Improvement of quality of wine
A large number of samples from different stages of the vinification process (from harvest to bottling) will be analyzed by classical (chemical) and organoleptic methods (tasting) as well as by optical methods of analysis (eg UV-Vis, Raman, etc.) for different varieties and different winemaking operations. The results of chemical, organoleptic and optical analysis methods will be related using statistical methods. Thus, various organoleptic characteristics (e.g. color, sweetness, flavor, acidity, etc.) will be related to the chemical composition and spectral footprint of each wine by variety and wine-making operation, and algorithms will be established on how the particular parameters per vinification and variety affect the quality of the final product. Essentially, a “roadmap” for the production of quality wine will be created. By using these algorithms, the cooperating and other interested companies will be able to track the winemaking parameters that are of interest to them more easily and at a lower cost, to explore new winemaking protocols, to adapt the organoleptic characteristic.