To improve the winemaking process it is important to measure and recognize its progress. The wine industry thus needs simple, quick and economical analysis systems. Spectrometry, coupled with chemometry, can provide numerous solutions. Using spectrometry in the visible range and in the near or middle infrared range, often in combination, followed by statistical analysis of the spectra make it possible to measure various soil, grape, must and wine parameters. Dambergs’ seminar, presented at Enoforum 2009, covers a wide range of spectrophotometric analyses, some of which are already available on the market and others that are currently under study and calibration: - soil analysis and differentiation between different regions - vine water balance measurements - detection of grapes affected by pathogens (Botrytis and Mildew) - distillate analysis - yeast strain identification - alcoholic fermentation monitoring - grape geographic origin - grape variety used for wine production - sensory evaluation The presentation ends with a description of a non destructive spectrophotometric system used to analyze wines in bottle and which can identify samples with abnormal oxidation.
Lenght: 31 minutes
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