Study of grape-ripening process variability using mid infrared spectroscopy
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.
Application of a low-cost device VIS-NIRs-based for polyphenol monitoring during the vinification process
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
Hyperspectral imaging and Raman spectroscopy, nondestructive methods to assess wine grape composition
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.
Combined high-resolution chromatography techniques and sensory analysis as a support decision system tool for the oenologist
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.