Novel digital-based approach for evaluating wine components’ intake: A deep learning model to determine red wine volume in a glass from single-view images
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SUBMITTER: Cobo M
PROVIDER: S-EPMC11336811 | biostudies-literature | 2024 Aug
REPOSITORIES: biostudies-literature
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Project description:BackgroundJudgements of volume may influence the rate of consumption of alcohol and, in turn, the amount consumed. The aim of the current study was to examine the impact of the size and shape of wine glasses on perceptions of wine volume.MethodsOnline experiment: Participants (n = 360; recruited via Mechanical Turk) were asked to match the volume of wine in two wine glasses, specifically: 1. the Reference glass holding a fixed reference volume, and 2. the Comparison glass, for which the volume could be altered until participants perceived it matched the reference volume. One of three comparison glasses was shown in each trial: 'wider' (20% wider but same capacity); 'larger' (same width but 25% greater capacity); or 'wider-and-larger' (20% wider and 25% greater capacity). Reference volumes were 125 ml, 175 ml and 250 ml, in a fully factorial within-subjects design: 3 (comparison glass) x 3 (reference volume). Non-zero differences between the volumes with which participants filled comparison glasses and the corresponding reference volumes were identified using sign-rank tests.ResultsParticipants under-filled the wider glass relative to the reference glass for larger reference volumes, and over-filled the larger glass relative to the reference glass for all reference volumes. Results for the wider-and-larger glass showed a mixed pattern across reference volume. For all comparison glasses, in trials with larger reference volumes participants tended to fill the comparison glass less, relative to trials with smaller reference volumes for the same comparison glass.ConclusionsThese results are broadly consistent with people using the relative fullness of glasses to judge volume, and suggest both the shape and capacity of wine glasses may influence perceived volume. Perceptions that smaller glasses contain more than larger ones (despite containing the same volume), could slow drinking speed and overall consumption by serving standard portions in smaller glasses. This hypothesis awaits testing.
| S-EPMC4689536 | biostudies-literature
Project description:AimTo estimate the effects of wine glass size on volume of wine sold in bars and restaurants.DesignA mega-analysis combining raw (as opposed to aggregate-level) data from eight studies conducted in five establishments. A multiple treatment reversal design was used for each data set, with wine glass size changed fortnightly while serving sizes were unaffected, in studies lasting between 14 and 26 weeks.Setting and participantsFive bars and restaurants in England participated in studies between 2015 and 2018, using wine glasses of five sizes: 250, 300, 370, 450 and 510 ml, with the largest size only used in bars.MeasurementsDaily volume of wine sold by the glass, bottle or carafe for non-sparkling wine were recorded at bars (594 days) and restaurants (427 days), averaging 4 months per study.FindingsMega-analysis combining data from bars did not find a significant effect of glass size on volume of wine sold compared with 300-ml glasses: the volume of wine sold using 370-ml glasses was 0.5% lower [95% confidence interval (CI) = -8.1% to 6.1%], using 450-ml glasses was 1.0% higher (95% CI = -9.1 to 12.2) and using 510-ml glasses was 0.4% lower (95% CI = -9.4 to 9.4). For restaurants, compared with 300-ml glasses, the volume of wine sold using 250-ml glasses did not show a significant difference: 9.6% lower (95% CI = -19.0 to 0.7). Using 370-ml glasses the volume of wine sold was 7.3% higher (95% CI = 1.5% to 13.5%); no significant effect was found using 450-ml glasses: 0.9% higher (95% CI = -5.5 to 7.7).ConclusionsThe volume of wine sold in restaurants in England may be greater when 370-ml glasses are used compared with 300-ml wine glasses, but may not be in bars. This might be related to restaurants compared with bars selling more wine in bottles and carafes, which require free-pouring.
| S-EPMC7496108 | biostudies-literature
Project description:A method has been developed to authenticate aged high-quality wines and to quantify their potential adulterations through multivariate analysis and regression techniques applied to the obtained RGB digital images. Wines of pure Gran Reserva, Crianza, and Joven Rioja as well as synthetic adulterated Gran Reserva samples were studied. Digital images were obtained by a single and inexpensive lab-made device. Each sample was characterized by means of the 256 channels intensities from the RGB-colorgram. Multivariate image analysis revealed differences among the wine classes, and between genuine-aged and adulterated samples. Partial least squares regression was used to develop a model for estimating the adulteration degree of Gran Reserva wines. The model achieved good prediction (RMSEP = 1.6), appropriate precision (RSD = 2.5%) and suitable LOD (2.3%) to quantify cost-effective adulterations. The present method, due to simplicity and low cost, could provide an appropriate alternative to the traditional chemical authentication methods.
| S-EPMC6694846 | biostudies-literature
Project description:Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers' requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 °C, rather than the conventional 10-15 °C), and at both a lower pH and/or alcohol concentration.
| S-EPMC6943501 | biostudies-literature
Project description:Melatonin (MLT) is a recently discovered phytochemical in wine, but its influence on physiological MLT levels is still unknown. This study aimed at evaluating variations, in serum and saliva, of MLT concentrations after the intake of MLT-enriched red wine. Twelve healthy volunteers were recruited to receive 125 mL of red wine naturally lacking of MLT (placebo, PLC), or the same wine enriched with MLT (MLT+). A physiological steady decline of serum MLT was observed from baseline up to 90 min, for both wines. After PLC intake, the decrease was significantly faster than the one occurring after MLT+ wine, which thus delayed the drop down of serum MLT with a plateau at 30⁻60 min. Salivary MLT levels slightly peaked at 45 min after MLT+ wine intake, without statistical significance. Therefore, the intake of a glass of MLT-enriched red wine changed serum levels of the indoleamine, supporting the role of wine MLT in counteracting the physiological decline of the hormone into the bloodstream.
| S-EPMC6222864 | biostudies-literature
Project description:ObjectivePrevious research suggests that wine glass size affects sales of wine in bars, with more wine purchased when served in larger glasses. The current four studies, conducted in one restaurant (Studies 1 and 2) and two bars (Studies 3 and 4) in Cambridge, England, aim to establish the reproducibility of this effect of glass size on sales. A multiple treatment reversal design was used, involving wine being served in sequential fortnightly periods in different sized glasses of the same design (290 ml, 350 ml, and 450 ml). The primary outcome was daily wine volume (ml) sold.ResultsRestaurant: Daily wine volume sold was 13% (95% CI 2%, 24%) higher when served with 350 ml vs. 290 ml glasses in Study 1. A similar direction of effect was seen in Study 2 (6%; 95% CI - 1%, 15%). Bars: Daily wine volume sold was 21% (95% CI 9%, 35%) higher when served with 450 ml vs. 350 ml glasses in Study 3. This effect was not observed in Study 4 (- 7%, 95% CI - 16%, 3%). Meaningful differences were not demonstrated with any other glass comparison. These results partially replicate previous studies showing that larger glasses increase wine sales. Considerable uncertainty remains about the magnitude of any effect and the contexts in which it might occur. Trial registration Study 1: ISRCTN17958895 (21/07/2017), Study 2: ISRCTN17097810 (29/03/2018), Study 3 and 4: ISRCTN39401124 (10/05/2018).
| S-EPMC6637618 | biostudies-literature
Project description:Due to marketing recommendations, white wines are often bottled in flint glass to improve aesthetics and showcase wine color. Although this practice is known to cause a wine fault, the influence of light on the fruity and flowery aromatic profile of wine is unknown. The aim of this study was to investigate the changes to the white wine volatilome under typical supermarket shelf conditions, using 1,052 bottles of 24 white wines. After only 7 d of shelf life in flint glass bottles, a dramatic loss in terpenes (10 to 30%) and norisoprenoids (30 to 70%) was recorded, whereas colored glass bottles did not evidence such behavior even after 50 d, and darkness preserved the wine's fruity and flowery aromatic integrity. We also proposed an alternative mechanism for the insurgence of the lightstrike off-odor, which takes the varietal aroma loss into account. In light of this understanding of the flint glass negative impact on white wine aroma identity and sensorial character, this packaging should be strongly discouraged. The same findings should be valid for a wide range of several daily consumed foodstuff where transparent packaging is used.
| S-EPMC9303855 | biostudies-literature
Project description:BackgroundTo assess reproducibility and accuracy of overall Nottingham grade and component scores using digital whole slide images (WSIs) compared to glass slides.MethodsTwo hundred and eight pathologists were randomized to independently interpret 1 of 4 breast biopsy sets using either glass slides or digital WSI. Each set included 5 or 6 invasive carcinomas (22 total invasive cases). Participants interpreted the same biopsy set approximately 9 months later following a second randomization to WSI or glass slides. Nottingham grade, including component scores, was assessed on each interpretation, providing 2045 independent interpretations of grade. Overall grade and component scores were compared between pathologists (interobserver agreement) and for interpretations by the same pathologist (intraobserver agreement). Grade assessments were compared when the format (WSI vs. glass slides) changed or was the same for the two interpretations.ResultsNottingham grade intraobserver agreement was highest using glass slides for both interpretations (73%, 95% confidence interval [CI]: 68%, 78%) and slightly lower but not statistically different using digital WSI for both interpretations (68%, 95% CI: 61%, 75%; P= 0.22). The agreement was lowest when the format changed between interpretations (63%, 95% CI: 59%, 68%). Interobserver agreement was significantly higher (P < 0.001) using glass slides versus digital WSI (68%, 95% CI: 66%, 70% versus 60%, 95% CI: 57%, 62%, respectively). Nuclear pleomorphism scores had the lowest inter- and intra-observer agreement. Mitotic scores were higher on glass slides in inter- and intra-observer comparisons.ConclusionsPathologists' intraobserver agreement (reproducibility) is similar for Nottingham grade using glass slides or WSI. However, slightly lower agreement between pathologists suggests that verification of grade using digital WSI may be more challenging.
| S-EPMC6489380 | biostudies-literature
Project description:In pressurized glass-forming systems, the apparent (changeable) activation volume Va(P) is the key property governing the previtreous behavior of the structural relaxation time (τ) or viscosity (η), following the Super-Barus behavior: [Formula: see text], T = const. It is usually assumed that Va(P) = V#(P), where [Formula: see text] or [Formula: see text]. This report shows that Va(P) ≪ V#(P) for P → Pg, where Pg denotes the glass pressure, and the magnitude V#(P) is coupled to the pressure steepness index (the apparent fragility). V#(P) and Va(P) coincides only for the basic Barus dynamics, where Va(P) = Va = const in the given pressure domain, or for P → 0. The simple and non-biased way of determining Va(P) and the relation for its parameterization are proposed. The derived relation resembles Murnaghan - O'Connel equation, applied in deep Earth studies. It also offers a possibility of estimating the pressure and volume at the absolute stability limit. The application of the methodology is shown for diisobutyl phthalate (DIIP, low-molecular-weight liquid), isooctyloxycyanobiphenyl (8*OCB, liquid crystal) and bisphenol A/epichlorohydrin (EPON 828, epoxy resin), respectively.
| S-EPMC6760521 | biostudies-literature
Project description:BackgroundVisceral adiposity is a risk factor for many chronic diseases. Existing methods to quantify visceral adipose tissue volume using computed tomographic (CT) images often use a single slice, are manual, and are time consuming, making them impractical for large population studies. We developed and validated a method to accurately, rapidly, and robustly measure visceral adipose tissue volume using CT images.MethodsIn-house software, Medical Executable for the Efficient and Robust Quantification of Adipose Tissue (MEERQAT), was developed to calculate visceral adipose tissue volume using a series of CT images within a manually identified region of interest. To distinguish visceral and subcutaneous adipose tissue, ellipses are drawn through the rectus abdominis and transverse abdominis using manual and automatic processes. Visceral and subcutaneous adipose tissue volumes are calculated by counting the numbers of voxels corresponding to adipose tissue in the region of interest. MEERQAT's ellipse interpolation method was validated by comparing visceral adipose volume from 10 patients' CT scans with corresponding results from manually delineated scans. Accuracy of visceral adipose quantification was tested using a phantom consisting of animal fat and tissues. Robustness of the method was tested by determining intra-observer and inter-observer coefficients of variation (CV).ResultsThe mean difference in visceral adipose tissue volume between manual and elliptical delineation methods was -0.54 ± 4.81%. In the phantom, our measurement differed from the known adipose volume by ≤ 7.5% for all scanning parameters. Mean inter-observer CV for visceral adipose tissue volume was 0.085, and mean intra-observer CV for visceral adipose tissue volume was 0.059.ConclusionsWe have developed and validated a robust method of accurately and quickly determining visceral adipose tissue volume in any defined region of interest using CT imaging.
| S-EPMC5578607 | biostudies-literature