Abstract
This study evaluated 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. Ethanol spray induced fruit ethylene production immediately post-treatment, which then declined progressively. Electronic nose evaluations of grape volatiles were compared with Cabernet franc and Merlot physicochemistry, and with wine GC 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 cultivars. 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.
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