Seminario ‘Non-saccharomyces yeast derivatives as bio-adjuvants in the winemaking process. Contributing to the understanding of red wine longevity’

Paola Domizio is Associate Professor in Food Science and Technology at Department of Agricultural, Food, Environmental and Forestry Science and Technology (DAGRI) - University of Florence - Italy https://www.dagri.unifi.it/
In 1990, she got her Master degree in Agricultural Sciences -Faculty of Agriculture, University of Florence.

In 1994, she got the degree of Ph.D. in "Microbial Biotechnology".
She is coordinator of the Master's Degree in "Sustainable Innovation in Viticulture and Enology" - https://www.isve.unifi.it/

During her teaching and research activities, she spent several periods abroad (Biotechnology Research Institute (CNR) - Montreal (Canada); Department of Viticulture and Enology, University of California Davis)

Her research has mainly focused on:

• Purification and chemical characterization of glycoproteins released by yeasts during alcoholic fermentation and evaluation of their impact on the stability of fermented beverages.
• Evaluation of the impact of non-Saccharomyces yeast and their derivatives on wine quality and stability.
• Evaluation of yeast enzymatic activities and formation of secondary compounds and aromas in the winemaking processes.
• Evaluation of the chemical and physical parameters involved in the wine colloidal stability.

She has produced more than 70 scientific contributes, published in full reviewed journal with Impact Factor and in national and international journal relative to the oenological sector. Different contributes have been presented at national and international conferences.