English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/156758
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Quantitative Analysis of Wine Mixtures Using an Electronic Olfactory System

AuthorsAleixandre, Manuel; Montero, Enrique; Arroyo, Teresa; Cabellos, Juan Mariano; Horrillo, M. C.
Issue Date8-Aug-2017
PublisherMultidisciplinary Digital Publishing Institute
CitationProceedings 1 (4): 450 (2017)
AbstractAn electronic nose has been used for the quantification of wines formed by binary mixtures of two white wine varieties and of two red wine varieties. The wines were elaborated at the Instituto Madrileño de Investigación y Desarrollo Rural (IMIDRA) by the traditional method using commercial and autochthonous <i>Saccharomyces cerevisiae</i> yeasts. It is important to note that this technology is faster, simpler and objective than the sensing analysis (human panel). In addition the measurements can be realized in situ and on line. The measurements of the wine mixtures have been analyzed by Partial Least Squares and Artificial Neuronal Networks.
Publisher version (URL)http://doi.org/10.3390/proceedings1040450
Identifiersdoi: 10.3390/proceedings1040450
Appears in Collections:(ITEFI) Artículos
Files in This Item:
File Description SizeFormat 
proceedings-01-00450-v4.pdf796,8 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.