Color Region Grouping and Shape Recognition with Deformable Models

A new deformable shape-based method for color region segmentation is described. The method includes two stages: over-segmentation using a traditional color region segmentation algorithm, followed by deformable model-based region merging via grouping and hypothesis selection. During the second stage, region merging and object identification are executed simultaneously. A statistical shape model is used to estimate the likelihood of region groupings and model hypotheses. The prior distribution on deformation parameters is precomputed using principal component analysis over a training set of region groupings. Once trained, the system autonomously segments deformed shapes from the background, while not merging them with similarly colored adjacent objects. Furthermore, the recovered parametric shape model can be used directly in object recognition and comparison. Experiments in segmentation and image retrieval are reported

Analytical Characterization and Sensory Analysis of Distillates of Di erent Varieties of Grapes Aged by an Accelerated Method

The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airen type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as "protected geographic designation". For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a "protected geographic designation". For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airen, Colombard, Corredera, Doradilla, Garrido Fino, Jaen blanco, Moscatel de Alejandria, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaen Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice

Use of Alternative Wood for the Ageing of Brandy de Jerez

The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense leve