Bottle Color Research Articles

Perception is reality: qualitative insights into how consumers perceive alcohol warning labels.

This study explores perspectives of on-pack alcohol warning labels, and how they might influence alcohol purchase and/or consumption behavior to inform culturally appropriate label design for effective behavior change. New Zealand participants ≥18years, who reported having purchased and consumed alcoholic beverages in the last month were recruited via a market research panel and grouped into 10 focus groups (n = 53) by ethnicity (general population, Māori, and Pacific peoples), age group, and level of alcohol consumption. Participants were shown six potential alcohol health warning labels, with design informed by relevant literature, label framework, and stakeholder feedback. Interviews were transcribed and analyzed via qualitative (directed) content analysis. Effective alcohol labels should be prominent, featuring large red and/or black text with a red border, combining text with visuals, and words like "WARNING" in capitals. Labels should contrast with bottle color, be easily understood, and avoid excessive text and confusing imagery. Participants preferred specific health outcomes, such as heart disease and cancer, increasing message urgency and relevance. Anticipated behavior change included reduced drinking and increased awareness of harms, but some may attempt to mitigate warnings by covering or removing labels. Contextual factors, including consistent design and targeted labels for different beverages and populations, are crucial. There was a strong emphasis on collective health impacts, particularly among Māori and Pacific participants. Our findings indicate that implementing alcohol warning labels, combined with comprehensive strategies like retail and social marketing campaigns, could effectively inform and influence the behavior of New Zealand's varied drinkers.

Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour

Cu(II)-organic acid (fraction I) and Cu(I)-thiol (fraction II) complexes can suppress sulfhydryl off-aromas in wine. This study investigated the impact of light exposure on the protective fractions of Cu of bottled white wine. Fluorescent light-exposed Chardonnay with two initial concentrations of dissolved oxygen (0.5 and 10 mg/L) was stored in different coloured bottles and concentrations of Cu fractions and riboflavin, a photo-initiator at 370–440 nm, were measured during 110 days storage. Light-exposed wines with lower oxygen concentrations resulted in a 100-fold decrease in the Cu fraction I half-life, and a 60-fold decrease for Cu fractions I and II combined. The half-life for Cu fraction I decay during light exposure was extended 30-fold with the use of brown compared to flint glass. Light exposure can rapidly exhaust the protective Cu fractions in wine, and bottles with less light transmission below 440 nm can slow this loss.

Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective

Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and particularly how the importance of SW purchase cues varies with wine involvement in an online survey of SW consumers from Ontario, Canada (n = 1011). Thirty intrinsic and extrinsic purchase cues were rated for importance (n = 609), and wine involvement was determined using the shortened version of the wine involvement scale. Overall, consumers rated (in descending order) price, flavour, quality, country, and sweetness level as the most important purchase cues, whereas several extrinsic factors, including bottle colour and shape, awards won, and vintage were of low importance. Females were 1.4 times more likely than males to cite target end use as the most important purchase cue. We further show that SW consumers can be segmented into three wine involvement categories (low, medium, high) which vary across multiple demographic, consumption, knowledge, and preference measures (n = 1003). Notably, the importance of six purchase cue categories (manufacture, price, endorsements, parentage, prestige/reputation, and place) varied with wine involvement (n = 609). These findings provide timely guidance for marketers and retailers seeking to align their products and communications with the needs and perceptions of SW consumers.

Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes

The majority of rosé wines are bottled in clear bottles as color is an important factor in consumer preference. Post-bottling wine can be exposed to UV–visible light and temperature fluctuations resulting in quality degradation. This study investigated the impact of bottle color (flint and antique green), light exposure (darkness, LED and fluorescent bulb), and temperature (12 °C and 22 °C) on rosé wine quality using a full factorial design with three different wines (Grenache, Pinot noir and Zinfandel). The impact on chemical composition, color, phenolics and aromatics was determined. Projective mapping was carried out for sensorial analysis. Changes in the aromatics, color and phenolic composition were detectable after three months and more noticeable after six months of storage. Overall, all variables studied impacted rosé wine characteristics significantly. However, higher temperature in combination with clear glass bottles under fluorescent light were the most detrimental conditions.

Effect of external factors on the stability of sparkling wine quality during storage

The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines during their storage and transportation. It is shown that the intensity of physicochemical changes occurring in wine during storage depends on temperature conditions, the presence of vibration and exposure to light. The issue of the influence of temperature storage conditions on the quality characteristics of wine products, including sparkling wines, has been studied in some detail. Most researchers are of the opinion that in order to maintain a stable quality of wine, it is necessary to store and transport it at a constant temperature not exceeding 20 °C. In scientific publications, there are different views on the problem of the influence of bottle color on the change in chemical composition and the preservation of the quality characteristics of both still and sparkling wines during storage. It has been found that bottles made of darker glass allow protecting wine to a greater extent from the effects of light, especially in its ultraviolet and visible short-wave (λ = 400 nm) range, and prevent the appearance of the so-called “taste of light” (gout de lumière) in the wine. It is shown that the causes of the appearance of the “taste of light” in champagne are sulfur-containing compounds formed as a result of photochemical reactions. It has been found that the intensity of these reactions depends on the degree of illumination, as well as the presence of riboflavin and iron (III) ions in the wine. It is concluded that controlling the amount of light to which wines are exposed can prevent deterioration of their quality during storage and extend the shelf life. The possibility of preventing photodegradation of wine through the use of various antioxidants is also considered. Based on the information available in scientific publications, the study of the development of negative changes in wine under the influence of light is an important aspect from the point of view of risk assessment during product storage.

Estimation of drinking water volume of laboratory animals based on image processing

This paper describes an image processing-based technique used to measure the volume of residual water in the drinking water bottle for the laboratory mouse. This technique uses a camera to capture the bottle's image and then processes the image to calculate the volume of water in the bottle. Firstly, the Grabcut method separates the foreground and background to avoid the influence of background on image feature extraction. Then Canny operator was used to detect the edge of the water bottle and the edge of the liquid surface. The cumulative probability Hough detection identified the water bottle edge line segment and the liquid surface line segment from the edge image. Finally, the spatial coordinate system is constructed, and the length of each line segment on the water bottle is calculated by using plane analytical geometry. Then the volume of water is calculated. By comparing image processing time, the pixel number of liquid level, and other indexes, the optimal illuminance and water bottle color were obtained. The experimental results show that the average deviation rate of this method is less than 5%, which significantly improves the accuracy and efficiency of measurement compared with traditional manual measurement.

Non-Destructive and Non-Invasive Measurement of Ethanol and Toxic Alcohol Strengths in Beverages and Spirits Using Portable Raman Spectroscopy.

The measurement of ethanol and toxic alcohol (methanol and isopropanol) strengths in beverages and spirits is crucial for health reasons but also for the identification of adulterated products. Many methodologies have been reported in the literature, based mainly on chromatographic and on spectroscopic techniques. Chromatographic techniques are laborious and time-consuming, while spectroscopic techniques are rapid and need no special sample pretreatment. All techniques were only applied to off-line or at-line manner. In the present work, Raman spectroscopy was used for fast and non-destructive measurements. A "through the container" method was developed for a non-invasive analysis, i.e., analysis without unsealing the bottles. This method, coupled with a miniature portable Raman, can serve for in-line measurements in a production line. The optimum laser focus for maximum spirit signal and minimum glass-wall signal was investigated. Calibration curves for the alcohols of interest were constructed and validated. The limits of detections were calculated and proved to be lower than the legitimate values. The influences of the liquor color and the bottle color, shape, and thickness were checked. Twenty-eight alcoholic products were studied. The concentrations found were compared against the nominal values (from the bottle labels).

Implementation and integration of image processing blocks in a real-time bottle classification system

A practical solution to the problems caused by the water, air, and soil pollution produced by the large volumes of waste is recycling. Plastic and glass bottle recycling is a practical solution but sometimes unfeasible in underdeveloped countries. In this paper, we propose a high-performance real-time hardware architecture for bottle classification, that process input image bottles to generate a bottle color as output. The proposed architecture was implemented on a Spartan-6 Field Programmable Gate Array, using a Hardware Description Language. The proposed system was tested for several input resolutions up to 1080 p, but it is flexible enough to support input video resolutions up to 8 K. There is no evidence of a high-performance bottle classification system in the state-of-the-art. The main contribution of this paper is the implementation and integration of a set of dedicated image processing blocks in a high-performance real-time bottle classification system. These hardware modules were integrated into a compact and tunable architecture, and was tested in a simulated environment. Concerning the image processing algorithm implemented in the FPGA, the maximum processing rate is 60 frames per second. In practice, the maximum number of bottles that can be processed would be limited by the mechanical aspects of the bottle transportation system.

Sistem Tertanam Berbasis PLC pada Simulator Pemberian Label dan Pemisahan Botol

Utilization of photoelectric and fiberoptic sensors equipped with a number of actuators have been integrated into an embedded system based on a programmable logic controller (PLC). The labeling mechanism is based on the detection of the photoelectric sensor due to the photoelectric effect, while the bottle separation process is based on the detection of the fiberoptic sensor for two different colors. The objectives of this research includes three things, namely (i) produce a simulator controlled by a PLC system with assisted the help of sensors and actuators, (ii) create a ladder-based program structure, and (iii) measure the performance of the embedded system based on the performance of sensors and actuators. The research methods are conducted based on the research objectives through three stages, namely (i) the assembly of the conveyor frame, installation of the entire device, and integrated wiring; (ii) providing a 64-bit CX-Programmer, determining algorithms, compiling ladder, and compiling and uploading the entire program structure; and (iii) synchronization conditions and readings of on-board sensors for activation of all devices in the output line, and measurement of the processing time of stamping and bottle separation assisted by a pneumatic system. The results of the system performance during the labeling process for green and red bottles were fifteen times each, as was the case with the bottle separation process for green and red bottles, fifteen times each. The performance of the system is based on the success rate during the labeling process of 100%, while the success rate during the bottle separation process is 73.33%. The unsuccessful separation of bottles by 26.67% occurred in green bottles. The general conclusion is that a fabricated embedded system can be used as a simulator for a mechanical system of labeling and separating bottles based on bottle color.

Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine.

The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions.

Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles

The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage.

The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.

Does bottle color protect red wine from photo‐oxidation?

Even if bottled red wines have an extended shelf life, they undergo several chemical changes, and producers are well aware of the importance of the packaging. However, there is a lack of research into the effect of light on their composition. Therefore, the storage conditions of a Sangiovese wines with respect to artificial light exposure (present/absent) and bottle color (transparent, brown, and green) were investigated. Thirty‐five chemical characteristics (physicochemical, UV‐VIS indexes, and volatile compounds) were recorded after 6 months of storage. Light exposure caused significant differences in total SO2 and a shift from red to yellow/orange color. For wines kept in transparent bottles, total red pigments, total phenol index, monomeric anthocyanins, copigmentation, chemical age, and some volatile compounds showed significant differences, depending on whether it was exposed to light or not. On the contrary, light exposure was found not significant for the wine stored in green and brown bottles, Finally, an overall increase in variability was found for light‐exposed wine in transparent bottles which could be considered, in itself, a measure of lack of quality.

Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity 40–65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro.

Přístroj pro monitorování změn barvy a zákalu nápojů přímo v komerčních lahvích

Color and turbidity are important properties of fermented beverages, especially light and dark beers, white and red wines and spirits. The spectrum of absorption and scattering of light is a decisive and very important analytical parameter of the consumer's quality and health acceptability of the beverages. A large number of the above types of beverages are filled into transparent glass and plastic bottles that allow for optical measurements. The Colorturb prototype has been designed, developed and constructed to determine color changes and turbidity in commercial packaging. The device uses a red-green-blue (RGB) light-emitting diode as a light source to enable independent measurement of absorbance in the sample in 3 wavelength regions ranging up to 4 absorbance units. Absorbance measurement at 3 wavelengths makes it possible to eliminate the effect of the bottle color on the measurement and, apart from color intensity, to distinguish differences in the color hue of the samples.

Brain Wave Response to Bottle Color of Herbicides and Non-selective Herbicides in Korea

Brain Wave Response to Bottle Color of Herbicides and Non-selective Herbicides in Korea

A new classification scheme of plastic wastes based upon recycling labels

Since recycling of materials is widely assumed to be environmentally and economically beneficial, reliable sorting and processing of waste packaging materials such as plastics is very important for recycling with high efficiency. An automated system that can quickly categorize these materials is certainly needed for obtaining maximum classification while maintaining high throughput.In this paper, first of all, the photographs of the plastic bottles have been taken and several preprocessing steps were carried out. The first preprocessing step is to extract the plastic area of a bottle from the background. Then, the morphological image operations are implemented. These operations are edge detection, noise removal, hole removing, image enhancement, and image segmentation. These morphological operations can be generally defined in terms of the combinations of erosion and dilation. The effect of bottle color as well as label are eliminated using these operations. Secondly, the pixel-wise intensity values of the plastic bottle images have been used together with the most popular subspace and statistical feature extraction methods to construct the feature vectors in this study. Only three types of plastics are considered due to higher existence ratio of them than the other plastic types in the world. The decision mechanism consists of five different feature extraction methods including as Principal Component Analysis (PCA), Kernel PCA (KPCA), Fisher’s Linear Discriminant Analysis (FLDA), Singular Value Decomposition (SVD) and Laplacian Eigenmaps (LEMAP) and uses a simple experimental setup with a camera and homogenous backlighting. Due to the giving global solution for a classification problem, Support Vector Machine (SVM) is selected to achieve the classification task and majority voting technique is used as the decision mechanism. This technique equally weights each classification result and assigns the given plastic object to the class that the most classification results agree on. The proposed classification scheme provides high accuracy rate, and also it is able to run in real-time applications. It can automatically classify the plastic bottle types with approximately 90% recognition accuracy. Besides this, the proposed methodology yields approximately 96% classification rate for the separation of PET or non-PET plastic types. It also gives 92% accuracy for the categorization of non-PET plastic types into HPDE or PP.

Children's recognition of dangerous household products: child development and poisoning risk.

Preliterate children may be poisoned because they fail to distinguish safe versus hazardous household products. Study 1: A total of 228 children aged 18-54 months completed four tasks assessing ability to recognize product safety. Study 2: A total of 68 children aged 17-31 months chose products to drink from pairs of dangerous versus beverage bottles. Study 3: A total of 119 children aged 18-42 months sorted 12 objects into toys, things you can drink, and things that are bad/dangerous. Left alone, children frequently touched dangerous household products. Children frequently misidentified poisonous products as safe. Some developmental trends emerged. The following packaging features apparently helped children recognize danger: black bottle color; opaque packaging; salient symbols like insects; lack of pointy spouts; squared, not round, bottles; and metal, not plastic, containers. Developing cognition helps preliterate children distinguish safe from dangerous household products. Multiple aspects of product packaging may reduce child poisoning risk if implemented by industry or policy.

Chemical and sensory effects of storing sauvignon Blanc wine in colored bottles under artificial light.

The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. The light was provided by fluorescent tubes with a regime of 16 h of exposure during 8 months of storage. The results indicated that the wine's chemical composition was affected by the type of bottle used. The Flint bottle presented the lowest concentration of total phenols. Yellow coloration was not dependent on the bottle color, as the wine in darker bottles (Amber, Antique Green, and Dead Leaf Green) had considerably more yellow color development than the wine in clear bottles. With regard to the sensory analyses performed, a trend showing an increase in color intensity and a decrease in overall aromas depending on the bottle color was observed. The wine's aromatic description changed significantly during its storage under artificial light conditions, demonstrating a decrease in vegetal aromas and an increase in citrus and tropical flavors that was dependent on the bottle color.

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

In this paper, the influence of light storage and the exposure on quality parameters of a monovarietal extra virgin olive oil packaged in polyethylene terephthalate (PET) bottles were investigated. Coloured PET bottles (clear, green, orange, white and blue) were stored under different artificial lighting conditions in order to simulate the market environment (one fluorescent cool white lamp) and to perform an accelerated test (four fluorescent cool white lamps); storage in the dark was considered as a control. Total peroxide value, polyphenols, chlorophyll and carotenoids contents were, among the ones tested, the quality indexes most affected by lighting and were useful to investigate the bottle colour influence. Concerning the global quality of olive oil, under one fluorescent lamp, the best performances were obtained using blue and white PET bottles; whereas under accelerated conditions, the differences in the protection efficacy offered by the differently coloured bottles were reduced. Copyright © 2013 John Wiley & Sons, Ltd.