Foto del docente

Andrea Versari

Full Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology


Keywords: enology sustainability beverages shelf-life bioactive antioxidant polyphenolic compounds byproduct and waste from winery

His 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 wines by liquid chromatography (HPLC, 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 models of prediction;
- valorization of byproducts and waste from winemaking.