| Popis: |
The preference for the consumption of red wine in Mexico is increasing because its components derived from the grape are attributed to health benefits. The quality of wine depends mostly on the vineyard conditions. The objective of this study was able to differentiate the physicochemical composition in the harvest stage of four varieties of red grapes that are used in the production of wine to relate their maturation with those of their hyperspectral signatures. Various parameters including pH, total soluble solids, color, weight, and morphology were determined from the bunches of grapes. Concerning the maturity index, it was observed that the grapes with the highest degree of maturity were Shiraz and Merlot at harvest time. The pH of grape juice is a measure of active acidity; the texture is considered a quick and inexpensive technique. The hyperspectral signatures reflectances versus color, total soluble solids, morphology, weight, texture, and pH for each grape variety was best fitted with Gaussian curves of order 8 to Cabernet sauvignon and Merlot, 7 to Malbec, and 5 to Shiraz with R2 above 0.99. |
