Grape pomace is one of the main by-products generated after pressing in wine-making. It’s valorization through the extraction of bioactive compounds is the answer for the development of sustainable processes. Nevertheless, in the recovery of anthocyanins derivatives, the extraction stage continues to be a limiting step. The nature of the sample and the type of solvent determine the efficiency of the process
The spectral information acquired from fresh whole grapevine organs have yet to be fully explored. Infrared spectroscopy provides the means to rapidly measure fresh plant material and providing extensive information on the physical and chemical structure of samples.
To obtain a quality wine, it is necessary to collect grapes in an optimal state of maturation, so the control of the ripening process is fundamental for the viticulturist.
Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation
Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.