The aroma diversity of Italian white wines. Study of chemical and biochemical pathways underlying sensory characteristics and perception mechanisms for developing models of precision and sustainable enology

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  4. The aroma diversity of Italian white wines. Study of chemical and biochemical pathways underlying sensory characteristics and perception mechanisms for developing models of precision and sustainable enology
Starting date
August 29, 2019
Duration (months)
42
Departments
Biotechnology
Managers or local contacts
Ugliano Maurizio

Sponsors:

MIUR
Funds: assigned and managed by the department
Syllabus: PRIN

Project participants

Alejandro Giorgetti
Associate Professor
Maurizio Ugliano
Associate Professor
Giacomo Zapparoli
Associate Professor
Research areas involved in the project
Viticoltura ed enologia
Agriculture related to crop production, soil biology and cultivation, applied plant biology
Genetica e genomica umana, vegetale e microbica
Bioinformatics
Chimica e Tecnologie alimentari
Food sciences

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PhD Programmes

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