In red wine production, phenolic maturity is becoming increasingly important. Anthocyanins, flavonoids and total polyphenols content and availability significantly influence the harvest time of wine grapes while, during vinification process, their extraction strongly affects wine body, color and texture
Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and they still require sample preparation, whether with classical analyses or with NIR analyses.
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,
For coopers, toasting process is considered as a crucial step in barrel production where oak wood develops several specific aromatic nuances released to the wine during its maturation