Marco Li Calzi received his PhD in Pharmacology from Mario Negri Institute in Milan (Italy) in 1995. He then spent three years as a postdoctoral researcher in the Biochemistry Department of Wake Forest University, Winston-Salem, NC. Marco returned to Italy and worked, between 1998 and 2007 as a sales representative in the pharmaceuticals industry for Merck in the Verona area (Northern Italy).
The passion for wine pushed Marco to get enrolled into an Enology & Viticulture bachelor’s degree program at the University of Bologna. He obtained his degree in December 2008.
Between July 2007 and December 2009, Marco was a postdoctoral research fellow in the Viticulture & Enology department of the University of California, Davis.
Marco was then an Assistant Professor and the Enology Program Leader of the ICCVE, at University of Missouri, Columbia (January 2010-February 2012). His appointment was on teaching, research (on wine aroma compounds) and extension.
Between September 2014 and February 2019 Marco was an Assistant/Associate Professor of Enology and Sensory Science at the Ecole d’Ingénieurs de PURPAN, in Toulouse, France.
Marco is an enology consultant and trainer operating in the R&D field.
Social Networks :
LinkedIN profile : Marco Li Calzi
On our Websites :
- Origin, Prevention, and Treatment of Oxidation Faults in Vinification
Marco Li Calzi and experts discuss how oxygen (O2) causes common wine faults like color and aroma oxidation. They explore prevention and correction strategies during key winemaking stages: grape management, fermentation, barrel aging, and bottling. - The role of Nitrogen and Copper in the prevention and treatment of wine reduction off-flavour
This video discusses how volatile sulfur compounds, especially H2S, cause reductive aromas in wine. It covers strategies for preventing these faults through optimal yeast nitrogen supplementation, proper fermentation, and corrective methods like copper sulfate and gas management.
