Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.

Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.

According to the OIV Focus 2017 estimating the vine varieties distribution in the world, Italy is the richest grape producing country in terms of varieties.

Recent regulations concerning alcoholic beverages have prompted producers to revise their product labels to incorporate nutritional information. In this context, qr codes containing such information, known as e-labels, are now being employed on wine labels for the first time.