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…

Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Vines are exposed to environmental conditions that cause abiotic stress on the plants (drought, nutrient and mineral deficits, salinity, etc.). Polyamines are growth regulators involved in various physiological processes, as in abiotic plant stress responses. Stressful conditions can modify grape’s composition, and in this work, we have focused on studying the effect of abiotic stress on the composition of polyamines and amino acids in grapes. In addition, the effect of grape variety on these compounds has been studied.

Read More

Biodiversity and biocontrol ability of Trichoderma natural populations in soil vineyards from Castilla y León region (Spain)

Trichoderma is a microorganism present in many agricultural soils and some of its species could be used as natural biological control agents. In this work, the presence of natural populations of Trichoderma was estimated in soil vineyard and its biocontrol capacity against Phaeoacremonium minimum, one of the main agent causals of grapevine trunk diseases instead of using pesticides. Moreover, physicochemical variables in soil such as pH, organic matter and nutrients were evaluated to determine a possible correlation to natural populations of Trichoderma.

Read More

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More

Drought responses of grapevine cultivars under different environments

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.

Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More