Sensory Methods Research Articles

A Novel Multi-camera Fusion Approach at Plant Scale: From 2D to 3D

Non-invasive crop phenotyping is essential for crop modeling, which relies on image processing techniques. This research presents a plant-scale vision system that can acquire multispectral plant data in agricultural fields. This paper proposes a sensory fusion method that uses three cameras, Two multispectral and a RGB depth camera. The sensory fusion method applies pattern recognition and statistical optimization to produce a single multispectral 3D image that combines thermal and near-infrared (NIR) images from crops. A multi-camera sensory fusion method incorporates five multispectral bands: three from the visible range and two from the non-visible range, namely NIR and mid-infrared. The object recognition method examines about 7000 features in each image and runs only once during calibration. The outcome of the sensory fusion process is a homographic transformation model that integrates multispectral and RGB data into a coherent 3D representation. This approach can handle occlusions, allowing an accurate extraction of crop features. The result is a 3D point cloud that contains thermal and NIR multispectral data that were initially obtained separately in 2D.

Development of Sensory Virtual Reality Interface Using EMG Signal-Based Grip Strength Reflection System

In virtual reality (VR), a factor that can maximize user immersion is the development of an intuitive and sensory interaction method. Physical devices such as controllers or data gloves of existing VR devices are used to control the movement intentions of the user, but their shortfall is that grip strength and detailed muscle strength cannot be reflected. Therefore, this study intended to establish a more sensory VR environment compared to existing methods by reflecting the grip strength of the flexor digitorum profundus of the user of the VR content. In this experiment, the muscle activity of the flexor digitorum profundus was obtained from six subjects based on surface electromyography, and four objects with differing intensity were created within a VR program in which the objects were made to be destroyed depending on muscle activity. As a result, satisfaction was improved because the users could sensitively interact with the objects inside the VR environment, and the intended motion control of the user was reflected in the VR content.

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru.

In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

Evaluation of Central Sensitisation in Bladder Pain Syndrome: A Systematic Review.

Bladder pain syndrome (BPS) is a debilitating condition characterised by exaggerated bladder sensations and altered bladder function. It is still unknown whether the condition is a peripheral sensory problem or due to abnormal central sensory processing as seen in central sensitisation. This systematic review, which followed a published and Prospective Register of Systematic Reviews-registered protocol (CRD42021229962), is aimed at establishing the scope of central sensitisation in patients with BPS to aid optimal management and treatment. Four databases were searched, and appraisal of the identified studies was conducted by two independent reviewers based on eligibility criteria: patients with BPS being investigated for central sensitisation with or without comparison of controls, English-language articles, full text and publication in a peer-reviewed journal. The Methodological Index for non-Randomised Studies was used to determine study quality. We identified 763 papers in total, with 15 studies included in the final analysis. All studies were observational and had a low risk of bias. Measures included in the evaluation of CS were questionnaires, urodynamics, and quantitative sensory testing methods. There was evidence of central sensitisation in patients with BPS in all papers evaluated (15 out of 15). In addition, more significant central sensitisation correlated with severe disease presentation (3 out of 3 papers) and concomitant chronic pain conditions (5 out of 5 papers). Central sensitisation plays an integral role in BPS patient pathology. Many secondary measures are used to evaluate this condition. Stratification of patients based on their pathology (peripheral, central or a combination of the two) will aid in implementing an individualised management strategy.

Study on the evaluation method of cigarette astringency in the simulated oral environment.

Cigarettes with pronounced astringency can diminish consumers' enjoyment. However, due to the complex composition of cigarettes, quantifying astringency intensity accurately has been challenging. To address this, research was conducted to develop a method for assessing astringency intensity in a simulated oral environment. The astringency intensity of four cigarette brands was determined using the standard sensory evaluation method. The mainstream smoke absorbing solution (MS) was prepared by simulating the cigarette smoking process, and its physicochemical properties (such as total phenol content and pH levels) were analyzed. The lubrication properties of the five solutions were tested using the MFT-5000 wear tester, and factors influencing cigarette astringency were examined. The findings showed that total phenol content and pH of MS were positively and negatively correlated with astringency intensity, respectively. Particularly, the lubrication properties of MS were significantly correlated with astringency intensity, and the correlation coefficient was affected by load and speed during testing. The study concluded that coefficient of friction was a more reliable measure for assessing the extent of astringency in cigarettes than the total phenol content and pH of MS, offering new insights into astringency evaluation and development of high-grade cigarettes.

The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods.

The aroma profiles in non-smoked bacon were investigated via GC-O-MS, GC × GC-TOFMS, and GC-IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product.

Sensory Science Project Learning Methods for Student Readiness to Enter Elementary School

Researchers designed the sensory science project (SSP) learning model according to the cognitive and psychological development of early childhood. SSP contains sensory stimulation activities and knowledge material which are arranged in an integrated manner in an activity project. This research aims to determine the effect of the SSP learning method on students' readiness to enter elementary school.This research method is quantitative research analysis with a quasi experiment approach. This research design uses a nonequivalent comparison group, conducting a pre-test and post-test on the control group and experimental group at the same time (Creswell, 2016). The data collected used the Nijmeegse schoolbekwaamheids Test (NST) and subject observation. The learning intervention used uses the sensory science project (SSP) module which has gone through a module testing process. The research subjects were 24 children, aged 5-6 years who were attending early childhood education at TK B level at TK RJ Sidoarjo. The results of this research found that there was an influence of implementing the SSP model on children's readiness to enter elementary school. The independent sample t-test produced a value of t(19)=2.392, p=0.027. The average posttest score for the experimental group was 55.70, while for the control group it was 46.73. The average posttest score for the experimental group was higher than the control group. This proves that there was a greater increase in scores for the experimental group after being given the SSP learning intervention. The results of this research can be used as input and consideration in designing educational methods for early childhood which include inquiry learning, sensory integration and project based learning. It is hoped that this method can support children's school readiness to enter elementary school.Peneliti merancang model pembelajaran sensory science project (SSP) sesuai dengan perkembangan kognitif dan psikologis anak usia dini. SSP berisi kegiatan stimulasi sensori dan materi pengetahuan yang disusun secara terintegrasi dalam sebuah proyek kegiatan. Penelitian ini bertujuan untuk mengetahui pengaruh metode pembelajaran SSP terhadap kesiapan siswa memasuki SD. Metode penelitian ini adalah analisis penelitian kuantitatif dengan pendekatan quasi experiment. Desain penelitian ini menggunakan nonequivalent comparasion group, melakukan pre test dan post test kepada kelompok kontrol dan kelompok eksperimen di waktu yang bersamaan (Creswell, 2016). Penggalian data yang digunakan menggunakan Nijmeegse Schoolbekwaamheids Test (NST) dan observasi subyek. Intervensi pembelajaran yang digunakan menggunakan modul sensory science project (SSP) yang telah melalui proses uji coba modul. Subyek penelitian berjumlah 24 anak, usia 5-6 tahun yang sedang mengikuti pendidikan usia dini jenjang TK B di TK RJ Sidoarjo. Hasil penelitian ini menemukan adanya pengaruh penerapan model SSP terhadap kesiapan anak masuk SD. Uji independent sample t-test menghasilkan nilai t( 19)=2,392, p=0,027. Nilai rata-rata posttest untuk kelompok eksperimen adalah 55,70, sedangkan pada kelompok kontrol adalah 46,73. Rata-rata nilai posttest kelompok eksperimen lebih tinggi daripada kelompok kontrol. Hal ini membuktikan bahwa ada peningkatan nilai lebih besar terhadap kelompok eksperimen setelah diberi intervensi pembelajaran SSP. Hasil penelitian ini dapat digunakan sebagai bahan masukan dan bahan pertimbangan dalam merancang metode pendidikan untuk anak usia dini yang mencakup pembelajaran inquiry, sensori integrasi dan project based learning. Diharapkan metode tersebut dapat mendukung kesiapan sekolah anak untuk memasuki sekolah dasar.

‘Only my family can help’: the lived experience and care aesthetics of being resident on an NHS psychiatric/mental health inpatient dementia assessment ward – a single case study

Abstract In the United Kingdom, people living with dementia admitted to National Health Service (NHS) psychiatric/mental health inpatient dementia assessment wards (dementia assessment wards) are nearly always compulsorily detained under a section of the Mental Health Act 1983 owing to the risk and complexity of the presenting condition. As such, dementia assessment wards admit some of the most vulnerable patients in society, yet these environments of care are under-researched and under-reported in the literature. Using care aesthetics as an overarching explanatory lens, this article focuses on the care of one patient (Charlotte – not her real name) resident on a dementia assessment ward and uses a range of qualitative methods to illuminate that experience, including ethnographic observations and a care record review. To further develop the reach of the case study, interviews were also conducted with Charlotte's husband as her main family carer and key ward staff involved in Charlotte's care. Data were analysed using a sensory and narrative-based method to provide a sequential, embodied, individually positioned and storied account of Charlotte's care and interpreted experience on the ward. The analysis revealed that Charlotte's presentation of dementia was complex insofar as she resisted any attempt by the ward staff to offer her food or drink or to help with washing and dressing. Charlotte also swore frequently and loudly and spent time actively ‘watching’ and ‘looking’ at people and the environment in which she was now living. The findings contribute to the fields of critical dementia studies, dementia education, health-care practice and policy making, and may be used to highlight the value of sensory and embodied approaches to capturing a caring dynamic.

Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods

AbstractThis study aims to investigate the product categorization and characterization of makgeolli (Korean rice wine [KRW]) among beer and wine samples. Projective mapping with ultra‐flash profiling (PM with UFP) (n = 68) was conducted with 12 alcoholic beverage samples, including wines, beers, and makgeolli, and showed that participants characterized wine based on fruitiness, beer on bitterness, and makgeolli on sourness. s showed that PM with UFP had a combined explained variance of 47.4% with beer, wine, and makgeolli grouped separately. However, when participants were separated based on wine knowledge, low wine knowledge participants placed Shiraz close to makgeolli indicating participants were using a different metric in grouping the alcoholic beverage samples. When participants were tasked with using polarized sensory positioning (n = 91) to characterize makgeolli and wines, participants regardless of wine knowledge showed that wine and makgeolli had unique sensory traits and thus should be categorized differently.Practical ApplicationsResearch on KRW (makgeolli) is relatively limited in Western societies and this study attempts to understand how participants categorize makgeolli in New Zealand among different alcoholic beverages using projective and characterizing methods. Based on the categorization theory, it is important to position the product properly in the food and beverage categories as consumers may use the category cues to evaluate makgeolli and use products such as beer or wine within the same category as price anchors for makgeolli's price in the market. The results showed that participants categorize makgeolli differently compared to wine and beer; therefore, it would be beneficial to position makgeolli separately. Practical applications may include creating a separate section on a restaurant beverage menu, a webpage on an alcoholic beverage seller's website, or a small sub‐section on the retail store shelf. Placing makgeolli in the wine section as previously suggested is not recommended.

SENSORY CHARACTERISTICS OF SHEREDDED SPICED FISH FORMULATIONS WITH DIFFERENT PROCESSING TREATMENTS

Tilapia (Oreochromis niloticus) is a type of fish cultivated by local people in Lake Ranau, West Lampung Regency, Lampung Province. Fish is easily damaged by chemical and microbiological processes, so proper handling and processing is needed to extend its shelf life. Shredded spiced fish is an innovative diversification of shredded fish product made from tilapia fish ori-ginating from Lake Ranau with added of multi-spices. Multi-spices are known to have high antioxidant content, so they can improve the quality and develop the taste of shredded spiced fish product. The multi spices seasoning formulation and process stages greatly influence the characteristics of the shredded produced. This research aims to study the formulation and processing treatment of the sensory characteristics of the best shredded spices fish. Determining the best formulation and processing treatment was determined using the sensory test method, namely a scoring test involving 30 panelists, then the data was processed using Microsoft Excel 2021. The result showed that the shredded spiced fish product with sample code 212 (without stir-frying) produced the best characteristics with a texture parameter value of 3.85; fragrance 4.05; colors 4.85; and tasted 4 with a total score of 16.75. Keywords: Multi spices, organoleptic, process stages, sheredded fish, tilapia.

Study on the effect of human sympathetic nerve cold stimulation to relieve driving fatigue based on order recurrence plot

Driving fatigue is very likely to cause traffic accidents, seriously threatening the lives and properties of drivers. Therefore, accurate detection and effective mitigation of driving fatigue are crucial for ensuring the personal safety of drivers. This study proposes a method to relieve driving fatigue by properly reducing the temperature to stimulate the human sympathetic nerve. The method uses the intelligent cooling and blowing device on the car seat cushion to achieve cold stimulation of the sympathetic nerve of the driver by reducing the temperature of the driver’s hip, back and neck, so as to increase the excitement of the sympathetic nerve, keep the driver alert and achieve the purpose of fighting driving fatigue. In view of the fact that the traditional fatigue detection method is easily affected by environmental factors and individual differences, this study uses the order recurrence plot (ORP) method to detect driving fatigue based on electroencephalogram (EEG) signals. The results show that ORP textures drawn by EEG signals of the two driving conditions (normal driving condition and sensory cold stimulation driving condition) are significantly different, and the quantization parameters determinism (DET) and average diagonal line length (DLL) values are significantly different. Cold stimulation of the subjects’ hips, back and neck to alleviate driving fatigue was the best when the temperature was 21 °C. In addition, compared with the traditional methods of fatigue relief, the sensory cold stimulation method proposed in this study does not easily to produce tolerance and has no damage to the body.

Beyond numbers: integrating qualitative analysis into quantitative sensory testing for neuropathic pain.

This article investigates the benefits of adopting qualitative and quantitative sensory testing (QQST) in sensory assessment, with a focus on understanding neuropathic pain. The innovative QQST method combines participant qualitative experiences with quantitative psychophysical measurements, offering a more varied interpretation of sensory abnormalities and normal sensory function. This article also explores the steps for the optimization of the method by identifying qualitative signs of sensory abnormalities and standardizing data collection. By leveraging the inherent subjectivity in the test design and participant responses, the QQST method contributes to a more holistic exploration of both normal and abnormal sensory experiences. This article positions the QQST approach as a foundational element within the Sensory Evaluation Network, uniting international experts to harmonize qualitative and quantitative sensory evaluation methods.

Immersive sensory evaluation: Practical use of virtual reality sensory booth

Sensory booths enhanced with VR technology have displayed promising potential for improving sensory evaluation, perception research, and educational experiences. However, there remains an insufficient of data on VR's utilization in sensory science. In our research, we designed a virtual sensory booth (SB) utilizing Virtual Reality (VR) to complement sensory analysis and foster applications in the field of sensory science. The experiment involved the utilization of diverse sensory methods and product samples for examination within the virtual SB, which was compared to the traditional SB. A total of forty-three participants took part in the study to scrutinize the implications of the virtual SB. The results of a post-VR questionnaire demonstrated the participants' positive reception of the virtual SB. The study's findings suggest that the virtual SB could serve as a valuable resource for sensory scientists and individuals keen on exploring the emerging opportunities offered by VR. Notably, the virtual SB has proven to have potential applications, particularly within the food industry, with a special focus on sensory science.•Virtualized SB incorporating VR technology is a promising sensory evaluation and perception studies approach.•Virtual SB intends to use various sensory methods in VR applications for sensory analysis.•The creation of new VR-based technological solutions for sensory analysis can serve as a supplement to traditional sensory analysis.

Location-based electrotactile feedback localizes hitting point in virtual-reality table tennis game.

Learning new motor skills is often challenged by sensory mismatches. For reliable sensory information, people have actively employed sensory intervention methods. Visual assistance is the most popular method to provide sensory information, which is equivalent to the knowledge of performance (KP) in motor tasks. However, its efficacy is questionable because of visual-proprioceptive mismatch as well as heavy intrinsic visual and cognitive engagement in motor tasks. Electrotactile intervention is a promising technique to address the current limitations, as it provides KP using tactile feedback that has a close neurophysiological association with proprioception. To test its efficacy, we compared the effects of visual and electrotactile assistance on hitting point localization of the table-tennis racket during virtual-reality table-tennis game. Experimental results suggest that location-based electrotactile feedback outperforms visual assistance in localizing the hitting point on a table-tennis racket during virtual-reality table-tennis game. Our study showed the potential of electrotactile intervention for improving the efficacy of new motor skill training.

Optimize the Age of Useful Information in Edge-assisted Energy-harvesting Sensor Networks

The energy-harvesting sensor network is a new network architecture to further prolong the lifetime of sensor networks and enhance the quality of IoT services. Due to the inherent problems of energy-harvesting sensor networks, it is really hard to collect fresh and useful sensory data. To solve the above problems, we investigate the data collection scheme in edge-assisted energy-harvesting sensor networks and try to collect fresh and useful sensory data from such networks. Enlightened by the concept of the age of information, we define a new metric, the age of useful information (AoUI), to measure the usefulness and freshness of the sensory data. Furthermore, we define the Minimizing the Maximum Age of Useful Information problem (Min-AoUI) to construct a sensory data collection method to minimize the AoUI of the sensory data. We prove that the Min-AoUI problem is NP-Hard, and approximation algorithms are proposed to solve this problem. The time complexity and the approximation ratio of this algorithm are analyzed. The performance of the algorithm is also verified by extensive experimental results.

1721 Enhancing the recognition of sensory impairment on the Care of the Elderly wards

Abstract Introduction Although hearing loss is the foremost cause of years lived with disability in people over 70, it remains commonly under-recognised. Health of the UK signing deaf community is reportedly worse than the general population, often due to resulting undertreatment of associated co-morbidities including visual impairment, falls and dementia. Local Problem There is an estimated 21% prevalence of ≥25dBHL hearing loss within the Wolverhampton adult population, this increasing with age. A large number of inpatients admitted to the Older Adult Medicine (OAM) wards at New Cross Hospital have clinically evident sensory impairment, impacting upon interactions with healthcare staff. This project identified the current methods through which hearing and/or visual impairment is formally screened for and documented within the OAM Department of a large district general hospital, targeting interventions towards mitigating barriers faced in sensory assessment. Methods and Intervention Baseline and post-intervention documentation of sensory impairment was collected from admission and bedside notes of 23 inpatients during each cycle. A multidisciplinary focus group of medical, nursing and practice education facilitators identified a marked underutilisation of bedside alert signs (4%), prompting creation of a redesigned bedside poster with a greater focus on sensory aid functionality. Results 60% of posters were utilised 10 days after introduction, with an increase from 4% to 36% in recording of known sensory impairment being observed. 100% and 25% of inpatients with correctly functioning hearing aids and spectacles were documented respectively. 100% of patients admitted through frailty intervention streams were assessed for sensory loss, compared to 0% admitted via the unselected medical take. Conclusions Improved bedside alert posters provided initial evidence as a sustainable improvement in supporting inpatients with sensory impairment. Incorporating positive lessons from frailty team practice will assist in developing future education sessions, highlighting intended sign usage and transferrable sensory assessment methods for involved healthcare teams.

Homing wellness: can narrative design transform living spaces for people with dementia into engaging environments enabling communication?

Interactive design is an emerging trend in dementia care environments. This article describes a research project aiming at the design and development of novel spatial objects with narrative attributes that incorporate embedded technology and textiles to support the wellbeing of people living with dementia. In collaboration with people with dementia, this interdisciplinary research project focuses on the question of how innovative spatial objects can be incorporated into dementia long-term care settings, transforming the space into a comforting and playful narrative environment that can enhance self-esteem while also facilitating communication between people living with dementia, family, and staff members. The research methodologies applied are qualitative, including Action Research. Participatory design methods with the experts by experience-the people with dementia-and health professionals have been used to inform the study. Early findings from this research are presented as design solutions comprising a series of spatial object prototypes with embedded technology and textiles. The prototypes were evaluated primarily by researchers, health professionals, academics, and design practitioners in terms of functionality, aesthetics, and their potential to stimulate engagement. The research is ongoing, and the aim is to evaluate the prototypes by using ethnographic and sensory ethnography methods and, consequently, further develop them through co-design workshops with people living with dementia.

Vision-based tactile intelligence with soft robotic metamaterial

Robotic metamaterials represent an innovative approach to creating synthetic structures that combine desired material characteristics with embodied intelligence, blurring the boundaries between materials and machinery. Inspired by the functional qualities of biological skin, integrating tactile intelligence into these materials has gained significant interest for research and practical applications. This study introduces a Soft Robotic Metamaterial (SRM) design featuring omnidirectional adaptability and superior tactile sensing, combining vision-based motion tracking and machine learning. The study compares two sensory integration methods to a state-of-the-art motion tracking system and force/torque sensor baseline: an internal-vision design with high frame rates and an external-vision design offering cost-effectiveness. The results demonstrate the internal-vision SRM design achieving an impressive tactile accuracy of 98.96%, enabling soft and adaptive tactile interactions, especially beneficial for dexterous robotic grasping. The external-vision design offers similar performance at a reduced cost and can be adapted for portability, enhancing material science education and robotic learning. This research significantly advances tactile sensing using vision-based motion tracking in soft robotic metamaterials, and the open-source availability on GitHub fosters collaboration and further exploration of this innovative technology (https://github.com/bionicdl-sustech/SoftRoboticTongs).

Bodies of Evidence: Judges and Surgeons at the Crime Scene in Early Modern France

Early modern judicial procedure privileged the reading of bodily signs at every stage of investigation. In cases of violent crime, careful reading of the victim's body was essential to reconstituting the events of a crime and determining its gravity and appropriate punishment. Drawing on judicial and surgical treatises, this essay examines the important contributions of medical professionals to the adjudication of cases of violent crime in seventeenth-century France. It reveals how surgeons, with their hands-on, sensory approach to medical practice and expertise in wounds, became particularly effective partners for judges in deciphering corporeal clues, performing visual judgment that had direct bearing on the determination of guilt or innocence. As their role as court examiners became formalized, surgeons built their professional authority in the domain of forensic medicine, codifying and publicizing their sensory methods through the creation of a new medical genre: manuals for surgeons reporting for the courts.

Leveduras alternativas como agentes microbianos para vinhos produzidos a partir de uvas não-Vitis vinifera: Uma abordagem sensométrica. Parte 1: BRS Núbia

ABSTRACT Wines are produced from Vitis vinifera or American/hybrid grapes as a result of alcoholic fermentation and this bioprocess is modulated by yeasts of the Saccharomyces or non-Saccharomyces species. This study aimed at characterizing the chemical and sensory acceptance profiles of wines produced from BRS Núbia hybrid grapes with the classic yeast Saccharomyces cerevisiae (SC), and alternative yeasts Saccharomyces bayanus (SB) and Saccharomyces uvarum (SU). The wines produced using the same winemaking protocol were evaluated using the physicochemical parameters of total acidity, volatile acidity, total dry extract, reducing sugars, alcohol content, total phenolic content, color indices and the sensory acceptance method. All the physicochemical parameters evaluated were in accordance with the legislation. The SC wine sample showed greater acceptance of appearance and body due to its high color intensity, reducing sugar and total phenolic content. The SU wine sample was related to the physicochemical parameters of acidity (total and volatile), alcohol content, dry extract and CIELab parameters, showing higher acceptance for aroma, flavor, overall acceptance and purchase intention. The SB wine showed no relationship with any physicochemical property or sensory acceptance attribute. The SU yeast showed potential in producing wines with great acceptance by Brazilian consumers, considered an alternative yeast that can be used for the production of hybrid grape wines.