Pietro Previtali

Pietro Previtali
University of Adelaide · Department of Wine and Food Science

Doctor of Philosophy

About

5
Publications
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Introduction
Currently running a PhD to investigate the nexus between sugar accumulation and aroma development in grape berries during ripening. Sequential harvest and determination of aromatic profile of grapes, both targeting free and bound fraction, will be performed to get an idea of the key driver of flavor accumulation in the late stages of ripening (and potentially after commercial harvest). The project is part of the ARC Training Centre for Wine Innovative Production and will be run in collaboration with E&J Gallo Winey as industry partner.

Publications

Publications (5)
Article
Several vineyard techniques have been proposed to delay grape maturity in light of the advanced maturation driven by increasingly frequent water and heat stress events that are detrimental to grape quality. These studies differ in terms of their experimental conditions, and in the present work we have attempted to summarize previous observations in...
Preprint
Full-text available
Several vineyard techniques have been proposed to delay grape maturity in light of the advanced maturation driven by increasingly frequent water and heat stress events that are detrimental to grape quality. These studies differ in terms of their experimental conditions, and in the present work we have attempted to summarize previous observations in...
Article
Grape ripening accelerates under warmer and drier conditions, resulting in the accumulation of sugars (‘technological’ maturity) being decoupled from phenolic and aromatic composition. This study investigated the effect of different rates of ripening on the composition of Cabernet Sauvignon and Riesling wines. Manipulating crop load and irrigation...
Article
Full-text available
Background and Aims This study explored changes in the profile of selected aroma compounds in individual berries during development to establish whether a correlation exists between aroma compounds and sugar. Previous studies have assessed changes in the aroma compounds of ripening grapes using multiple berries randomly pooled together or sorted ac...

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Projects

Project (1)
Project
Investigation of the nexus between sugar and flavor metabolism in grapes for a better understanding of the processes leading to quality grapes for wine production.