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…

Stomatal restrictions to photosynthesis in grapevine cultivars grown in a semiarid environment

Diurnal changes in the leaves of field-grown grapevine (Vitis vinifera L.) cultivars Syrah and Tempranillo were followed over summer 2009 with respect to gas exchanges. Net photosynthetic rate (AN) of both cultivars rapidly increased in the morning, decreasing slowly until the late afternoon, when reached the lowest values.

Read More

Heat berry: the influence of abiotic factors on the composition of berries, must and wine in Vitis vinifera L. CV Riesling

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Read More

Seasonal variations and climate interactions with phenolic extractability of Pinot noir across the whole winemaking process

Context and Purpose of the Study. A deeper understanding of the relationship between weather conditions and wine quality is essential for assessing the impact of climate change and developing effective adaptation strategies.

Read More

Late leaf removal does not consistently delay ripeningin semillon in Australia

Context and purpose of the study ‐ An advancement of grapevine phenological development has been observed worldwide in the last two decades. In South Australia this phenomenon is even more accentuated since grapevine is often grown in a hot climate. The main consequences are earlier harvests at higher sugar levels which also result in more alcoholic wines. These are deemed undesirable for the Australian wine industry with consumer preferences shifting towards lower alcohol wines. Vineyard practices can be implemented to control and delay ripening. Amongst them, apical late leaf removal has been successfully applied in Europe to delay ripening by up to two weeks in Sangiovese, Aglianico and Riesling. In those studies, no negative effects were observed on grape colour, phenolics and on the carbohydrate storage capacity of the vines. To date, this technique has not been studied in Australia. In this study late leaf removal, apical to the bunch zone was applied to the variety Semillon for four seasons and compared to an untreated control.

Read More

What happens with the glutathione during winemaking and the storage of the wine?

We tried to give a part of the answer to this question by monitoring glutathione during winemaking and storage. The novelty of our approach is to quantify simultaneously the three known forms of glutathione: free glutathione (GSH), oxidized form (GSSG) and glutathione-S-sulfonate (GSSO3H).

Read More