italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Application of near-infrared spectroscopy, using linear and non-linear models of calibration, to study norisoprenoids transformations in grapes

Application of near-infrared spectroscopy, using linear and non-linear models of calibration, to study norisoprenoids transformations in grapes

Eduardo Dellacassa, DQO-CYTAL, Universidad de la República del Uruguay (UY)

Application of near-infrared spectroscopy, using linear and non-linear models of calibration, to study norisoprenoids transformations in grapes

The aroma of the wine depends on the variety, vinification and aging, being the secondary metabolites of the grape responsible for the varietal character of the wines. In grapes, these metabolites may be glycosylated and so they can be hydrolyzed during vinification.

In non-aromatic grape  varieties, such as Vitis vinifera cv Tannat, these glycosides can introduce modifications in the wine aroma profile during aging. The use of fast tools to evaluate the dynamic of the glycosylated norisoprenoids could allow to classify grapes according to its quality defining the optimum maturity for the grape harvest.

NIR spectroscopy is a fast, non-destructive technique wich requires minimal sample preparation. But, its quantitative applications require chemometric models for the results interpretation. Linear models, such as PLS, are the most used, but neural networks (RNs) represent a non-linear model with advantages in the applications.

In this work, NIR-PLS and NIR-RNs were applied to quantify norisoprenoids in Vitis vinifera cv. Tannat grapes, during maturation and harvesting. The profile of glycosidated norisoprenoids determined by GC-MS were used for calibration.

The results obtained demonstrated the potential use of NIR spectroscopy to quantify norisoprenoids in grapes. The best results (mean square error 270 mg / L) used RNs a multilayer perceptron model in the calibration with two hidden layers and a descending gradient algorithm as a learning method.

Work presented at the International SIVE OENOPPIA awards 2017. The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 13/09/2018
Item available in italiano
Premium Contents Area
  • VIDEO SEMINARIO (Eduardo DELLACASSA, streaming, 20 min)
Price:15 €(Tax included)
Related sheets
  • Discover all the benefits of Infowine Premium subscription for only € 60 /year
    Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
    Price:60 €(Tax included)
    Published on:06/09/2016
  • Juan Manuel Martínez, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
    Price:15 €(Tax included)
    Published on:14/11/2018
  • Matteo Perini, Fondazione Edmund Mach San Michele all’Adige
    Finalist of the International SIVE OENOPPIA awards 2017: In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in d(18)O) was tested in improving the abilit...
    Price:25 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:26/06/2018
  • Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:26/07/2018
  • Piergiorgio Comuzzo, Dipartimento di Scienze Agroalimentari, Ambientali ed Animali, Università di Udine
    Finalist of the International SIVE OENOPPIA awards 2017: Sulfur dioxide, ascorbic acid, glutathione and an inactive dry yeast preparation were compared to assess their ability in protecting (+)-cat...
    Price:15 €(Tax included)
    Published on:11/06/2018
  • Antonio Palacios, Universidad de la Rioja (E)
    The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, sommeliers...
    Price:15 €(Tax included)
    Published on:28/11/2017
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 3,171875