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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.

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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.

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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.

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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.

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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.

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