Abstract
Berry cell death assessment can become one of the most objective parameters to assess important berry quality traits, such as aroma profiles that can be passed to the wine in the winemaking process. At the moment, the only practical tool to assess berry cell death in the field is using portable near-infrared spectroscopy (NIR) and machine learning (ML) models. This research tested the NIR and ML approach and developed supervised regression ML models using Shiraz and Chardonnay berries and wines from a vineyard located in Yarra Valley, Victoria, Australia. An ML model was developed using NIR measurements from intact berries as inputs to estimate berry cell death (BCD), living tissue (LT) (Model 1). Furthermore, canopy architecture parameters obtained from cover photography of grapevine canopies and computer vision analysis were also tested as inputs to develop ML models to assess BCD and LT (Model 2) and the intensity of sensory descriptors based on visual and aroma profiles of wines for Chardonnay (Model 3) and Shiraz (Model 4). The results showed high accuracy and performance of models developed based on correlation coefficient (R) and slope (b) (M1: R = 0.87; b = 0.82; M2: R = 0.98; b = 0.93; M3: R = 0.99; b = 0.99; M4: R = 0.99; b = 1.00). Models developed based on canopy architecture, and computer vision can be used to automatically estimate the vigor and berry and wine quality traits using proximal remote sensing and with visible cameras as the payload of unmanned aerial vehicles (UAV).
Highlights
In grapevines, berry cell death (BCD) occurs from 90–100 days after anthesis within the mesocarp tissue of berries
Previous research has shown that different grapevine cultivars present different patterns of BCD, and the final percentage is associated with levels of berry shriveling, which may be related to the development of specific characteristics or styles of the final wines [3,6]
This paper aimed to develop machine learning (ML) models based on near-infrared spectroscopy (NIR) spectroscopy and canopy architecture parameters as inputs to predict the BCD, living tissue (LT) of berries, and potential wine acceptability by consumers for two of the most important cultivars in Australia: Shiraz and Chardonnay
Summary
Berry cell death (BCD) occurs from 90–100 days after anthesis within the mesocarp tissue of berries It has been proposed that this process may be linked to an evolutionary trait to improve seed spreading [2]. It has implications for winemaking since, when the berry mesocarp cells die, internal cellular compounds from different compartments may mix (vacuole and cytoplasm), potentially producing desirable flavors and aromas, among other processes, which are passed to the final wine [3]. For table grapes, the final BCD is minimal or non-existent, which may be related to artificial selection processes of their different cultivars for fresh consumption, with required berry characteristics, such as high juiciness, fruity aromas, sweet flavor, crunchiness, and turgidity, among others [1,3]
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