OBJECTIVES: Several studies suggest that moderate wine consumption, particularly red wine, may have benefits for cardiovascular health. Red wine contains a variety of bioactive compounds, including polyphenols like phenolic acids, which have demonstr...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
36641919
In this study, we combined Raman spectroscopy with deep learning for the first time to establish an accurate, simple, and fast method to identify the origin of red wines. We collected Raman spectra from 200 red wine samples of the Cabernet Sauvignon ...
Journal of the science of food and agriculture
36541578
BACKGROUND: Recent statistics from the European Commission indicate that wine is one of the commodities most commonly subject to food fraud. In this context, the development of reliable classification models to differentiate alcoholic beverages requi...
The present study proposes the development of new wine recognition models based on Artificial Intelligence (AI) applied to the mid-level data fusion of H NMR and Raman data. In this regard, a supervised machine learning method, namely Support Vector ...
To tackle the difficulty of extracting features from one-dimensional spectral signals using traditional spectral analysis, a metabolomics analysis method is proposed to locate two-dimensional correlated spectral feature bands and combine it with deep...
Ochratoxin A (OTA) contamination presents significant risks in viticulture, affecting the safety and quality of wine and grape-derived products. This study introduces a groundbreaking method for early detection and management of OTA, leveraging envir...
Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepa...
Food research international (Ottawa, Ont.)
39986759
Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were used for the analysis of the volatile profile of eight types of fruit wi...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
40147396
Traditionally, wine quality and certification have been assessed through sensory analysis by trained tasters. However, this method has the limitation of relying on highly specialized individuals who are typically trained to evaluate only specific typ...
Coffee pulp wine was made from coffee pulp. The level range of fermentation factors was determined by one-factor experiment. The significance factors affecting fermentation were screened by Plackett-Burman and steepest climbing experiments, which wer...