Mathematical models of the dynamics of fermentation of wine yeasts under the influence of vitamins

Context and purpose of the study. Climate change is a major challenge in wine production. It results in erratic weather conditions which may lead to a reduction in grape yield and the subsequent grape and wine quality.

Increasing soil organic carbon (SOC) in vineyards enhances soil health with associated benefits for climate change resilience and mitigation.

There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques (Helmdach et al., 2013).

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.