Evaluation of Red Wine Acidification Using an E-Nose System with Venturi Tool Sampling.

Area of Science:

• Enology
• Analytical Chemistry
• Sensor Technology

Background:

• Wine quality assessment relies on sensory evaluation and chemical analysis.
• Identifying key volatile compounds like acetic acid is crucial for wine production.
• Manual wine tasting is subjective and time-consuming.

Purpose of the Study:

• To develop and evaluate a gas sensor system for quantifying acetic acid in red wine.
• To explore the potential of gas sensor technology as an objective alternative to manual wine tasting.
• To establish a relationship between sensor response and acetic acid concentration for quality control.

Main Methods:

• Utilized a TGS2620 metal-oxide-semiconductor (MOS) gas sensor module.
• Optimized the gas sensor module using the Venturi effect for enhanced performance.
• Analyzed the signal slope of the MOS sensor response in relation to acetic acid levels.
• Tested the system with red wine samples to determine acetic acid concentration.

Main Results:

• The developed gas sensor module demonstrated a direct correlation between signal slope and acetic acid concentration.
• Refinement using the Venturi effect improved the sensor's analytical capabilities.
• The system showed promising results for real-time monitoring of acetic acid during wine production.
• Ethanol oxidation to acetic acid in red wine can be effectively evaluated.

Conclusions:

• The TGS2620 gas sensor system provides a viable method for objective acetic acid measurement in red wine.
• This technology can aid in monitoring and controlling wine quality during the production process.
• Gas sensor systems offer a potential advancement over traditional manual wine tasting methods.