The Effect of Bubble Formation within Carbonated Drinks on the Brewage Foamability, Bubble Dynamics and Sensory Perception by Consumers
The Vineyard of The Future
Climate Change Research
Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions
To read the full paper click HERE
Advances in Artificial Intelligence (AI) to Assess Smoke Contamination in Grapevines and Taint in Wines due to Increased Bushfire Events
To read the full paper click HERE
Machine Learning Modeling of Wine Sensory Profiles and Color of Vertical Vintages of Pinot Noir based on Chemical Fingerprinting, Weather and Management Data
To read the full paper click HERE
A digital approach to evaluate the effect of berry cell death on Pinot Noir wines quality traits and sensory profile using non-destructive near-infrared spectroscopy
To read the full paper click HERE
Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality
To read the full paper click HERE
Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers
To read the full paper click HERE
Consumer rejection threshold, acceptability rates, physico-chemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar
To read the full paper click HERE
Development of a rapid method to assess beer foamability and quality based on relative protein content using RoboBEER and machine learning modeling
To read the full paper click HERE
Artificial Intelligence Applied to a Robotic Dairy Farm to Model Milk Productivity and Quality based on Cow Data and Daily Environmental Parameters
To read the full paper click HERE
Beer Aroma and Quality Traits Assessment Using Artificial Intelligence
To read the full paper click HERE
A. Prof Sigfredo Fuentes will present a keynote talk at the Matlab Expo 2020 Tour through Australasia entitled: “How AI and MATLAB are Helping Winegrowers Analyse Bushfire Smoke Contamination”
- 12th of May in Melbourne
- 14th May in Auckland
- 19th May in Brisbane
- 21st May in Sydney
Link to registration HERE
A recent paper published describes the development of low-cost E-nose:
Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality.
Claudia Gonzalez Viejo; Sigfredo Fuentes; Amruta Godbole; Bryce Widdicombe and Ranjith R Unnithan.
CLICK HERE to see the paper published in Sensors and Actuators B Chemical
A new paper published by the Digital Agriculture, Food and Wine research group describes the development of a low-cost E-nose based on nine gas sensors and integrated temperature and relative humidity sensors.
This E-nose has been tested in a smoke contamination trial in Adelaide to detect smoke-related compounds in grapes and wines using Machine Learning and Artificial Intelligence.
This E-nose can be integrated with IoT and a computer application (app) to monitor in real-time smoke contamination and risk of smoke taint considering weather variables, phenological stage of grapevines, the susceptibility of different cultivars and intensity of smoke contamination. Information collected by the system will be processed using machine learning and AI algorithms to produce decision-making tools for winegrowers to assess the risk of contamination and levels of contaminants in berries and final wine.
Contact: A. Prof. Sigfredo Fuentes; The University of Melbourne. E-mail: sfuentes@unimelb.edu.au
Congratulations to Vicky Summerson for winning the best speaker prize in the Plant and Crop Science category at Research Week.
Presentation: The use of vis-NIR spectroscopy for the detection of smoke contamination in grapevines
Extract:
Sigfredo Fuentes, a plant physiologist and agronomist at the University of Melbourne, says such tech-based innovations are just the tip of the iceberg in winemaking. He says, when it comes to irrigation management for winemakers, another promising development is thermal and multispectral infrared cameras mounted on drones.
According to Fuentes, these new drones can pick up signs on vines that indicate their water status, by taking highly detailed photos as they fly overhead.
Another novel use of drones, he says, is to assess damage caused to vineyards by smoke from bushfires and wildfires, especially in places like California and Australia.
“The same drones that we use for irrigation scheduling we can use to detect the pattern of smoke contamination within a vineyard,” he tells The CEO Magazine.
“After a bushfire, a grower can fly a drone and see which sections of the fields have been contaminated and the level of contamination. This means that at least growers can do a harvest where they avoid contaminating good grapes with spoiled grapes.”
“New tools are also assisting winemakers to pick grapes at the right time, he says. Replacing the old-fashioned method of winemakers going out into a vineyard and tasting grapes, growers can now use a handheld device that assesses “cell death” in grapes, thereby reducing risk in one of the trickiest parts of the growing process.
While traditionalists may baulk at using such tech, Fuentes says it’s time the industry caught up with the modern world.”The current assessment when the winemaker goes to the field and picks some grapes and tries them comes from the middle ages,” he adds, “It’s from when people would bring the grapes to the priests to test.”