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- Title
An Artificial Intelligence Approach for Estimating the Turbidity of Artisanal Wine and Dosage of Clarifying Agents.
- Authors
De La Cruz Rojas, Erika Mishell; Nuñez-Pérez, Jimmy; Lara-Fiallos, Marco; Pais-Chanfrau, José-Manuel; Espín-Valladares, Rosario; DelaVega-Quintero, Juan Carlos
- Abstract
Red wine is a beverage consumed worldwide and contains suspended solids that cause turbidity. The study's purpose was to mathematically model estimated turbidity in artisanal wines concerning the dosage and types of fining agents based on previous studies presenting positive results. Burgundy grape wine (Vitis lambrusca) was made and clarified with 'yausabara' (Pavonia sepium) and bentonite at different concentrations. The system was modelled using several machine learning models, including MATLAB's Neural Net Fitting and Regression Learner applications. The results showed that the validation of the neural network trained with the Levenberg–Marquardt algorithm obtained significant statistical indicators, such as the coefficient of determination (R2) of 0.985, mean square error (MSE) of 0.004, normalized root mean square error (NRSME) of 6.01 and Akaike information criterion (AIC) of −160.12, selecting it as the representative model of the system. It presents an objective and simple alternative for measuring wine turbidity that is useful for artisanal winemakers who can improve quality and consistency.
- Subjects
MACHINE learning; ARTIFICIAL intelligence; WINE flavor &; odor; TURBIDITY; STANDARD deviations; BURGUNDY wines; RED wines
- Publication
Applied Sciences (2076-3417), 2024, Vol 14, Issue 11, p4416
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app14114416