+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Monitoring the aroma production during wine-must fermentation with an electronic nose



Monitoring the aroma production during wine-must fermentation with an electronic nose



Biotechnology and bioengineering 077(6): 632-640



This work discusses the feasibility of using the electronic nose for the on-line and real-time monitoring of the production of a complex aroma profile during a bioconversion process. As a case study, the formation of the muscatel aroma during the wine-must fermentation was selected. During wine-must fermentation, aroma compounds responsible for the organoleptic character are produced in the ppm range, while simultaneously one of the main metabolic products, ethanol, is produced in much higher quantities (up to 10% wt). Because the sensors of the electronic nose array are cross-selective to different volatile compounds, it was investigated in detail how far the electronic nose was able to evaluate the aroma profile along the fermentation. This article discusses and evaluates subsequently the integration of a membrane separation process--organophilic pervaporation--for selectively enriching aroma compounds relative to ethanol, to improve sample discrimination.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 011012985

Download citation: RISBibTeXText

PMID: 11807758

DOI: 10.1002/bit.10141


Related references

Combination of near infrared spectroscopy and electronic nose for alcohol quantification during the red wine fermentation. Guang Pu Xue Yu Guang Pu Fen Xi 32(11): 2997-3001, 2012

Monitoring the sensorial quality and aroma through an electronic nose in peaches during cold storage. Journal Of The Science Of Food And Agriculture: 12, 2073-2078, 2008

Improving the performance of an electronic nose by wine aroma training to distinguish between drip coffee and canned coffee. Sensors 15(1): 1354-1364, 2015

Monitoring sausage fermentation using an electronic nose. Journal Of The Science Of Food and Agriculture. 76(4): 525-532, 1998

Monitoring of black tea fermentation process using electronic nose. Journal of food engineering 80(4): 1146-1156, 2007

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue. Analytica Chimica Acta 697(1-2): 67-74, 2011

Monitoring the fermentation process of black tea using QCM sensor based electronic nose. Sensors and Actuators B: Chemical 219: 146-157, 2015

Recent advances in electronic nose techniques for monitoring of fermentation process. World Journal of Microbiology and Biotechnology 31(12): 1845-1852, 2015

Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences. Fems Yeast Research 18(5):, 2018

Modelling of the gasliquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses. Process Biochemistry 46(5): 1125-1131, 2011

Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production. European Food Research and Technology 236(1): 145-154, 2013

Monitoring of solid-state fermentation of protein feed by electronic nose and chemometric analysis. Process Biochemistry 49(4): 583-588, 2014

Monitoring Effects of Ethanol Spray on Cabernet franc and Merlot Grapes and Wine Volatiles Using Electronic Nose Systems. American Journal of Enology and Viticulture 62(3): 351-358, 2011

Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage. Journal Of Agricultural And Food Chemistry: 9, 3238-3244, 2008

Comparison of Metal Oxide-Based Electronic Nose and Mass Spectrometry-Based Electronic Nose for the Prediction of Red Wine Spoilage. Journal of Agricultural and Food Chemistry 56(9): 3238-3244, 2008