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 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 Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3104 ◽  
Author(s):  
Li-Xia Zhu ◽  
Meng-Meng Zhang ◽  
Zheng Liu ◽  
Yin Shi ◽  
Chang-Qing Duan
Keyword(s):  
High Performance ◽  
Grape Juice ◽  
Wine Quality ◽  
Comprehensive Overview ◽  
Important Indicator ◽  
Grape Quality ◽  
Chemical Hydrolysis ◽  
Hydrolysis Of ◽  
Maillard Products

4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjiang (China). It has a strong caramel odor, which suggests high furaneol content. Furaneol formation during Msalais-making had not been investigated to date. Here, high-performance liquid chromatography and different fermentation models of Msalais-making were used to investigate the furaneol content and formation during Msalais-making. The furaneol content of Msalais is high, between 27.59 ± 0.493 mg/L and 117.6 ± 0.235 mg/L. It is formed throughout the entire Msalais-making process. The formation pathways include the Maillard reaction and chemical hydrolysis of bound furaneol during grape juice concentration; enzymatic release and/or chemical acidic hydrolysis of furaneol glucosides, and biosynthesis from Maillard products and d-fructose-1,6-diphosphate during fermentation; chemical transformation of Maillard products at room temperature (16–25 °C) and hydrolysis of furaneol glucosides during storage. Importantly, furaneol is formed by an efficient biotransformation of Maillard products. These findings suggest that furaneol content can be used as an important indicator of wine quality, and could be controlled by controlling the grape quality, grape juice concentration, fermentation, and wine storage.

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.

Structure Preserving Non-Photorealistic Rendering Framework for Image Abstraction and Stylization of Low-Illuminated and Underexposed Images

2021 ◽  
Vol 11 (2) ◽  
pp. 22-45
Author(s):  
Pavan Kumar ◽  
Poornima B. ◽  
Nagendraswamy H. S. ◽  
Manjunath C.
Keyword(s):  
Structural Features ◽  
Image Features ◽  
Visual Features ◽  
Structure Preserving ◽  
Photorealistic Rendering ◽  
Assessment Techniques ◽  
Contemporary Work ◽  
Image Abstraction ◽  
Future Work ◽  
Background Content

The proposed abstraction framework manipulates the visual-features from low-illuminated and underexposed images while retaining the prominent structural, medium scale details, tonal information, and suppresses the superfluous details like noise, complexity, and irregular gradient. The significant image features are refined at every stage of the work by comprehensively integrating a series of AnshuTMO and NPR filters through rigorous experiments. The work effectively preserves the structural features in the foreground of an image and diminishes the background content of an image. Effectiveness of the work has been validated by conducting experiments on the standard datasets such as Mould, Wang, and many other interesting datasets and the obtained results are compared with similar contemporary work cited in the literature. In addition, user visual feedback and the quality assessment techniques were used to evaluate the work. Image abstraction and stylization applications, constraints, challenges, and future work in the fields of NPR domain are also envisaged in this paper.

scholarly journals THE ROLE OF MINERAL NUTRITION ON YIELDS AND FRUIT QUALITY IN GRAPEVINE, PEAR AND APPLE

2015 ◽  
Vol 37 (4) ◽  
pp. 1089-1104 ◽  
Author(s):  
GUSTAVO BRUNETTO ◽  
GEORGE WELLINGTON BASTOS DE MELO ◽  
MORENO TOSELLI ◽  
MAURIZIO QUARTIERI ◽  
MASSIMO TAGLIAVINI
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
N Uptake ◽  
Maximum Yield ◽  
Grape Juice ◽  
Fruit Trees ◽  
N Availability ◽  
Wine Quality ◽  
Fruit Skin ◽  
Soluble Solid

ABSTRACT Fertilization of temperate fruit trees, such as grapevine ( Vitis spp.), apple ( Malus domestica), and pear ( Pyrus communis) is an important tool to achive maximum yield and fruit quality. Fertilizers are provided when soil fertility does not allow trees to express their genetic potential, and time and rate of application should be scheduled to promote fruit quality. Grapevine berries, must and wine quality are affected principally by N, that regulate the synthesis of some important compounds, such as anthocyanins, which are responsible for coloring of the must and the wine. Fermenation of the must may stop in grapes with low concentration of N because N is requested in high amount by yeasts. An N excess may increase the pulp to peel ratio, diluting the concentration of anthocyanins and promoting the migration of anthocyanins from berries to the growing plant organs; a decrease of grape juice soluble solid concentration is also expected because of an increase in vegetative growth. Potassium is also important for wine quality contributing to adequate berry maturation, concentration of sugars, synthesis of phenols and the regulation of pH and acidity. In apple and pear, Ca and K are important for fruit quality and storage. Potassium is the most important component of fruit, however, any excess should be avoided and an adequate K:Ca balance should be achieved. Adequate concentration of Ca in the fruit prevents pre- and post-harvest fruit disorders and, at the same time, increases tolerance to pathogens. Although N promotes adequate growth soil N availability should be monitored to avoid excessive N uptake that may decrease fruit skin color and storability.

How Crystals Form from a Cloud of Atoms

2011 ◽  
Vol 675-677 ◽  
pp. 3-7
Author(s):  
Peter Häussler ◽  
Martin Stiehler
Keyword(s):  
Structure Formation ◽  
Fundamental Equation ◽  
Structural Features ◽  
Local Order ◽  
Total System ◽  
Angular Momenta ◽  
General Dynamics ◽  
Bloch’S Theorem ◽  
The Given ◽  
First Time

Structure formation, the condensation of a cloud of atoms to a crystal is still not well understood. Disordered sytems (amorphous/liquid) should be in the center of this research, they are the precursors of any crystal. We consider elementary systems, as well as binary, or ternary amorphous alloys, irrespective whether they are metallically, covalently or ionically bonded and describe the process of structure formation in the formal language of thermodynamics but, as far as we know for the first time, by an extended version (general dynamics), based on the complete Gibbs fundamental equation, applied to internal subsystems. Major structural features evolve from global resonances between formerly independent internal subsystems by exchanging momenta and angular momenta, both accompanied by energy. By this they adjust mutually their internal features and create spherical-periodic structural order at medium-range distances. Under the given external constraints the resonances get optimized by selforganization. Global resonances of the type considered have clearly to be distinguished from local resonances between individual ions (described by quantum chemistry) forming local order. The global resonances cause anti-bonding (non-equilibrium) as well as bonding (equilibrium) states of the coupled total system, occupying the latter to form new structurally extended order. The transition to equilibrium creates entropy which itself leaves the system together with energy. At resonance the energetical splitting between the bonding and anti-bonding state is largest, the creation of entropy and the decrease of the total energy therefore, too. The crystal, finally, evolves by additionally optimizing a resonance based on angular momentum, and the additional adjustments of the local resonances to the global ones, theoretically done by applying Bloch’s theorem.

scholarly journals Robotic Ultrasound Scanning With Real-Time Image-Based Force Adjustment: Quick Response for Enabling Physical Distancing During the COVID-19 Pandemic

2021 ◽  
Vol 8 ◽  
Author(s):  
Mojtaba Akbari ◽  
Jay Carriere ◽  
Tyler Meyer ◽  
Ron Sloboda ◽  
Siraj Husain ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Real Time ◽  
Close Contact ◽  
Image Features ◽  
Svm Classifier ◽  
Quick Response ◽  
Robot Arm ◽  
Noise Characteristics ◽  
The Us

During an ultrasound (US) scan, the sonographer is in close contact with the patient, which puts them at risk of COVID-19 transmission. In this paper, we propose a robot-assisted system that automatically scans tissue, increasing sonographer/patient distance and decreasing contact duration between them. This method is developed as a quick response to the COVID-19 pandemic. It considers the preferences of the sonographers in terms of how US scanning is done and can be trained quickly for different applications. Our proposed system automatically scans the tissue using a dexterous robot arm that holds US probe. The system assesses the quality of the acquired US images in real-time. This US image feedback will be used to automatically adjust the US probe contact force based on the quality of the image frame. The quality assessment algorithm is based on three US image features: correlation, compression and noise characteristics. These US image features are input to the SVM classifier, and the robot arm will adjust the US scanning force based on the SVM output. The proposed system enables the sonographer to maintain a distance from the patient because the sonographer does not have to be holding the probe and pressing against the patient's body for any prolonged time. The SVM was trained using bovine and porcine biological tissue, the system was then tested experimentally on plastisol phantom tissue. The result of the experiments shows us that our proposed quality assessment algorithm successfully maintains US image quality and is fast enough for use in a robotic control loop.

scholarly journals Comparative studies of some white wine cultivars in the sub-region of Belgrade and Nis

2004 ◽  
Vol 49 (1) ◽  
pp. 49-57
Author(s):  
Branislava Sivcev ◽  
Dragoslav Cvetkovic ◽  
Nevena Petrovic ◽  
Ivana Popadic
Keyword(s):  
Total Yield ◽  
Grape Juice ◽  
Experimental Period ◽  
White Wine ◽  
High Yield ◽  
Great Success ◽  
Air Temperatures ◽  
Grape Quality ◽  
Climatic Characteristics

In two wine-growing areas with different climatic characteristics 12 cultivars intended for the production of white wines were studied. The climatic characteristics include: mean annual air temperatures, mean vegetation air temperatures, heliothermal coefficient, hydrothermal coefficient and active temperatures sum from the moment of the growth of shoots to their full maturity for each studied cultivar. Elements of buds fruitfulness (6 features in total), yield, cluster mass, sugar quantity and grape quality were observed in both localities. In the vineyards of Grocka and Kutina high yielding varieties Ugni blanc and Dimyat can be grown with great success. Italian Riezling produced higher yields and better quality of unfermented grape juice in the vineyards of Grocka in comparison with the vineyards of Kutina. Pinot blanc in both localities was characterized by high yield, but the quality of unfermented grape juice was better in the vineyards of Grocka. Variety Rkaciteli produced high yield and good quality of unfermented grape juice in the experimental period in the vineyards of Kutina.

scholarly journals Increased Organic Fertilizer and Reduced Chemical Fertilizer Increased Fungal Diversity and the Abundance of Beneficial Fungi on the Grape Berry Surface in Arid Areas

2021 ◽  
Vol 12 ◽  
Author(s):  
Linnan Wu ◽  
Zhiqiang Li ◽  
Fengyun Zhao ◽  
Benzhou Zhao ◽  
Fesobi Olumide Phillip ◽  
...  
Keyword(s):  
Fungal Diversity ◽  
Organic Fertilizer ◽  
Grape Juice ◽  
Grape Berry ◽  
Chemical Fertilizer ◽  
Soluble Solids ◽  
Alpha And Beta Diversity ◽  
Grape Berries ◽  
Grape Quality ◽  
Beneficial Fungi

Fertilizer practices can significantly impact the fruit quality and microbial diversity of the orchards. The fungi on the surface of fruits are essential for fruit storability and safety. However, it is not clear whether fertilization affects the fungal diversity and community structure on the surface of grape berries. Here, grape quality and the fungal diversity on the surface of grapes harvested from three fertilizer treatments were analyzed shortly after grape picking (T0) and following 8 days of storage (T1). The study involved three treatments: (1) common chemical fertilizer for 2 years (CH); (2) increased organic fertilizer and reduced chemical fertilizer for 1 year (A.O); and (3) increased organic fertilizer and reduced chemical fertilizer for 2 years (B.O). The application of increased organic fertilizer and reduced chemical fertilizer increased the soluble solids content (SSC) of the grape berries and decreased the pH of the grape juice. A total of 827,947 high-quality fungal sequences were recovered and assigned to 527 operational taxonomic units. Members of the Ascomycota phylum were dominant in all samples and accounted for 94.41% of the total number of detected sequences, followed by the Basidiomycota (5.05%), and unidentified fungi (0.54%). Alpha and beta diversity analyses revealed significantly different fungal populations in the three fertilizer treatments over the two time periods. The fungal diversity and richness on the grape berry surface in the B.O and A.O treatments were higher than those in the CH treatment. Among the detected fungi, the B.O treatments were mainly Pichia, Aureobasidium, and Candida genera, while the CH treatments were Botrytis, Aspergillus, and Penicillium. Moreover, significant differences were revealed between the two assessment times (T0 and T1). The samples from the T0 timepoint had higher fungal richness and diversity than the samples from T1 timepoint. Increasing organic fertilizer usage in grape management could improve grape quality and went on to increase the fungal diversity, as well as the relative abundance (RA) of beneficial fungi on grape berry surfaces. The correlation analysis suggested that the pH of the grape juice was significantly negatively correlated with fungal diversity parameters.

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