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…

Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

Bacterial antibiotic resistance is a major current health problem. Polyphenols have demonstrated antibacterial activity, and in this work we studied the effect of oenological polyphenols on the growth of intestinal multidrug-resistant strains of human and animal origin. Two Enterococcus faecium strains, resistant to vancomycin and other antibiotics, and four Escherichia coli strains, resistant to ampicillin and other antibiotics, were included in this study. All strains showed multidrug resistant phenotypes and genotypes to at least two antibiotic families.

Read More

Sugar accumulation disorder Berry Shrivel – from current knowledge towards novel hypothesis

In contrast to fruit and grape berry ripening, the biological processes causing ripening disorders are often much less understood, although shriveling disorders of fruits are manifold and contribute to yield losses and reduced fruit quality worldwide. Shrinking berries are a common feature for all shriveling disorders in grapevine although their timing of appearance during the berry ripening process and their underlying induction processes distinct them from each other. The sugar accumulation disorder Berry Shrivel (BS) is characterized by a suppression of sugar accumulation short after veraison resulting in berries low in sugar content and anthocyanins in berry skins, while the organic acid content is similar. Recent studies analyzed the biochemical, morphological and molecular processes affected in BS berries and linked early changes to the period of ripening onset [1,2].

Read More

Green pruning of shoots to force new sprouting of buds, in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

The context of climate crisis leads to the acceleration of technological ripening of grapes, with unsuitable loss of acidity, so various vineyard management alternatives are being considered to delay the grape ripening. The delay of the vegetative cycle towards a period of milder temperatures affects ripening, but vine behavior can vary according to the area, conduction, watering, variety, etc. A work is proposed to know the response to the green pruning of shoots, executed in fruit set and in pea size, in cv. Verdejo.

Read More

Rootstock regulation of scion phenotypes: the relationship between rootstock parentage and petiole mineral concentration

Rootstocks not only provide tolerance to Phylloxera, but also ensure the supply of water and mineral nutrients to the whole plant. Rootstocks are an important way of adapting to environmental conditions while conserving the typical features of scion varieties. We can exploit the large diversity of rootstocks used worldwide to aid this adaptation. The aim of this study was to characterise rootstock regulation of scion mineral status and its relation with scion development.

Read More

Crown procyanidin quantification in red wines, rosé wines and Port wines

Condensed grape tannins play a major role in the organoleptic properties and quality of red wine. Recently, a new sub-family of macrocyclic condensed tannins has been identified in red wine and named “crown tannins”. Indeed, the first compound of the family identified and characterised by NMR was the crown procyanidin tetramer which is composed of a macrocyclic structure composed of four (-)-epicatechins link together by B-type interflavanoid linkage in the following an alternative sequences of C4-C8 and C4-C6 linkage. The 3D structure of this unusual crown procyanidin family reveals a central cavity in the molecule [1].

Read More