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Effects Of Different Concentrations Of Free So2 And Dissolved Oxygen On Wine Color And Anthocyanins Content, Peng Xin, Yang Xing-Yuan, Asat Ahtam, Yang Fan, Li Ze-Han, Li Han-Lun
Effects Of Different Concentrations Of Free So2 And Dissolved Oxygen On Wine Color And Anthocyanins Content, Peng Xin, Yang Xing-Yuan, Asat Ahtam, Yang Fan, Li Ze-Han, Li Han-Lun
Food and Machinery
Objective:This study aimed to explore the effects of different concentrations of dissolved oxygen and free SO2 on the color and related parameters of Cabernet Sauvignon dry red wine during aging, and to provide basic data for enterprises to improve the aging process of Cabernet Sauvignon dry red wine.Methods:Cabernet Sauvignon dry red wine from Xinpuwang Wineyard in Shanshan County, Turpan, Xinjiang was used as the brewing material. The effects of different concentrations of free SO2 and dissolved oxygen on wine color, hue and anthocyanin content were observed during wine aging.Results:The wine was bright red …
Research On Discriminating Wine Varieties Based On Electronic Nose And Lightgbm Algorithm, Qiao Miao, Zhang Lei, Mu Fang-Lin
Research On Discriminating Wine Varieties Based On Electronic Nose And Lightgbm Algorithm, Qiao Miao, Zhang Lei, Mu Fang-Lin
Food and Machinery
Aiming at the problem of wine identification, the odor information of 7 kinds of wine was collected through the electronic nose, the LightGBM algorithm was used to learn the odor characteristics of the wine, and the TPE hyperparameter optimization algorithm is used to adaptively optimize the HyperGB parameter of the LightGBM algorithm. Verification is an indicator to evaluate the performance of the model. The experimental results showed that the discrimination model established by LightGBM had a 96.62% accuracy rate for wine samples, which was superior to traditional support vector machines, random forests, and neural networks. It verifies the superiority of …