Sustainable Wine

Valentina Canuti, oenologist, PhD, is Associate Professor at the Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence. Her research interests focus on the influence of winemaking practices on wine composition and quality. This includes studies to determine the influences of different winemaking techniques, the use of color adjuvants and tartaric stabilization of wines. Sustainability has recently been studied as the impact of different winemaking protocols in organic, biodynamic and conventional winery on the quality of grapes and wine from a chemical and sensorial point of view. Most of the research is conducted on Sangiovese grapes and wine, the Tuscan grape par excellence. He is a lecturer for the three-year degree course in Viticulture and Oenology and Food Technologies, and the inter-university Master's course in Sustainable Innovation in Viticulture and Oenology between the University of Florence and the University of Pisa.

Mario Bertuccioli, is a retired Professor of Enology, most recently in the Agricultural Faculty at the University of Florence. He earned his PhD in chemistry from the University of Perugia in 1971 and went on to roles as a Research fellow at Nestlè Company, Vevey, Switzerland, associate Professor in Food Chemistry at University of Perugia, and then as a Research Fellow at University of California, Davis, Dept. Viticulture and Enology. He began working as a full prfessor of Enology at the University of Florence in 1985 and remained there until his retirement in 2020. He served as President of Italian Sensory Analysis Society from 1994 to 2013. Dr. Bertuccioli has authored and co-authored about 150 scientific papers,