Optimization of an aroma sensor for assessing grape quality for wine making.

摘要

Control of the raw material has considerable influence on final wine quality. The objective of this study was to develop a sensor capable of assessing grape juice quality in the cellar. Sensor response was compared with conventional chemical analysis using multivariate data techniques. The aroma sensor array was composed of 14 metal oxide gas transducers and a temp. and RH sensor. Results indicated that the sensor could detect rotten flavours in grape juice.