A recent study conducted by Washington State University researchers demonstrated the superior capability of “electronic tongue” (e-tongue) technology when detecting spoilage microorganisms in wine, in comparison to human sensory evaluation.
Wine fault monitoring is an important aspect of wine production, to ensure that products reaching consumers are safe and high-quality. Spoilage organisms Wickerhamomyces, Acetobacter, Lactobacillus, and Pediococcus are significant hazards that can affect wine chemically and create distinct aromas and tastes. Traditionally, winemakers have relied on their own, trained senses to describe a wine’s taste attributes and identify wine faults.