| FOOD SCIENCE & TECHNOLOGY | Enology |
Astringency of Grape and Wine
| Our research focuses on the development of an objective method able to measure the astringent sensation elicited by grapes and wines. |
Chemical and Sensory Characterization of Italian Grapes and Wine Varieties
| Studies on the definition on a molecular basis of the tipicity and sensory peculiarity of native Italian grapes and wines. |
Development and Optimization of Analytical and Sensory Methods
| Development, optimization and innovative applications of methods for the analysis of the volatile and polyphenolic fraction and for sensory analysis. |
Relationship between Sensory Perception and Aroma Compounds of Wines
| Study of the variables affecting the olfactory perception of wine by means of instrumental, sensometric, sensorial and statistical methods. |
Volatile and Phenolic Composition and Sensory Characteristics of Grapes and Wine in Relation to Technological Variables
| Study of the effects of field, post-harvest and technological variables (i.e. grape ripening, drying, wine-making, fining, wine ageing, bottle closures) and of innovative practices (i.e. partial dealcoholization, new wine treatments) on the sensory characteristics and on the volatile and phenolic composition of grapes and wine. |