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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.

Activity start 2003
Publications - LISANTI M.T., GAMBUTI A., GENOVESE A., PIOMBINO P., MOIO L. 2014. Earthy off-flavour in wine: evaluation of remedial treatments for geosmin contamination. Food Chemistry 154: 171-178 (Q1).
- LISANTI M.T., GAMBUTI A., GENOVESE A., PIOMBINO P., MOIO L. 2013. Partial dealcoholization of red wines by membrane contactor technique: effect on sensory characteristics and volatile composition. Food and Bioprocess Technology 6: 2289-2305 (Q1).
- GAMBUTI, A., RINALDI, A., MOIO, L. 2012. Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine. European Food Research and Technology 235 (4) , pp. 753-765 (Q1)
- GAMBUTI A., RINALDI A., LISANTI M.T., PESSINA R., MOIO L. 2011. Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. European Food Research and Technology 233:4, 647-655 (Q1).
- GAMBUTI A., CAPUANO R., LISANTI M.T., STROLLO D., MOIO L. 2010. Effect of Aging in New Oak, One Year Used Oak, Chestnut Barrels and Bottle on Color, Phenolics and Gustative Profile of Three Monovarietal Red Wines. European Food Research and Technology 231, 3: 455-465 (Q1).
- PIOMBINO P., GENOVESE A., GAMBUTI A., LAMORTE S. A., LISANTI M. T., MOIO L. 2010. Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine. International Journal of Food Science and Technology. 45: 234–244 (Q2).
- GAMBUTI A., STROLLO D., ERBAGGIO A., LECCE L., MOIO L. 2007 Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico wine. Journal of Food Science 72, 9, 2347-2353.(Q1)
- GAMBUTI A., STROLLO D., GENOVESE A., UGLIANO M., E., RITIENI A.,  MOIO L. 2005 Influence of Enological Practices on Ochratoxin A Content in Wine. American Journal of Enology and Viticulture. 56, 2, 155-162.(Q1)
- MOIO L., UGLIANO M., GAMBUTI A., GENOVESE A., PIOMBINO P. (2004). Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, vol. 51, p. 7-12, ISSN: 0002-9254(Q1)
- MOIO L., UGLIANO M., GENOVESE A., GAMBUTI A., PESSINA R., PIOMBINO P. (2004). Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis Vinifera L.) wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 52, p. 891-897, ISSN: 0021-8561(Q1)
Permanent staff Luigi Moio (AGR/15), Angelita Gambuti (AGR/15), Paola Piombino (AGR/15), Alessandro Genovese (AGR/15)
Temporary or external staff Maria Tiziana Lisanti (contrattista UNINA), Alessandra Rinaldi (assegnista UNINA)
Collaborations  
SSD  
Projects - PRIN 2008: GESTIONE DI PRECISIONE DEL MICROCLIMA DEL GRAPPOLO DURANTE LA MATURAZIONE E IN DISIDRATAZIONE POSTRACCOLTA PER IL MIGLIORAMENTO DELLE CARATTERISTICHE AROMATICHE E NUTRIZIONALI DELL'UVA PER LA PRODUZIONE DI VINO (52.153 euro) Responsabile scientifico UO: Prof Luigi Moio)
- Programma di ricerca viticolo-enologica per il miglioramento e il potenziamento del comparto vitivinicolo della Regione Campania. Responsabile scientifico: Prof. Luigi Moio Ente finanziatore: Regione Campania (60.000,00 euro/annualità) Annualità: 2008-2012
- PROGRAMMA DI SVILUPPO RURALE DEL VENETO 2007−2013. MISURA 124. Responsabile  Scientifico Unità Operativa: prof. Luigi Moio
- PROGETTO ZOVISA ZOnazione VIticola a Scala Aziendale - Misura 124 del PSR Campania 2007/2013: "Cooperazione per lo sviluppo di nuovi prodotti, processi e tecnologie nei settori agricolo e alimentare e settore forestale". Responsabile  Scientifico Unità Operativa: prof. Luigi Moio
- PSR Campania 2007-2013 - Progetti Integrati di Filiera PIF-VITIS: “Valutazione dell’ attitudine delle uve Falanghina ed Aglianico, coltivate nel Sannio, alla produzione di vino spumante di qualità”. Importo finanziato: € 159.500,00. Responsabile  Scientifico Unità Operativa: prof. Luigi Moio
Recognitions and awards Participation on invitation:
- 1st OENOVITI INTERNATIONAL symposium “Alcohol level reduction in wine”, Institut des sciences de la vigne et du vin (ISVV), Université de Bordeaux. Title of the contribution: Partial dealcoholization of red wines, sensory and composition quality”.
Scientific events  
Technology and know-how transfers  
Other Moio L., Piombino P. (2012). Management of vinification and stabilization to preserve aroma characteristic of dehydrated grape . In: Mencarelli F, Tonutti P.. SWEET, REINFORCED AND FORTIFIED WINES: GRAPE BIOCHEMISTRY, TECHNOLOGY AND VINIFICATION. p. 131-144, Wiley-Blackwell, ISBN: 9780470672242