{"id":3799,"date":"2026-01-16T16:17:07","date_gmt":"2026-01-16T15:17:07","guid":{"rendered":"https:\/\/sites.unimi.it\/foodsystems\/?p=3799"},"modified":"2026-01-16T16:25:00","modified_gmt":"2026-01-16T15:25:00","slug":"phd-student-profile-giuseppe-mazzotti","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2026\/01\/16\/phd-student-profile-giuseppe-mazzotti\/","title":{"rendered":"PhD student profile, Giuseppe Mazzotti"},"content":{"rendered":"<div class=\"entry\">\n\n\n<p><strong>PhD Student<\/strong>: Giuseppe Mazzotti (ORCID n. <a href=\"https:\/\/orcid.org\/0009-0008-9787-616X\" target=\"_blank\" rel=\"noopener\">0009-0008-9787-616X<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3803\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2026\/01\/Foto_Giuseppe.jpeg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2026\/01\/Foto_Giuseppe.jpeg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2026\/01\/Foto_Giuseppe-150x150.jpeg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>\u00a0<\/p>\n<p><strong>Supervisor<\/strong>: Prof.ssa Daniela Fracassetti, DeFENS<\/p>\n<p><strong>Co-tutor<\/strong>: Prof. David W. Jeffery<\/p>\n<p><strong>Dean<\/strong>: Prof. Diego Mora<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p>\u00a0<\/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>\u00a0<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p><strong>From grapes to effervescent glass: enhancing sparkling wine production<\/strong><\/p>\n<p>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 ros\u00e9 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.<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>Pressing, maceration, Pinot noir grape, Erbamat grape, wine<\/p>\n<p>\u00a0<\/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>giuseppe.mazzotti@unimi.it<\/p>\n<p>\u00a0<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Nicola Francesca, University of Palermo, Italy<\/p>\n<p>Dr Mario Gabrielli, University of Piacenza, Italy<\/p>\n<p>\u00a0<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Project sponsor<\/em>: Consorzio per la tutela del Franciacorta<\/p>\n<p>\u00a0<\/p>\n<p><strong>Others<\/strong><\/p>\n<p>LinkedIn: <a href=\"http:\/\/www.linkedin.com\/in\/giuseppe-mazzotti-7432782a9\" target=\"_blank\" rel=\"noopener\">http:\/\/www.linkedin.com\/in\/giuseppe-mazzotti-7432782a9<\/a><\/p>\n\n\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>PhD Student: Giuseppe Mazzotti (ORCID n. 0009-0008-9787-616X) \u00a0 Supervisor: Prof.ssa Daniela Fracassetti, DeFENS Co-tutor: Prof. David W. Jeffery Dean: Prof. Diego Mora Research area: Food Science and Nutrition \u00a0 Research topic Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry \u00a0 Project Synopsis From grapes to effervescent glass: enhancing sparkling &#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[381,379,380,296,193],"class_list":{"0":"post-3799","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-news","7":"category-phd-student-profile","8":"tag-erbamat-grape","9":"tag-maceration","10":"tag-pinot-noir-grape","11":"tag-pressing","12":"tag-wine","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3799","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=3799"}],"version-history":[{"count":2,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3799\/revisions"}],"predecessor-version":[{"id":3806,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/3799\/revisions\/3806"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=3799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=3799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=3799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}