Show simple item record

dc.contributor.authorGutiérrez, Abelardo
dc.contributor.authorBurgos, J. A.
dc.contributor.authorGarcerá, Cruz
dc.contributor.authorPadilla, A. I.
dc.contributor.authorZarzo, M.
dc.contributor.authorChirivella, C.
dc.contributor.authorRuiz, M. L.
dc.contributor.authorMoltó, Enrique
dc.date.accessioned2017-06-01T10:12:11Z
dc.date.available2017-06-01T10:12:11Z
dc.date.issued2007
dc.identifier.citationGutierrez, 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.
dc.identifier.issn1695-971X
dc.identifier.urihttp://hdl.handle.net/20.500.11939/5345
dc.description.abstractControl 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.
dc.language.isoen
dc.titleOptimization of an aroma sensor for assessing grape quality for wine making
dc.typearticle
dc.date.issuedFreeFormJUN 2007
dc.entidadIVIACentro de Agroingeniería
dc.identifier.doi10.5424/sjar/2007052-235
dc.journal.issueNumber2
dc.journal.titleSpanish Journal of Agricultural Research
dc.journal.volumeNumber5
dc.page.final163
dc.page.initial157
dc.rights.accessRightsopenAccess
dc.source.typeImpreso
dc.type.hasVersionpublishedVersion


Files in this item

This item appears in the following Collection(s)

Show simple item record