Location: Horticultural Crops Research
Project Number: 2072-21000-053-02-G
Project Type: Grant
Start Date: Sep 1, 2017
End Date: Sep 30, 2019
1. To evaluate the ability of the e-tongue to distinguish among different strains of Brettanomyces in Washington State red wines; 2. To explore the application of the e-tongue to distinguish among faulted wines, including wines contaminated with Washington wine isolated cultures of Acetobacter, Pediococcus and Lactobacillus.
A range of commercially-prepared red wines (different varietals) will be obtained and inoculated with different strains of Brettanomyces. The growth of Brettanomyces will be monitored, with samples removed weekly and sterile filtered. Wines will be analyzed in the lab and by a trained sensory evaluation panel for a pre-determined series of attributes. Taste attributes of the wine samples will be analyzed using the Astree II electronic tongue unit (Alpha Mos) equipped with a liquid auto sampler. Samples will be analyzed to determine how well the e-tongue data relates to other markers of Brettanomyces-contamination in red wines. A profile of each Brettanomyces strain will also be generated. Isolate, culture and inoculate commercial Washington State red and white wines with either Acetobacter, Pediococcus or Lactobacillus. In each of the wines, growth of the different organisms will be monitored. Wines will be analyzed in the lab and a trained sensory evaluation panel to will describe the sensory changes occurring. Taste attributes of the wine samples will be analyzed using the e-tongue. Results will indicate the strength of correlation between the e-tongue data and the other indications (sensory and chemical) of contamination.