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
