The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes
One of the main challenges in the wine industry is to understand how different wine processing techniques and practices can influence the overall quality of the final product.
Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.
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.
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.
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