In this book, the authors gather current research in the study of the cultivation, varieties and nutritional uses of grapes. Topics discussed in this compilation include characterisation of wine industry residue and its application in foods; evaluation of grape seeds as a source of added value natural antioxidants; prohexadione-calcium as a regulator of vine growth; extraction and bioactive properties of grape-seed polyphenols; hypersensitivity and allergy to grapes; grapes as an alternative crop for water saving and reutilisation of grape pomace as a solid medium of fermentation for the production of hydrolytic enzymes of industrial interest.