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Artículo
Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
(Elsevier, 2012-06-30)
The applications of computer vision technology for acquiring and analysing images have been extended to the quality evaluation in food industry. This technique involves great advantages for the objective, rapid, non-contact ...
Artículo
Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening
(American Chemical Society, 2013)
The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The hyperspectral images of intact grapes during ripening were recorded using a near-infrared hyperspectral ...
Artículo
Use of Hyperspectral Imaging Devices for the Measurement of Small Granular Samples: Evaluation of Grape Seed Protein Concentrates
(Elsevier, 2024)
Hyperspectral imaging is a well-known technique for quality control of food and agricultural products. This technique is often applied to the measurement of large and heterogeneous samples, where chemical imaging is extremely ...
Artículo
Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models
(MDPI, 2021-01)
Developing chemometric models from near-infrared (NIR) spectra requires the use of a representative calibration set of the entire population. Therefore, generally, the calibration procedure requires a large number of ...
Artículo
Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation
(Elsevier, 2013-12-01)
The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry ...
Artículo
Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate
(American Chemical Society, 2014-03-26)
The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), ...
Artículo
Ripeness estimation of grape berries and seeds by image analysis
(Elsevier, 2012-03)
Digital imaging has become a powerful tool for the characterization and quality control of foodstuff. Because of the need to automate processes, faster tools are needed and Computer Vision is a good alternative to chemical ...
Artículo
Determination of Technological Maturity of Grapes and Total Phenolic Compounds of Grape Skins in Red and White Cultivars During Ripening by Near Infrared Hyperspectral Image: A Preliminary Approach
(Elsevier, 2014)
Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar ...
Artículo
Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region
(Elsevier, 2012-06-30)
The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour characteristics during the first year of ageing in oak barrel has allowed the assessment of the ageing ...