An approach that combines NMR spectroscopy and inductively coupled plasma mass spectrometry (ICP-MS) and advanced tensor decomposition algorithms with deep learning procedures was applied for the classification of Croatian continental sparkling wines by their geographical origin. It has been demonstrated that complex high-dimensional NMR or ICP-MS data cannot be classified by higher-order tensor decomposition alone. Extension of the procedure by deep reinforcement learning resulted in an exquisite neural network predictive model for the classification of sparkling wines according to their geographical origin. A network trained on half of the sample set was able to classify even 94% of all samples. The model can particularly be useful in cases where the number of samples is limited and when simpler statistical methods fail to produce reliable data. The model can further be exploited for the identification and differentiation of sparkling wines including a high potential for authenticity or quality control.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10847605 | PMC |
http://dx.doi.org/10.1016/j.fochx.2024.101162 | DOI Listing |
Foods
January 2025
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.
The traditional method is considered the highest-quality sparkling wine making technique. Its main characteristic is that the entire sparkling transformation takes place in the bottle, producing complex, refined wines with fine, persistent bubbles. Currently, the second fermentation in the bottle is initiated by a few commercially available strains of .
View Article and Find Full Text PDFSci Rep
January 2025
Guilin University of Technology Institute of Earth Science, Guilin, 541004, People's Republic of China.
To diversify wine production in Xinjiang and address the issue of wine homogenization, it is crucial to leverage the unique climatic advantages of each grape-producing area to foster a high-quality wine industry. Using meteorological data from 80 national standard meteorological stations in Xinjiang, spanning 1961 to 2019, this study established a climatic zoning index system tailored to distinct grape varieties for wines, including dry red, dry white, ice wine, sparkling wine, and natural sweet wines. The system is formulated based on key climatic factors such as the frost-free period, ≥ 10 °C active accumulated temperature (AAT10), mean temperature of the coldest month, annual extreme minimum temperature, and dryness.
View Article and Find Full Text PDFJ Agric Food Chem
November 2024
Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all'Adige, Italy.
Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in wines was therefore developed and validated, confirming the presence of 50 oligopeptides in wine, most of which had been previously unexplored. In silico screening of the affinity of these oligopeptides to interact with CaSR, the protein necessary to activate kokumi sensations, highlighted 8 dipeptides and 3 tripeptides as putative kokumi compounds.
View Article and Find Full Text PDFJ Food Sci
December 2024
Technology Transfer Centre, Fondazione Edmund Mach, San Micheleall'Adige, TN, Italy.
Hydric stress is a leading cause of atypical aging (ATA) in wine, characterized by unpleasant olfactory notes. The main sensorial and chemical marker of ATA is 2-aminoacetophenone (AAP). Early detection of ATA before the second fermentation in sparkling wines (SWs) is crucial for producing high-quality products.
View Article and Find Full Text PDFInt J Food Microbiol
December 2024
Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, Avda. de Elvas s/n, 06006 Badajoz, Spain. Electronic address:
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