2024
DOI: 10.1002/jsfa.13178
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Differentiation through E‐nose and GC‐FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods

Raquel Muñoz‐Castells,
Margherita Modesti,
Jaime Moreno‐García
et al.

Abstract: BackgroundThe growing demand for rosé sparkling wine has led to an increase in its production. Traditional or Charmat wine‐making influence the aromatic profiles in wine. Analysis such as gas chromatography makes an accurate assessment of wines based on volatile detection but is resource‐intensive. On the other hand, electronic noses emerged as versatile tools, offering rapid, cost‐effective discrimination of wines, and contributing insights into quality and production processes, because of its aptitude to per… Show more

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“…There is also great interest in the use of MOS-based E-noses to select different winemaking practices [106,111,112] or assess the activity of added enzymes on the aroma pattern [108]. On the other hand, QMB-based E-noses have been used to monitor carbonic maceration in certain types of wine [108], to detect the development of noble rot (Botrytis cinerea) and its effect on the quality attributes of rotten grapes [110], or to monitor the aromatic differences between refermented wines produced with Charmat or traditional methods [109]. A QMB-based E-Nose combined with volatilome analysis has also been tested with the aim of discriminating sparkling wines obtained under different temperature and yeast conditions [88].…”
mentioning
confidence: 99%
“…There is also great interest in the use of MOS-based E-noses to select different winemaking practices [106,111,112] or assess the activity of added enzymes on the aroma pattern [108]. On the other hand, QMB-based E-noses have been used to monitor carbonic maceration in certain types of wine [108], to detect the development of noble rot (Botrytis cinerea) and its effect on the quality attributes of rotten grapes [110], or to monitor the aromatic differences between refermented wines produced with Charmat or traditional methods [109]. A QMB-based E-Nose combined with volatilome analysis has also been tested with the aim of discriminating sparkling wines obtained under different temperature and yeast conditions [88].…”
mentioning
confidence: 99%