Abstract
The objective of this thesis is to study the factors that influence the quality of wine, using a combination of analytical techniques and statistical methods. The focus is on understanding how different wine processing techniques and practices, as well as environmental factors such as vibration, temperature and humidity during the storage and transportation phases, can affect the overall quality of the final product. The thesis is divided into five chapters, covering topics such as the effect of pre-fermentative maceration on Pinot Blanc wine, profiling of Chardonnay and Sauvignon Blanc wines from different regions, the impact of microvibrations on the quality of Pinot Noir wine, and the use of sensory analysis and chemometrics to predict the quality of the wine in South Tyrolean area. The results of these studies show that sensory attributes and chemical compounds are closely related to the overall quality of wine, and that multivariate analysis methods can be useful for understanding these relationships and for making business-related decisions in the wine industry.