Discover below the proceedings of previous editions of the In Vino Analytica Scientia conferences.
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.
Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking 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