Search results for: wine recognition.

Authors: A. Brunel, A. Kernevez, F. Leclere, J. Trenteseaux

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Today, wine quality is only evaluated by wine experts with their own different personal tastes, even if they may agree on some common features. So producers do not have any unbiased way to independently assess the quality of their products. A tool is here proposed to evaluate wine quality by an objective ranking based upon the variables entering wine elaboration, and analysed through principal component analysis (PCA) method. Actual climatic data are compared by measuring the relative distance between each considered wine, out of which the general ranking is performed.

Keywords: Wine, grape, vine, weather conditions, rating, climate, principal component analysis, metric analysis.

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Authors: Jingxian An, Wei Yu

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The commercial value (retail price) of wine is mostly determined by the wine quality, ageing potential, and oak influence. This paper reveals that wine quality, ageing potential, and oak influence are favourably correlated, hence positively influencing the commercial value of Pinot noir wines. Oak influence is the most influential of these three sensory attributes on the price set by wine traders and estimated by experienced customers. In the meanwhile, this study gives winemakers with chemical instructions for raising total phenolics, which can improve wine quality, ageing potential, and oak influence, all of which can increase a wine’s economic worth.

Keywords: Retail price, ageing potential, wine quality, oak influence.

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Authors: A. Oliveira-Brochado, R. Vinhas da Silva

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This paper investigates the structure and content of the wine lists in upscale restaurants in Portugal (N=61). The respondents considered that a wine list should be easy to use and to modify, welldesigned, modern and varied. Respondents also stated that they perform on average 6 revisions to the wine list per year. The restaurant owner, the restaurant manager and the sommelier were the main persons in charge of the wine list design. One of the most important reasons for selecting wines across most restaurants was to ‘complement the menu’ and ‘pairing food with wine’. Restaurants also reported to be relatively independent from suppliers and magazine evaluations. Moreover, this work revealed that the restaurant wine list is considered by restaurateurs as a strategic tool to sell wine as a complement to the menu, to improve customer satisfaction and loyalty, to increase restaurant value and to enhance a successful positioning.

Keywords: Portugal, restaurants, wine list design.

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Authors: A. Oliveira-Brochado, R. Silva, C. Paulino

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The aim of this paper is to use an experiential view of wine tourism to develop a battery of items that can potentially capture the overall Douro Valley experience from the tourist’s perspective. The Douro Valley, a UNESCO World Heritage region located in Portugal, was the target of this study. The research took a mixed approach using both qualitative and quantitative designs. Firstly, we combine the literature review on service quality scales with a content analysis of five in-depth interviews with winery managers and a focus group with wine tourists to identify the main dimensions of the overall tourism experience and to develop a battery of items for each dimension. Eight dimensions of the overall wine tourism experience came out, as follows: winery service and staff, winery facilities, winery service, wine product, wine region environment, wine region accessibilities, wine region´s offerings, and the wine region and winery reputation.

Keywords: Wine tourism, Douro region, survey, wineries, experience.

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Authors: E. Kharaishvili, M. Chavleishvili, M. Natsvaladze

Abstract:

The article presents the trends in Georgian wine market development and evaluates the competitive advantages of Georgia to enter the wine market based on its customs, traditions and historical practices combined with modern technologies. In order to analyze the supply of wine, dynamics of vineyard land area and grape varieties are discussed, trends in wine production are presented, trends in export and import are evaluated, local wine market, its micro and macro environments are studied and analyzed based on the interviews with experts and analysis of initial recording materials. For strengthening its position on the international market, the level of competitiveness of Georgian wine is defined, which is evaluated by “ex-ante” and “ex-post” methods, as well as by four basic and two additional factors of the Porter’s diamond method; potential advantages and disadvantages of Georgian wine are revealed. Conclusions are made by identifying the factors that hinder the development of Georgian wine market. Based on the conclusions, relevant recommendations are developed.

Keywords: Georgian wine market, competitive advantage, bio wine, export-import, Porter's diamond model.

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Authors: Nicolás H. Beltrán, Manuel A. Duarte-Mermoud, Víctor A. Soto, Sebastián A. Salah, and Matías A. Bustos

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Results of Chilean wine classification based on the information provided by an electronic nose are reported in this paper. The classification scheme consists of two parts; in the first stage, Principal Component Analysis is used as feature extraction method to reduce the dimensionality of the original information. Then, Radial Basis Functions Neural Networks is used as pattern recognition technique to perform the classification. The objective of this study is to classify different Cabernet Sauvignon, Merlot and Carménère wine samples from different years, valleys and vineyards of Chile.

Keywords: Feature extraction techniques, Pattern recognitiontechniques, Principal component analysis, Radial basis functionsneural networks, Wine classification.

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Authors: Kasthurirangan Gopalakrishnan, Siddhartha Khaitan, Anshu Manik

Abstract:

Cluster analysis is the name given to a diverse collection of techniques that can be used to classify objects (e.g. individuals, quadrats, species etc). While Kohonen's Self-Organizing Feature Map (SOFM) or Self-Organizing Map (SOM) networks have been successfully applied as a classification tool to various problem domains, including speech recognition, image data compression, image or character recognition, robot control and medical diagnosis, its potential as a robust substitute for clustering analysis remains relatively unresearched. SOM networks combine competitive learning with dimensionality reduction by smoothing the clusters with respect to an a priori grid and provide a powerful tool for data visualization. In this paper, SOM is used for creating a toroidal mapping of two-dimensional lattice to perform cluster analysis on results of a chemical analysis of wines produced in the same region in Italy but derived from three different cultivators, referred to as the “wine recognition data" located in the University of California-Irvine database. The results are encouraging and it is believed that SOM would make an appealing and powerful decision-support system tool for clustering tasks and for data visualization.

Keywords: Artificial neural networks, cluster analysis, Kohonen maps, wine recognition.

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Authors: Yuji Mizuno, Hiroshi Mabuchi

Abstract:

Initial values of reference vectors have significant influence on recognition accuracy in LVQ. There are several existing techniques, such as SOM and k-means, for setting initial values of reference vectors, each of which has provided some positive results. However, those results are not sufficient for the improvement of recognition accuracy. This study proposes an ACO-used method for initializing reference vectors with an aim to achieve recognition accuracy higher than those obtained through conventional methods. Moreover, we will demonstrate the effectiveness of the proposed method by applying it to the wine data and English vowel data and comparing its results with those of conventional methods.

Keywords: Clustering, LVQ, ACO, SOM, k-means.

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Authors: Bharti Negi, Gargi Dey

Abstract:

This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine

Keywords: Alcoholic fermentation, Hippophae, Total phenolic content, Wine

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Authors: Muthatakul Metasit, Setthasakko Watchaneeporn

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At present, increased concerns about global environmental problems have magnified the importance of sustainability management. To move towards sustainability, companies need to look at everything from a holistic perspective in order to understand the interconnections between economic growth and environmental and social sustainability. This paper aims to gain an understanding of key determinants that drive sustainability management and barriers that hinder its development. It employs semi-structured interviews with key informants, site observation and documentation. The informants are production, marketing and environmental managers of the leading wine producer, which aims to become an Asia-s leader in wine & wine based products. It is found that corporate image and top management leadership are the primary factors influencing the adoption of sustainability management. Lack of environmental knowledge and inefficient communication are identified as barriers.

Keywords: Environmental, knowledge; Sustainability management; Top management leadership; Wine industry

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Authors: Pham Thu Thuy, Nguyen Lan Huong, Chu Ky Son

Abstract:

Champs Bourcin black grape originated from Aquitaine, France and planted in Sapa, Lao cai provice, exhibited high total acidity (11.72 g/L). After 9 days of alcoholic fermentation at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol concentration of wine was 11.5% v/v, however the sharp sour taste of wine has been found. The malolactic fermentation (MLF) was carried out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We obtained the highest vivability (83.2%) upon malolactic fermentation after 5 days at 22oC with early stationary phase O. oeni cells preadapted to pH 3.5 and 8% v/v ethanol in MRS medium. The malic acid content in wine was decreased from 5.82 g/L to 0.02 g/L after MLF (21 days at 22oC). The sensory quality of wine was significantly improved.

Keywords: Champs Bourcin grape, malolactic fermentation, pre-adaptation, Oenococcus oeni

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Authors: A. S. Tolba, A.H. El-Baz, A.A. El-Harby

Abstract:

The task of face recognition has been actively researched in recent years. This paper provides an up-to-date review of major human face recognition research. We first present an overview of face recognition and its applications. Then, a literature review of the most recent face recognition techniques is presented. Description and limitations of face databases which are used to test the performance of these face recognition algorithms are given. A brief summary of the face recognition vendor test (FRVT) 2002, a large scale evaluation of automatic face recognition technology, and its conclusions are also given. Finally, we give a summary of the research results.

Keywords: Combined classifiers, face recognition, graph matching, neural networks.

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Authors: A. A. Aiyeloja, A.T. Oladele, O. Tumulo

Abstract:

Raphia wine is an important forest product with cultural significance besides its use as medicine and food in southern Nigeria. This work aims to evaluate the profitability of Raphia wine production and marketing in Sapele Local Government Area, Nigeria. Four communities (Sapele, Ogiede, Okuoke and Elume) were randomly selected for data collection via questionnaires among producers and marketers. A total of 50 producers and 34 marketers were randomly selected for interview. Data was analyzed using descriptive statistics, profit margin, multiple regression and rate of returns on investment (RORI). Annual average profit was highest in Okuoke (Producers – N90, 000.00, Marketers - N70, 000.00) and least in Sapele (Producers N50, 000.00, Marketers – N45, 000.00). Calculated RORI for marketers were Elume (40.0%), Okuoke (25.0%), Ogiede (33.3%) and Sapele (50.0%). Regression results showed that location has significant effects (0.000, ρ ≤ 0.05) on profit margins. Male (58.8%) and female (41.2%) invest in Raphia wine marketing, while males (100.0%) dominate production. Results showed that Raphia wine has potentials to generate household income, enhance food security and improve quality of life in rural, semi-urban and urban communities. Improved marketing channels, storage facilities and credit facilities via cooperative groups are recommended for producers and marketers by concerned agencies.

Keywords: Raphia wine, Profit margin, RORI, Livelihood, Nigeria.

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Authors: Tanapoom Phuncharoen, Tawiwat Sriwongsa, Kanita Boonruang, Apichit Svang-ariyaskul

Abstract:

The production of Dimethyl acetal, Isovaleradehyde and Pyridine were simulated using Aspen Plus simulation. Upgrading cleaning water from wine industrial production is the main objective of the project. The winery waste composes of Acetaldehyde, Methanol, Ethyl Acetate, 1-propanol, water, iso-amyl alcohol and iso-butyl alcohol. The project is separated into three parts; separation, reaction, and purification. Various processes were considered to maximize the profit along with obtaining high purity and recovery of each component with optimum heat duty. The results show a significant value of the product with purity more than 75% and recovery over 98%.

Keywords: Dimethyl acetal, Pyridine, wine, Aspen Plus, Isovaleradehyde, polymeric precursors.

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Authors: Tamara Anderson, Neela Badrie

Abstract:

Consumers are demanding novel beverages that are healthier, convenient and have appealing consumer acceptance. The objectives of this study were to investigate the effects of adding grape polyphenols and the influence of presenting health claims on the sensory acceptability of wines. Fresh red sorrel calyces were fermented into wines. The total soluble solids of the pectinase-treated sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form of grape pomace extract was added to sorrel wines (w/v) in specified levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12 panelists was use to select the level of polyphenol to be added to sorrel wines for sensory preference The sensory attributed of the wines which were evaluated were colour, clarity, aroma, flavor, mouth-feel, sweetness, astringency and overall preference. The sorrel wine which was most preferred from focus group evaluation was presented for hedonic rating. In the first stage of hedonic testing, the sorrel wine was served chilled at 7°C for 24 h prior to sensory evaluation. Each panelist was provided with a questionnaire and was asked to rate the wines on colour, aroma, flavor, mouth-feel, sweetness, astringency and overall acceptability using a 9-point hedonic scale. In the second stage of hedonic testing, the panelist were instructed to read a health abstract on the health benefits of polyphenolic compounds and again to rate sorrel wine with added 25 ppm polyphenol. Paired t-test was used for the analysis of the influence of presenting health information on polyphenols on hedonic scoring of sorrel wines. Focus groups found that the addition of polyphenol addition had no significant effect on sensory color and aroma but affected clarity and flavor. A 25 ppm wine was liked moderately in overall acceptability. The presentation of information on the health benefit of polyphenols in sorrel wines to panelists had no significant influence on the sensory acceptance of wine. More than half of panelists would drink this wine now and then. This wine had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and alcohol content of 13.0%. The sorrel wine was liked moderately in overall acceptability with the added polyphenols.

Keywords: Sorrel wines, Roselle Hibiscus sabdariffa L, novel wine, polyphenols, health benefits, physicochemical properties.

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Authors: Sherif Abdelazeem

Abstract:

A comparison between the performance of Latin and Arabic handwritten digits recognition problems is presented. The performance of ten different classifiers is tested on two similar Arabic and Latin handwritten digits databases. The analysis shows that Arabic handwritten digits recognition problem is easier than that of Latin digits. This is because the interclass difference in case of Latin digits is smaller than in Arabic digits and variances in writing Latin digits are larger. Consequently, weaker yet fast classifiers are expected to play more prominent role in Arabic handwritten digits recognition.

Keywords: Handwritten recognition, Arabic recognition, Digits recognition, Document recognition

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Authors: A. R. Bagirzade, A. Sh. Najafova, S. M. Yessirkepova, E. S. Albert

Abstract:

This article describes a text recognition method based on Optical Character Recognition (OCR). The features of the OCR method were examined using the ABBYY FineReader program. It describes automatic text recognition in images. OCR is necessary because optical input devices can only transmit raster graphics as a result. Text recognition describes the task of recognizing letters shown as such, to identify and assign them an assigned numerical value in accordance with the usual text encoding (ASCII, Unicode). The peculiarity of this study conducted by the authors using the example of the ABBYY FineReader, was confirmed and shown in practice, the improvement of digital text recognition platforms developed by Electronic Publication.

Keywords: ABBYY FineReader system, algorithm symbol recognition, OCR/ICR techniques, recognition technologies.

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Authors: So-Jeong Youn, Kyung-Whan Oh

Abstract:

The human friendly interaction is the key function of a human-centered system. Over the years, it has received much attention to develop the convenient interaction through intention recognition. Intention recognition processes multimodal inputs including speech, face images, and body gestures. In this paper, we suggest a novel approach of intention recognition using a graph representation called Intention Graph. A concept of valid intention is proposed, as a target of intention recognition. Our approach has two phases: goal recognition phase and intention recognition phase. In the goal recognition phase, we generate an action graph based on the observed actions, and then the candidate goals and their plans are recognized. In the intention recognition phase, the intention is recognized with relevant goals and user profile. We show that the algorithm has polynomial time complexity. The intention graph is applied to a simple briefcase domain to test our model.

Keywords: Intention recognition, intention, graph, HCI.

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Authors: V. Kabeer, N.K.Narayanan

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This paper reports a new pattern recognition approach for face recognition. The biological model of light receptors - cones and rods in human eyes and the way they are associated with pattern vision in human vision forms the basis of this approach. The functional model is simulated using CWD and WPD. The paper also discusses the experiments performed for face recognition using the features extracted from images in the AT & T face database. Artificial Neural Network and k- Nearest Neighbour classifier algorithms are employed for the recognition purpose. A feature vector is formed for each of the face images in the database and recognition accuracies are computed and compared using the classifiers. Simulation results show that the proposed method outperforms traditional way of feature extraction methods prevailing for pattern recognition in terms of recognition accuracy for face images with pose and illumination variations.

Keywords: Face recognition, Image analysis, Wavelet feature extraction, Pattern recognition, Classifier algorithms

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Authors: Laima Silina, Ilze Gramatina, Lija Dukalska, Liga Skudra, Tatjana Rakcejeva, Dace Klava, Anita Blija

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The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO₂ 40%+N₂ 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p<0.05) decreased, pH and colony forming units significantly (p<0.05) increased, fat content does not change in all treatments irrespective of the packaging method.

Keywords: Marinating, modified atmosphere, quality, venison.

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Authors: Hamid Reza Boveiri

Abstract:

In this paper, a new proposed system for Persian printed numeral characters recognition with emphasis on representation and recognition stages is introduced. For the first time, in Persian optical character recognition, geometrical central moments as character image descriptor and fuzzy min-max neural network for Persian numeral character recognition has been used. Set of different experiments on binary images of regular, translated, rotated and scaled Persian numeral characters has been done and variety of results has been presented. The best result was 99.16% correct recognition demonstrating geometrical central moments and fuzzy min-max neural network are adequate for Persian printed numeral character recognition.

Keywords: Fuzzy min-max neural network, geometrical centralmoments, optical character recognition, Persian digits recognition, Persian printed numeral characters recognition.

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Authors: Tetyana Baydyk, Ernst Kussul, Sandra Bonilla Meza

Abstract:

There are many articles that attempt to establish the role of different facial fragments in face recognition. Various approaches are used to estimate this role. Frequently, authors calculate the entropy corresponding to the fragment. This approach can only give approximate estimation. In this paper, we propose to use a more direct measure of the importance of different fragments for face recognition. We propose to select a recognition method and a face database and experimentally investigate the recognition rate using different fragments of faces. We present two such experiments in the paper. We selected the PCNC neural classifier as a method for face recognition and parts of the LFW (Labeled Faces in the Wild) face database as training and testing sets. The recognition rate of the best experiment is comparable with the recognition rate obtained using the whole face.

Keywords: Face recognition, Labeled Faces in the Wild (LFW) database, Random Local Descriptor (RLD), random features.

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Authors: András Barta, István Vajk

Abstract:

In pattern recognition applications the low level segmentation and the high level object recognition are generally considered as two separate steps. The paper presents a method that bridges the gap between the low and the high level object recognition. It is based on a Bayesian network representation and network propagation algorithm. At the low level it uses hierarchical structure of quadratic spline wavelet image bases. The method is demonstrated for a simple circuit diagram component identification problem.

Keywords: Object recognition, Bayesian network, Wavelets, Document processing.

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Authors: András Barta, István Vajk

Abstract:

In pattern recognition applications the low level segmentation and the high level object recognition are generally considered as two separate steps. The paper presents a method that bridges the gap between the low and the high level object recognition. It is based on a Bayesian network representation and network propagation algorithm. At the low level it uses hierarchical structure of quadratic spline wavelet image bases. The method is demonstrated for a simple circuit diagram component identification problem.

Keywords: Object recognition, Bayesian network, Wavelets, Document processing.

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Authors: S. Vural, H. Yamauchi

Abstract:

Current systems for face recognition techniques often use either SVM or Adaboost techniques for face detection part and use PCA for face recognition part. In this paper, we offer a novel method for not only a powerful face detection system based on Six-segment-filters (SSR) and Adaboost learning algorithms but also for a face recognition system. A new exclusive face detection algorithm has been developed and connected with the recognition algorithm. As a result of it, we obtained an overall high-system performance compared with current systems. The proposed algorithm was tested on CMU, FERET, UNIBE, MIT face databases and significant performance has obtained.

Keywords: Adaboost, Face Detection, Face recognition, SVM, Gabor filters, PCA-ICA.

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Authors: Mehdi Ghayoumi

Abstract:

We have applied new accelerated algorithm for linear discriminate analysis (LDA) in face recognition with support vector machine. The new algorithm has the advantage of optimal selection of the step size. The gradient descent method and new algorithm has been implemented in software and evaluated on the Yale face database B. The eigenfaces of these approaches have been used to training a KNN. Recognition rate with new algorithm is compared with gradient.

Keywords: lda, adaptive, svm, face recognition.

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Authors: Mohsen Zand, Ahmadreza Naghsh Nilchi, S. Amirhassan Monadjemi

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Optical character recognition of cursive scripts presents a number of challenging problems in both segmentation and recognition processes in different languages, including Persian. In order to overcome these problems, we use a newly developed Persian word segmentation method and a recognition-based segmentation technique to overcome its segmentation problems. This method is robust as well as flexible. It also increases the system-s tolerances to font variations. The implementation results of this method on a comprehensive database show a high degree of accuracy which meets the requirements for commercial use. Extended with a suitable pre and post-processing, the method offers a simple and fast framework to develop a full OCR system.

Keywords: OCR, Persian, Recognition, Segmentation.

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Authors: Gulzar A. Khuwaja, Mohammad S. Laghari

Abstract:

Biometrics, which refers to identifying an individual based on his or her physiological or behavioral characteristics, has the capability to reliably distinguish between an authorized person and an imposter. Signature verification systems can be categorized as offline (static) and online (dynamic). This paper presents a neural network based recognition of offline handwritten signatures system that is trained with low-resolution scanned signature images.

Keywords: Pattern Recognition, Computer Vision, AdaptiveClassification, Handwritten Signature Recognition.

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Authors: M. Almas Anjum, M. Younus Javed, A. Basit

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In this paper a new approach to face recognition is presented that achieves double dimension reduction, making the system computationally efficient with better recognition results and out perform common DCT technique of face recognition. In pattern recognition techniques, discriminative information of image increases with increase in resolution to a certain extent, consequently face recognition results change with change in face image resolution and provide optimal results when arriving at a certain resolution level. In the proposed model of face recognition, initially image decimation algorithm is applied on face image for dimension reduction to a certain resolution level which provides best recognition results. Due to increased computational speed and feature extraction potential of Discrete Cosine Transform (DCT), it is applied on face image. A subset of coefficients of DCT from low to mid frequencies that represent the face adequately and provides best recognition results is retained. A tradeoff between decimation factor, number of DCT coefficients retained and recognition rate with minimum computation is obtained. Preprocessing of the image is carried out to increase its robustness against variations in poses and illumination level. This new model has been tested on different databases which include ORL , Yale and EME color database.

Keywords: Biometrics, DCT, Face Recognition, Illumination, Computation, Feature extraction.

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Authors: Vesna Kirandziska, Nevena Ackovska, Ana Madevska Bogdanova

Abstract:

The problem of emotion recognition is a challenging problem. It is still an open problem from the aspect of both intelligent systems and psychology. In this paper, both voice features and facial features are used for building an emotion recognition system. A Support Vector Machine classifiers are built by using raw data from video recordings. In this paper, the results obtained for the emotion recognition are given, and a discussion about the validity and the expressiveness of different emotions is presented. A comparison between the classifiers build from facial data only, voice data only and from the combination of both data is made here. The need for a better combination of the information from facial expression and voice data is argued.

Keywords: Emotion recognition, facial recognition, signal processing, machine learning.

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