Voltammetric Electronic Tongue in the Analysis of Cava Wines

Authors

  • Xavier Cetó,

    1. Sensors & Biosensors Group, Department of Chemistry, Universitat Autònoma de Barcelona, Edifici Cn, 08193 Bellaterra, Spain tel: +34 935811017; fax: +34 935812379
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  • Juan Manuel Gutiérrez,

    1. Sensors & Biosensors Group, Department of Chemistry, Universitat Autònoma de Barcelona, Edifici Cn, 08193 Bellaterra, Spain tel: +34 935811017; fax: +34 935812379
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  • Laura Moreno-Barón,

    1. Sensors & Biosensors Group, Department of Chemistry, Universitat Autònoma de Barcelona, Edifici Cn, 08193 Bellaterra, Spain tel: +34 935811017; fax: +34 935812379
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  • Salvador Alegret,

    1. Sensors & Biosensors Group, Department of Chemistry, Universitat Autònoma de Barcelona, Edifici Cn, 08193 Bellaterra, Spain tel: +34 935811017; fax: +34 935812379
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  • Manel del Valle

    Corresponding author
    1. Sensors & Biosensors Group, Department of Chemistry, Universitat Autònoma de Barcelona, Edifici Cn, 08193 Bellaterra, Spain tel: +34 935811017; fax: +34 935812379
    • Sensors & Biosensors Group, Department of Chemistry, Universitat Autònoma de Barcelona, Edifici Cn, 08193 Bellaterra, Spain tel: +34 935811017; fax: +34 935812379
    Search for more papers by this author

Abstract

This work demonstrates the use of a voltammetric electronic tongue formed by five modified graphite-epoxy electrodes in the qualitative and quantitative analysis of cava wines. The different samples were analyzed using cyclic voltammetry without any sample pretreatment. Recorded data were evaluated by Principal Component Analysis and Discrete Wavelet Transform in order to compress and extract significant features from the voltammetric signals. The preprocessed information was evaluated by an Artificial Neural Network that accomplishes the qualitative classification. Moreover, a preliminary study related to the quantification of sugar amount present was assessed by Second-Order Standard Addition Method.

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