Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

Rebelo, Rodolfo Heitor Vargas; Carvalho, Lisiane Fernandes de; Souza, Carolina Krebs de

doi:10.34117/bjdv6n8-198

Cited by 2 publications

(1 citation statement)

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“…This paper uses the window function to segment the original logarithmic photoelectric pulse wave signal. At the same time, let the window slide with a certain step size u , and perform Fourier transform on the original signal segment in the window function after each sliding, according to the principle of 3 σ criteria [ 14 , 15 ]. It detects and rejects (replaces) “singular values” in the sub-PPG signal.…”

Section: Working Principle Of Red Wine Flavormentioning

confidence: 99%

Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data

2022

Computational Intelligence and Neuroscience

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Since its birth, red wine has been loved by people of all walks of life. The taste of red wine has changed and the pursuit of quality has always been the most sought-after goal by sommeliers, winemakers, and the public. However, due to the rich taste of red wine, any link is willing to produce different flavors. At present, there is no quantitative control study on the flavor of red wine. The purpose of this paper is to analyze the flavor of red wine through the chemometric algorithm and establish a reasonable model to predict the flavor of red wine. Aiming at the research of red wine flavor, this paper designs a red wine flavor extraction experiment and extracts the substances that produce an aroma and flavor in red wine to the greatest extent through strict selection of extraction head and reaction time. For the rapid analysis of red wine flavor, this paper quantitatively describes the chemical category, volatilization time, molecular weight, etc., of flavor substances by analyzing the multidimensional spectral data of red wine, so that flavor substances can be quickly located. The experimental results of this paper prove that, for different red wines, the algorithm in this paper can accurately identify the flavor substances in red wine. Also, for red wine multidimensional spectral data, the algorithm in this paper can improve the accuracy by 30% and save the running time by 30%. This shows that the research in this paper can analyze and quickly predict the flavor of red wine.

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Section: Working Principle Of Red Wine Flavormentioning

confidence: 99%

Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data

2022

Computational Intelligence and Neuroscience

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Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts

Padilla-Torres

Heredia‐Olea

Serna‐Saldívar

et al. 2022

Journal of Cereal Science

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Effects of the Addition of Red Berries Flavor in Barley Malt Production of the Pilsen Type

Abstract: Effects of the addition of red berries flavor in barley malt production of the Pilsen typeEfeitos da adição de aroma de frutas vermelhas na produção de malte de cevada do tipo Pilsen

Cited by 2 publications

References 5 publications

Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data

Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data

Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts

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