Hyperspectral signatures and reflectance models related to the ripening index in four grape varieties

Héctor Flores Breceda; Alejandro Isabel Luna Maldonado; María del Carmen Ojeda-Zacarías; Humberto Rodríguez-Fuentes; Juan Antonio Vidales-Contreras; Juan Arredondo Valdez; Beatriz Adriana  Rodríguez-Romero; Marina Burgaya-Ribell

doi:10.18006/2022.10(4).781.788

Authors

Héctor Flores Breceda Universidad Autónoma de Nuevo León, Facultad de Agronomía, Departamento de Ingeniería Agrícola y de los Alimentos, Francisco Villa S/N, Ex-Hacienda El Canadá, General Escobedo, Nuevo León, 66050, México.
Alejandro Isabel Luna Maldonado Universidad Autónoma de Nuevo León, Facultad de Agronomía, Departamento de Ingeniería Agrícola y de los Alimentos, Francisco Villa S/N, Ex-Hacienda El Canadá, General Escobedo, Nuevo León, 66050, México. https://orcid.org/0000-0002-9528-3052
María del Carmen Ojeda-Zacarías Universidad Autónoma de Nuevo León, Facultad de Agronomía, Departamento de Ingeniería Agrícola y de los Alimentos, Francisco Villa S/N, Ex-Hacienda El Canadá, General Escobedo, Nuevo León, 66050, México. https://orcid.org/0000-0002-0003-3705
Humberto Rodríguez-Fuentes Universidad Autónoma de Nuevo León, Facultad de Agronomía, Departamento de Ingeniería Agrícola y de los Alimentos, Francisco Villa S/N, Ex-Hacienda El Canadá, General Escobedo, Nuevo León, 66050, México. https://orcid.org/0000-0001-6060-4146
Juan Antonio Vidales-Contreras Universidad Autónoma de Nuevo León, Facultad de Agronomía, Departamento de Ingeniería Agrícola y de los Alimentos, Francisco Villa S/N, Ex-Hacienda El Canadá, General Escobedo, Nuevo León, 66050, México. https://orcid.org/0000-0002-2303-3556
Juan Arredondo Valdez Universidad Autónoma de Nuevo León, Facultad de Agronomía, Departamento de Ingeniería Agrícola y de los Alimentos, Francisco Villa S/N, Ex-Hacienda El Canadá, General Escobedo, Nuevo León, 66050, México. https://orcid.org/0000-0001-8448-8354
Beatriz Adriana Rodríguez-Romero Universidad Autónoma de Nuevo León, Facultad de Agronomía, Departamento de Ingeniería Agrícola y de los Alimentos, Francisco Villa S/N, Ex-Hacienda El Canadá, General Escobedo, Nuevo León, 66050, México. https://orcid.org/0000-0003-3010-5017
Marina Burgaya-Ribell Universitat Autònoma de Barcelona, Facultat de Veterinària.Edifici V, Travessera dels Turons,08193 Cerdanyola del Vallès, Barcelona, España

DOI:

https://doi.org/10.18006/2022.10(4).781.788

Keywords:

°Brix, Color, Hyperspectral Signature, Ripening Index, pH, Texture

Abstract

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.

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