National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy.
Nano Sensor Systems S.r.l., (NASYS) Spin-Off University of Brescia, Via Camillo Brozzoni, 9, 25125 Brescia, BR, Italy.
Sensors (Basel). 2022 Aug 19;22(16):6247. doi: 10.3390/s22166247.
Vinegar is a fermented product that is appreciated world-wide. It can be obtained from different kinds of matrices. Specifically, it is a solution of acetic acid produced by a two stage fermentation process. The first is an alcoholic fermentation, where the sugars are converted in ethanol and lower metabolites by the yeast action, generally . This was performed through a technique that is expanding more and more, the so-called "pied de cuve". The second step is an acetic fermentation where acetic acid bacteria (AAB) action causes the conversion of ethanol into acetic acid. Overall, the aim of this research is to follow wine vinegar production step by step through the volatiloma analysis by metal oxide semiconductor MOX sensors developed by Nano Sensor Systems S.r.l. This work is based on wine vinegar monitored from the grape must to the formed vinegar. The monitoring lasted 4 months and the analyses were carried out with a new generation of Electronic Nose (EN) engineered by Nano Sensor Systems S.r.l., called Small Sensor Systems Plus (S3+), equipped with an array of six gas MOX sensors with different sensing layers each. In particular, real-time monitoring made it possible to follow and to differentiate each step of the vinegar production. The principal component analysis (PCA) method was the statistical multivariate analysis utilized to process the dataset obtained from the sensors. A closer look to PCA graphs affirms how the sensors were able to cluster the production steps in a chronologically correct manner.
醋是一种在全世界都受到赞赏的发酵产品。它可以从不同的基质中获得。具体来说，它是一种由乙酸组成的溶液，通过两阶段发酵过程产生。第一阶段是酒精发酵，酵母作用将糖转化为乙醇和较低的代谢物，通常是 。这是通过一种技术实现的，这种技术越来越广泛，即所谓的“ pied de cuve”。第二步是醋酸发酵，醋酸菌（AAB）的作用将乙醇转化为乙酸。总的来说，本研究的目的是通过由 Nano Sensor Systems S.r.l. 开发的金属氧化物半导体 MOX 传感器的挥发分析，一步一步地跟踪葡萄酒醋的生产过程。这项工作基于从葡萄汁到形成的醋的葡萄酒醋监测。监测持续了 4 个月，分析是使用 Nano Sensor Systems S.r.l. 开发的新一代电子鼻（EN）进行的，称为 Small Sensor Systems Plus（S3+），它配备了由六个具有不同传感层的气体 MOX 传感器组成的阵列。特别是，实时监测使得跟踪和区分醋生产的每一步成为可能。主成分分析（PCA）方法是用于处理传感器获得的数据集中的统计多元分析方法。对 PCA 图的仔细观察证实了传感器如何能够以时间顺序正确的方式对生产步骤进行聚类。
