he use of high-power ultrasound (US) is proving of great interest to the oenological industry due to its effects in the improvement of wine organoleptic characteristics, especially in terms of color [1, 2].
AIM This work aims to investigate fluorescence spectroscopy as a tool to assess grape homogenates to discriminate between samples of varying maturities and to develop an index to objectively characterise the level of grape heterogeneity present in any given vineyard.
AIM: Glutathione (GSH) is a powerful natural antioxidant, considered as a promising molecule against oxidative damage of aroma during winemaking and storage.
AIM: Patterns in data obtained from wine chemical and sensory evaluations are difficult to infer using classical statistics.
Flotation is one of the most used processes for clarifying white grape must after the pressing process. To date, gelatine is the more used fining agent, its action being improved when combined with bentonite and silica sol.