A team of researchers have developed a system they say will revolutionize the concept of traceability used in proving the origins of agricultural products: in this case, the vine, the quality of yeast used in the fermentation of the must (pulp) in Malvasia, Muscat and Nero d’Avola grapes, among others. 

This research, funded by the Rural Development Plan for the Sicilian Region, has revolutionized the current approach (DOC, DOP, IGT) which monitors the production process and leaves too much room for discretion to those who make the wine. 

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