Determining corkiness in wines using zNose. To know more about our food and beverage solutions, visit: http://bit.ly/2e6JzOq
The following presentation gives a detailed description on detecting TCA in corks & wine. One of the main reasons for corkiness in wines has been determined to be 2,4,6- Trichloroanisole(TCA) which smells like musty old newspapers.
TCA forms, when the hydrocarbons combine with chlorine used to bleach the corks before use.
The presentation informs us about measuring ppt levels of TCA in wine is difficult as they are simultaneously abundant in wine with other compounds.
Next, it Introduces… zNose®
The first electronic nose to achieve the same or better sensitivity to 2,4,6 TCA.
The presentation also tells us about the ways by which zNose tests the TCA levels in corks & wine consists of collecting different samples of wine and testing the aroma of the cork/wine.
The aroma from each sample is tested and zNose® is able to detect and quantify the amount of TCA in each wine’s aroma.
At the end, the samples of different tasting wine show different results of TCA levels.
3. www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
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CORKINESS IN WINES
One of the main reasons for corkiness in wines
has been determined to be 2,4,6 –
Trichloroanisole (TCA) which smells like musty
old newspapers
TCA forms when the hydrocarbons
combine with chlorine, used to bleach the
corks before use.
4. www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Introducing…zNose®
Measuring ppt levels of TCA in wine is difficult as they simultaneously abundant
in wine with other compounds with part per million concentration levels.
The first electronic nose to achieve the same or better sensitivity to 2,4,6 TCA
5. www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Detecting TCA in Wine using zNose®
A series of 10
neutral wine
solutions, identified
by an expert panel
obtaining TCA.
The aroma from
each sample was
tested to see if
zNose® can detect
TCA in the aroma of
the wine.
zNose® was able to
detect and
quantify the
amount of TCA in
each wine’s aroma
6. www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Test result of detection of TCA in a neutral wine sample
Overlaid in red is the
response to a 1 ppb
TCA calibration
standard. The
presence of 85.5 ppt
TCA can clearly be
seen and as
expected was
above the odor
threshold (5-10) ppt
of the expert panel.
8. www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Offset waterfall display
showing repeatability
of 6 consecutive
measurements of a 40
milliliter vial containing
DCA, TCA and PCA
vapors.
Decrease in sign level is
due to removal of 5 –
milliliter volume with
each sample and test.