Wine data are usually characterized by high variability, in terms of compounds and concentration ranges. Chemometric methods can be efficiently used to extract and exploit the meaningful information contained in such data. Therefore, the fuzzy divisi...
Journal of the science of food and agriculture
Oct 2, 2020
BACKGROUND: The San Francisco Valley region from Brazil is known worldwide for its fruit production and exportation, especially grapes and wines. The grapes have high quality not only due to the excellent morphological characteristics, but also to th...
Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet; however, recent studies propo...
BACKGROUND: Evidence demonstrates that seeing alcoholic beverages in electronic media increases alcohol initiation and frequent and excessive drinking, particularly among young people. To efficiently assess this exposure, the aim was to develop the A...
Food research international (Ottawa, Ont.)
Nov 21, 2019
Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vani...
Bushfires are becoming more frequent and intensive due to changing climate. Those that occur close to vineyards can cause smoke contamination of grapevines and grapes, which can affect wines, producing smoke-taint. At present, there are no available ...
Food research international (Ottawa, Ont.)
Jul 3, 2019
Winemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. T...
Journal of agricultural and food chemistry
Mar 26, 2019
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the ov...
The high impact of irrigation in crop quality and yield in grapevine makes the development of plant water status monitoring systems an essential issue in the context of sustainable viticulture. This study presents an on-the-go approach for the estima...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Jan 12, 2018
Variable selection plays a key role in classification and multivariate calibration. Variable selection methods are aimed at choosing a set of variables, from a large pool of available predictors, relevant to the analyte concentrations estimation, or ...
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