Electronic integrated multisensor tongue applied to grape juice and wine analysis

Area of Science:

• Analytical Chemistry
• Sensor Technology
• Food Science

Background:

• Grape juice and wine analysis require accurate methods for quality control.
• Existing methods can be time-consuming and may not capture the full complexity of wine profiles.
• Electronic tongue systems offer a rapid, integrated approach to chemical sensing.

Purpose of the Study:

• To develop and apply an electronic tongue for grape juice and wine analysis.
• To evaluate the system's capability in classifying samples by variety and vintage.
• To assess the system's accuracy in quantitatively predicting wine parameters.

Main Methods:

• An integrated multisensor with six ion-selective field-effect transistor (ISFET) devices was used.
• A flow injection analysis (FIA) system was coupled with the multisensor array.
• Data analysis employed principal component analysis (PCA), soft independent modelling class analogy (SIMCA), and partial least squares (PLS) regression.

Main Results:

• The electronic tongue successfully distinguished between different grape and wine varieties.
• Classification based on vintage year was also achieved.
• Quantitative prediction of several important wine production parameters was demonstrated with high potential.

Conclusions:

• The developed electronic tongue shows significant potential for both qualitative and quantitative analysis of wine.
• This sensor system can aid in distinguishing samples based on grape origin and aging.
• The technology offers a promising tool for wine industry applications, enhancing quality assessment.