Sensory properties, psychophysics, experimental economy, connections with neurosciences

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

Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products

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.

Aromatic characterization is a key issue to enhance wines knowledge. While several studies argue the importance of wine expertise in the ability of performing odor-related sensory tasks, there is still little attention paid to the influence of expertise on the semantic representation of wine odors.