The diversity of tannins in Italian red wines. Study of biochemical aspects, chemical reactivity and sensory characteristics for developing precision and sustainable enological models from vineyard to consumer

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  4. The diversity of tannins in Italian red wines. Study of biochemical aspects, chemical reactivity and sensory characteristics for developing precision and sustainable enological models from vineyard to consumer
Starting date
February 5, 2017
Duration (months)
42
Departments
Biotechnology
Managers or local contacts
Ugliano Maurizio

Sponsors:

Funds: assigned and managed by the department

Project participants

Barbara Simonato
Associate Professor
Davide Slaghenaufi
Temporary Assistant Professor
Giovanni Battista Tornielli
Professor from another university
Maurizio Ugliano
Full Professor
Research areas involved in the project
Agriculture related to crop production, soil biology and cultivation, applied plant biology

Activities

Research areas

Research groups

PhD Programmes

Research facilities

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