Fractal analysis as a tool for delimiting guarantee of quality areas

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The wine yeast Saccharomyces cerevisiae can highly affect wine aromatic profile by producing and/or mediating the release of a whole range of metabolites (such as thiols, esters, and terpenes), which in turn contribute to enhanced aroma and flavor. These metabolites depend on yeast metabolism activated during fermentation which can constitute the ‘’metabolic footprint’’ of the yeast strain that carried out the process.

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.

Recent developments in satellite technology have yielded a substantial volume of data, providing a foundation for various machine learning approaches. These applications, utilizing extensive datasets, offer valuable insights into Earth’s conditions. Examples include climate change analysis, risk and damage assessment, water quality evaluation, and crop monitoring. Our study focuses on exploiting satellite thermal and multispectral imaging, and vegetation indexes, such as NDVI, in conjunction with ground truth information about soil type, land usage (forest, urban, crop cultivation), and irrigation water sources in the Trentino region in North-East of Italy.

The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].