A Digital Approach to Evaluate the Effect of Berry Cell Death on Pinot Noir Wines’ Quality Traits and Sensory Profiles Using Non-Destructive Near-Infrared Spectroscopy

A Digital Approach to Evaluate the Effect of Berry Cell Death on Pinot Noir Wines’ Quality Traits and Sensory Profiles Using Non-Destructive Near-Infrared Spectroscopy

Berry cell death (BCD) is linked to the development of flavors and aromas in berries and wine. The BCD pattern and rate within a growing season start at around 90–100 days after anthesis (DAA), and the rate until harvest depends on environmental factors. This study assessed the BCD effects on berry...

Full description

Bibliographic Details
Main Authors: Sigfredo Fuentes, Eden Tongson, Juesheng Chen, Claudia Gonzalez Viejo
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Beverages
Subjects:
artificial intelligence
fluorescein diacetate
berry maturity
wine quality
machine learning
Online Access:https://www.mdpi.com/2306-5710/6/2/39

Similar Items

Similar Items