Introducing heterogeneity measurements in terroir studies. Application in the região demarcada do douro (n portugal)

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].

Los estudios regionales presentaron en Geografía, como en otras ciencias, en este siglo, varios enfoques. Cualquiera que sea la mirada sobre el espacio, en la base de la temática regional está la concepción

Proteins constitute one of the three main components of grape juice and white wine, phenolic compounds and polysaccharides being the others. A specific group of the total grape-derived proteins resists degradation or adsorption during the winemaking process and remains in finished wine if not removed by the commonplace commercial practice of bentonite fining. While bentonite is effective in removing the problematic proteins, it is claimed to adversely affect the quality of the treated wine under certain conditions, through the removal of colour, flavor and texture compounds. A number of studies have indicated that different protein fractions require distinct bentonite concentrations for protein removal and consequent heat stabilization.

Context and purpose of the study. `Grüner Veltliner´ is the most important Austrian white quality wine variety, which is mainly used to produce primary fruity wines.

Cyberphysical systems can be seen in the wine industry in the form of precision oenology. Currently, limitations exist with established infrared chemometric models and first principle mathematical models in that they require a high degree of sample preparation, making it inappropriate for use in-line,