Dr Piergiorgio Comuzzo is a wine technologist and holds a position as Researcher and Lecturer at the University of Udine, Italy. He teaches on maturity of grapes and grape analysis in the Wine Analysis module (M1) and Physical processes for juice and wine conditioning and packaging technologies (M2 in Udine). His research interests cover the field of wine chemistry and technology.
Contact :
Email : piergiorgio.comuzzo@uniud.it
On our websites :
- Improving the impact of winemaking practices: the synergy between products and technologies
Gianmaria Zanella’s AURORAS project focuses on improving oenological practices through innovative, low-impact, and sustainable technologies like electrodialysis, dealcolation, and inactivated yeasts, reducing additives and enhancing wine quality. Research also explores yeast derivatives for improved polysaccharides and antioxidants. - Estimating the oxidability of wines quickly with analytical methods and voltammetry
Piergiorgio Comuzzo, from the University of Udine, gave us insights on voltammetric analysis, its oenological potential and possible applications found within the Oxyless project. - Optimising the effectiveness of Copper treatments for a low impact viticulture
This study explores reducing Copper (Cu) use for Downy Mildew control in vineyards. It shows Cu application should be weather- and infection-dependent for better efficiency, with future work focusing on real-time assessment using image analysis. - Effect of different winemaking practices on chemical composition, aroma profile and sensory perception of Ribolla Gialla sparkling wines
This study evaluates the effects of refermentation methods (Martinotti/Charmat vs. Classic) and winemaking practices (skin contact, enzyme addition) on Ribolla Gialla sparkling wines. Results show that these practices influence chemical composition, aroma profile, and sensory characteristics, guiding tailored production. - High Pressure Homogenization of fermentation lees: acceleration of yeast autolysis and evolution of white wine during sur-lies ageing
This study evaluates high pressure technologies (HPH, UHPH) for accelerating wine ageing on lees. HPH increased polysaccharide release, reduced microbial populations, and influenced wine filterability. Results suggest potential, but operating conditions and economic factors need further consideration for industrial scale use. - Potentiality of the cyclic voltammetry for the assessment of the wine evolution
Cyclic voltammetry, combined with multivariate analysis, provides an innovative method for studying wine oxidation. It helps characterize phenolic substances and oenological antioxidants based on their reducing power, offering insights into wine variety and oxidation resistance.
