Extensive and objective wine color classification with chromatic database and mathematical models

Li, Siyu; Zhu, Baoqing; Li, Lijun; Duan, Chang‐Qing

doi:10.1080/10942912.2017.1381848

Cited by 6 publications

(3 citation statements)

References 35 publications

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“…Finally, our study seems to provide a more facile and operational approach to color classification than existing studies building mathematical models to classify CIELAB and Glory color parameters [26]. In a nutshell, the quantitative micro-classification method of wine color can more conveniently describe, transfer, compare, distinguish, and even reproduce the color characteristics of wine samples by dividing the color of wine samples into micro-level color classifications such as h 5 C 4 L 3 , h 3 C 3 L 2 , and h 2 C 2 L 3 .…”

Section: Micro-classification Of Wine Colormentioning

confidence: 98%

“…At present, most research focuses on the evaluation and gradation of the overall quality of wine based on sensory evaluations and/or various wine compositions, the scoring scheme established by wine tasting experts [22], or scientific research involving a variety of physical and chemical indicators of wine and data analysis methods [23,24]. Little attention has been paid to the classification of wine color independently [25,26], and reports seldom concern the evaluation of wine color's evolution. Needless to say, it is very meaningful and worth exploring to classify and evaluate red wine color independently as an important aspect and indicator of the overall quality of red wine.…”

Section: Introductionmentioning

confidence: 99%

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A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

Fan,

Zhang,

2023

Fermentation

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The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro and macro levels was proposed in this work. The overall color performance of 119 representative red wine samples was visualized and classified into 125 micro-classifications according to the partition of the chromaticity and lightness of the wine color. Considering the evolution of red wine color, quantitative macro-classification of the color of the wine samples was explored, and six macro-classifications were obtained. These few classifications determine the extent of aging and aging potential of colors between different red wines well. The performance of this approach was further verified by another set of 56 red wine samples. This efficient and easy-to-implement approach is expected to be helpful in the digital and visual color management, control, evaluation, comparison, and prediction of red wines.

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Section: Micro-classification Of Wine Colormentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

Fan,

Zhang,

2023

Fermentation

View full text Add to dashboard Cite

show abstract

“…The use of the CIELab system seems to be a promising way to add quantitative expression to the wine colour for the purpose of its identification and further reproduction. The following works show the results of a test comparison of organoleptic and instrumental wine colour assessment techniques: [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

New grape varieties for production of high-quality wines, and assessment methodology for varietal characteristics of the product

2020

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In recent years, Russian and international breeders have produced a great many of new varieties of Vitis vinifera grapes as well as interspecies hybrids, distinguished by a high quality of fruit and other useful economic and biological features. Having a big reserve of technologically important substances and hygienic factors of grapevine, the resistant varieties may prove especially efficient for the production of premium-class wines. The appearance of high-end Russian wines with protected geographical indication (PGI) and protected appellation of origin (PAO), first of all, fits in with the requirements of international markets. It is a necessary criterion for product quality and safety assurance at the highly competitive global market, and development of universally recognized brands. It also helps resolve a number of socio-economic issues, such as formation of winemaking culture, and production of wines of guaranteed quality from own grapes. This study is devoted to substantiating the necessity for development of methods of formation of single information databases on characteristic features of PGI and PAO wines, including their distinctive organoleptic, physical and chemical properties (extract components – the cation-anion composition, organic acids, total phenolic and anthocyanin content; unique colour characteristics), as well as the application of the system of organoleptic assessment of wines with the use of descriptive analysis of wine colour, flavour and taste. It is well-timed and relevant to determine the regularities of realization of the varietal potential of a grapevine plant in terms of climatic conditions of growing and geographical origin based on the study of the endogenous and exogenous components of wines with the use of the methods of high-performance capillary electrophoresis, spectral photometry, organoleptic analysis, and statistical techniques. This research generalizes and puts forth a contemporary view of varietal and geographical identification of wines. It is shown that the proposed research guideline is highly sought-after, and it is of fundamental and practical importance for the development of regional and national selection, genetic, viticultural and winemaking industries.

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Forecasting wine phenolic composition from infrared spectra of grapes extracts and monitoring of fermentations with optimised time-specific prediction models

Lambrecht,

Fonseca Diaz,

Saeys

et al. 2024

Chemometrics and Intelligent Laboratory Systems

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Extensive and objective wine color classification with chromatic database and mathematical models

Cited by 6 publications

References 35 publications

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

New grape varieties for production of high-quality wines, and assessment methodology for varietal characteristics of the product

Forecasting wine phenolic composition from infrared spectra of grapes extracts and monitoring of fermentations with optimised time-specific prediction models

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