A groundbreaking experiment reveals that an “electronic tongue” can detect signs of microbial contamination in white wine up to four weeks earlier than conventional human sensory panels. Published in the Journal of Food Science, the study underscores the potential of this technology to revolutionize wine quality assessment and safeguard against spoilage.
Traditionally, winemakers rely on sensory evaluation and Petri dish testing to identify potential wine faults or spoilage. However, the electronic tongue, developed by a team led by Carolyn Ross, a food science professor at Washington State University, offers a novel approach to detecting wine quality issues.
Ross explains, “If you ran a sample using the electronic tongue, we could learn after one week if there’s contamination or a wine fault problem, versus waiting up to four weeks running just sensory testing.” The instrument, equipped with sensors capable of analyzing compounds in liquid, provides comprehensive insights into wine quality, acting as a complement to traditional assessment methods.
In the study, researchers intentionally introduced four types of microbes known to contaminate white wine, resulting in unpleasant odors such as nail polish remover and geranium. A trained sensory panel evaluated the aroma of both uncontaminated and contaminated wines stored for varying durations. Remarkably, the electronic tongue detected contamination within seven days, whereas the human panel only began to notice it after 35 days—underscoring the technology’s superior sensitivity.
Ross and her team have previously tested the electronic tongue with red wine and continue to refine its capabilities at the Sensory Science Center. With ongoing development, the instrument holds promise for assessing wine quality in real-time, offering winemakers invaluable insights to enhance their products.
Funding for this research was provided by the Washington Wine and Grape Research fund and the US Department of Agriculture. Collaborators include researchers from Washington State University and the USDA Agricultural Research Service.
