Maria Tiziana Lisanti studied at the University of Studi di Foggia. She started out doing research in oenology and later became a professor at the University of Naples. She gives lectures on the basics of oenology.
Contact and Social Networks :
Email : mariatiziana.lisanti@univr.it
LinkedIN profile : Maria Tiziana Lisanti
On our Websites :
- Wine Dealcoholization: Techniques, Effects, and Current Challenges
This article, based on a webinar by Professor Maria Tiziana Lisanti, explores the growing trend of dealcoholization in wine production. It covers various techniques, their effects on wine quality, and the challenges associated with producing low-alcohol and alcohol-free wines. - Wine dealcoholization: most used techniques
This video, featuring Professor Tiziana Lisanti, explores the most commonly used wine dealcoholization techniques, categorized into vacuum distillation and membrane separation. It delves into their applications for achieving precise alcohol levels and their impact on wine’s chemical composition. - Model ageing effects on the formation and evolution of minty terpenoids in red wine
This study investigates the formation of minty terpenoids in red Bordeaux wines during ageing. By mimicking accelerated ageing on Merlot and Cabernet franc wines, the study observed a decrease in limonene and an increase in piperitone and mintlactone, suggesting limonene conversion. - Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues
This study explores how the wine matrix, particularly polyphenols (anthocyanins and tannins), affects the release and perception of red wine aromas. Increasing polyphenol concentrations enhanced the release of key VOCs, impacting aroma perception and mouthfeel.
