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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.

Activity start 2003
Publications - del Caro A., Fanara C., Genovese A., Moio L., Piga A., Piombino P. (2012). Free and enzymatically hydrolysed volatile compounds of sweet wines from Malvasia and Muscat grapes (Vitis vinifera L.) grown in Sardinia. SOUTH AFRICAN JOURNAL FOR ENOLOGY AND VITICULTURE, vol. 33, p. 115-121, ISSN: 0253-939X (Q1)
- GENOVESE A., PIOMBINO P., LISANTI M.T., MOIO L. 2005. Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by gas chromatography-SIM/mass spectrometry. Annali di Chimica - Journal of Analytical, Environmental and Cultural Heritage Chemistry. 95, 6: 415-419
- Muccillo, L., Gambuti, A., Frusciante, L., Iorizzo, M., Moio, L., Raieta, K., Rinaldi, A., (...), Aversano, R.(2014) Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region.Food Chemistry Volume 143,  Pages 506-513 (Q1)
- GAMBUTI A., STROLLO D., UGLIANO M., LECCE L., MOIO L. 2004. trans-Resveratrol, Quercetin, (+)-Catechin, and (-)-Epicatechin Content in South Italian Monovarietal Wines: Relantionship with Maceration Time and Marc Pressing during Winemaking.  Journal of Agricultural and Food Chemistry.  52 (18), 5747-5751 (Q1)
- LAMORTE S. A., GAMBUTI A., GENOVESE A., SELICATO S., MOIO L. 2008 Free and glycoconjugated volatiles of V. vinifera grape 'Falanghina' . Vitis, 47 (4), 241-243. (Q3)
- LAMORTE, S. A., GAMBUTI, A., GENOVESE, A.,  MOIO, L. (2013). Volatile secondary metabolites of Greco (Vitis vinifera L.) must. International Journal of Food Science & Technology (Q2)
- A. GENOVESE, S.A. LAMORTE, A. GAMBUTI, L. MOIO (2013),Aroma of Aglianico and Uva di Troia grapes by aromatic series. Food Res. Int., 53  pp. 15–23. (Q1)
- GAMBUTI A., GENOVESE A., LAMORTE S., CAPUANO R., LISANTI M.T., PIOMBINO P., MOIO L (2007). Study of the influence of the degree of grape ripening on aroma characteristics of Aglianico wines by instrumental and sensory analysis. ACTA HORTICULTURAE, vol. 754, p. 533-540, ISSN: 0567-7572 (Q4)
- GAMBUTI A., CAPUANO R., LECCE L., FRAGASSO M. G., MOIO L. 2009. Extraction of phenolic compounds from 'Aglianico' and 'Uva di Troia' grape skins and seeds in model solutions: Influence of ethanol and maceration time. Vitis 48 (4), 193–200  (Q2)
- BONGHI C., RIZZINI F.M., GAMBUTI A., MOIO L., CHKAIBANC L., TONUTTI P. 2012. Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration. Postharvest Biology and Technology, 67 (2012) 102–109. (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 - Progetto Ti.V.Irp.-La tipicità sensoriale dei vini irpini a DOCG: identificazione delle molecole odorose marker e ruolo del lievito. Ente finanziatore: Provincia di Avellino- finanziamento € 61200-anno 2012-coordinatore del progetto: Prof. Luigi Moio
Recognitions and awards  
Scientific events  
Technology and know-how transfers  
Other Atlante dei territori del vino italiano, 2013 (ISBN: 978-88-6315-486-3) Edito da Pacini Editore insieme all’Enoteca Italiana di Siena, con il Ministero delle Politiche Agricole Alimentari e Forestali e l’Istituto Geografico Militare