Evaluation of Italian wine by the electronic tongue: Recognition, quantitative analysis and correlation with human sensory perception

Analytica Chimica Acta

Volumn 484, Issue 1, 2003, Pages 33-44

  Legin, A ^a   Rudnitskaya, A ^a   Lvova, L ^a   Vlasov, Yu ^a   Di Natale, C ^b   D'Amico, A ^b  

^a ST PETERSBURG STATE UNIVERSITY   (Russian Federation)

^b UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

Electronic tongue; Evaluation; Italian wines

Indexed keywords

ACIDITY; ARRAYS; CALIBRATION; DATA PROCESSING; ETHANOL; GLYCEROL; PATTERN RECOGNITION; PH; POTENTIOMETRIC SENSORS; SENSORY PERCEPTION; SULFUR DIOXIDE; WINE;

ELECTRONIC TONGUES;

CHEMICAL SENSORS;

ALCOHOL; GLYCEROL; POLYPHENOL; SULFUR DIOXIDE; TARTARIC ACID;

ACCURACY; ACIDITY; ARTICLE; ELECTRONIC SENSOR; GRAPEFRUIT JUICE; PATTERN RECOGNITION; PH MEASUREMENT; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; TASTE ACUITY; WINE;

EID: 0038066312     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0003-2670(03)00301-5     Document Type: Article

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