ArticleJournal of the science of food and agriculture2025
Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products.Sensors (Basel, Switzerland) · 2026Review
- Deciphering Flavor Signatures of Early-Maturing Table Grapes: A Synergistic Multi-Sensor Approach Using E-Nose, GC-MS, and GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Integrating E-senses and volatile fingerprinting to decipher type-specific flavor signatures in four commercial Huangjiu.Food chemistry: X · 2026Article
- From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches.Frontiers in nutrition · 2026Article
- A Comprehensive Review on Sensor-Based Electronic Nose for Food Quality and Safety.Sensors (Basel, Switzerland) · 2025Review
- Proposed SmartBarrel System for Monitoring and Assessment of Wine Fermentation Processes Using IoT Nose and Tongue Devices.Sensors (Basel, Switzerland) · 2025Article
- Is Retail Extra Virgin Olive Oil Truly Extra Virgin? Consumer Perceptions Versus Analytical Quality Across Price Ranges.Food science & nutrition · 2025Article
- Application of an Electronic Nose to the Prediction of Odorant Series in Wines Obtained withMolecules (Basel, Switzerland) · 2025Article
- Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry.Sensors (Basel, Switzerland) · 2024Review
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9 authors.
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Abstract
backgroundThe growing demand for rosé sparkling wine has led to an increase in its production. Traditional or Charmat wine-making influence the aromatic profiles in wine. An analysis such as gas chromatography makes an accurate assessment of wines based on volatile detection but is resource intensive. On the other hand, the electronic nose (E-nose) has emerged as a versatile tool, offering rapid, cost-effective discrimination of wines, and contributing insights into quality and production processes because of its aptitude to perform a global aromatic pattern evaluation. In the present study, rosé sparkling wines were produced using both methods and major volatile compounds and polyols were measured. Wines were tested by E-nose and predictive modelling was performed to distinguish them.
resultsVolatile profiles showed differences between Charmat and traditional methods, especially at 5 months of aging. A partial least square discriminant analysis (PLS-DA) was carried out on E-nose detections, obtaining a model that describes 94% of the variability, separating samples in different clusters and correctly identifying different classes. The differences derived from PLS-DA clustering agree with the results obtained by gas-chromatography. Moreover, a principal components regression model was built to verify the ability of the E-nose to non-destructively predict the amount of different volatiles analyzed.
conclusionProduction methods of Rosé sparkling wine affect the final wine aroma profiles as a result of the differences in terms of volatiles. The PLS-DA of the data obtained with E-nose reveals that distinguishing between Charmat and traditional methods is possible. Moreover, predictive models using gas chromatography-flame ionization detection analysis and E-nose highlight the possibility of fast and efficient prediction of volatiles from the E-nose. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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