“When adding oxygen, our results became better and more reliable, since oxygen releases substances from the wine. You can compare it to when a sommelier aerates wine before tasting,” José Chilo says.
One advantage is its high reliability, but the method’s main competitive advantage is speed. Moreover, in traditional wine tasting, where wine connoisseurs sample the wine, people can fall ill and have a reduced sense of smell.
“Possibly, chemical analysis can provide an even more accurate result, but the drawbacks here are that it is slower and costs more money. The e-nose provides faster answers regarding the quality of the wine,” José Chilo says.
The new e-nose is a prototype that is primarily intended for use in winemaking. However, potentially it will be able to assess the quality of an aged wine.
“If we develop this method further, it will be able to identify essential components in a wine. By using AI, we are improving the technology every day,” José Chilo says.
Link to scientific article