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Review
. 2016 Oct 25:4:81.
doi: 10.3389/fbioe.2016.00081. eCollection 2016.

Electronic Noses and Tongues in Wine Industry

María L Rodríguez-Méndez  1 , José A De Saja  1 , Rocio González-Antón  1 , Celia García-Hernández  1 , Cristina Medina-Plaza  1 , Cristina García-Cabezón  1 , Fernando Martín-Pedrosa  1
Affiliations
Review

Electronic Noses and Tongues in Wine Industry

María L Rodríguez-Méndez et al. Front Bioeng Biotechnol. .

Abstract

The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control, or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

Keywords: electronic nose; electronic panel; electronic tongue; multisensory; wine.

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Figures

Figure 1
Figure 1
Scheme of the working principle of e-tongues and e-noses.
See this image and copyright information in PMC

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