Fractal analysis as a tool for delimiting guarantee of quality areas

In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine.

The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass

Wine minerals, including calcium, derive mainly from grape berry extraction, but they could also arise from winemaking additives, processing aids, and other sources.

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

The accurate estimation of yield is a fundamental for suitable viticulture, playing a pivotal role in the planning of logistics, the allocation of resources and the formulation of commercial strategies.