Prof. Piergiorgio Comuzzo
Department of Agricultural Food Environmental and Animal Science, University of Udine, Udine, Friuli-Venezia Giulia, Italy
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Academic Career Length
22Years (2005-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 January 2006 in Food Chemistry
Journal Article
Piergiorgio ComuzzoLTLara Tat
Lara Tat
ATAndrea Tonizzo
Andrea Tonizzo
FBFranco Battistutta
Franco Battistutta
1 October 2015 in Food Research International
Journal Article
ILIris Loira
Iris LoiraAMAntonio Morata
Antonio Morata
Piergiorgio ComuzzoMCMaría Jesús Callejo
María Jesús Callejo
CGCarmen González
Carmen González
JSJosé Antonio Suárez-Lepe
José Antonio Suárez-Lepe
+1
Journal Article
Piergiorgio ComuzzoSCSonia Calligaris
Sonia CalligarisHigh pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.
1 February 2015 in Food Chemistry
Journal Article
Piergiorgio ComuzzoFBFranco Battistutta
Franco Battistutta
MVMarco Vendrame
Marco Vendrame
MPMariana Silvina Páez
Mariana Silvina Páez
GLGraziano Luisi
Graziano Luisi
RZRoberto Zironi
Roberto Zironi
27 May 2007 in Journal of Agricultural and Food Chemistry
Journal Article
LTLara Tat
Lara Tat
Piergiorgio ComuzzoFBFranco Battistutta
Franco Battistutta
RZRoberto Zironi
Roberto Zironi
1 October 2018 in Food Chemistry
Journal Article
Piergiorgio ComuzzoMMMarco Marconi
Marco Marconi
GZGianmaria Zanella
Gianmaria Zanella
MQMarco Querzè
Marco Querzè
About Me
Master in Food Science and Technology, 1998 (University of Udine)
PhD in Food Science and Technology, 2004 (University of Udine)
2004-2014: postdoc position, Dept. of Food Science, University of Udine
2015: research assistant at Enologica Vason S.p.A. (San Pietro in Cariano, VR, Italy)
2016-2021: Assistant Professor, Dept. of Agricultural, Food, Environmental and Animal Sciences (Di4A), University of Udine
2021 to now: Associate Professor, Dept. of Agricultural, Food, Environmental and Animal Sciences (Di4A), University of Udine
Research interests
Wine technology and fermented beverage processing
Specific research areas are:
Optimization of low impact technologies for organic and conventional winemaking, in particular the techniques aimed at reducing sulfur dioxide levels in wines
Application of emerging technologies (high pressure homogenization, pulsed electric fields) in grape and wine processing
Study and prediction of white wine ageing and shelf-life
Role of the closure in wine bottle evolution
Study of the antioxidant properties of yeast derivatives and optimization of their production as additives for wine ageing
Colloidal and phenolic stabilization of wines and beverages using different additives and processing aids