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Optical Imaging (OI) is an emerging field developed in recent years which can be a very versatile, fast and non-invasive approach for the acquisition of images of small (few centimetres) sized samples, such as layers of cells (in vitro), small animals (in vivo), animal organs (ex vivo) and innovative materials. OI was primarily developed for biomedical applications to study the progression of some pathologies and to assess the efficacy of new pharmaceutical compounds. Here we applied the OI technique to a completely new field: the study of food optical properties. In this case we exploited the optical properties of endogenous molecules, which are generally considered responsible of a background noise affecting the investigation. Here we used this sort of “noise”, named autofluorescence, to obtain information on the drying of Corvinone grapes employed for Amarone wine production. OI can provide interesting information and, inserted in a multimodal approach, it may be a real support to other techniques in the description of a biological phenomenon.