Wine quality under integrated, organic and biodynamic management using image-forming methods and sensory analysis

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dc.date.accessioned2022-04-22T14:43:23Z
dc.date.available2022-04-22T14:43:23Z
dc.date.issued2021-12-24
dc.description.sponsorshipGefördert durch den Publikationsfonds der Universität Kasselger
dc.identifierdoi:10.17170/kobra-202204216061
dc.identifier.urihttp://hdl.handle.net/123456789/13770
dc.language.isoengeng
dc.relation.doidoi:10.1186/s40538-021-00261-4
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectsensory analysiseng
dc.subjectimage-forming methodseng
dc.subjectcopper chloride crystallizationeng
dc.subjectcircular chromatographyeng
dc.subjectwine qualityger
dc.subjectintegratedeng
dc.subjectorganiceng
dc.subjectbiodynamic viticultureeng
dc.subject.ddc540
dc.subject.ddc600
dc.subject.ddc630
dc.subject.swdSensorische Prüfungger
dc.subject.swdWeinger
dc.subject.swdLebensmittelqualitätger
dc.subject.swdBiologisch-dynamische Wirtschaftsweiseger
dc.subject.swdMessungger
dc.titleWine quality under integrated, organic and biodynamic management using image-forming methods and sensory analysiseng
dc.typeAufsatz
dc.type.versionpublishedVersion
dcterms.abstractBackground and aims The image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography are presented as an instrument for assessing wine quality. Wine quality of samples from a long-term field trial comparing integrated, organic and biodynamic management were investigated by using image-forming methods and sensory analysis. Methods and results Concerning the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography, the images of encoded samples were (i) grouped into pairs with similar image features; (ii) characterized based on reference images (e. g. high–low resistance to degradation); (iii) ranked (according to the characterization), and (iv) assigned to the different production methods (classified). Wine samples from organic and biodynamic management needed less wine per sample for a similar expression of structural characteristics than wine samples from integrated cultivation. Organic and biodynamic samples also show structures that indicate less degeneration than integrated samples. Due to these properties, nine coded wine samples from 2010 could be (i) grouped, (ii) characterized, (iii) ranked and (iv) classified without errors, i.e., assigned to the cultivation methods of integrated, organic and biodynamic agriculture. In sensory analysis, the wine derived from biodynamic management had the highest aroma intensity. In the other parameters the differences were not significant. Conclusion Analysis with the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography complements sensory analysis for a more complete description of the characteristic properties of wines originating from different management systems. Significance of the study If further studies confirm these results, the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography may be developed as a complementary tool to sensory and chemical analysis in assessing wine quality.eng
dcterms.accessRightsopen access
dcterms.creatorFritz, Jürgen
dcterms.creatorDöring, Johanna
dcterms.creatorAthmann, Miriam
dcterms.creatorMeissner, Georg
dcterms.creatorKauer, Randolf
dcterms.creatorSchultz, Hans Reiner
dcterms.source.articlenumber62
dcterms.source.identifiereissn:2196-5641
dcterms.source.journalChemical and Biological Technologies in Agricultureeng
dcterms.source.volumeVolume 8
kup.iskupfalse

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