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Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds

Authors
  • j., francisco
Publication Date
Jan 18, 2022
Identifiers
DOI: 10.3390/foods11030254
OAI: oai:mdpi.com:/2304-8158/11/3/254/
Source
MDPI
Keywords
Language
English
License
Green
External links

Abstract

The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition to the sugar content, which determines the alcohol content of the wine, it is necessary to consider the phenolic composition of the grape skins and seeds to obtain quality red wines. In this work, some imaging techniques have been used for the comprehensive characterisation of the chemical composition of red grapes (cv. Tempranillo and cv. Syrah) grown in a warm-climate region during two seasons. In addition, and for the first time, mathematical models trained with laboratory images have been extrapolated for using in field images, obtaining interesting results. Determination coefficients of 0.90 for sugars, 0.73 for total phenols, and 0.73 for individual anthocyanins in grape skins have been achieved with a portable hyperspectral camera between 400 and 1000 nm, and 0.83 for total and individual phenols in grape seeds with a desktop hyperspectral camera between 900 and 1700 nm.

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