Piergiorgio ComuzzoPiergiorgio Comuzzo, Ph.D. is assistant professor at the University of Udine, where he teaches enology and food technology. He is also a lecturer at Vinifera Euromaster. Area of expertise is wine chemistry and technology, in particular the strategies to reduce sulfur dioxide use in winemaking, the antioxidant capacity of yeasts derived products, the assessment of the ageing potential of white wines, including ageing on lees, and the use of emerging technologies in winemaking. He is co-author in more than 70 publications on technical and scientific journals, including 29 papers on peer-reviewed journals, 2 book chapters and 15 conference proceedings. Read More Read Less