Foto del docente

Fabio Chinnici

Associate Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology


Keywords: Beverages Enology HPLC Food Technology Food Analysis GC-MS Vinegar Beer Fermented Beverages Phenolics Aroma compounds Sulfite reduction

From 1994 to 2000 he was involved in the study of enzymic systems applied to the production of fruit juices and wine products. Then, since 2001, he has undertaken the study of the possible technological options able to allow the reduction or elimination of the use of sulfur dioxide in oenological sector

In this context, apart from the study of the technological suitability of several alternative solutions to sulfur dioxide, he devised the analytical techniques useful in the evaluation of the performances offered by the above mentioned technologies. He, worked on the validation of a chromatographic method for the determination of lysozyme, currently adopted by the OIV (Organization International de la Vigne et du Vin) as authorized method.

Other research topics include both the technological and the chemical evaluation of alternatives to oak barrels in enology (use of chips and/or indigenous essences), their healty use and the compositional characterization of Italian and European premium vinegars.

He has expertise in the field of the chromatographic analysis, the use of HPLC techniques coupled with UV detection, DAD, RI, FLD and MS and gas chromatography combined with FID and MS. He took part in a number of research projects, funded by national institutions, regional and national companies