Texture analysis for the definition of wine grape quality

Zusatztext

This work applies traditional and innovative analytical and measurement methods for a better understanding of the varietal notion and its importance in the wine making field. It is intended for those who want to know more about the contribution of grape texture characteristics in varietal classification, differentiation and in the prediction of the grape behavior during the wine making process. Such information can contribute to a rational management of the wine making process and understanding of the grape potential related to the cultivar and to the territory.

Autorenportrait

Dr. Hend Letaief obtained her PhD in 2007 from the University of Turin. Currently Assistant professor in wine chemistry,she teaches wine production as well as grape and wine Chemistry. She has an industry oriented research experience and she focuses on the processes of problem solving and wine quality improvement.

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