Artificial Diagnosis of Sensory Taints Due to Brettanomyces spp. Contamination in Valpolicella Wines

Abstract

Diagnosis and intervention to avoid Brett taints in the product can be a time-consuming task for the enologist in large production facilities and an instrumental and automated detection systems assisting the local expert technician would be desirable. This paper investigates whether electronic noses, which have been tested in other wine making and classification tasks, can be of use in detecting Brett taints in Valpolicella wines.