scholarly journals Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

2021 ◽  
Vol 13 (23) ◽  
pp. 4951
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Cabernet Sauvignon ◽  
Spectral Indices ◽  
Color Intensity ◽  
Wine Quality ◽  
Wine Production ◽  
Total Anthocyanins ◽  
Productive Factor ◽  
Wine Color ◽  
Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

scholarly journals Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 92
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Vedran Plichta ◽  
Ana Jeromel
Keyword(s):  
Impression Formation ◽  
Chemical Compounds ◽  
Color Intensity ◽  
Wine Quality ◽  
Adsorption Ability ◽  
Wine Production ◽  
Phenolic Profile ◽  
The One ◽  
Wine Color ◽  
Saccharomyces Yeasts

Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.

scholarly journals Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

2017 ◽  
Vol 52 (5) ◽  
pp. 311-318
Author(s):  
Renata Gimenez Sampaio Zocche ◽  
Suziane Antes Jacobs ◽  
Norton Victor Sampaio ◽  
Velci Queiróz de Souza ◽  
Ivan Ricardo Carvalho ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Cabernet Sauvignon ◽  
Color Intensity ◽  
Total Polyphenols ◽  
Growing Seasons ◽  
Sodium Calcium ◽  
Randomized Complete Block Design ◽  
Total Anthocyanins ◽  
Calcium Magnesium

Abstract: The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet Sauvignon' has potential to be produced in the Bagé region, and to help it to become a wine growing region in Brazil.

scholarly journals The effect of grape ripening stage on red wine color

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 15 ◽  
Author(s):  
Ana Belén Bautista-Ortín ◽  
José Ignacio Fernández-Fernández ◽  
José María López-Roca ◽  
Encarnación Gómez-Plaza
Keyword(s):  
Red Wine ◽  
Vitis Vinifera L ◽  
Cell Wall Degradation ◽  
Color Intensity ◽  
Fresh Weight ◽  
Physico Chemical ◽  
Yellow Color ◽  
Anthocyanin Concentration ◽  
Wine Color

<p style="text-align: justify;">The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv. Monastrell) harvested at six different degree of ripeness (from August 16 to October 24, 2002) and that of the wines obtained from these grapes have been studied. The grape anthocyanins content (mg/kg of berry fresh weight) was maximum in those grapes harvested on September 11 and 16 (804.1 and 822.6 mg/kg, respectively) and decreased for grapes harvested in October. However, the results showed that the grapes with the highest anthocyanin concentration did not lead to the highest colored wines. The wines elaborated from grapes harvested on October 16 (671.9 mg of anthocyanins per kg of berry fresh weight) had the best chromatic characteristics and better withstood aging in the bottle; the extent of cell wall degradation in overly matured grapes probably facilitated the extraction of phenolic compounds from skins. However, the chromatic quality of wines made from grapes harvested one week later (October 24, the most mature grapes) was lower than that from October 16, with lower color intensity (13%lower in the wine elaborated from grapes harvested in October 24) and a percentage of yellow color 6 % higher in this wine.</p>

Effects of Soil and Climatic Conditions on Grape Ripening and Wine Quality of Cabernet Sauvignon

2010 ◽  
Vol 21 (1) ◽  
pp. 1-17 ◽  
Author(s):  
Josep Miquel Ubalde ◽  
Xavier Sort ◽  
Alicia Zayas ◽  
Rosa Maria Poch
Keyword(s):  
Climatic Conditions ◽  
Cabernet Sauvignon ◽  
Wine Quality

Crop levels and pruning timing affect must and wine quality of cabernet sauvignon wine grape

2018 ◽  
Vol 75 (3) ◽  
pp. 384
Author(s):  
A.K. Sharma ◽  
R.G. Somkuwar ◽  
Kaushik Banerjee ◽  
Satisha Jogaiah ◽  
Narayan Kamble
Keyword(s):  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Wine Quality

A New Method to Obtain a Consensus Ranking of a Region's Vintages’ Quality

2012 ◽  
Vol 7 (1) ◽  
pp. 88-107 ◽  
Author(s):  
José Borges ◽  
António C. Real ◽  
J. Sarsfield Cabral ◽  
Gregory V. Jones
Keyword(s):  
Software Tool ◽  
Production Quality ◽  
Jel Classification ◽  
Rank Aggregation ◽  
Aggregation Method ◽  
Wine Quality ◽  
Wine Production ◽  
Rating Format ◽  
Relative Quality

AbstractAn impartial assessment of the quality of the wine produced over the years in a region (vintage quality) is an essential tool for producers, consumers, investors, and wine researchers to understand factors influencing quality and make purchasing or investing decisions. However, scoring the overall wine quality over the years does not necessarily produce a consensus of which year or years are best. Several critics, magazines, and organizations publish vintage charts that assign a score to each vintage, representing the corresponding perception of the wine quality. Often, the scores given by different institutions reveal little consensus with respect to the relative quality of the vintages.In this work, we propose the utilization of a rank aggregation method to combine a collection of vintage charts for a region into a ranking of the vintages that represents the consensus of the input vintage charts. As a result, we obtain an impartial ranking of the vintages that represents the consensus of an arbitrary number of independent vintage charts. We illustrate the method with the scores from three wine regions.The proposed method produces a ranking of vintage-to-vintage quality that represents an impartial consensus of a collection of independent sources, each using a different rating format, scale, or classification. Such a ranking has the potential to be useful for the research community, which needs a relative measure of wine production quality over the years. Therefore, we make publicly available a software tool that implements the method (Borges, 2011). (JEL Classification: C38, C61, C88)

scholarly journals Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (V. vinifera L.)

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 615
Author(s):  
Marko Karoglan ◽  
Tomislav Radić ◽  
Marina Anić ◽  
Željko Andabaka ◽  
Domagoj Stupić ◽  
...  
Keyword(s):  
Gas Exchange ◽  
Mycorrhizal Fungi ◽  
Leaf Gas Exchange ◽  
Grape Berry ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Gas Exchange Parameters ◽  
Wine Production ◽  
Yield Parameters ◽  
Total Anthocyanins

The aim of this study was to assess the influence of the application of mycorrhizal fungal inoculum on “Cabernet Sauvignon” (Vitis vinifera L.) leaf gas exchange, yield parameters, as well as grape berry composition, especially regarding phenolic compounds. The experiment was conducted over two years under natural vineyard conditions of the Zagreb wine-growing area, the continental region of Croatia. “Cabernet Sauvignon” grapevines were grafted on SO4 rootstock, both being commonly used in all wine production areas in Croatia. Results obtained demonstrated that symbiotic grapevines, in general, expressed improved leaf gas exchange parameters and higher yield parameters, especially regarding the number of clusters per vine. It should be emphasized that mycorrhizal fungi affected higher total flavan-3-ols, total anthocyanins, and total polyphenols in berry skin in both experimental years. Despite variation in some yield parameters, generally, it is possible to obtain higher yields together with the improved phenolic composition of grapes.

Co-pigmentation of caffeic acid and catechin on wine color and the effect of ultrasound in model wine solutions

2020 ◽  
Author(s):  
Zhen-Dan Xue ◽  
Qing-An Zhang ◽  
Ting-Ting Wang
Keyword(s):  
Caffeic Acid ◽  
High Performance ◽  
Storage Time ◽  
Red Wine ◽  
Ultrasound Irradiation ◽  
Wine Quality ◽  
Color Effect ◽  
In The Beginning ◽  
Wine Color

Abstract Objective Wine color is usually considered to be one of the important indicators to judge the red wine quality, and is also employed to evaluate the wine ageing, while the wine color can be influenced by many factors. Methods In this paper, the effects of caffeic acid and catechin on the wine color and the mechanism were investigated by high performance liquid chromatography (HPLC) and ultraviolet-visible spectroscopy for the red wine and the constructed model solutions with the addition of catechin, caffeic acid and malvidin-3-O-glucoside, respectively. The spectrum changes of the model wine solutions (Mv-glc, Mv-glc + caffeic acid and Mv-glc + catechin) during the 120 days storage were monitored to analyze the influence of co-pigmentation on the red wine color. Results The results indicate that the color properties of red wine could be affected by caffeic acid and catechin to a certain extent. Moreover, caffeic acid had the stronger auxiliary color effect on the malvidin-3-O-glucoside than that of the catechin in the model wine solutions, and the former effect continued to increase with the prolongation of storage time, while the latter effect (catechin) only had the temporary auxiliary color effect in the beginning, and weakened from red to orange yellow with the increasing of storage time. Furthermore, ultrasound irradiation had a further improvement on the co-pigmentation, resulting in the modification of wine color. Conclusion All results indicate that the co-pigmentation reaction of wine color could be modified by the addition of caffeic acid and ultrasonic treatment so as to obtain a high quality of red wine.

scholarly journals Modeling °Brix and pH in Wine Grapes from Satellite Images in Colchagua Valley, Chile

Agriculture ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 697
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Satellite Images ◽  
Spectral Indices ◽  
Wine Grapes ◽  
Grape Berries ◽  
Field Samples ◽  
Optimal Harvest ◽  
Fruit Evolution ◽  
Sentinel 2

To monitor the ripeness and composition of wine grape berries and establish an optimal harvest date, the determination of °Brix and pH is vital. This research studies two harvest seasons of Cabernet Sauvignon wine grapes: 2017 and 2018. Field data were periodically collected to follow the phenological state of the fruits. In parallel, eight bands and four spectral indices from Sentinel-2 image time series were used, which are directly related to the foliage properties and activity, and indirectly to the fruit evolution. They were related to the variables measured from field samples: °Brix and pH. The °Brix models obtained with the spectral indices presented an R2 of 69% and 73% in the 2017 and 2018 seasons, respectively. In pH modeling, the 2017 season had low R2 results, reaching 43%, improving considerably in the 2018 season, reaching 63.8%. Estimated Brix and pH maps were obtained, expressing the spatial variability in the evolution of the fruit, which is useful for zoning the plots and to improve the sampling task prior to harvest. They are therefore a valuable tool to monitor the maturation, to improve the efficiency of harvest and subsequently, the quality of the wine.

scholarly journals What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽  
2017 ◽  
Vol 51 (2) ◽  
pp. 141-146 ◽  
Author(s):  
Alexandre Pons ◽  
Lucile Allamy ◽  
Armin Schüttler ◽  
Doris Rauhut ◽  
Cécile Thibon ◽  
...  
Keyword(s):  
Climate Change ◽  
Wine Aroma ◽  
Wine Quality ◽  
Wine Production ◽  
Green Pepper ◽  
Intrinsic Quality ◽  
Change Context ◽  
Growing Conditions ◽  
Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

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