Hyperspectral imaging and machine learning for monitoring grapevine physiology

Tannins are very important for grape and wine quality, since they participate in several organoleptic wine characteristics such as astringency perception, bitterness, and the colour stability. The compositions in tannins in grapes and wines differs between seeds and skins. Tannin seeds contain a higher concentration of tannins than skin and has been associated with a coarse and more tannic notes in wines, by contrast, tannin skin are related to a greater softness in the wines.

The Precision Viticulture (PV) is defined “as a management system that is information and technology based, is site specific and uses one or more of the following sources of data: soils, vigour, nutrients, pests, moisture, and yield among others, for optimum profitability, sustainability, and protection of the environment” (OIV, 2018, in process). The elements mentioned in the definition are an important part of the terroir components. The terroir is a tool In Viticulture, it is the analysis and study unit, and the variability of a certain situation can be due to any difference in every element or property of each factor that constitutes it, including the management.The soil and its management are those that bring the most variability to terroir.

The Columbia Valley American Viticultural Area (AVA) of the Pacific Northwest, USA is the world’s largest officially recognized viticultural area with basalt bedrock.

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.