monitoring effects of ethanol spray on cabernet franc and merlot grapes and wine volatiles using electronic nose systems
利用电子鼻系统检测乙醇喷雾对品丽珠、美乐及其葡萄酒挥发物的影响
bruce w. zoecklein,1* yamuna s. devarajan,2 kumar mallikarjunan,3 and denise m. gardner2,4
abstract:
the ability of two electronic nose systems (conducting polymer and surface acoustic wave-based) to differentiate volatiles of grapes and wines treated with an aqueous ethanol spray (5% v/v) at veraison was evaluated. ethanol spray induced fruit ethylene production immediay posttreatment, which then declined progressively. the electronic nose evaluations of grape volatiles were compared with cabernet franc and merlot physicochemistry and with wine gas chromatographic and aroma sensory data. canonical discriminant and principal component analysis found that both electronic nose systems and the physicochemical measures (brix, ta, ph, color intensity and hue, total phenols, glycosides, and berry weight) were able to discriminate between ethanol-treated and untreated grapes and wines for both c*rs. grape physicochemical treatment differences were due mainly to variations in hue, phenolic-free glycosides, and total phenols. aroma sensory evaluations using a consumer panel differentiated between ethanol treatments and controls for merlot, but not for cabernet franc wines.
评价了两种电子鼻系统(导电聚合物和表面声波)区分葡萄和葡萄酒在velasin的含水乙醇喷雾(5% v/v)分析的挥发性物质的能力。乙醇喷雾可导致果实乙烯含量迅速上升，然后逐渐降低。对葡萄挥发物的电子鼻评价与品丽珠、美乐、葡萄酒气相色谱和香气感官数据进行了比较。典型判别分析和主成分分析发现，电子鼻系统和理化测量(硬度、ta、ph、颜色强度和色调、总酚类、苷类和浆果重量)都能够区分两个品种的乙醇处理和未处理葡萄和葡萄酒。葡萄理化处理差异主要是由于色泽、无酚苷和总酚的变化。使用消费者小组对美乐葡萄酒进行香气感官评价，这一评价在乙醇处理和对照之间有所区别，但不适用于品丽珠葡萄酒。
key words: electronic nose, volatiles, merlot, cabernet franc
关键词：电子鼻、挥发物、美乐、品丽珠