A new study evaluates the effectiveness of an electronic tongue (e-tongue) compared to human sensory panels in detecting faults in Riesling wine over a 42-day storage period. Riesling wines either unmodified (control) or inoculated with specific microorganisms known for spoiling wine were assessed every seven days using both the e-tongue and a sensory panel.
The e-tongue detected changes in wine chemistry due to microbial action significantly earlier than the human sensory panel, identifying changes from day 7 onwards while the sensory panel only detected these changes from day 35. The e-tongue’s ability to detect differences without sensory fatigue offers a reliable method for early detection of wine faults, potentially allowing winemakers to address faults before they affect the wine significantly.
The research supports using the e-tongue as a non-destructive testing tool to complement traditional sensory methods, helping winemakers identify early chemical changes indicative of spoilage, at least, in Riesling wines.
