentes
FERMENTATION-BASEL | MDPI | Published : 2021
The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural net..View full abstract
This research was supported through the Australian Government Research Training Program Scholarship.