PhD Student: Giuseppe Mazzotti (ORCID n. 0009-0008-9787-616X)
Supervisor: Prof.ssa Daniela Fracassetti, DeFENS
Co-tutor: Prof. David W. Jeffery
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
From grapes to effervescent glass: enhancing sparkling wine production
In the context of climate change, increasing grape ripeness and sugar accumulation are frequently associated with a progressive loss of acidity, posing a significant challenge for sparkling wine production. Therefore, the optimization of pressing can positively contribute to the maintenance of the desired freshness and acidity. The proper management of maceration should be also considered as key process for high quality rosé sparkling wines. This PhD project aims to investigate (i) the impact of pressing in terms of must and wine composition and (ii) the management of maceration for modulating the color extraction and stability. Specifically, both pressing and maceration will be monitored through suitable chemical and physical markers. The musts obtained under different pressing and maceration conditions will be used to produce base and sparkling wines. The PhD project will allow the acquisition of a more robust and representative dataset of the entire sparkling wine chain contributing to technical advancements and competitiveness of the Franciacorta winegrowing area.
Project keywords
Pressing, maceration, Pinot noir grape, Erbamat grape, wine
Contacts
Università degli Studi di Milano
Department of Food, Environmental and Nutritional Sciences (DeFENS)
Via Mangiagalli 25, 20133 Milan
giuseppe.mazzotti@unimi.it
Collaborations
Prof. Nicola Francesca, University of Palermo, Italy
Dr Mario Gabrielli, University of Piacenza, Italy
Sponsor
Project sponsor: Consorzio per la tutela del Franciacorta
Others
LinkedIn: http://www.linkedin.com/in/giuseppe-mazzotti-7432782a9