Measurements of the effects of wine maceration with oak chips using an electronic tongue

Alisa Rudnitskaya, Leigh M. Schmidtke, Ana Reis, M. Rosario M Domingues, Ivonne Delgadillo, Bruno Debus, Dmitry Kirsanov, Andrey Legin

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The use of oak products as a cheaper alternative to expensive wood barrels was recently permitted in Europe, which led to a continuous increase in the use of oak chips and staves in winemaking. The feasibility of the potentiometric electronic tongue as a tool for monitoring the effects of wine maceration with oak chips was evaluated. Four types of commercially available oak chips subjected to different thermal treatments and washing procedures and their mixture were studied. Ethanolic extracts of the chips were analysed using electrospray mass spectrometry and 28 phenolic and furanic compounds were identified. The electronic tongue comprising 22 potentiometric chemical sensors could distinguish artificial wine solutions and Cabernet Sauvignon wine macerated with different types of oak chips, quantify total and non-flavonoid phenolic content, as well as the concentrations of added oak chips. Using measurements at two pH levels, 3.2 and 6.5, improved the accuracy of quantification.

Original languageEnglish
Pages (from-to)20-27
Number of pages8
JournalFood Chemistry
Volume229
Early online dateFeb 2017
DOIs
Publication statusPublished - 15 Aug 2017

Fingerprint

oak chips
Electronic tongues
electronic tongue
Electronic Nose
Wine
maceration
wines
Potentiometric sensors
Chemical sensors
Washing
Mass spectrometry
Mass Spectrometry
Wood
Hot Temperature
Heat treatment
winemaking
Monitoring
washing
sensors (equipment)
Quercus

Cite this

Rudnitskaya, A., Schmidtke, L. M., Reis, A., Domingues, M. R. M., Delgadillo, I., Debus, B., ... Legin, A. (2017). Measurements of the effects of wine maceration with oak chips using an electronic tongue. Food Chemistry, 229, 20-27. https://doi.org/10.1016/j.foodchem.2017.02.013
Rudnitskaya, Alisa ; Schmidtke, Leigh M. ; Reis, Ana ; Domingues, M. Rosario M ; Delgadillo, Ivonne ; Debus, Bruno ; Kirsanov, Dmitry ; Legin, Andrey. / Measurements of the effects of wine maceration with oak chips using an electronic tongue. In: Food Chemistry. 2017 ; Vol. 229. pp. 20-27.
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Rudnitskaya, A, Schmidtke, LM, Reis, A, Domingues, MRM, Delgadillo, I, Debus, B, Kirsanov, D & Legin, A 2017, 'Measurements of the effects of wine maceration with oak chips using an electronic tongue', Food Chemistry, vol. 229, pp. 20-27. https://doi.org/10.1016/j.foodchem.2017.02.013

Measurements of the effects of wine maceration with oak chips using an electronic tongue. / Rudnitskaya, Alisa; Schmidtke, Leigh M.; Reis, Ana; Domingues, M. Rosario M; Delgadillo, Ivonne; Debus, Bruno; Kirsanov, Dmitry; Legin, Andrey.

In: Food Chemistry, Vol. 229, 15.08.2017, p. 20-27.

Research output: Contribution to journalArticle

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