Applying and testing of "on site on time" sensors and tools for the sustainability of the winemaking process

The wine industry is constantly evolving, with a growing interest in innovative techniques that enhance wine quality, reduce environmental impact, and minimize the use of additives. This research is based on six studies exploring different winemaking approaches, from the application of emerging fermentation technologies to the chemical and sensory characterization of wines. One study examines "soft" maceration techniques during red grape fermentation, demonstrating how they can improve the extraction of phenolic and aromatic compounds while optimizing color stability. Similarly, the application of AirMixing M.I. resonance waves in the production of sulfite-free Sangiovese wine shows an enhancement in aromatic quality and a more sustainable process The analysis of natural and fortified sweet wines obtained from Aleatico grapes subjected to different dehydration conditions highlights how a combination of destructive and non-destructive analyses can provide a deeper understanding of their chemical and aromatic profile. Additionally, the use of a high-performance bioelectronic tongue enables the simultaneous analysis of key chemical components in wine, offering an innovative method for quality monitoring during production The application of multivariate techniques to evaluate the effect of cluster thinning on the quality of Tempranillo wine has revealed correlations between vineyard management and the sensory attributes of the final product, suggesting optimization strategies to enhance varietal expression. Finally, the combination of an e-nose and GC-MS for identifying the aromatic maturity of Nerello Mascalese grapes from different Etna terroirs demonstrates the potential of advanced tools in determining optimal harvest timing and terroir characterization. These studies collectively highlight the importance of new technologies and advanced analytical methods in modern enology. By integrating innovative techniques in fermentation, vineyard management, and quality assessment, winemakers can produce wines with superior sensory attributes while promoting sustainability and reducing the need for additives. The findings pave the way for further research and practical applications that can enhance both the efficiency and quality of wine production.