Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling
Vasiliki Summerson, Claudia Gonzalez Viejo, Alexis Pang, Damir D Torrico, Sigfredo Fuentes
MOLECULES | MDPI | Published : 2021
Wine aroma is an important quality trait in wine, influenced by its volatile compounds. Many factors can affect the composition and levels (concentration) of volatile aromatic compounds, including the water status of grapevines, canopy management, and the effects of climate change, such as increases in ambient temperature and drought. In this study, a low-cost and portable electronic nose (e-nose) was used to assess wines produced from grapevines exposed to different levels of smoke contamination. Readings from the e-nose were then used as inputs to develop two machine learning models based on artificial neural networks. Results showed that regression Model 1 displayed high accuracy in predi..View full abstract
Awarded by Australian Research Council Training Centre for Innovative Wine Production, ARC Industrial Transformation Research Program
This research was supported through the Australian Government Research Training Program Scholarship. Colleen Szeto was supported by the Australian Research Council Training Centre for Innovative Wine Production (www.arcwinecentre.org.au) funded as part of the ARC Industrial Transformation Research Program (project no. ICI70100008), with support from Wine Australia and industry partners.