{"id":2866,"date":"2023-01-05T11:27:10","date_gmt":"2023-01-05T10:27:10","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=2866"},"modified":"2026-02-02T12:04:10","modified_gmt":"2026-02-02T11:04:10","slug":"phd-student-profile-alessio-altomare","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2023\/01\/05\/phd-student-profile-alessio-altomare\/","title":{"rendered":"PhD student profile, Alessio Altomare"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Alessio Altomare (ORCID n. <a href=\"https:\/\/orcid.org\/0000-0003-1068-5456\" target=\"_blank\" rel=\"noopener\">0000-0003-1068-5456<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2867\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2023\/01\/Alessio-Altomare-JPG_200x200.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2023\/01\/Alessio-Altomare-JPG_200x200.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2023\/01\/Alessio-Altomare-JPG_200x200-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><strong>Supervisor<\/strong>: Prof. Daniela Fracassetti (DeFENS)<\/p>\n<p><strong>Co-tutor<\/strong>: Dr. Maria Manara (Dal Cin Gildo S.p.A.)<\/p>\n<p><strong>Dean<\/strong>: Prof. Diego Mora<\/p>\n<p><strong>PhD title achieved on<\/strong>: 27<sup>th<\/sup> January 2026<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>Yeast derivatives have been widely used for the winemaking. They can act as nutrients for fermentations, facilitate the tartaric, protein and color stabilization, improve the antioxidant capacity and the sensory characteristics of wines. This PhD project aims to exploit the application of yeast derivatives implementing the precision oenology. Specifically, investigations on yeast derivatives will concern their use as (i) nutrient for both alcoholic and malolactic fermentations, (ii) stabilizing agent and (iii) antioxidant considering their impact on the overall composition of wine. Moreover, (iv) a deep and novel characterization of yeast derivatives will be performed in order to evidence, for the first time, a possible correlation existing between their composition and their specific ability. \u00a0Yeast derivatives can be a suitable tool to limit the use of chemicals, inorganic additives or adjuvants throughout the winemaking, improving the sustainability of the wine industry.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Yeast derivatives, wine, precision oenology, sustainability<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>Universit\u00e0 degli Studi di Milano<\/p>\n<p>Department of Food, Environmental and Nutritional Sciences (DeFENS)<\/p>\n<p>Via Mangiagalli 25, 20133 Milan<\/p>\n<p>alessio.altomare1@unimi.it<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Alberto Barbiroli, DeFENS, Universit\u00e0 degli Studi di Milano, Italy<\/p>\n<p>Prof. Antonio Tirelli, DeFENS, Universit\u00e0 degli Studi di Milano, Italy<\/p>\n<p>Prof. Ileana Vigentini, DiSBCO, Universit\u00e0 degli Studi di Milano, Italy<\/p>\n<p>Prof. David Jeffery, University of Adelaide, Australia<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Borsa finanziata a valere sul DM 352\/22; Dal Cin Gildo S.p.A.<\/p>\n<p><strong>Publications<\/strong><\/p>\n<p><em>Publications with impact factor<\/em><\/p>\n<ul>\n<li>Di Canito A., <u>Altomare A.<\/u>, Fracassetti D., Messina N., Tirelli A.G., Foschino R.C., Vigentini I. (2023) The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste. J. Fungi 2023, 9, 78. <a href=\"https:\/\/doi.org\/10.3390\/jof9010078\">https:\/\/doi.org\/10.3390\/jof9010078<\/a><\/li>\n<\/ul>\n<p><em>Proceedings of National and International Conferences (abstracts)<\/em><\/p>\n<ul>\n<li>Fracassetti D., Messina N., <u>Altomare A.<\/u>, Buccolieri R., Blanco I., Cola G., Rustioni L. (2022) Microclimate of grape bunch and sunburn of grape berries: effect on wine quality. 43<sup>rd<\/sup> World Congress of Vine and Wine, October 31<sup>st<\/sup> \u2013 November 5<sup>th<\/sup>, 2022. Baja California, Mexico. (Short communication).<\/li>\n<\/ul>\n<p><strong>Others<\/strong><\/p>\n<p><em>Training and work experiences<\/em>:<\/p>\n<ul>\n<li>2021-2022 \u2013 Involved in Enofotoshield project: Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumante (D.d.s. 1 luglio 2019\u2014n. 9551, B.U. R.L. Serie Ordinaria n. 27\u201404 luglio 2019)<\/li>\n<li>2022 \u2013 Involved in the research activities related to &#8220;Il pinking: meccanismi di formazione &amp; strategie di prevenzione e risoluzione&#8221; (CTE_NAZPR21ATIRE_02)<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Alessio Altomare (ORCID n. 0000-0003-1068-5456) Supervisor: Prof. Daniela Fracassetti (DeFENS) Co-tutor: Dr. Maria Manara (Dal Cin Gildo S.p.A.) Dean: Prof. Diego Mora PhD title achieved on: 27th January 2026 Research area: Food Science and Nutrition Research topic Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry. \u00a0 Project &#8230;<\/p>\n","protected":false},"author":1,"featured_media":2867,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[313,36,193,312],"class_list":{"0":"post-2866","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-precision-oenology","10":"tag-sustainability","11":"tag-wine","12":"tag-yeast-derivatives","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=2866"}],"version-history":[{"count":4,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2866\/revisions"}],"predecessor-version":[{"id":4016,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/2866\/revisions\/4016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/2867"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=2866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=2866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=2866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}