Maurizio Ugliano

On our websites :

• The varietal compositional traits of Italian white wines
  At Enoforum 2023, the preliminary results of the D Wines project, exploring the diversity and identity of Italian white wines, were shared. The project involved seven universities and featured Maurizio Ugliano from the University of Verona presenting key findings.
• Influence of pre-fermentative fining on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics
  This study examines the impact of different fining agents on the oxidation susceptibility of must from Pinot Grigio, Garganega, and Chardonnay. Pea protein, especially when combined with PVPP, significantly reduced oxidizable phenolics and oxidation rates, while casein had a marginal effect.
• Stability of SO2: recent observations and practical implications
  Maurizio Ugliano explores wines with lower antioxidant efficacy, focusing on SO2 consumption mechanisms and the role of electrochemical methods and metabolic research.
• Multivariate prediction of Saliva Precipitation Index: how to better understand the physico-chemical relationship underlying astringency in red wine
  This study used partial least squares regression to predict the Saliva Precipitation Index (SPI) in 110 Italian red wines. Key factors influencing astringency include procyanidin B1, epicatechin, protein content, and several acids. The model’s R2test was 0.630, providing insight into wine astringency.
• Oxidation cascade and the consequences for wine aroma and wine shelf-life
  In this video Prof. Maurizio Ugliano of the University of Verona explains the oxidation cascade and the consequences for wine aroma and wine shelf-life.
• Phenolic extraction and mechanical properties of skins and seeds during maceration of four main Italian red wine grape varieties
  This study evaluated phenolic extractability during maceration of four Italian red grape varieties (Aglianico, Nebbiolo, Primitivo, Sangiovese). Results show that seeds contribute significantly to phenolic release after several days, with varying effects on anthocyanins and mechanical properties.
• The aroma diversity of Italian white wines
  This project aims to characterize the chemosensory diversity of Italian white wines by analyzing key aroma compounds, their formation pathways, and sensory perceptions. By studying wines from various appellations, the project will optimize winemaking, marketing, and consumer strategies.
• Aroma composition of young and aged Lugana and Verdicchio
  Verdicchio and Lugana wines, despite sharing the same grape genetics, show distinct aroma profiles. Sensory and chemical analyses revealed Lugana has floral/minty notes and more terpenes, while Verdicchio leans spicy/toasted. Methyl salicylate may be a key marker.
• Occurrence of methyl salicylate in Lugana wines: aroma impact and biogenesis
  Methyl salicylate (MeSA) is present in Lugana wines at aroma-impacting levels (5–120 µg/L), giving floral/balsamic notes. Its formation is linked to yeast cleavage of grape glycosidic precursors, not esterification, suggesting multiple precursor sources.
• Volatile compounds of base wines for the production of Lessini Durello sparkling wine
  Durello base wines, made from high-acidity Durella grapes, show rich fruity aromas with high ester and norisoprenoid content. Key aroma compounds include β-damascenone and ethyl octanoate. Regional differences were noted, especially in glycosidic precursors.
• Gas chromatography-olfactometry characterization of Corvina and Corvinone young and aged wines
  Corvina and Corvinone wines from Valpolicella were analyzed for aroma composition. GC-MS-O revealed 68 key odor-active compounds, mainly fruity, spicy, and toasted. Potent compounds included β-damascenone and eugenol. Some impactful aromas remain unidentified.
• Aromatic profile evolution of Corvina, Corvinone and Rondinella grapes during withering
  Aroma evolution during withering of Corvina, Corvinone, and Rondinella grapes was studied. Terpenes and benzenoids changed differently by variety. Corvinone had more cyclic terpenes; Corvina peaked in linalool. Changes suggest complex metabolism beyond dehydration.
• Identification of aroma markers in Amarone wines
  Aroma profile of 17 Amarone wines (2015) was analyzed via GC-MS and sensory sorting. 70 volatiles identified; 30 above odor threshold. Key aromas include esters, lactones, and spices. Wines grouped into 3 sensory clusters: red fruit, oaky/animal, and cooked fruit.
• Electrochemical diversity of Italian white wines
  Cyclic voltammetry was used to analyze phenolic oxidation in 50+ Italian white wines. Despite diverse voltammetric profiles, derivative analysis and multivariate stats revealed key features for wine classification. Method shows promise for fast phenolic screening.
• Aroma composition of mono-varietal white wines for the production of Custoza
  The study analyzed monovarietal wines used in Bianco di Custoza to understand their aroma profiles. Significant differences in volatiles like terpenes, norisoprenoids, and sulfur compounds were found among varieties, highlighting their unique aromatic contributions.
• Influence of withering on Valpolicella DOCGs grapes volatile composition
  The study analyzed Corvina and Corvinone grapes before and after withering. Withering generally increased free and bound volatiles, but some decreased. Varietal differences were observed, especially for terpenes, highlighting complex aroma evolution during Valpolicella wine production.
• Influence of grapes origin and yeast strain on aroma profile of Corvina and Corvinone dry passito wines
  This study investigated the impact of different yeast strains and grape origins on the aroma of Valpolicella wines. Grape origin played a dominant role in the aroma profile, while yeast strains had a smaller effect. Spontaneous fermentation increased undesirable compounds, reducing sensory diversity.
• Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines
  This study investigated how aging affects volatile compounds in Valpolicella wines. It found that aging increased compounds like 1,4- and 1,8-cineole, TDN, and TPB, while esters decreased. The composition of young wines, especially linalool, influenced aging outcomes, aiding the selection of wines with good aging potential.
• Influence of grape withering on Corvina and Corvinone aroma composition
  This study investigated how the withering process impacts Corvina and Corvinone wines from Valpolicella. Withered grapes led to increased norisoprenoids, benzenoids, and β-citronellol, while ester content decreased, showing complex metabolic changes beyond evaporation.