A critical review on the applications of artificial neural networks in winemaking technology.

Journal: Critical reviews in food science and nutrition
Published Date: Sep 2, 2017

Abstract

Since their development in 1943, artificial neural networks were extended into applications in many fields. Last twenty years have brought their introduction into winery, where they were applied following four basic purposes: authenticity assurance systems, electronic sensory devices, production optimization methods, and artificial vision in image treatment tools, with successful and promising results. This work reviews the most significant approaches for neural networks in winemaking technologies with the aim of producing a clear and useful review document.

Authors

  • O A Moldes
    a Department of Physical Chemistry, Faculty of Science , University of Vigo , Ourense , Spain.
  • J C Mejuto
    Physical Chemistry Department, Faculty of Science, University of Vigo, Ourense 32004, Spain.
  • R Rial-Otero
    b Nutrition and Bromatology Group, Department of Analytical and Food Chemistry ; Food Science and Technology Faculty, University of Vigo Ourense Campus , Ourense , Spain.
  • J Simal-Gándara
    Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.

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