Pietro Previtali
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences
Currently investigating the sugar:flavor nexus in grape berries during ripening for my PhD project under the ARC Training Centre for the Innovative Production of Wine. The project is based at the University of Adelaide (School of Agriculture, Food and Wine) and is run in collaboration with E&J Gallo Winery as industry partner.
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Appointments
Date Position Institution name 2018 - ongoing PhD in Wine Sciences The University of Adelaide -
Language Competencies
Language Competency English Can read, write, speak and understand spoken Italian Can read, write, speak and understand spoken -
Education
Date Institution name Country Title 2018 University of Adelaide Australia PhD in Wine Sciences 2016 - 2017 Hochschule Geisenheim University Germany Double Degree Master Vitis-Vinum 2015 - 2017 University of Turin Italy MSc in Viticulture and Enology 2012 - 2015 University of Milan Italy BSc in Viticulture and Enology -
Research Interests
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Journals
Year Citation 2022 Previtali, P., Dokoozlian, N. K., Pan, B. S., Wilkinson, K. L., & Ford, C. M. (2022). The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus. Food Chemistry, 373(Pt A), 12 pages.
2021 Previtali, P., Dokoozlian, N., Capone, D. L., Wilkinson, K. L., & Ford, C. M. (2021). Exploratory study of sugar and C₆ compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening. Australian Journal of Grape and Wine Research, 27(2), 194-205.
Scopus2 WoS12021 Previtali, P., Dokoozlian, N. K., Pan, B. S., Wilkinson, K. L., & Ford, C. M. (2021). Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon. Journal of Agricultural and Food Chemistry, 69(27), 7709-7724.
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Conference Papers
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Conference Items
Year Citation 2021 Previtali, P., Dokoozlian, N. K., Sanchez, L., Pan, B. S., Wilkinson, K., & Ford, C. (2021). Exploring the effect of ripening rates on the composition of aroma and phenolic compounds in Cabernet Sauvignon wines. Poster session presented at the meeting of 2021 Macrowine Congress. IVES Conference Series.
2019 Previtali, P., Ford, C., Wilkinson, K., & Dokoozlian, N. K. (2019). Unravelling the relationship between sugar accumulation and the aroma profile of single grape berries. Poster session presented at the meeting of 17th Australian Wine Industry Technical Conference. Adelaide, Australia.
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Presentations
Year Citation — Previtali, P., Wilkinson, K., Capone, D., Dokoozlian, N. K., & Ford, C. (n.d.). The effect of hang time and berry development on the concentration of free C6 compounds assessed using a single berry approach.
- Wine Australia PhD Scholarship Award (2018-2020).
- ARC Training Centre for Innovative Wine Production Scholarship, commencing in May 2018. This scholarship is funded by the Australian Research Council, Industrial Transformation Research Program (IC170100008) and the University of Adelaide.
- Demonstrator in practical classes of the course Introductory Winemaking for the Bachelor degree in Viticulture and Oenology (2020)
- Demonstrator in practical classes of the course Introductory Winemaking for the Bachelor degree in Viticulture and Oenology and the Master Degree in Viticulture and Oenology (2018)
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