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  • Improving quality with non-Saccharomyces yeasts: new technologies
    Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
    Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
    Published on: 02/07/2019

Sensors and artificial intelligence tools in the identification and characterization of wines made from the Tempranillo grapes

Manuel del Valle Zafra, Universitat Autónoma de Barcelona, Spain

Sensors and artificial intelligence tools in the identification and characterization of wines made from the Tempranillo grapes

The objective of this research project is the development of strategies for the analysis and characterization of wines with the use of chemical sensors and artificial intelligence tools, known as electronic tongue.

For this project, a bioinspired approach was created which uses both measurements from a large set of sensors (or biosensors) and high-level computer processing, like tools related to automatic learning or data mining.

In the specific study presented here, the conditions to characterize and identify Tempranillo varietal wines were studied, specifically to distinguish their DO, the vintage, and the type of ageing they underwent.

The results are very significant, having studied a large set of more than 100 wines of different Spanish DO. Likewise, it was proven possible to differentiate the individual harvests of the last decade, and whether in the ageing process oak barrels had been used or not.

Work presented at the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018)

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Published on 07/04/2019
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