Abstract
This PhD thesis research project aims to study chemical and sensory markers that wineries can use in a DSS to improve wine production and quality. Precision oenology, which optimizes winemaking operations using data-driven methodologies and DSS, is one of the two sides of aspects connecting the right product for the right consumer. The other side would be the development of non-invasive method for fingerprinting bottled wine products to ensure their authenticity and consumers expectations. The project will be developed in collaboration with wineries and providers of analytical non-invasive devices.