Optimization of an aroma sensor for assessing grape quality for wine making
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Autor/aGutiérrez, Abelardo; Burgos, J. A.; Garcerá, Cruz; Padilla, A. I.; Zarzo, M.; Chirivella, C.; Ruiz, M. L.; Moltó, Enrique
Cita bibliográficaGutierrez, A., Burgos, J.A., Garcerá, C., Padilla, A. I., Zarzo, M., Chirivella, C., Ruiz, M.L., Moltó, E. (2007). Optimization of an aroma sensor for assessing grape quality for wine making. Spanish Journal of Agricultural Research, 5(2), 157-163.
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.