2002
DOI: 10.1002/bit.10141
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Monitoring the aroma production during wine–must fermentation with an electronic nose

Abstract: 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… Show more

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Cited by 105 publications
(72 citation statements)
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“…Aroma production along grape must fermentation has been monitored during the process [15]. In this study, the muscatel aroma was chosen because the profile formed as a result of yeast metabolism is complex, being composed of many compounds.…”
Section: Using E-nosesmentioning
confidence: 99%
See 1 more Smart Citation
“…Aroma production along grape must fermentation has been monitored during the process [15]. In this study, the muscatel aroma was chosen because the profile formed as a result of yeast metabolism is complex, being composed of many compounds.…”
Section: Using E-nosesmentioning
confidence: 99%
“…Ethanol acts as a co-solvent in the aqueous wine-must matrix and so the activity coefficient of the hydrophobic aroma compounds in the aqueous-phase is lowered, resulting in a decreased partitioning into the sample headspace [15]. This can lead to erroneous results with the electronic nose.…”
Section: Using E-nosesmentioning
confidence: 99%
“…Changes in growth conditions influence their metabolisms, resulting in altering VOC patterns (Wheatley et al 1997. For example during spirits production with carbohydrate-rich substrates such as potato or wheat, the yeast Saccharomyces cerevisiae produces ethanol as main product, but the individual substrate provides different and characteristic aroma, caused by the minor components of the yeast and also the substrate (Conner et al 1998, Pinheiro et al 2001, Kafkas et al 2006, Porto et al 2006.…”
Section: Impact Of Substrate On Vocs Released By Fungimentioning
confidence: 99%
“…Each sensor is comprised of a different conductive material such as polypyrrole, polythiophene, polyaniline, polyacetylene, and polyindole, with a range of properties to allow discrimination among different types of volatiles, although cross-selectivity can occur (Mallikarjunan 2005, Pinheiro et al 2002. Sensor responses are stored as smellprints and compared with the present readings during identification (Cyrano Sciences Inc., manufacturer guidelines, 2000).…”
mentioning
confidence: 99%