# Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results
## 2 Results and Discussion
### CIELAB Coordinates  
For color measurement, 10 berries were randomly selected from different parts of the grape cluster and analyzed. The bloom was removed from the skin with a paper tissue. The control was significantly brighter (L* = 24.96 \(\pm\) 0.005 for berries; L* = 31.25 \(\pm\) 0.02 for seeds) than Bioma (L* = 14.18 \(\pm\) 0.02 for berries; L* = 30.79 \(\pm\) 0.06). Low L* values (lightness) generally indicate darker grapes, which typically show a higher anthocyanin content, suggesting ripeness or specific varietal characteristics [23]. In contrast, Bioma marcs showed a higher L* (22.37 \(\pm\) 0.34) compared to the control marcs (13.79 \(\pm\) 0.05) (Table 2). Both samples, instead, presented similar a* values, indicating a slight red tendency. The key difference between the samples was in the b* axis: The control berries shifted slightly towards blue (b* = \(-\)4.14 \(\pm\) 0.02), while Bioma was almost neutral, with a minimal shift towards yellow (b* = 0.29). A similarly behavior was also evidenced for the b* value for marcs, with Bioma showing a higher b* value than the control (Table 2). The chroma results indicated that the control sample berries had a higher chroma and a hue value closer to the blue-green region, while Bioma berries had a weaker chroma, and the hue value was closer to the yellow-red region of the color spectrum (Table 2). A hue angle close to 360\({}^{\circ}\) represents a transition between greenish and blueish tones. The hue angle of the control sample fell in the blue-green region of the color wheel, suggesting that the control sample may have slightly cooler tones, potentially due to grapes with more bluish or greenish shades (Table 2). In grapes, this aspect may indicate an incomplete development of the red pigmentation of certain varieties or grapes [24]. This aspect may suggest that the control sample reached a tardive adequate phenolic maturity, leading to a probable loss of fresh aroma notes. Indeed, a late ripening may affect the composition of volatile compounds. For instance, [PERSON] et al. observed that the ripening of \"Cabernet Sauvignon\" grapes significantly influences the aromatic characteristics of the wine, suggesting that a timely harvest is crucial to preserving varietal aromas [25]. Conversely, the Bioma sample had a hue angle close to 0\({}^{\circ}\), placing it in the yellow-red part of the color spectrum. A hue value close to 0\({}^{\circ}\) is indicative of grapes with warmer tones, which could suggest a greater maturity of certain varieties or a progression towards the redder spectrum. The \(\Delta\)E value is used to quantify the perceptible difference between two colors in the CIELAB color space, considering their L* (lightness), a* (green-red), and b* (blue-yellow) coordinates. The \(\Delta\)E between the control and Bioma samples was 11.66, indicating a clear and significant color difference between the two samples. A \(\Delta\)E value above 8 is generally considered to indicate a noticeable difference [26], meaning that the control and Bioma berries exhibited a highly perceptible color variation. Thus, the control appeared lighter with a cool blue hue, while Bioma was darker and almost neutral, with a hint of warmth towards yellow. These differences were clearly visible in the CIELAB color space, where the control berries were located closer to the blue spectrum and Bioma berries closer to the center (Figure 3). The differences in color between the Bioma and control seeds were slight, with the Bioma seed appearing barely more saturated and with a mild different shade (Figure 3). The marcs showed a clear difference between Bioma and the control, both