scholarly journals Wine quality under integrated, organic and biodynamic management using image-forming methods and sensory analysis

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Jürgen Fritz ◽  
Johanna Döring ◽  
Miriam Athmann ◽  
Georg Meissner ◽  
Randolf Kauer ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Copper Chloride ◽  
Structural Characteristics ◽  
Image Features ◽  
Wine Quality ◽  
Production Methods ◽  
Reference Images ◽  
Biodynamic Agriculture ◽  
Forming Methods ◽  
Circular Chromatography

Abstract Background and aims The image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography are presented as an instrument for assessing wine quality. Wine quality of samples from a long-term field trial comparing integrated, organic and biodynamic management were investigated by using image-forming methods and sensory analysis. Methods and results Concerning the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography, the images of encoded samples were (i) grouped into pairs with similar image features; (ii) characterized based on reference images (e. g. high–low resistance to degradation); (iii) ranked (according to the characterization), and (iv) assigned to the different production methods (classified). Wine samples from organic and biodynamic management needed less wine per sample for a similar expression of structural characteristics than wine samples from integrated cultivation. Organic and biodynamic samples also show structures that indicate less degeneration than integrated samples. Due to these properties, nine coded wine samples from 2010 could be (i) grouped, (ii) characterized, (iii) ranked and (iv) classified without errors, i.e., assigned to the cultivation methods of integrated, organic and biodynamic agriculture. In sensory analysis, the wine derived from biodynamic management had the highest aroma intensity. In the other parameters the differences were not significant. Conclusion Analysis with the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography complements sensory analysis for a more complete description of the characteristic properties of wines originating from different management systems. Significance of the study If further studies confirm these results, the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography may be developed as a complementary tool to sensory and chemical analysis in assessing wine quality. Graphic abstract

scholarly journals Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods

OENO One ◽  
2020 ◽  
Vol 54 (2) ◽  
Author(s):  
Jürgen Fritz ◽  
Miriam Athmann ◽  
Georg Meissner ◽  
Randolf Kauer ◽  
Uwe Geier ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Structure Formation ◽  
Grape Juice ◽  
Structural Features ◽  
Image Features ◽  
Wine Quality ◽  
Specific Chemical ◽  
Grape Quality ◽  
Forming Methods ◽  
Circular Chromatography

Aim: The image forming methods biocrystallisation, capillary dynamolysis and circular chromatography are introduced as a complementary tool for grape quality assessment. These methods were used to investigate grape juice samples from a long-term field trial comparing integrated, organic and biodynamic viticultural practices.Methods and results: Characteristic changes in structures created by the reaction of metal salts with grape juice were evaluated using biocrystallisation, circular chromatography and capillary dynamolysis image forming methods. In particular, this study tested the effects of cultivation method, aging time and juice concentration on structure formation.To assess grape quality, the images of the encoded grape juice samples were: i) grouped into pairs with similar image features, ii) characterised based on reference images (e.g., high versus low resistance to degradation, or the amount of substance necessary for structure formation), iii) ranked according to structures associated with grape quality, and iv) assigned to the different production methods (classification). In order for similar structural features in the image forming methods to be expressed, all samples of grape juice harvested from integrated production over four years required higher juice concentrations than samples from organic and biodynamic origin. This was interpreted as the latter two production systems having higher structure formation efficacy. Furthermore, juices produced from the integrated management system exhibited more structures, indicative of a lower resistance to aging. In three out of four harvest years, the biodynamic samples exhibited the highest structure forming efficacy and resistance to aging.Conclusion: These findings are consistent with enhanced form maintenance and thus higher internal product quality of biodynamic and organic grapes compared to grapes from integrated farming.Significance and impact of the study: Image forming methods may serve as a valuable tool for grape juice and wine quality assessment to complement compound-specific chemical analyses.

scholarly journals An update on image forming methods: structure analysis and Gestalt evaluation of images from rocket lettuce with shading, N supply, organic or mineral fertilization, and biodynamic preparations

2021 ◽  
Author(s):  
Miriam Athmann ◽  
Roya Bornhütter ◽  
Nicolaas Busscher ◽  
Paul Doesburg ◽  
Uwe Geier ◽  
...  
Keyword(s):  
Copper Chloride ◽  
Organic Fertilizer ◽  
Structural Features ◽  
Fertilizer Treatment ◽  
Friedman Test ◽  
Mineral Fertilization ◽  
Cohen’S Kappa ◽  
N Supply ◽  
Cohen's Kappa ◽  
Forming Methods

AbstractIn the image forming methods, copper chloride crystallization (CCCryst), capillary dynamolysis (CapDyn), and circular chromatography (CChrom), characteristic patterns emerge in response to different food extracts. These patterns reflect the resistance to decomposition as an aspect of resilience and are therefore used in product quality assessment complementary to chemical analyses. In the presented study, rocket lettuce from a field trial with different radiation intensities, nitrogen supply, biodynamic, organic and mineral fertilization, and with or without horn silica application was investigated with all three image forming methods. The main objective was to compare two different evaluation approaches, differing in the type of image forming method leading the evaluation, the amount of factors analyzed, and the deployed perceptual strategy: Firstly, image evaluation of samples from all four experimental factors simultaneously by two individual evaluators was based mainly on analyzing structural features in CapDyn (analytical perception). Secondly, a panel of eight evaluators applied a Gestalt evaluation imbued with a kinesthetic engagement of CCCryst patterns from either fertilization treatments or horn silica treatments, followed by a confirmatory analysis of individual structural features. With the analytical approach, samples from different radiation intensities and N supply levels were identified correctly in two out of two sample sets with groups of five samples per treatment each (Cohen’s kappa, p = 0.0079), and the two organic fertilizer treatments were differentiated from the mineral fertilizer treatment in eight out of eight sample sets with groups of three manure and two minerally fertilized samples each (Cohen’s kappa, p = 0.0048). With the panel approach based on Gestalt evaluation, biodynamic fertilization was differentiated from organic and mineral fertilization in two out of two exams with 16 comparisons each (Friedman test, p < 0.001), and samples with horn silica application were successfully identified in two out of two exams with 32 comparisons each (Friedman test, p < 0.001). Further research will show which properties of the food decisive for resistance to decomposition are reflected by analytical and Gestalt criteria, respectively, in CCCryst and CapDyn images.

scholarly journals TRIGONOMETRIC SERIES IN ORTHOGONAL EXPANSIONS FOR DENSITY ESTIMATES OF DEEP IMAGE FEATURES

2018 ◽  
Vol 42 (1) ◽  
pp. 149-158 ◽  
Author(s):  
A. V. Savchenko
Keyword(s):  
Neural Network ◽  
Trigonometric Series ◽  
Probabilistic Neural Network ◽  
Principal Component ◽  
Image Features ◽  
Small Samples ◽  
Deep Convolutional Neural Networks ◽  
Orthogonal Expansions ◽  
Computational Speed ◽  
Reference Images

In this paper we study image recognition tasks in which the images are described by high dimensional feature vectors extracted with deep convolutional neural networks and principal component analysis. In particular, we focus on the problem of high computational complexity of a statistical approach with non-parametric estimates of probability density implemented by the probabilistic neural network. We propose a novel statistical classification method based on the density estimators with orthogonal expansions using trigonometric series. It is shown that this approach makes it possible to overcome the drawbacks of the probabilistic neural network caused by the memory-based approach of instance-based learning. Our experimental study with Caltech-101 and CASIA WebFace datasets demonstrates that the proposed approach reduces the error rate by 1–5 % and increases the computational speed by 1.5 – 6 times when compared to the original probabilistic neural network for small samples of reference images.

scholarly journals Antioxidant, polyphenol and sensory analysis of cherry tomato varieties and landraces

2012 ◽  
Vol 18 (1) ◽  
Author(s):  
A. Divéky-Ertsey ◽  
L. Csambalik ◽  
Z. Kókai ◽  
É. Stefanovits-Bányai ◽  
Z. Pap ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sensory Analysis ◽  
Organic Production ◽  
Total Phenol Content ◽  
Cherry Tomato ◽  
Production Methods ◽  
Processing Tomato ◽  
The Past ◽  
Production Area ◽  
Sensory Profiles

Among vegetables produced both for raw consumption and processing, tomato is one of the most important one in Europe, by production area and by yield as well. In the past years several study dealt with the investigation of the inner content of tomato, with special regards to antioxidant content. In this paper cherry tomato varieties and landraces from conventional and organic production were compared. Besides basic investigations sensory analysis were designed and Antioxidant Capacity (AOC) and Total Phenol Content (TPC) were measured. The aim of the research was to compare varieties and to study the effect of variety and production methods on antioxidant capacity and sensory profiles.

The use of Design of Experiment and sensory analysis as tools for the evaluation of production methods for milk

2004 ◽  
Vol 73 (1) ◽  
pp. 67-71 ◽  
Author(s):  
Gunilla Wormbs ◽  
Annika Larsson ◽  
Josefine Alm ◽  
Christina Tunklint-Aspelin ◽  
Olof Strinning ◽  
...  
Keyword(s):  
Design Of Experiment ◽  
Sensory Analysis ◽  
Production Methods

scholarly journals Astringency estimation of wines maturing in different types of containers

2019 ◽  
Vol 15 ◽  
pp. 02014
Author(s):  
M. Basalekou ◽  
C. Pappas ◽  
P. Tarantilis ◽  
M. Kyraleou ◽  
V. Cotea ◽  
...  
Keyword(s):  
Structural Characteristics ◽  
Degree Of Polymerization ◽  
Wine Quality ◽  
White Wines ◽  
P Values ◽  
Different Types ◽  
Steel Tanks ◽  
Terminal Units

Astringency is a parameter of great importance for wine quality. During wine maturation in wooden barrels it can be enhanced by tannins extracted by the wood. However, their concentration is not directly correlated with astringency. Mean Degree of Polymerization (mDP) is often employed to characterize the structural characteristics of tannins in wines, providing also information on their proanthocyanidin content. The prodelphinidin content (%P), as well as the percentage of epigallocatechin (EGC) in extension and terminal units, have been negatively linked with astringency. Since the intensity of astringency is a decisive factor for the quality of a barrel-aged wine in this experiment, the structural characteristics of wine proanthocyanidins were determined in four different Greek wines, two white (Vilana and Dafni) and two red (Kotsifali and Mandilari). All wines matured for nine months in different types of containers (stainless steel tanks and barrels made of different woods). The prodelphinidin (terminal or extension) content was determined by means of phloroglucinolysis, followed by HPLC-UV-MS analysis, while astringency was assessed by a panel of trained tasters. Multivariate analysis showed that only white wines that matured in Acacia barrels contained high %P values independently of the variety used and were characterized as less astringent by the panel. Moreover, the determination of %extension and terminal EGC units revealed that the tannins of the wines maturing in Acacia barrels, contain higher amounts of EGC as terminal units. These findings could be used by winemakers in order to select the appropriate type of barrel according to the type of wine. Keywords: Astringency, proanthocyanidin, tannin, barrel

scholarly journals Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 101
Author(s):  
Giacomo L. Petretto ◽  
Luca Mercenaro ◽  
Pietro Paolo Urgeghe ◽  
Costantino Fadda ◽  
Antonio Valentoni ◽  
...  
Keyword(s):  
Benzyl Alcohol ◽  
Sensory Analysis ◽  
Complex Mixture ◽  
Grape Juice ◽  
Alcohol Concentration ◽  
Sensory Profile ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Wine Quality ◽  
Grape Skin

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

Treatment of grapevines with prohexadione calcium as a growth regulator. The influence on production, winemaking and sensory characteristics of wines

OENO One ◽  
2009 ◽  
Vol 43 (3) ◽  
pp. 149
Author(s):  
Luis Vaquero-Fernández ◽  
Purificación Fernández-Zurbano ◽  
Jesús Sanz-Asensio ◽  
Miguel López-Alonso ◽  
María Teresa Martínez-Soria
Keyword(s):  
Growth Regulator ◽  
Sensory Analysis ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Wine Quality ◽  
Organoleptic Characteristics ◽  
Berry Size ◽  
Prohexadione Calcium ◽  
La Rioja ◽  
Sanitary Conditions

<p style="text-align: justify;"><strong>Aims</strong>: The overall objective of this study was to investigate the effect of the growth regulator Prohexadione Calcium (ProCa) on the production of Tempranillo vines in La Rioja, the vinification and the sensory profile of wines obtained from treated grapes.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Prohexadione calcium was applied to Tempranillo vines from Rioja Baja at preblooming in years 2004 and 2005. A number of rows were not treated and they were used as controls. Vinification was carried out at an experimental winery. Oenological parameters were determined. A sensory analysis was performed on the obtained wines. The results showed that crop yield was reduced in treated vines. As regards the fermentation process, slight differences were observed in the case of the treated Tempranillo grapes in comparison to the control. The sensory analysis revealed different organoleptic characteristics in the wines obtained from treated grapes in comparison to those produced from the untreated ones.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The growth regulator Prohexadione calcium can be used as an alternative to bunch thinning. Improved sanitary conditions of grapes are observed. The treatment at preblooming produces a reduction in berry size and weight. An improvement in sensory characteristics and wine quality is observed, as a consequence of reduced production.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: ProCa as a growth regulator may be an option for a quality vitiviniculture. No previous studies have been published on applications of ProCa in grapevines in either Europe or in cv. Tempranillo. Additionally, studies with other varieties have not demonstrated sensory improvements in wines obtained from treated vines.</p>

Tone Mapping Operators Evaluation Based on High Quality Reference Images

2019 ◽  
Vol 2019 (1) ◽  
pp. 268-272
Author(s):  
Imran Mehmood ◽  
Muhammad Usman Khan ◽  
Ming Ronnier Luo ◽  
Muhammad Farhan Mughal
Keyword(s):  
Dynamic Range ◽  
High Dynamic Range ◽  
Image Features ◽  
Tone Mapping ◽  
High Quality ◽  
Colour Image ◽  
Photographic Reproduction ◽  
Reference Images ◽  
High Dynamic

High Dynamic Range (HDR) imaging applications have been commonly placed recently. Several tone mapping operators (TMOs) have been developed which project the HDR radiance range to that of a display. Currently, there is no agreement on a technique for evaluation of tone mapping operators. The goal of this study is to establish a method based on reference images to evaluate the TMOs. Two psychophysical experiments were carried out for the evaluation of tone mapping operators. In the first experiment, a set of high quality images were generated to possess right extents of image features including contrast, colourfulness and sharpness. These images were further used in the second experiment as reference images to evaluate different TMOs. It was found Reinhard's photographic reproduction based on local TMO gave an overall better performance. CIELAB(2:1) and S- CIELAB metrics were also used to judge colour image quality of the same TMOs. It was found that both metrics agreed well with the visual results.

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