Wine grape ripeness assessment using Hyperspectral imaging

Pedro Melo-Pinto, CITAB, Universidade de Tras-os-Montes e Alto Douro (P)

Wine grape ripeness assessment using Hyperspectral imaging

The wine industry has been striving to achieve wine quality and consistency, which involves harvesting and selection of grapes at the optimal maturity and according to the desired traits.

Hyperspectral imaging (HSI) combined with machine learning algorithms (ML) has emerged as a promising cost-effective alternative to the traditional analytical methods to predict important enological parameters and assist on harvesting critical decisions.

However, the large amount of data generated by HSI, together with the large variability associated (grape variety, terroir), raise computational challenges for data-driven-modelling turning the selection of proper models, which best suit the problem under study and assure its generalization, a cumbersome task.

In this work, the large database collected allowed robust testing of the ML prediction models, whose performance was assessed through n-fold-Cross-Validation and independent test sets for generalization ability (GA) evaluation, using samples from different vintages, varieties and growth conditions not used in the training, addressing the issue of natural variability.

This research established models have successfully predicted the pH, sugar and anthocyanin levels of red grapes under lab conditions. The models are being tested and validated under real conditions and the results obtained are very promising. 

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

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 07/01/2020
Item available in italiano
Premium Contents Area
  • VIDEO SEMINARI (Pedro Melo-Pinto; streaming 20 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,75