EP1952141A2 - Procede pour representer, a l'aide d'images, des sensations physiologiques concernant le gout, le bouquet, la couleur, notamment pour decrire des vins - Google Patents

Procede pour representer, a l'aide d'images, des sensations physiologiques concernant le gout, le bouquet, la couleur, notamment pour decrire des vins

Info

Publication number
EP1952141A2
EP1952141A2 EP06753236A EP06753236A EP1952141A2 EP 1952141 A2 EP1952141 A2 EP 1952141A2 EP 06753236 A EP06753236 A EP 06753236A EP 06753236 A EP06753236 A EP 06753236A EP 1952141 A2 EP1952141 A2 EP 1952141A2
Authority
EP
European Patent Office
Prior art keywords
wine
determination
pictorial representation
colour
wines
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06753236A
Other languages
German (de)
English (en)
Inventor
Alf Jahn
Daniel Ackermann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ACKERMANN, DANIEL
JAHN, ALF
Original Assignee
Jahn Alf
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE102005027601A external-priority patent/DE102005027601B3/de
Application filed by Jahn Alf filed Critical Jahn Alf
Publication of EP1952141A2 publication Critical patent/EP1952141A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/14—Beverages
    • G01N33/146—Beverages containing alcohol

Definitions

  • the invention relates to a method for pictorial representation of physiological taste sensations, the bouquet, the color, in particular for the description of wines,
  • the consumers are only a few and often ambiguous information, eg. B. on the label accessible when looking for wines (white, red and dessert wines) that meet the once individually determined taste.
  • the aroma radar which was originally developed in California by Davis and has been published in recent years for many wine regions (eg for the German-German Wine Institute, Mainz, Dr. U. Fischer, Bund Irishr Oenologen). , It divides the aromas of the wine into groups (fruity, floral, vegetal / vegetative etc.) and describes them with analogies such as green apple, gooseberry, apricot, ice candy, etc.
  • the aroma wheel is thus a valuable aid for experienced tasters in the classification, identification and recognition of flavors.
  • it is not customary to quantify the individual aromas, ie it does not specify the relationship between the aromas, thus making the taste of the wine clearly identifiable.
  • a Chilean wine from the Colchagua Valley / Vina del Nuevo Mundo Chile makes itself the pictorial representation of aromas, z. B. for his wine CABERNET and advertises on its label with a paprika aroma by means of an aesthetic image of red and green peppers.
  • DE 101 24 917 A1 proposes a method for classifying wine and coffee. It uses NIR spectroscopy to obtain data for numerical mathematical processing for certain beverage samples of natural origin. Physiological data are not considered at all. As a result, it is also not possible to produce a pictorial information that is clear to consumers. The method is also very expensive with regard to calibrations to be performed and the multiple comparison with reference samples until an i. S. of the method usable result is present.
  • the invention is therefore based on the object to provide a solution that the optical representation of taste, bouquet, color and / or other objectively ascertainable measurement data based on individual images, consisting of defined graded frames in shapes, colors and structures and also in temporal sequences ( Animation) in an overall picture, bringing the graphic and aesthetic, ie a pictorial description, distinction, recognition and classification of wines is possible and if possible 3 D graphics and / or 3 D animations (video's) are available in a suitable manner.
  • images consisting of defined graded frames in shapes, colors and structures and also in temporal sequences ( Animation) in an overall picture, bringing the graphic and aesthetic, ie a pictorial description, distinction, recognition and classification of wines is possible and if possible 3 D graphics and / or 3 D animations (video's) are available in a suitable manner.
  • the inventive method 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) providing a clear graphical 3 D representation or a fast manageable 3 D animation, the latter depending on a short time course until the "ripening" of a final evaluable taste sensation, for a particular wine classified according to subjectively and objectively determined individual parameter or a wine product, characterized by: b) a subjective evaluation, ie tasting (degustation) of wine varieties (white wine , Red wine) according to graded criteria, which can be defined in:
  • Tannin content eg tannin content in red wine
  • An objective assessment ie. H. Analytical investigations by means of chemical, optical or physical measuring methods, according to which it is possible to determine:
  • Alcohol determination by NIR measurement wherein for all types of wine, the levels e.g. up to 8%, from 8 to 11% and> 11% are set as low medium and high so that, depending on the alcohol content, the image is displayed with a more or less clear background.
  • M A amount of objects (particles) per aroma; MAmax ⁇ maximum amount of objects (Particles) per flavor To 3)
  • the properties of the wine are determined on the basis of chemical, optical and physical measuring methods.
  • a method e.g. Viscosity measurement by viscometer and near-infrared spectroscopy (NIR) application.
  • NIR near-infrared spectroscopy
  • NIR near-infrared spectroscopy
  • h height of the lateral surface
  • h max maximum height of the lateral surface
  • the individual animation parameters are the basis for the graphics and the animation for each wine. These can be summarized as follows in an animation / graphic or result in multiple graphics or animations.
  • the short animation is accompanied by a sound.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Spectrometry And Color Measurement (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un procédé pour représenter, à l'aide d'images, des sensations physiologiques concernant le goût, le bouquet, la couleur, notamment pour décrire des vins. Selon l'invention, des résultats de test subjectifs fournis par des dégustateurs de vin, ainsi que des résultats de test objectifs issus d'une analyse physico-chimique de denrées sont réunis sur une image globale pouvant être représentée graphiquement, de manière à permettre une reconnaissance subjective indubitable d'un vin qui présente un goût défini, un bouquet, et une couleur définie. La composition de l'image globale pouvant être représentée graphiquement se fait à l'aide de paramètres couramment utilisés qui sont groupés sur une échelle graduelle d'éléments individuels graphiques concernant le goût, la couleur, le parfum, la teneur en alcool, etc. Le procédé selon l'invention est caractérisé en ce qu'il consiste à convertir des résultats de test subjectifs et objectifs concernant la couleur, l'arôme, la brillance, l'intensité, la teneur en tanin, la viscosité, la teneur en acide (acide malique/acide tartrique), la teneur en sucre (glucose, fructose), et la teneur en alcool, en images individuelles graphiques qui sont ensuite rassemblées pour former l'image globale. Il est également possible de produire une animation concernant l'épanouissement d'un vin, cette animation étant constituée d'une courte séquence d'images comprenant au moins trois représentations. De préférence, des vins blancs, des vins rouges, et d'autres produits vinicoles sont représentés graphiquement. De la même manière, il est possible d'évaluer et de caractériser des spiritueux.
EP06753236A 2005-06-10 2006-05-30 Procede pour representer, a l'aide d'images, des sensations physiologiques concernant le gout, le bouquet, la couleur, notamment pour decrire des vins Withdrawn EP1952141A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005027601A DE102005027601B3 (de) 2005-05-27 2005-06-10 Verfahren zur bildhaften Wiedergabe von physiologischen Geschmacksempfindungen,des Buketts, der Farbe, insbesondere zur Beschreibung von Weinen
PCT/DE2006/000961 WO2006131097A2 (fr) 2005-06-10 2006-05-30 Procede pour representer, a l'aide d'images, des sensations physiologiques concernant le gout, le bouquet, la couleur, notamment pour decrire des vins

Publications (1)

Publication Number Publication Date
EP1952141A2 true EP1952141A2 (fr) 2008-08-06

Family

ID=37389091

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06753236A Withdrawn EP1952141A2 (fr) 2005-06-10 2006-05-30 Procede pour representer, a l'aide d'images, des sensations physiologiques concernant le gout, le bouquet, la couleur, notamment pour decrire des vins

Country Status (2)

Country Link
EP (1) EP1952141A2 (fr)
WO (1) WO2006131097A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105628884A (zh) * 2016-04-01 2016-06-01 刘涛 一种鉴别真假进口红葡萄酒的方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO334489B1 (no) * 2009-09-24 2014-03-17 Kai Morten Myhre Verktøy for verifisering / klassifisering av alkoholholdige drikkevarer, spesielt vin.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19638548A1 (de) * 1996-09-20 1998-03-26 Walter Willy Legenstein Weinklassifizierungssystem mit Einrichtungen zu Angebots- und Auswahlverfahren
AT406711B (de) * 1999-02-25 2000-08-25 Joanneum Research Forschungsge Verfahren zur spektroskopischen bestimmung der konzentration von alkoholen mit 1 bis 5 kohlenstoffatomen
RU2232384C2 (ru) * 2001-01-23 2004-07-10 Яхно Татьяна Анатольевна Способ исследования многокомпонентной жидкости
DE10124917B4 (de) * 2001-05-28 2007-03-22 Bionorica Ag Verfahren zur Klassifizierung von Wein und Kaffee
DE102005027601B3 (de) * 2005-05-27 2006-04-27 Alf Jahn Verfahren zur bildhaften Wiedergabe von physiologischen Geschmacksempfindungen,des Buketts, der Farbe, insbesondere zur Beschreibung von Weinen

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006131097A3 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105628884A (zh) * 2016-04-01 2016-06-01 刘涛 一种鉴别真假进口红葡萄酒的方法

Also Published As

Publication number Publication date
WO2006131097A3 (fr) 2007-02-01
WO2006131097A2 (fr) 2006-12-14

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