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- Obořil, Michal, et al. Show all 9 Authors
- Food chemistry 2019 v.284 pp. 296-302
- artificial intelligence; biosensors; capillary electrophoresis; carboxylic acids; fumarate hydratase; lactate 2-monooxygenase; malolactic fermentation; principal component analysis; sarcosines; tongue; wines; Czech Republic
- ... Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical ...