Macrowine 2021
IVES 9 IVES Conference Series 9 Neural networks and ft-ir spectroscopy for the discrimination of single varietal and blended wines. A preliminary study.

Neural networks and ft-ir spectroscopy for the discrimination of single varietal and blended wines. A preliminary study.

Abstract

Blending wines from different grape varieties is often used in order to increase wine complexity and balance. Due to their popularity, several types of blends such as the Bordeaux blend, are protected by PDO legislation. In the case of monovarietal wines blending is forbidden, however there is no method to authenticate their status, and for this reason adulteration can are difficult to identify. Fourier Transform Infrared Spectroscopy (FT-IR) has proven successful for the discrimination of wines based on several parameters such as geographical origin and type of aging[1], while the use of Neural Networks is now used more often for the development of prediction models. FT-IR spectroscopy coupled with Neural Networks have been used to develop a prediction model for the discrimination of single varietal and blended wines. Generalized RSquare for the training set was 0,9011 and 0,689 for the validation set, while the -Loglikelihood was 3,918 for the training and 0,111 for the validation set. The misclassified rate was 0,03 for the training set and 0,11 for the validation set, showing very good potential for the use of IR spectroscopy for the authentication of single varietal and blended wines.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marianthi Basalekou

University of West Attica,Christos, PAPPAS, Agricultural University of Athens Petros, TARANTILIS, Agricultural University of Athens Anna, Georgoulaki, University of West Attica Anna, STEFOU, University of West Attica

Contact the author

Keywords

ftir, wine, blend, neural networks

Citation

Related articles…

Evaluation of Acıkara (Vitis vinifera L.) native grape variety of anatolia for red wine production potential

The acıkara grape variety, a nearly forgotten native black variety in Anatolia/Turkey, has recently gained interest in its potential for producing high-quality wine from producers and consumers. The potential of producing high-quality red wine from the Acıkara grape variety (vitis vinifera), which is cultivated on the elmalı/antalya in the highland (1100 m altitude) of western mediterranean region, was investigated, and the suitability of the wine’s characteristics associated with high-quality red wine was determined.

Read More

Effect of two contrasting soils on grape and wine sensory characteristics in Shiraz

Aims: Berry composition and wine sensory characteristics reflect the origin of grape production and seasonal climatic conditions. The aim of this study was to compare berry and wine sensory characteristics from two contrasting soil types where the vineyard climate, geography, topography, vine and management factors were not different.

Read More

L’évolution des Appellations d’Origine aux Etats-Unis

Un peu d’histoire pour nous efforcer de mettre le sujet des appellations dans un contexte général. Six cents ans avant Jésus-Christ, le Côte du Rhône était plantée en vignes peu après l’arrivée des Grecs

Read More

Simulating the effect of heat waves on disease-resistant varieties

Agro-ecological transition and adaptation to climate change are the two major challenges facing modern agriculture.

Read More

Precipitation variability in a temperate coastal region and how it affects Tannat and Albariño cultivars 

Climate is one of the main components that defines the development and behavior of the plant, conditioning the health status and the final quality of the grapes. In temperate coastal climates such as in Uruguay (latitude 35° S, longitude 55° O), precipitations during the growing season present high interannual variability, with a average of 100 mm per month. This variability means that plants must adapt to conditions from one year to the next.

Read More