terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Prediction of aromatic attributes of red wines from its colour properties 

Prediction of aromatic attributes of red wines from its colour properties 

Abstract

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation. The aim of this study was therefore to investigate if the wine’s colour properties contain information relevant to the aromatic expression of red wines. To simulate the colour perception of a wine taster, RGB images were taken from 50 wines in both a static position and after a fixed inclination of the wine holder was applied. The aroma properties of the wines were assessed using a tasting sheet adapted to the wine aroma evaluation method used for teaching activities. Attributes such as the main central note, secondary notes, primary and secondary groups of aromas and finally the specific aroma descriptors were collected. Two levels of intensity (low and high) were also assigned to the specific aroma descriptors. The aroma evaluation of the wines was conducted in dark glasses to avoid biases in the responses. After multivariate data analysis and feature extraction, the relevant information of the RGB images was correlated with the aromatic descriptors using neural networks techniques. The results obtained showed certain ability of the wine’s colour properties to predict some of the major aromatic descriptors, proving that relevant information to wine aroma is contained within the colour properties of the wines. This study reaffirmed the multisensory nature of wine tasting and the potential value of using colour properties together with aromatic information to replicate wine aroma from chemical data.  

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Jose Luis Aleixandre-Tudo1,2*, Samuel Verdú1: Raúl Grau1

1Instituto de Ingeniería de Alimentos (FoodUPV), Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain
2South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa

Contact the author*

Keywords

multisensory experience, colour, RGB images, aroma, neural networks

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effects of long-term drought stress on soil microbial communities from a Syrah cultivar vineyard

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Read More

Exploring relationships among grapevine chemical and physiological parameters and mycobiome composition under drought stress

Improving our knowledge on biotic and abiotic factors that influence the composition of the grapevine mycobiome is of great agricultural significance, due to potential effects on plant health, productivity, and wine characteristics. Among the various environmental factors affecting the morphological, physiological, biochemical and molecular attributes of grapevine, drought stress is one of the most severe, becoming increasingly an issue worldwide.

Read More

What to do to solve the riddle of vine rootstock induced drought tolerance

Climate change will increase the frequency of water deficit situation in some European regions, by the increase of the evapotranspiration and the reduction of rainfalls during the growing cycle. This requires finding ways of adaptation, including the use of plant material which is more tolerant to drought. In addition to the varieties used as scions that result in the typicality of wines, rootstocks constitute a relevant way of adaptation to more stressful environmental conditions.

Read More

Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

Inter-row soil tillage in vineyards, stimulates vigor and production due to the absence of competition for water and nutrients, however negatively affects organic matter content, soil erosion, and compaction, resulting in reduced fertility. In this study, we investigated the effects of different cover crop management approaches, including cultivation type and termination timing, on the physiological and productive responses of a Glera vineyard.
The experimental trial was conducted in Precenicco (UD) from 2019 to 2021. A commercial mixture for autumn cover cropping was sown in alternating rows, and the sowing pattern was changed each year.

Read More

The tolerance of grapevine rootstocks to water deficit is related to root morphology and xylem anatomy traits 

Climate change is altering water balances, thereby compromising water availability for crops. In grapevine, the strategic selection of genotypes more tolerant to soil water deficit can improve the resilience of the vineyard under this scenario. Previous studies demonstrated that root anatomical and morphological traits determine vine performance under water deficit conditions. Therefore, 13 ungrafted rootstock genotypes, 6 commercial (420 A, 41 B, Evex 13-5, Fercal, 140 Ru y 110 R), and 7 from new breeding programs (RG2, RG3, RG4, RG7, RG8, RG9 and RM2) were evaluated in pots during 2021 and 2022.

Read More