The image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography are presented as an instrument for assessing wine quality. Wine quality of samples from a long-term field trial comparing integrated, organic and biodynamic management were investigated by using image-forming methods and sensory analysis. Concerning the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography, the images of encoded samples were (i) grouped into pairs with similar image features; (ii) characterized based on reference images (e. g. high–low resistance to degradation); (iii) ranked (according to the characterization), and (iv) assigned to the different production methods (classified). Wine samples from organic and biodynamic management needed less wine per sample for a similar expression of structural characteristics than wine samples from integrated cultivation. Organic and biodynamic samples also show structures that indicate less degeneration than integrated samples. Due to these properties, nine coded wine samples from 2010 could be (i) grouped, (ii) characterized, (iii) ranked and (iv) classified without errors, i.e., assigned to the cultivation methods of integrated, organic and biodynamic agriculture. In sensory analysis, the wine derived from biodynamic management had the highest aroma intensity. In the other parameters the differences were not significant. Analysis with the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography complements sensory analysis for a more complete description of the characteristic properties of wines originating from different management systems. If further studies confirm these results, the image-forming methods copper chloride crystallization, capillary dynamolysis and circular chromatography may be developed as a complementary tool to sensory and chemical analysis in assessing wine quality.

中文翻译：

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使用图像形成方法和感官分析在综合、有机和生物动力管理下的葡萄酒质量

图像形成方法氯化铜结晶、毛细管动力分解和循环色谱被提出作为评估葡萄酒质量的工具。通过使用图像形成方法和感官分析，对来自比较综合、有机和生物动力管理的长期田间试验样品的葡萄酒质量进行了调查。关于图像形成方法氯化铜结晶、毛细管动力分解和循环色谱，编码样品的图像被（i）分组​​为具有相似图像特征的对；(ii) 基于参考图像的特征（例如高-低抗退化性）；(iii) 排序（根据特征），以及 (iv) 分配到不同的生产方法（分类）。与来自综合栽培的葡萄酒样品相比，来自有机和生物动力管理的葡萄酒样品需要更少的葡萄酒来表达类似的结构特征。有机和生物动力学样品也显示出比集成样品更少退化的结构。由于这些特性，2010 年的九个编码葡萄酒样品可以（i）分组​​，（ii）表征，（iii）排名和（iv）无错误分类，即分配给综合、有机和生物动力农业的栽培方法。在感官分析中，生物动力管理的葡萄酒具有最高的香气强度。在其他参数中，差异不显着。用成像法分析氯化铜结晶，毛细管动力分解和循环色谱补充感官分析，以更完整地描述源自不同管理系统的葡萄酒的特性。如果进一步的研究证实了这些结果，氯化铜结晶、毛细管动力分解和循环色谱等成像方法可能会被开发为评估葡萄酒质量的感官和化学分析的补充工具。