Potter Rachel I, Lee Jungmin, Ross Carolyn F
School of Food Science Washington State University Pullman Washington USA.
United States Department of Agriculture (USDA)-Agricultural Research Service (ARS), Horticultural Crops Production and Genetic Improvement Research Unit Corvallis Oregon USA.
Food Sci Nutr. 2025 May 27;13(6):e70366. doi: 10.1002/fsn3.70366. eCollection 2025 Jun.
In white wines, early detection of oxidation would alert winemakers to monitor potentially troubled wine more closely and take preventative measures to mitigate undesirable browning, flavors, and odors in their products. Current early oxidation detection methods include assessment by browning index, trained sensory panels, and quantification of byproducts such as quinones. The objective of this study was to assess the capability of the e-tongue, a fairly new instrument that has previously been used to detect wine faults caused by spoilage organisms, in detecting early oxidative changes in Chardonnay wine. Clear bottles of Chardonnay were stored partially opened (treatment) in the dark at 2.2°C for 24 weeks. Wines were assessed at seven time intervals (0, 1, 2, 4, 8, 16, and 24 weeks) using the e-tongue and a semi-trained sensory panel with rate-all-that-apply descriptors. Beginning at week 8 of storage, the e-tongue discrimination indices (DI) between control and treated wine (sealed wine stored alongside partially opened wine bottles) were high (DI > 80%) and remained high throughout the study, indicating that the e-tongue distinguished between control and treated samples. However, sensory panelists detected an increase in the intensity of vinegar/nail polish remover aroma attributes, attributes associated with wine oxidation, after 16 weeks of storage. These results suggest that the e-tongue is a useful tool in the early detection of oxidized wine samples as compared to a sensory panel that perceived differences between control and treated wines 8 weeks after differences were detected by the e-tongue.
对于白葡萄酒而言，早期检测氧化情况能够提醒酿酒师更密切地监测可能出现问题的葡萄酒，并采取预防措施，以减轻产品中不良的褐变、风味和气味。当前的早期氧化检测方法包括通过褐变指数评估、由经过培训的感官小组进行评估以及对醌类等副产物进行定量分析。本研究的目的是评估电子舌（一种此前已用于检测由腐败微生物导致的葡萄酒缺陷的相当新的仪器）检测霞多丽葡萄酒早期氧化变化的能力。将透明瓶装的霞多丽葡萄酒部分打开（处理组），于2.2°C的黑暗环境中储存24周。在七个时间间隔（0、1、2、4、8、16和24周）使用电子舌和一个采用适用于所有描述词进行评分的半培训感官小组对葡萄酒进行评估。从储存第8周开始，对照葡萄酒（与部分打开的葡萄酒瓶一起储存的密封葡萄酒）和处理组葡萄酒之间的电子舌辨别指数（DI）很高（DI＞80%），并且在整个研究过程中一直保持较高水平，这表明电子舌能够区分对照样品和处理样品。然而，感官小组成员在储存16周后检测到与葡萄酒氧化相关的醋/洗甲水香气属性强度增加。这些结果表明，与感官小组相比，电子舌是早期检测氧化葡萄酒样品的有用工具，因为感官小组在电子舌检测到差异8周后才察觉到对照葡萄酒和处理组葡萄酒之间的差异。
