DE102005027601B3 - Wine characterization involves combining subjective and objective measurements so as to give an overall pictorial representation - Google Patents

Abstract

Characterization especially of wine by pictorial representation of the physiological sensations, bouquet and color involves determining color, aromas, sparkle, depth, tannin content, viscosity, malic acid/tartaric acid and glucose/fructose proportions and alcohol volume and then combining all the above pictorial representations to give a graphic image or an animation of >=3 individual images, the latter option displaying the development of the wine. Pictorial representation of the physiological sensations, bouquet and color especially of wine involves determining the color impression and representing it pictorially on a scale with gradations watery yellow to tawny as well as pale- to dark-red; determining the aromas and their different intensities and representing them pictorially by use of fruit symbols and evaluating their dominance in percentages; determining the sparkle and representing it pictorially on the fruit symbols in terms of the diameter of the applied highlights; determining the depth of the wine and representing it pictorially as the breadth of the aromas determined in (b) above; determining the tannin content and representing it pictorially as a ring-form arrangement of a definite number geometric characters indicating low, medium and high contents; measuring the viscosity in Pa.s to grade as heavy, medium or light bodied and representing pictorially by a transparent truncated cone which is not, lightly or heavily embossed; determining the proportions of malic and tartaric acids by near infrared (NIR) spectroscopy and representing them pictorially by a flat 2-color annulus with the dominance of one or the other emphasized; determining the proportions of glucose and fructose by NIR measurements and representing the residual sweetness pictorially by a cylindrical annulus with low, medium or high jacket height; determining the alcohol in volume % in gradations of below 8, 8-11 and above 11% and representing the content pictorially by a background degree of clarity; and combining all the above pictorial representations to give an overall graphic image or an animation of >=3 individual such images, this latter option displaying the development of the wine.

Description

The The invention relates to a method for pictorial reproduction of physiological Taste sensations, the bouquet, the color, in particular to Description of wines.

there flow subjective test results of wine tasters (degustators) and objective test results of a food physical analysis so in a graphically representable picture together that with it a distinctive recognition of one with a defined Taste, a bouquet and a defined color provided wine allows becomes. The synthesis of the graphically represented overall picture takes place with the help of usually usable parameters, which are in a graduated scale of graphic individual elements in terms of taste, color, fragrance and also alcohol content etc. be grouped.

To The current state of knowledge is only a few and often for consumers unclear information, eg. B. accessible via the labeling, if after crying (white, Red and dessert wines) is sought, the once individually set taste.

It are only decision criteria, such as the grape variety, the wine-growing region, the company origin (winegrower) and verbal flavor descriptions, as mild, sweet or semi-dry and dry, the latter are only more subjective Nature, available.

in addition does not come that labeling, packaging and design of the container lastly suggesting false expectations and thereby preprogramming bad purchases are.

In The procedures for the classification of wines has in addition to the Indicating objectively ascertainable values, such as alcohol or tannin content, the evaluation by professionals, d. H. enforced by tasters (degustators).

These For example, for wine determination use the aroma wheel, which originally developed in California by Davis and in recent years for many Wine-growing areas published became (eg for Germany) German Wine Institute, Mainz, Dr. med. U. Fischer, Bund Deutscher Oenologen).

It divides the aromas of the wine into groups (fruity, flowery, vegetal / vegetative etc.) and describes them with analogies such as green apple, Gooseberry, apricot, ice candy, etc. The aroma wheel is thus one valuable help for experienced Taster in the classification, identification and recognition of flavors. However, a quantification of the individual flavors is not common i.e. it is not stated in what proportion the flavors are and to make the taste of the wine clearly identifiable.

For the wine purchase be the systematic classification of wines and the description the aromas on the hand of the aroma wheel so far not used.

One Chilean wine from the Colchagua Valley / Vina del Nuevo Mundo Chile makes itself the pictorial representation of aromas, z. B. for his Use CABERNET wine and advertise on its label with a paprika flavor by means of an aesthetic Illustration of red and green Paprika.

On the back even the individual flavors, such as paprika, dried plum, Cherry and tobacco shown.

With this method of pictorial figured Presentation was a unique selling point and it could thus the sale of such a marked wine considerably be increased.

A Distinction or recognition of various CABERNET's is but so not possible, because the presentation does not clearly describe the wine, but only graphically represent the relevant main flavors. That is, on one huge market with very different wines is the consumer largely disoriented in the choice of wine, d. H. the Find overlaps between a preferred taste and one of the wines offered is almost hopeless when he relies on the information given to him leave at the point of sale, d. H. a tasting and advice excluded are. He acquires the "cat in a sack".

Even tasting quickly reaches the time and physical limits that a si enable selection.

Therefore it happens often to dissatisfaction.

In DE 101 24 917 A1 A method for classifying wine and coffee is proposed. It uses NIR spectroscopy to obtain data for numerical mathematical processing for certain beverage samples of natural origin.

physiological Find data at all no consideration. Because of this it is not possible to have one for consumers to produce vivid pictorial information. The procedure is also very elaborate with Look at what to do Calibrations and multiple comparison with reference samples, until one i. S. of the method usable result is present.

To DE 15 11 119 a method for the classification and classification of wine in shops is known, which uses so-called leitzeichen on wine bottles, shelves and / or containers. The general labeling of wine with the words "dry", "mouthy" and "lovely" is again reduced by the fine classification "mild" and "spicy" for each label, with the label "mild" as a round symbol and "spicy" with a represented on a corner square, the latter geometric figures are differentiated by color.

The Few indications by this method are not able to do so, the consumer to steer unmistakably on a type of wine that suits his tastes Could correspond 100%.

Out the above statements can be seen that it is not yet succeeds in summarizing taste descriptions - here on the basis of wines and clearly assignable within a single pictorial representation to deposit.

Of the The invention is therefore based on the object to offer a solution the visual representation of taste, bouquet, color and / or further objectively ascertainable measured data on the basis of individual images, consisting out of defined graduated single images in forms, colors and structures and also in time sequences (Animation) in an overall picture, which brings the graphic and aesthetic, i.e. a pictorial description, distinction, recognition and classification of wines possible will and as possible 3 D graphics and / or 3 D animations (video's) are available in a suitable manner.

According to the invention Task solved as follows, being with regard to the fundamental inventive thought up Reference is made to claim 1.

Further Embodiments of the invention can be found in the claims 2 and Third

• a) Bereitstellen einer eindeutigen grafischen 3 D-Darstellung oder einer schnell überschaubaren 3 D-Animation, letztere in Abhängigkeit eines kurzen zeitlichen Ablaufs bis zur „Reifung" eines abschließend beurteilbaren Geschmacksempfindens, für einen jeweiligen genau nach subjektiv und objektiv ermittelten Einzelparametern eingestuften Weines oder eines Weinproduktes; gekennzeichnet durch:
• b) Eine subjektive Bewertung, d. h. Verkostung (Degustation) von Weinsorten (Weißwein, Rotwein) nach jeweils in Nuancen abgestufter Kriterien, die festlegbar sind in: – Farbe eines Weins – Art und Intensität der Aromen (geschmacklich und geruchlich) – Glanz eines Weins – Tiefe, d. h. zeitliche Präsenz eines Weins und – Tanningehalt (z. B. Gerbstoffanteil bei Rotwein),
• c) Eine objektive Bewertung, d. h. analytische Untersuchungen mittels chemischer, optischer oder physikalischer Messverfahren, nach denen bestimmbar sind: – die Viskosität eines Weins (in Pa·s) – das Aroma eines Weins, gemäß der Feststellung von enthaltenen Anteilen von Weinsäure und Apfelsäure (in g/l) – die Restsüße (oder das Mostgewicht), gemäß des Anteils enthaltenen Zuckers in g/l) – der Alkoholgehalt eines Weins (in Vol. %),
• d) Den Farbeindruck eines Weins, der von wässrig hell bis zu gelbbraun oder von blassem rot bis zu dunkelrot festgelegt ist und er innerhalb dieser Skala einem bestimmten Farbton zugeordnet wird,
• e) Aromen und ihre verschiedenen Intensitäten, wobei Analogien z B. in Fruchtsymbolen bezgl. ihrer Dominanz, letztere in prozentualem Anteil von Stufungen von 0 % bis 100 %, Verwendung finden bzw. angebbar ist,
• f) Den Glanzeindruck eines Weins, der mittels der üblichen Definition in matt, seidig und brillant, hervorgehoben durch die Größe markanter Glanzpunkte auf den verwendeten Fruchtsymbolen, darstellbar ist,
• g) Die Tiefe eines Weins, die in der Einstufung flach, erhaben und tief nach einer zeitlichen Präsenz der Ausbreitung der ermittelten Aromastoffe bewertbar ist, wobei die belegte Fläche mit Fruchtsymbolen als Maßstab dient,
• h) Den Tanningehalt eines Weins, der Gerbstoffe in den Stufen niedrig, mittel, hoch angibt, wobei ringförmig angeordnete geometrische Zeichen – Kristalle darstellend – gemäß ihrer mengenmäßigen Darstellung Aufschluss darüber geben,
• i) Eine Viskositätsmessung, mit welcher der „Körper" eines Weins in schwer, mittel und leicht eingestuft wird, wobei transparente geometrische Körper (z. B. ein Kegelstumpf) in nicht bis hin zu stark verdrehtem Äußeren dargestellt sind,
• j) Eine NIR-Messung zur Bestimmung des Anteils zwischen Wein- und Apfelsäure, wobei eine vorzugsweise 2-farbige Darstellung eines Kreisringes deren Verhältnis zueinander erkennen lässt,
• k) Eine NIR-Messung zur Bestimmung des Anteils zwischen Glukose und Fructose, wobei die Restsüße als Gesamtzuckeranteil zwischen niedrig, mittel und hoch eingestuft und ein Kreisringzylinder mit geringer bis hoher Mantelhöhe, dieses Messergebnis darstellt,
• l) Eine Alkoholbestimmung mittels NIR-Messung, wobei für alle Weinsorten die Stufen z.B. bis 8 %, von 8 bis 11 % und > 11 % als niedrig mittel und hoch festgelegt werden, sodass je nach Alkoholgehalt die bildliche Darstellung mittels einer mehr oder weniger klar ausgeprägten Hintergrunddarstellung erfolgt.

Mainly, the method according to the invention for pictorial reproduction, especially of physiological taste sensations, the bouquet and the color, in particular for the description of wines, comprises the following steps:

• a) Provide a clear graphical 3 D representation or a fast manageable 3 D animation, the latter as a function of a short time to maturation of a final assessable taste sensation, for each classified according to subjectively and objectively determined individual parameters wine or a Wine product, characterized by:
• b) A subjective evaluation, ie tasting (wine tasting) of wines (white wine, red wine) according to graded criteria, which can be defined in: - Color of a wine - Type and intensity of the flavors (flavor and smell) - Gloss of a wine - Depth, ie temporal presence of a wine and - tannin content (eg tannin content in red wine),
• c) An objective assessment, ie analytical investigations by means of chemical, optical or physical measuring methods, by which it is possible to determine: - the viscosity of a wine (in Pa · s) - the flavor of a wine, in accordance with the presence of contained levels of tartaric acid and malic acid (in g / l) - the residual sweetness (or must weight), in terms of percentage of sugar in g / l) - the alcoholic strength of a wine (in vol. %)
• d) the color impression of a wine, which is determined from watery light to yellow-brown or from pale red to dark red and it is assigned within this scale a certain hue,
• e) flavorings and their different intensities, whereby analogies eg in fruit symbols of their dominance, the latter in a percentage of gradations from 0% to 100%, are used or can be given,
• f) the glossiness of a wine represented by the usual definition in dull, silky and brilliant, highlighted by the size of prominent highlights on the fruit symbols used,
• (g) the depth of a wine graded flat, sublime and deep after a temporal presence of the spread of the identified flavoring substances, using the area occupied by fruit symbols as a yardstick;
• (h) the tannin content of a wine which indicates tannins in the low, medium and high levels, with circular geometric symbols representing crystals, giving an indication of their quantitative presentation;
• i) a viscosity measurement which classifies the "body" of a wine as heavy, medium and light, showing transparent geometric bodies (eg a truncated cone) in a not to strongly twisted exterior,
• j) An NIR measurement for determining the proportion between tartaric acid and malic acid, wherein a preferably 2-color representation of a circular ring reveals their relationship to one another,
• k) an NIR measurement to determine the proportion between glucose and fructose, the residual sugar being classified as the total sugar content between low, medium and high and a circular ring cylinder with low to high mantle height representing this result,
• l) A determination of alcohol by NIR measurement, whereby for all types of wine, the levels are set to 8%, 8-11% and> 11% as low medium and high, so depending on the alcohol content, the visual representation by means of a more or less clear pronounced background image.

In order to is with the merger all pictorially converted individual characteristics (parameters) of a classified Wine from d) to 1) a particular colorized overall picture in 2- or as possible in 3 D-version composable, whereby also the possibility exists, in the frame a defined time course in several manageable Single representations of the synthetic overall picture the "unfolding" of the wine in the frame to appreciate a short animation.

All Representations, the individually synthetically determined overall picture or The latter short animation of a particular wine may be out different perspectives.

With the method according to the invention is it possible for the first time to virtually classify and mark a wine variety. The individually for a wine must have valid characteristics no longer the consumer's confirmation or in the most usual "trial and error" method their non-confirmation find, but it suffices a look at the overall symbol determined in graphic synthesis or on the z. B. in at least 3 illustrated as animation image sequences on a bottle label.

Additional benefits and features of the present invention will be apparent from the Description of exemplary embodiments.

Therefore shall detail the subjective and objective evaluation of a respective wine to create a particular colored overall picture / -animation be received.

For a better illustration reference is made to the following tabular overviews, which serve to construct pictorial representations according to the features:

To 1)

To 2)

• M _A = amount of objects (particles) per aroma; M _{A max} = maximum amount of objects (particles) per aroma

To 3)

• d = diameter of the highlight; Maximum diameter of the highlight = d _max

to 4)

To 5)

• M = amount of tannins; M _max = maximum amount of tannins

To 6)

at The analysis will examine the characteristics of the wine on the basis of determined by chemical, optical and physical measuring methods. As a method, e.g. the viscosity measurement by viscometer and Near Infrared Spectroscopy (NIR) Application.

• α = angle of rotation; α _max = maximum angle of rotation

TO 7)

Method: NIR (near-infrared spectroscopy)

b _a

= Width of the outer ring

b _{a max}

= maximum width of the outer ring

b _i

= Width of the inner ring

b _{i max}

= maximum width of the inner ring

TO 8)

Method: NIR (near-infrared spectroscopy)

• h = height of the lateral surface; h _max = maximum height of the lateral surface

to 9)

• Method: NIR (Near Infrared Spectroscopy)
• v = velocity of propagation of the objects
• v _max = maximum propagation velocity

to 10)

The individual animation parameters are the basis for the graphic and the animation for every wine. It can these are summarized as follows in an animation / graphic or multiple graphics or animations.

Especially at the presentation on video walls and by means of other electronic media becomes the short animation with a sound underlay

• – durch einfachen optischen Vergleich eines farbig eindeutig identifizierbaren Gesamtbildes erfolgt eine zielsichere Auswahl eines Weins,
• – Zeitersparnis bei einer zu treffenden Geschmacksauswahl,
• – Einsparung verbaler nicht immer vom Verbraucher eindeutig interpretierbarer Aussagen auf Etiketten der Gebinde,
• – einfache Kenntlichmachung auf Verpackungen/an Kartons und an den Verkaufsregalen,
• – gute Präsentationsmöglichkeit an großflächigen Werbesystemen,
• – aufwändige Verfahrensschritte einer Kalibrierung und ein Abgleich mit Referenzproben sind nicht erforderlich.

The advantages of the invention can thus be summarized as follows:

• - by a simple optical comparison of a color clearly identifiable overall picture is a purposeful selection of a wine,
• - time savings in a taste selection to be made,
• - saving verbal statements which are not always clearly interpretable by the consumer on labels of the containers,
• - easy identification on packaging / cartons and on the shelves,
• - good presentation option on large-scale advertising systems,
• - Complex process steps of calibration and comparison with reference samples are not required.

It It is conceivable that by the process according to the invention also analogous Spirits can be classified and marked.

Claims (3)

Method for pictorial representation of physiological Taste sensations, the bouquet, the color, in particular to Description of wines, comprising the following steps: a) Determination of the color impression and its pictorial representation based on a scale with the color graduations from watery light to yellow-brown as well from pale red to dark red, b) determination of the aromas and their different intensities and their pictorial representation by means of use of fruit symbols and evaluation of their dominance in% - information, c) Determination of the Gloss and its pictorial representation of the fruit symbols regarding. the diameter of applied highlights, d) Investigation the depth of a wine and its pictorial representation as measured the spread of the species identified in accordance with (b) flavors, e) Determination of tannin content and its pictorial content Representation by means of an annular Arrangement of geometric characters in a defined number to one to symbolize low, middle or high salary, f) execution a viscosity measurement in Pa · s for classification in a heavy, medium or light body and their pictorial representation using a transparently represented Truncated cone that is not twisted, low or heavily G) execution near-infrared spectroscopy - (NIR) measurement for determination the proportion of tartaric and malic acid using a pictorial representation of a flat and 2-color present annulus, reducing the dominance of one or other share, h) carrying out a NIR measurement to determine the amount of glucose and fructose, the resulting residual sugar being in the form he training of a circular cylinder with low, medium or high mantle height pictorial is represented i) Carrying out an alcohol determination in Vol.% in increments of <8 %, 8 to 11% and> 11 %, and pictorial representation of the alcohol content by means of a background design in clear to blurred representation. k) Merging all pictorial individual representations according to a) to i) to a graphic Overall picture or one of at least 3 individual overall pictures existing short animation, the latter being a time course graphically depicting the unfolding of the wine. Method according to claim 1, characterized in that that white, Red wines and other wine products classified and labeled become. Method according to claim 2, characterized in that that subjective results of a tasting and objective results analytical measuring method combinatorial in the form of a defined graphic individual symbols are combined into a graphic overall picture.