The study of the applicability of this method to grapes, musts and wines at different stages of the elaboration process and during their later evolution was carried out in cooperation with important wineries in different Spanish regions. In the middle of the harvest season, a multitude of samples were analyzed, depending on the particular interests of each of the wineries. The results allowed the winemakers and the technical team to have an objective and easy to interpret measure of the varietal aromatic potential of their grapes, musts and wines, and to compare them with the usual sensorial analyses of the winery.
Numerous works and publications have demonstrated the usefulness and versatility of the IPAv to know the influence of certain agronomic and oenological practices on the aromatic quality of different varieties of grapes and wines, both white and red.
This graphic diagram shows some of the applications in which the AROMATIC POTENTIAL has been evaluated. As shown in the image, the IPAv parameter allowed to study the influence of different actions on the plant as well as those related to technological practices and subsequent evolution of the wine.