Infrared spectroscopy investigation of fresh grapevine (Vitis vinifera) shoots, leaves, and berries using novel chemometric applications for viticultural data

Wyngaard, Elizma van; Blancquaert, Erna; Nieuwoudt, Hélène; Aleixandre-Tudó, José Luis

doi:10.1016/j.compag.2022.107481

Cited by 5 publications

(6 citation statements)

References 33 publications

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“…Our previous study, using orthogonal PLS discriminant analysis (OPLS-DA) and S-plots, identified three spectral regions of interest between the grapevine shoots and leaves identified (5115-5240, 8830-9800, and 10 600-11 300 cm -1 ). 16 Similar regions were observed for fresh grapevine leaves and berries in the literature. 8 The same regions are observed in Figure 2 with prominent differences from 5115 to 5240 cm -1 and minor differences between 8830-9800 and 10 600-11 300 cm -1 .…”

Section: Calibrations Per Grapevine Organsupporting

confidence: 82%

“…The OPLS-DA and S-plot were used to identify the spectral regions of interest between shoots and leaves in our previous study. 16 Three spectral regions were observed (5115-5240, 8830-9800, and 10 600-11 300 cm -1 ) corresponding to the regions reported for the reference compound calibrations (Figure 6). Additionally, the lignified and unlignified stages were investigated and the S-plot showed the regions between 4000 and 7400 cm -1 to be of interest.…”

Section: Calibrations Per Lignification For Shootsmentioning

confidence: 69%

“…The unsupervised SOM in our previous study showed the grouping of certain phenological stages. 16 Stages were grouped based on previous findings and sample size. The phenological stages EL29 and 31 were combined to represent berries between 4 and 7 mm in diameter, and EL37 to EL39 were grouped to represent ripe grapes.…”

Section: Calibrations Per Phenological Stage For Berriesmentioning

confidence: 99%

“…Previously, extensive clustering analyses were performed using PCA and unsupervised self-organizing maps (SOMs). 16 Separation among shoots, leaves, and berries was reported for the grapevine organs. Furthermore, clustering emerged around the phenological and shoot lignification stages.…”

Section: Introductionmentioning

confidence: 99%

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Exploration of Global and Specialized Near-Infrared Calibrations for the Quantification of Nutritional Content in Grapevine Organs, Berry Phenological Stages, and Shoot Lignification

van Wyngaard,

Blancquaert,

Nieuwoudt

et al. 2024

Appl Spectrosc

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Current infrared spectroscopy applications in the field of viticulture are moving toward direct in-field measuring techniques. However, limited research is available on quantitative applications using direct measurement of fresh tissue. The few studies conducted have combined the spectral data from various cultivars, growing regions, grapevine organs, and phenological stages during model development. The spectral data from these heterogeneous samples are combined into a single data set and analyzed jointly during quantitative analysis. Combining the spectral information of these diverse samples into a global data set could be an unsuitable approach and could yield less accurate prediction results. Spectral differences among samples could be overlooked during model development and quantitative analysis. The development of specialized calibrations should be considered and could lead to more accurate quantitative analyses. This study explored a model optimization strategy attempting global and specialized calibrations. Global calibrations, containing data from multiple organs, berry phenological, and shoot lignification stages, were compared to specialized calibrations per organ or stage. The global calibration for organs contained data from shoots, leaves, and berries and produced moderately accurate prediction results for nitrogen, carbon, and hydrogen. The specialized calibrations per organ yielded more accurate calibrations with a coefficient of determination in validation (R2val) at 90.65% and a root mean square error of prediction (RMSEP) at 0.32% dry matter (DM) for the berries’ carbon calibrations. The leaves and shoots carbon calibrations had R2val and RMSEP at 84.99%, 0.34% DM, and 90.06%, 0.37% DM, respectively. The specialized calibrations for nitrogen and hydrogen showed similar improvements in prediction accuracy per organ. Specialized calibrations per phenological and lignification stage were also explored. Not all stages showed improvement, however, most stages had comparable or improved results for the specialized calibrations compared to the global calibrations containing all phenological or lignification stages. The results indicated that both global and specialized calibrations should be considered during model development to optimize prediction accuracy.

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Section: Calibrations Per Grapevine Organsupporting

confidence: 82%

Section: Calibrations Per Lignification For Shootsmentioning

confidence: 69%

Section: Calibrations Per Phenological Stage For Berriesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exploration of Global and Specialized Near-Infrared Calibrations for the Quantification of Nutritional Content in Grapevine Organs, Berry Phenological Stages, and Shoot Lignification

van Wyngaard,

Blancquaert,

Nieuwoudt

et al. 2024

Appl Spectrosc

Self Cite

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“…Nowadays, the use of spectroscopic techniques, such as NIR, FTIR-ATR or FT-Raman, in the food and beverages field is on the rise [8][9][10][11][12]. These techniques allow the simultaneous measurement of numerous compounds.…”

Section: Introductionmentioning

confidence: 99%

FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez

Guerrero-Chanivet,

Guillén-Sánchez,

Valcárcel-Muñoz

et al. 2023

Sensors

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Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contained some type of Sherry wine for at least 12 months. These casks are known as Sherry Cask®. In this work, Brandies de Jerez aged for different aging times (0, 3, 6 and 12 months) in casks seasoned with three different types of Sherry wines (Fino, Oloroso and Amontillado) have been studied. The samples have been analyzed using FT-Raman spectroscopy, and their chemical characterization has also been realized by studying their total content of organic acid, volatile compounds, and phenolic and furanic compounds. Their chemical study showed that the main differences between the studied samples were due to the duration and the type of seasoning performed. However, the spectra obtained through FT-Raman presented noticeable differences according to cask seasoning time and the Sherry wine used for the process. A PCA (Principal Component Analysis) confirmed that the Brandies de Jerez presented significant differences depending on the seasoning time and type that the casks were subjected to. A PLS-R (Partial Least Squares Regression) study enabled establishing a close correlation between specific regions of the FT-Raman spectra and cask seasoning time.

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A novel approach to upgrade infrared spectroscopy calibrations for nutritional contents in fresh grapevine organs

Wyngaard¹,

Blancquaert²,

Nieuwoudt³

et al. 2023

Biosystems Engineering

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Infrared spectroscopy investigation of fresh grapevine (Vitis vinifera) shoots, leaves, and berries using novel chemometric applications for viticultural data

Cited by 5 publications

References 33 publications

Exploration of Global and Specialized Near-Infrared Calibrations for the Quantification of Nutritional Content in Grapevine Organs, Berry Phenological Stages, and Shoot Lignification

Exploration of Global and Specialized Near-Infrared Calibrations for the Quantification of Nutritional Content in Grapevine Organs, Berry Phenological Stages, and Shoot Lignification

FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez

A novel approach to upgrade infrared spectroscopy calibrations for nutritional contents in fresh grapevine organs

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