italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » ‘Artificial Sensory Analysis’ for sensory classification of Prosecco sparkling wines

‘Artificial Sensory Analysis’ for sensory classification of Prosecco sparkling wines

TIRANNO M., FRANCESCHI D., VINCENZI S., BOATTO V., BRAVI M.; C. I. R. V. E. Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Univ

Market, technology and scientific motivations support the development of devices for carrying out sensory evaluations by instrumental techniques. 

An experimentation aimed at develop a classification and nonconformity detection tool for ‘Prosecco’ (DOC) and ‘Prosecco Superiore’ (DOCG) sparkling wines is presented here. 

All the anonymised samples which are classed as conformant/nonconformant and belonging to the strongly/weakly aromatic by routine panel testing are also passed through an experimental rig based on a commercial electronic nose according to a in-house defined protocol.

The input data to the classification algorithm include the filtered e-nose output and some gas phase-relevant chemical/physical data analysis results on the same wine, construction of the loading plot of the sample data.

The preliminary results after three months of routine analysis show that a probabilistic mechanistic aromatic classification scheme is possible. Disciplined products could be classified by subjecting only a fraction of the total samples to the panel analysis, depending upon the results of the preliminary classification performed by the enose. All samples classed by the algorithm as ‘likely non conformant’ would be panel-tested while only a fraction of the ‘likely conformant’ samples would be panel-tested, thereby permitting an increased panel throughput while maintaining the ability of the instrumental system to perform the classification according to the desired accuracy. 

Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)


Published on 24/05/2015
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a ver...
    Published on:10/08/2005
  • Puccioni et al., Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Arezzo (Italy).
    The Italian viticulture is distinguished by its marked variability in terms of cultivated varieties and clones. In the past, however, many native vines, often not very productive, have been repla...
    Published on:11/10/2016
  • TECHNICAL ARTICLE: Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
    Lucile PIC et Jacques MATHIEU, GIE ICV VVS
    In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate ...
    Price:6 €(Tax included)
    Published on:16/01/2017
  • TECHNICAL ARTICLE: Technologies for the precise application of pesticides into vineyards
    Andrew LANDERS, Tomas PALLEJA CABRE , Jordi LLORENS; NYSAES, Cornell University, USA - Lleida University, Spain
    The application of pesticides has been of concern for many years, particularly methods of reducing drift and improving deposition. There are many interrelated factors which affect spray applicati...
    Published on:07/02/2017
  • TIRANNO M., FRANCESCHI D., VINCENZI S., BOATTO V., BRAVI M.; C. I. R. V. E. Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Univ
    Market, technology and scientific motivations support the development of devices for carrying out sensory evaluations by instrumental techniques.  An experimentation aimed at develop a classifi...
    Published on:24/05/2015
  • ARAPITSAS et al. ; Fondazione Edmund Mach, San Michele all'Adige, Italy, Consorzio Tuscania, Firenze, Italy, Department of Biological Chemistry, Unive
    Over the years, various research projects have tried to understand and monitor the mechanism occurring when wine micro-oxygenation is applied, through target analysis. In this study, untargeted UPL...
    Published on:02/07/2012
© All Right Reserved
powered by infonet srl piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +