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Current position

Associate professor in Enology at the University of Torino (UniTO) research center in Viticulture and Enology located in Alba, Italy.

Research

Research activity focused on the extraction and preservation strategies of secondary metabolites during wine production, evaluation and analysis of the phenolic content and colour in wines and winery products, technological advancement in Enology. Also focused on the evaluation of the mechanical properties of grapes (related also to the extraction from solid parts), pomace, and food products.

Teaching

Teaching activity in Enology at the B.Sc. and M.Sc. in Viticulture and Enology, University of Torino, and in Wine Processing module at the Vinifera Euromaster.

Scientific products, Societies and Qualifications

Author of more than 200 scientific contributions, including more than 100 indexed (Web of Science/Scopus) peer-reviewed publications in the Enology and Food Science fields. Reviewer for indexed journals in the Food Science and Technology subject category.

Enologist, Accademico Ordinario of the Accademia Italiana della Vite e del Vino. Member of the Italian Society of Food Science and Technology (SISTAL).

Further information

You can find more information about me and about the research line on Enology and wine microbiology on the institutional pages at the DISAFA department website.

All my research products are visible at the page Publications or at the institutional repository of the University of Torino: IRIS-AperTO.

You can also visit my pages on these websites:

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