Franceschi D., Tiranno M., Vincenzi S., Boatto V., Bravi M., 2015, ‘Artificial Sensory Analysis’ for Sensory Classification of Prosecco Sparkling Wines, Chemical Engineering Transactions, 43, 181-186.
Real-time in-process reference to a consolidated standard during sparkling wine production would be beneficial for reducing product loss and/or allowing a timely diagnosis of intervention needs (correction etc). Instead, end-point control by assaying by the oenologist supervising batch production is the only form of (sensory) control normally carried out in wineries. Afterwards, samples from production batches must pass the evaluation step at the Commission’s desk. The present experimental study was carried out to assess whether the responses of an “electronic nose”, i.e. a non-specific, gas-phase analytical instrument, is capable to draw an outline of the sensory profile of Conegliano Valdobbiadene Prosecco Superiore DOCG and Prosecco DOC in a way that is objective, repeatible and that can be simply related to the verdict of a group of expert judges.
