Characterization of neural network generalization in the determination of pH and anthocyanin content of wine grape in new vintages and varieties.

@article{Gomes2017CharacterizationON,
  title={Characterization of neural network generalization in the determination of pH and anthocyanin content of wine grape in new vintages and varieties.},
  author={V{\'e}ronique M. Gomes and Armando M. Fernandes and Paula Martins-Lopes and Leonor Moniz Pereira and Arlete Mendes Faia and Pedro Melo-Pinto},
  journal={Food chemistry},
  year={2017},
  volume={218},
  pages={40-46}
}
The generalization ability of hyperspectral imaging combined with neural networks (NN) in estimating pH and anthocyanin content during ripening was evaluated for vintages and varieties not employed in the NN creation. A NN, from a previously published work, trained with grape samples of Touriga Franca (TF) variety harvested in 2012 was tested with TF from 2013 and two new varieties, Touriga Nacional (TN) and Tinta Barroca (TB) from 2013. Each sample contained a small number of whole berries… CONTINUE READING