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Research topics
The research mainly focus on the following topics:
- improving the understanding of grape and wine chemistry, with focus on the phenolic compounds involved in white wine oxidation and red wine astringency;
- study on relationship between chemistry and sensory evaluation of wine and beverages;
- development of rapid analytical techniques using infrared spectroscopy and electronic nose for quality control and authenticity of wines and beverages;
- targeted and non-targeted analysis of wine compounds by high performance liquid chromatography (HPLC), ion-chromatography (IC), capillary electrophoresis (CE), gas chromatography (GC), infrared spectrospcopy (IR);
- use of univariate and multivariate data modeling to disclosure the effect of selected experimental variables on wine quality;
- investigation on the shelf-life of wine: strategy for improving the shelf-life, identification of markers, and prediction models;
- valorization of byproducts and waste from winemaking.
