Modelling grape and wine quality through PLS Spline statistical method

Context and purpose of the study. Climate change is already threatening California vineyards, as they grapple with increasing extreme weather events and drier growing seasons.

AIM The main lead exposure route is the intake of contaminated food, water, and alcoholic beverages, in particular wine. At the gastric level, Pb is transformed into a soluble compound which, when conveyed into the bloodstream, is the long-term cause of saturnism, intoxication with neurotoxic, nephrotoxic and hematopoietic effects, and with the neurological developmental delay of children. Pb is classified by the International Agency for Research on Cancer as a 2A class, possible carcinogenic to humans. In an opinion on possible health risks, CONTAM considered that cereals, vegetables, drinking water, and wine give a greater contribute to dietary exposure to Pb in Europe. Large quantities of wine, beer, and other alcoholic products drinking can increase daily Pb intake above the maximum permitted levels.

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

Correlations between vineyard site and wine have, historically, been limited due to lack of uniformity in scion and rootstock clone and lack of controlled pilot-scale winemaking conditions, particularly temperature

Aim: The aim of this study was to investigate the relationship between the molecular response of grapes during postharvest dehydration and the specific environment of two naturally ventilated rooms (called ‘fruttai’), located in two different sites in Valpolicella