Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks

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Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks. / Fernandes, Armando M.; Franco, Camilo; Mendes-Ferreira, Ana; Mendes-Faia, Arlete; Leal da Costa, Pedro; Melo-Pinto, Pedro.

In: Computers and Electronics in Agriculture, Vol. 115, 2015, p. 88-96.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Fernandes, AM, Franco, C, Mendes-Ferreira, A, Mendes-Faia, A, Leal da Costa, P & Melo-Pinto, P 2015, 'Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks', Computers and Electronics in Agriculture, vol. 115, pp. 88-96. https://doi.org/10.1016/j.compag.2015.05.013

APA

Fernandes, A. M., Franco, C., Mendes-Ferreira, A., Mendes-Faia, A., Leal da Costa, P., & Melo-Pinto, P. (2015). Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks. Computers and Electronics in Agriculture, 115, 88-96. https://doi.org/10.1016/j.compag.2015.05.013

Vancouver

Fernandes AM, Franco C, Mendes-Ferreira A, Mendes-Faia A, Leal da Costa P, Melo-Pinto P. Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks. Computers and Electronics in Agriculture. 2015;115:88-96. https://doi.org/10.1016/j.compag.2015.05.013

Author

Fernandes, Armando M. ; Franco, Camilo ; Mendes-Ferreira, Ana ; Mendes-Faia, Arlete ; Leal da Costa, Pedro ; Melo-Pinto, Pedro. / Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks. In: Computers and Electronics in Agriculture. 2015 ; Vol. 115. pp. 88-96.

Bibtex

@article{bdc6a3d9bad14dd0a052243c021c72be,
title = "Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks",
abstract = "This work presents the results of measuring pH, sugars, and anthocyanin content of whole grape berries. The spectrum of each sample, composed of six whole grape berries, was collected using hyperspectral imaging in reflectance mode from 380 to 1028 nm. The spectra were converted to enological parameters by multilayer perceptrons created using 240 samples that were split for 7-fold cross-validation and test. The test set with 30 samples revealed R2 values of 0.73, 0.92 and 0.95 and RMSE of 0.18, 0.95 °Brix and 14 mg/l for pH, sugars and anthocyanin content, respectively. This is the only work, up to the authors{\textquoteright} knowledge, that reports the simultaneous determination of pH, sugars and anthocyanin with a spatial resolution smaller than the bunch size, by spectroscopy measurements done in reflectance mode. The results presented show an improvement of the state-of-the-art, for both reflectance and transmittance mode, that is particularly notorious for anthocyanin measurement.",
author = "Fernandes, {Armando M.} and Camilo Franco and Ana Mendes-Ferreira and Arlete Mendes-Faia and {Leal da Costa}, Pedro and Pedro Melo-Pinto",
year = "2015",
doi = "10.1016/j.compag.2015.05.013",
language = "English",
volume = "115",
pages = "88--96",
journal = "Computers and Electronics in Agriculture",
issn = "0168-1699",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks

AU - Fernandes, Armando M.

AU - Franco, Camilo

AU - Mendes-Ferreira, Ana

AU - Mendes-Faia, Arlete

AU - Leal da Costa, Pedro

AU - Melo-Pinto, Pedro

PY - 2015

Y1 - 2015

N2 - This work presents the results of measuring pH, sugars, and anthocyanin content of whole grape berries. The spectrum of each sample, composed of six whole grape berries, was collected using hyperspectral imaging in reflectance mode from 380 to 1028 nm. The spectra were converted to enological parameters by multilayer perceptrons created using 240 samples that were split for 7-fold cross-validation and test. The test set with 30 samples revealed R2 values of 0.73, 0.92 and 0.95 and RMSE of 0.18, 0.95 °Brix and 14 mg/l for pH, sugars and anthocyanin content, respectively. This is the only work, up to the authors’ knowledge, that reports the simultaneous determination of pH, sugars and anthocyanin with a spatial resolution smaller than the bunch size, by spectroscopy measurements done in reflectance mode. The results presented show an improvement of the state-of-the-art, for both reflectance and transmittance mode, that is particularly notorious for anthocyanin measurement.

AB - This work presents the results of measuring pH, sugars, and anthocyanin content of whole grape berries. The spectrum of each sample, composed of six whole grape berries, was collected using hyperspectral imaging in reflectance mode from 380 to 1028 nm. The spectra were converted to enological parameters by multilayer perceptrons created using 240 samples that were split for 7-fold cross-validation and test. The test set with 30 samples revealed R2 values of 0.73, 0.92 and 0.95 and RMSE of 0.18, 0.95 °Brix and 14 mg/l for pH, sugars and anthocyanin content, respectively. This is the only work, up to the authors’ knowledge, that reports the simultaneous determination of pH, sugars and anthocyanin with a spatial resolution smaller than the bunch size, by spectroscopy measurements done in reflectance mode. The results presented show an improvement of the state-of-the-art, for both reflectance and transmittance mode, that is particularly notorious for anthocyanin measurement.

U2 - 10.1016/j.compag.2015.05.013

DO - 10.1016/j.compag.2015.05.013

M3 - Journal article

VL - 115

SP - 88

EP - 96

JO - Computers and Electronics in Agriculture

JF - Computers and Electronics in Agriculture

SN - 0168-1699

ER -

ID: 141424448