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Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms.

Sensors (Basel, Switzerland) · 7 Sept 2020 · 10.3390/s20185099

Abstract

Wildfires are an increasing problem worldwide, with their number and intensity predicted to rise due to climate change. When fires occur close to vineyards, this can result in grapevine smoke contamination and, subsequently, the development of smoke taint in wine. Currently, there are no in-field detection systems that growers can use to assess whether their grapevines have been contaminated by smoke. This study evaluated the use of near-infrared (NIR) spectroscopy as a chemical fingerprinting tool, coupled with machine learning, to create a rapid, non-destructive in-field detection system for assessing grapevine smoke contamination. Two artificial neural network models were developed using grapevine leaf spectra (Model 1) and grape spectra (Model 2) as inputs, and smoke treatments as targets. Both models displayed high overall accuracies in classifying the spectral readings according to the smoking treatments (Model 1: 98.00%; Model 2: 97.40%). Ultraviolet to visible spectroscopy was also used to assess the physiological performance and senescence of leaves, and the degree of ripening and anthocyanin content of grapes. The results showed that chemical fingerprinting and machine learning might offer a rapid, in-field detection system for grapevine smoke contamination that will enable growers to make timely decisions following a bushfire event, e.g., avoiding harvest of heavily contaminated grapes for winemaking or assisting with a sample collection of grapes for chemical analysis of smoke taint markers.

Plant phenotyping relevance

ブドウ葉・果実のNIRスペクトルと機械学習により煙汚染状態を非破壊推定する検出システムを開発しており、植物状態の取得・推定手法が研究の中心である。

abstractThis study evaluated the use of near-infrared (NIR) spectroscopy as a chemical fingerprinting tool, coupled with machine learning, to create a rapid, non-destructive in-field detection system for assessing grapevine smoke contamination.
abstractTwo artificial neural network models were developed using grapevine leaf spectra (Model 1) and grape spectra (Model 2) as inputs, and smoke treatments as targets.

Code and data availability

The article's supplementary materials link (MDPI) hosts Table S1 with the paper's own smoke-taint chemical measurements (volatile phenol concentrations in grape juice and glycoconjugates in grape homogenate). No public code, model checkpoints, or raw spectral/image datasets are described; the ANN code is only described

Supplementpublic

w.arcwinecentre.org.au ), which is funded as part of the ARC’s Industrial Transformation Research Program (Project No. ICI70100008), with support from Wine Australia and industry partners. The authors greatly acknowledge the Digital Agriculture, Food, and Wine Group. Supplementary Materials The following are available online at https://www.mdpi.com/1424-8220/20/18/5099/s1 , Table S1: Concentrations of volatile phenols in grape juice (µg/L) and their glycoconjugates in grape homogenate (µg/kg) one hour after smoke treatments. Click here for additional data file. Author Contributions Conceptualization, V.S., and S.F.; data curation, V.S., C.G.V., and S.F.; formal analysis, V.S.; funding acquis

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