Dr Maria Tiziana Lisanti has a master’s degree in Food Science and Technology from the University of Foggia (Italy). In 2008 she obtained her PhD in Food Biotechnology at the same University, with a thesis on the study of exogenous materials for the remediation of earthy and phenolic off-flavors in wine. From 2008 to 2016, she was postdoctoral fellow in the research unit of Enology coordinated by Prof. Luigi Moio, at the Division of Vine and Wine Sciences of the University of Naples Federico II. During this period, she worked in the context of different research project on the effect of production technologies, such as partial dealcoholization of wine, wood ageing, oxygen exposure during bottle ageing, on sensory profile and volatile composition of wine. In 2016 she became junior researcher at the University of Naples Federico II. Between 2017 and 2018, she was visiting researcher at the Institut des Sciences de la Vigne et du Vin (ISVV)-University of Bordeaux (France), where she carried out her research on minty aromas of wine aging bouquet, at the Enology Research Unit, Laboratory of wine analytical chemistry (Prof. Gilles de Revel). Since 2021 she is senior researcher (assistant professor) at the University of Naples Federico II, where she continues her research activities by an integrated chemical-sensory approach, focusing on the role of grape variety and winemaking technologies on the sensory identity of wine, the evolution of wine aroma during ageing, the appearance and remediation of off-flavors. Dr. Lisanti is expert delegate for Italy in the Commission II-Enology, group of experts “Technology” of the International Organization of Vine and Wine (OIV), designated by the Italian Ministry of Agricultural, Food and Forestry Policies.

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