PhD Student: Simona Pizzi (ORCID n. 0000-0001-9110-7994)
Supervisor: Prof. Ileana Vigentini
Dean: Prof. Diego Mora
Research area: Food Science and Nutrition
Research topic
Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry
Project Synopsis
Vitis vinifera is susceptible to infections caused by pathogenic fungi. This PhD project focuses on its biological control using selected microorganisms to limit the use of chemicals in both land and wine. The aim is to exploit epiphytic and endophytic species with metabolic traits (e.g. natural secretion of bio-functional molecules) able to counteract the pathogen growth in plant and post-harvest (i.e. table and dried) grapes. In particular, terpenes are interesting molecules for their antiviral, antimicrobial, anti-insecticide, and antioxidant properties. The specific objectives of this PhD are to examine the potential of plant-associated yeats as biocontrol agents able to release terpenes (or other interesting compounds) with a pesticide or antifungal effect. A comparative genomic approach and a genome editing pipeline will generate terpene high-producing strains allowing to study the interaction mechanisms of yeast-host-environment. The impact of biocontrolled grapes will be considered in wine production especially for minimal intervention winemaking approaches.
Project keywords
Bio-control, yeast, wine, terpenes
Contacts
Università degli Studi di Milano
Department of Food, Environmental and Nutritional Sciences (DeFENS)
Via Mangiagalli 25, 20133 Milan
Collaborations
Dott. Daniela Fracassetti (DeFENS, University of Milan, Italy)
Prof. Gustavo Cordero-Bueso, University of Cadiz, Spain
Dr. David Maghradze, Agrarian University of Georgia, Georgia
Dr. Gabriella De Lorenzis, Dr. Silvia Toffolatti and Prof. Marcello Iriti, University of Milan, Italy
Sponsor
Fellowship sponsor: Università degli Studi di Milano
Publications
Merlino, V.M.; Fracassetti, D.; Di Canito, A.; Pizzi, S.; Borra, D.; Giuggioli, N.R.; Vigentini, I. Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers. Foods 2021, 10, 1545. https://doi.org/10.3390/foods10071545
Massaglia, S., Merlino, V.M.; Fracassetti, D.; Di Canito, A.; Pizzi, S.; Vigentini, I. Is the Consumer Ready for Innovative Fruit Wines? Poster for Macrowine Virtual, 23 – 30th June 2021
Call
SEED4Innovation – Scouting Program. Deadline: 10th October 2020 Project’s title: “Method for the industrial scale production of kiwi-based wine (KiWine)”. Role: Member of the research unit of UMIL
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