Luigi Moio is a leading figure in contemporary Italian oenology, renowned for his work on the chemistry of aromas and the sensory quality of wines. A full professor of oenology at the University of Naples Federico II
, he has devoted most of his career to studying the volatile compounds responsible for the aromatic expression of wines and their development during ageing.

Having trained in agricultural sciences in Italy, Luigi Moio went on to further his research in France, notably at the University of Bordeaux, where he worked on the biochemical mechanisms of wine aroma. This dual Franco-Italian background has had a lasting influence on his scientific approach, which is both analytical and deeply rooted in the concept of terroir.

His research focuses primarily on the identification of aromatic molecules, their precursors and their interactions with oenological processes. He is particularly interested in Mediterranean grape varieties and the factors capable of preserving the aromatic finesse of white and red wines. His scientific publications have contributed to a better understanding of the role of thiols, terpenes and other volatile compounds in the sensory perception of wine.