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Artículo
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
(Elsevier, 2015)
Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system (900–1700 nm). Spectral data have been correlated with red grape skin extractable poly- phenols (total ...
Artículo
Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from la Rioja (Spain)
(Elsevier, 2015)
Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties (Garnacha, Graciano, Mazuelo and Tempranillo) collected from five vineyards located in the ...
Artículo
Influence of Oak Wood Chips–grape Mix Maceration on the Extraction of Anthocyanins from Low‑extractable Anthocyanin Content Red Grapes
(Springer Nature, 2017)
Wine color depends not only on the amount of anthocyanin present in the grapes, but also on the amount of them that may be extracted from grapes and their interac- tions with other phenolic compounds. Color stabilization ...
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
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
(Taylor & Francis, 2011)
The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, ...