2023
DOI: 10.1016/j.fbio.2023.103354
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Wine quality assessment for Shiraz vertical vintages based on digital technologies and machine learning modeling.

Natalie Harris,
Claudia Gonzalez Viejo,
Christopher Barnes
et al.
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Cited by 2 publications
(2 citation statements)
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“…The QMB E-nose can also be used to monitor how vine leaf removal may affect the aromatic compounds of the grape berries [104]. It has been found that the application of these non-destructive tools with MOS sensors seems to be widely studied for its aptitude to compare different wines coming from different vintages, even identifying the wine quality [101][102][103]122]. Some applications aimed at monitoring the varietal characteristics of certain wine grape varieties, such as Syrah and Petit Manseng, have also been studied with MOS and CP sensors, respectively [101,124].…”
mentioning
confidence: 99%
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“…The QMB E-nose can also be used to monitor how vine leaf removal may affect the aromatic compounds of the grape berries [104]. It has been found that the application of these non-destructive tools with MOS sensors seems to be widely studied for its aptitude to compare different wines coming from different vintages, even identifying the wine quality [101][102][103]122]. Some applications aimed at monitoring the varietal characteristics of certain wine grape varieties, such as Syrah and Petit Manseng, have also been studied with MOS and CP sensors, respectively [101,124].…”
mentioning
confidence: 99%
“…It has been found that the application of these non-destructive tools with MOS sensors seems to be widely studied for its aptitude to compare different wines coming from different vintages, even identifying the wine quality [101][102][103]122]. Some applications aimed at monitoring the varietal characteristics of certain wine grape varieties, such as Syrah and Petit Manseng, have also been studied with MOS and CP sensors, respectively [101,124]. These applications utilize various sensors of different origin, functioning together with chemometric analyses, often in conjunction with wet chemistry techniques [132].…”
mentioning
confidence: 99%