Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling.
Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling.
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DOI：
10.3390/foods12050962
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发表时间：
2023-02-24
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影响因子：
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葡萄成熟的变异性与每个葡萄浆果都经历自己的生化过程有关。传统的葡萄栽培通过对数百种葡萄的理化值进行平均来做出决定。然而，为了获得准确的结果，有必要对不同的变异来源进行评估，因此必须进行详尽的采样。在这篇文章中，因素“随着时间的推移，葡萄成熟度”和“葡萄的位置”（在葡萄藤和串/串）被认为是通过分析葡萄与便携式ATR-FTIR仪器和评估得到的光谱与方差分析-同时成分分析（ASCA）和研究。随着时间的推移，成熟度是影响葡萄特性的主要因素。在葡萄藤和串中的位置（按此顺序）也非常重要，它们对葡萄的影响随着时间的推移而演变。此外，还可以预测基本的酿酒参数（TSS和pH值，误差分别为0.3 °Brix和0.7）。最后，基于在最佳成熟状态下获得的光谱建立质量控制图，该质量控制图可用于决定哪些葡萄适合收获。
The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However, to obtain accurate results it is necessary to evaluate the different sources of variability, so exhaustive sampling is essential. In this article, the factors “grape maturity over time” and “position of the grape” (both in the grapevine and in the bunch/cluster) were considered and studied by analyzing the grapes with a portable ATR-FTIR instrument and evaluating the spectra obtained with ANOVA–simultaneous component analysis (ASCA). Ripeness over time was the main factor affecting the characteristics of the grapes. Position in the vine and in the bunch (in that order) were also significantly important, and their effect on the grapes evolves over time. In addition, it was also possible to predict basic oenological parameters (TSS and pH with errors of 0.3 °Brix and 0.7, respectively). Finally, a quality control chart was built based on the spectra obtained in the optimal state of ripening, which could be used to decide which grapes are suitable for harvest.
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影响因子：
2.9
作者：
Gonzalez-Caballero, Virginia;Sanchez, Maria-Teresa;Perez-Marin, Dolores
通讯作者：
Perez-Marin, Dolores
DOI：
10.1016/j.chemolab.2020.103995
发表时间：
2020-05-15
影响因子：
3.9
作者：
Gorla, Giulia;Mestres, Montserrat;Giussani, Barbara
通讯作者：
Giussani, Barbara
影响因子：
8.8
作者：
Armstrong, Claire E. J.;Gilmore, Adam M.;Jeffery, David W.
通讯作者：
Jeffery, David W.
影响因子：
1.9
作者：
Doumouya, Stephanie;Lahaye, Marc;Siret, Rene
通讯作者：
Siret, Rene
影响因子：
5.1
作者：
Babellahi, Farahmand;Amodio, Maria L.;Colelli, Giancarlo
通讯作者：
Colelli, Giancarlo