The concept of grape ripeness depends not only on the degree of enrichment of the chemical compounds in the grape and the volume of the berries, but also on the possible production purposes. The different types of maturation in individual cases are not sufficient for the decision on the harvest date. Taken together, however, they define oenological maturation times and help to harvest them. However, there are no consistent studies that correlate the chemical parameters obtained from must analysis and oenological maturation due to the nonlinearity of these two types of variables. Therefore, this work seeks to create a self-explanatory model that allows for the prediction of ideal harvest time, based on eneological parameters related to practices in new developments in knowledge acquisition and management in relational databases

Alves, Victor

Charneca, Beatriz

Chaves, Humberto

Crespo, Ana

Neves, José

Ribeiro, Jorge

Santos, Vanda

Vicente, Henrique

English

The concept of grape ripeness depends not only on the degree of enrichment of the chemical compounds in the grape and the volume of the berries, but also on the possible production purposes. The different types of maturation in individual cases are not sufficient for the decision on the harvest date. Taken together, however, they define oenological maturation times and help to harvest them. However, there are no consistent studies that correlate the chemical parameters obtained from must analysis and oenological maturation due to the nonlinearity of these two types of variables. Therefore, this work seeks to create a self-explanatory model that allows for the prediction of ideal harvest time, based on eneological parameters related to practices in new developments in knowledge acquisition and management in relational databases.EUROSIS,Ghent University,Godan,University of Skovde,University of Zilin

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   A SMART APPROACH TO HARVEST DATE FORECASTING  Beatriz Charneca, Vanda Santos, Ana Crespo Henrique Vicente Departamento de Química, Escola de Ciências e Tecnologia Departamento de Química, Escola de Ciências e Tecnologia Universidade de Évora Centro de Química de Évora Évora, Portugal Universidade de Évora E-mail: bibas-c@hotmail.com, Évora, Portugal {vanda.sofiasantos, anacfcrespo}@gmail.com E-mail: hvicente@uevora.pt  Humberto Chaves Jorge Ribeiro, Victor Alves José Neves Escola Superior Agrária de Beja Escola Superior de Tecnologia e Gestão Centro Algoritmi Instituto Politécnico de Beja ARC4DigiT – Applied Research Center for Digital  Universidade do Minho Beja Transformation – Instituto Politécnico de Viana do Castelo Braga Portugal Viana do Castelo, Portugal Portugal E-mail: hc@ipbeja.pt E-mail: jribeiro@estg.ipvc.pt, victoralves.at.vnc@gmail.com E-mail: jneves@di.uminho.pt    KEYWORDS Analysis of the Must, Date of the Harvest, Knowledge Discovery in Databases, Data Mining, Decision Trees.  ABSTRACT  The concept of grape ripeness depends not only on the degree of enrichment of the chemical compounds in the grape and the volume of the berries, but also on the possible production purposes. The different types of maturation in individual cases are not sufficient for the decision on the harvest date. Taken together, however, they define oenological maturation times and help to harvest them. However, there are no consistent studies that correlate the chemical parameters obtained from must analysis and oenological maturation due to the non-linearity of these two types of variables. Therefore, this work seeks to create a self-explanatory model that allows for the prediction of ideal harvest time, based on eneological parameters related to practices in new developments in knowledge acquisition and management in relational databases.   INTRODUCTION  The grape’s maturation is of greater importance as it influences the type and quality of the wine. The maturation process combines physiological and biochemical mutations, which together with the grape varieties and climatic/geophysical conditions (e.g. light, availability of soil water) make up the difference in the final product (Blouin and Peynaud 2012). The berry’s growth is caused by the substances it produces, and mainly by the vine-producing substances that migrate to the berry. In addition, this growth is influenced by the number of seeds, which are responsible for cell proliferation and the formation of grape pulp (Magalhães 2015). In general, there are considered four stages of development of the berry, which are the herbaceous phase, the painter, the maturing and the overmaturing.The phase that corresponds to the herbaceous growth occurs from the grape revenge state to the painter. This period lasts 45 to 65 days. At this stage, the berries have a very pronounced metabolism and development, with chlorophyll being the more obvious pigmentation. There is also an increase in the acid reserve and low sugar contents (Ribéreau-Gayon et al. 2006). According to Ribéreau-Gayon et al. (2006), the ripening of the grapes begins in the painter phase and should continue until the berries are ripe. This phase will have a periodicity of about 35 to 55 days. During the painter’s time the growth of the vine slows down as the berry gains in size and begins to paint. The process of color change can take place from one day to the next, which in the face of the sudden change is called an abrupt phenomenon. In this phase, a very intense enzymatic activity is initiated, which leads to the storage of free sugars, potassium, amino acids and phenolic compounds (Ribéreau-Gayon et al. 2006). If ripening is considered sufficient, it should be stopped because, from that moment, the process cause the grapes to lose qualities. However, it is difficult to determine the exact point in time at which ripening is achieved, once there is only the perception that the berries are ripe. This happens due to the fact that the maturation phase depends on several factors, namely the type of wine to be produced, the grape variety, the degree of earliness, the temperature and the type of soil (Magalhães 2015, Toda 2011). Some authors defend the existence of four different types of maturation, i.e,, industrial, aromatic, phenolic, and physiological maturation (Blouin and Guimberteau 2000, Ribéreau-Gayon et al. 2011). The first takes into account the maximum concentration of sugars or the minimum concentration of total acidity. It also takes into account the maximum amount of sugar per hectare, the likely alcoholic strength and the final destination of the grapes. Aromatic ripening tends to produce pleasant and desirable aromatic compounds, so it is difficult to determine. Normally, the berries are tested to confirm that they have the desired aromatic composition. In contrast, phenolic ripening reflects the presence of phenolic compounds, namely anthocyanins and tannins, and evaluates their polymeric structures and origins. Finally, the physiological ripening is achieved when the seeds are suitable for carrying out the germination process. These four types of maturation can be aggregated in a type of maturation to which the denomination of oenological maturation is given, considering the optimum harvest time, since it adds the maturation process of all constituents of the berry (i.e., pulp, cranberry). It is defined by the oenologist and 197 pp. 

A smart approach to harvest date forecasting

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A Smart Approach to Harvest Date Forecasting

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A Smart Approach to Harvest Date Forecasting

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