Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine

The combined application of an electronic nose and an electronic tongue to a number of samples of red wine having the same denomination, produced in the same year but from different vineyards, is illustrated and discussed. Artificial sense data have been compared with the analytical chemistry analysis performed with ordinary methods. ta reveal, first of all, a net distinction between electronic nose and electronic tongue, confirming the hypotheses that both the systems offer independent information on the samples. A certain correlation with some of the analytical indicators has also been found and a neural network regression model has been assessed for the qualitative determination of some of them.