Grape ripeness assessment and initial processing of grapes

Harvesting and selection of grapes at the optimal maturity and according to the desired traits is what the wine industry keeps striving to achieve, as well as more sustainable practices along the winemaking process which include the use of pulsed light (PL) technology and Non-Saccharomyces yeasts as an alternative to sulphite addition. We offer an interesting article and a couple of exclusive videos to help you understand and manage these important topics

     Wine grape ripeness assessment using Hyperspectral imaging

     Sterilizing with Pulsed Light

     Bio-protection in oenology: a real alternative to sulphites?

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The "Infowine Premium" subscription includes numerous videos and technical articles on international research news translated into your language. These are some of the Premium contents published, which you can access with your subscription:

• Technology to recover and modulate the aromas lost during alcoholic fermentation
• Measuring water potential: when, where and why?
• From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption
• Near-infrared spectroscopy and hyperspectral imaging: non-invasive and rapid techniques to determine the composition of intact grapes
• Effect of the type of preferred wine on the hedonic and emotional response of consumers
• An innovative method to identify the wine dilution

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