Abstract: An electronic nose (PEN3) was used to characterize and classify wines fermented by different strains of Saccharomyces cerevisiae. The aroma components emanating from the wines were dynamically sampled by a PEN3 system and analysis of the acquired data was made comparatively using principal component analysis (PCA) and linear discrimination analysis (LDA). The results showed that electronic nose was able to differentiate the wine samples following either analysis of PCA or LDA. The aroma-producing characteristics of Saccharomyces cerevisiae was of strain-specific diversity. Meanwhile loadings analysis showed most of the tested sensors played an important role in analyzing aroma difference, with exception of the seventh, ninth and tenth sensors.

Key words: electronic nose, yeast, wine aroma, detection