Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) flash profiling (FP) evaluate changes red wine over time due presence different microorganisms. Merlot inoculated with one following microorganisms: Brettanomyces bruxellensis, Lactobacillus brevis, Pediococcus parvulus, or Acetobacter pasteurianus. These wines were analyzed weekly until Day 42 using e-tongue FP, microbial plate counts. Over time, both FP differentiated wines. showed a low discrimination among microorganisms up 14 storage. However, at 21 continuing 42, discriminated samples index 91. From data, assessors starting 28. Non-spoilage terms used describe significantly higher frequency for all points which point (p < 0.05). results suggest that application these novel techniques be key detecting limiting financial losses associated faults.