{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:42:07Z","timestamp":1787013727742,"version":"build-2736575974"},"reference-count":39,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2024,3,27]],"date-time":"2024-03-27T00:00:00Z","timestamp":1711497600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2024,3,27]],"date-time":"2024-03-27T00:00:00Z","timestamp":1711497600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,5]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Wine faults threaten brand recognition and consumer brand loyalty. The objective of this study was to compare the acuteness of e\u2010tongue and human sensory evaluation of wine fault development in Riesling wine over 42\u00a0days of storage. Riesling wines uninoculated (control) or inoculated with 10\n                      <jats:sup>4<\/jats:sup>\n                      \u00a0CFU\/mL cultures of\n                      <jats:italic>Wickerhamomyces anomalus<\/jats:italic>\n                      ,\n                      <jats:italic>Acetobacter aceti<\/jats:italic>\n                      ,\n                      <jats:italic>Lactobacillus brevis<\/jats:italic>\n                      , or\n                      <jats:italic>Pediococcus parvulus<\/jats:italic>\n                      were assessed every 7\u00a0days with the e\u2010tongue and a rate\u2010all\u2010that\u2010apply (RATA) sensory panel. After 7\u00a0days of storage, the e\u2010tongue detected differences in all four wine spoilage microorganism treatments, compared to control wine, with discrimination indices over 86%. The RATA sensory panel detected significant differences beginning on day 35 of storage, 28\u00a0days after the e\u2010tongue detected differences. This study showed that the e\u2010tongue was more sensitive than the human panel as a detection tool, without sensory fatigue.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This research is useful for winemakers seeking additional instrumental methods in the early detection of wine faults. Given the results of this study, the e\u2010tongue can be a useful tool for detecting early chemical changes in white wines that have undergone microbial spoilage, providing winemakers with time to mitigate faults before they surpass sensory thresholds.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17036","type":"journal-article","created":{"date-parts":[[2024,3,27]],"date-time":"2024-03-27T03:25:55Z","timestamp":1711509955000},"page":"3006-3018","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel"],"prefix":"10.1111","volume":"89","author":[{"given":"Rachel I.","family":"Potter","sequence":"first","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claire A.","family":"Warren","sequence":"additional","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8660-9444","authenticated-orcid":false,"given":"Jungmin","family":"Lee","sequence":"additional","affiliation":[{"name":"Horticultural Crops Production and Genetic Improvement Research Unit United States Department of Agriculture (USDA) Agricultural Research Service (ARS)  Corvallis Oregon USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5319-1950","authenticated-orcid":false,"given":"Carolyn F.","family":"Ross","sequence":"additional","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,3,27]]},"reference":[{"key":"e_1_2_10_2_1","volume-title":"Hardware user guide","author":"Alpha MOS","year":"2011"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2018.09.004"},{"key":"e_1_2_10_4_1","first-page":"255","volume-title":"Acetic acid bacteria: Ecology and physiology","author":"Arai H.","year":"2016"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2006.02890.x"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2672.2001.01200.x"},{"key":"e_1_2_10_7_1","unstructured":"Botha J. 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