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Dr. Giuseppina Paola Parpinello, PhD in Microbial Biotechnology since 2006 is Assistant Professor at the University of Bologna (Italy) where she teaches “Chemical and Sensory Analyses of Wines”, “Wine Tasting” and “Wine Technology”. She worked in leading international institutions worldwide (Canada, USA, Chile, New Zealand) for about 3 years. Her research mainly focus on: a) Winemaking processes; b) chemical and sensory evaluation of fruit juices and fermented beverages; b) analytical techniques: UV-Vis, IR, HPLC, IC, MECK, GC-MS, electronic nose c) statistical analysis and correlation between analytical techniques and sensory data. Dr. Parpinello has over 100 publications in journals focusing on quality and process of beverages, in particular wine and her publication h-index is 22. Keywords: wine and beverages quality; sustainable processes; consumers, chemical and sensory.
New challenging yeasts in enology: the case of Saccharomyces eubayanus