PERSONAL DATA First Name: Piergiorgio Family Name: Comuzzo ...

PERSONAL DATA
First Name: Piergiorgio
Family Name: Comuzzo
Nationality: Italian
Date of Birth: 03/06/1972
Address: via Menotti, 27/3, 33072, Casarsa della Delizia (PN) - Italy
Phone: + 39 347 158 10 61
e-mail: piergiorgio.comuzzo@uniud.it
EDUCATION AND TRAINING
• 1992: Diploma in Agriculture with specialization in Viticulture and Oenology, at the
State Technical Institute for Agriculture “Paolino d’Aquileia”, Cividale del Friuli (UD -
Italy); evaluation: 60/60
• 1998: Degree in Food Science and Technology at the University of Udine (Italy);
evaluation: 110/110
• 1999: State Qualification for the profession of “Food Technologist”
• 2004: PhD Degree in Food Science and Technology at the University of Udine (Italy)
ABROAD EXPERIENCES
• International teaching experiences at University level: Seminars at the University of
Bourgogne (Dijon - France; 2003 and 2004); Lessons at the EuroMaster Vinifera
(SupAgro, Montpellier - France; 2009, 2010)
• Participation to the European Project ORWINE: FP6-022769; “Organic viticulture
and wine-making: development of environment and consumer friendly technologies for
organic wine quality improvement and scientifically based legislative framework”
BIBLIOGRAFIJA
1.01 Original Scientific Article
1. Comuzzo, P., L. Tat, F. Battistutta, and R. Zironi. Application technologique d'un lysat
industriel de levure à la stabilisation tartrique et protéique des vins blancs. Sci. Aliments
24:371-382 (2004).
2. Tat, L., F. Battistutta, P. Comuzzo, and R. Zironi. Rôle des différents copeaux de bois de
chene dans la libération de composés non volatils en solution modèle. Bull. O.I.V. 877-
878:276-299 (2004).
3. Comuzzo, P., L. Tat, F. Battistutta, and A. Tasso. Effet d'un lysat industriel de levure sur
l'évolution des vins rouges en bouteille. J. Int. Sci. Vigne Vin 39:83-90 (2005).
4. Tat, L., P. Comuzzo, I. Stolfo, and F. Battistutta. Optimization of wine headspace
analysis by solid-phase microextraction capillary gas chromatography with mass
spectrometric and flame ionization detection. Food Chem. 93:361-369 (2005).
5. Comuzzo, P., L. Tat, A. Tonizzo, and F. Battistutta. Yeast derivatives (extracts and
autolysates) in winemaking: Release of volatile compounds and effects on wine aroma
volatility. Food Chem. 99:217-230 (2006).
6. Salawu, S.O., A.A. Akindahunsi, and P. Comuzzo. Chemical Composition and in vitro
antioxidant activities of some Nigerian vegetables. Journal of Pharmacology and
Toxicology 1:429-437 (2006).

7. Zironi, R., F. Battistutta, L. Tat, P. Comuzzo, and L. Brotto. Ruolo dell'ossigeno e del
legno nell'espressione dei caratteri varietali. Quaderni di Scienze Viticole ed Enologiche -
Università di Torino 28:41-60 (2006).
8. Innocente, N., M. Biasutti, and P. Comuzzo. Characterization of a traditional semi-hard
Italian cheese produced by soaking in wine. Food Chem. 105:1452-1456 (2007).
9. Tat, L., P. Comuzzo, F. Battistutta, and R. Zironi. Sweet-like off-flavor in Aglianico del
Vulture wine: ethyl phenylacetate as the mainly involved compound. J. Agric. Food
Chem. 55:5205 -5212 (2007).
1.04 Professional Article
10. Celotti, E., F. Battistutta, P. Comuzzo, B. Scotti, P. Poinsaut, and R. Zironi. Impieghi di
tannini enologici commerciali. Vignevini 7/8:67-74 (1999).
11. Celotti, E., F. Battistutta, P. Comuzzo, B. Scotti, P. Poinsaut, and R. Zironi.
Caratterizzazione di preparati commerciali di tannino. Vignevini 10:61-70 (1999).
12. Celotti, E., F. Battistutta, P. Comuzzo, B. Scotti, P. Poinsaut, and R. Zironi. Emploi des
tanins œnologiques: expérience sur Cabernet Sauvignon. Rev. Œnol. 95:14-18 (2000).
13. Comuzzo, P., L. Tat, F. Battistutta, A. Tasso, A. Bellachioma, and R. Zironi. Impiego di
prodotti commerciali a base di polisaccaridi estratti da pareti di lievito. L'Enologo
1/2:109-115 (2003).
14. Comuzzo, P., F. Battistutta, L. Tat, R. Zironi, and A. Bellachioma. Studio delle
interazioni tra un preparato liquido di quebracho e malvina in condizioni controllate.
Vignevini 6:60-65 (2004).
15. Comuzzo, P., F. Battistutta, L. Tat, R. Zironi, and A. Bellachioma. Impiego di tannini in
formulato liquido durante la fase di macerazione delle uve rosse. L'Enologo 7/8:85-91
(2004).
16. Comuzzo, P., L. Tat, F. Battistutta, R. Zironi, and A. Bellachioma. Tanins œnolgiques de
différentes origines et formulations: des considérations pratiques sur des nouveaux
produits liquides. Rev. Œnol. 114:15-17 (2005).
17. Comuzzo, P., L. Tat, R. Merlo, F. Battistutta, and R. Zironi. Utilizzo di derivati di lievito
in enologia: aspetti sensoriali. Vignevini 1/2:83-87 (2006).
1.05 Popular Article
18. Colugnati, G., G. Crespan, G. Cattarossi, P. Comuzzo, and R. Zironi. Aglianico del
Vulture, qualità legata all'ambiente. L'Informatore Agrario 43:52-57 (2007).
19. Colugnati, G., G. Crespan, G. Cattarossi, P. Comuzzo, and R. Zironi. Refosco dal
Peduncolo Rosso, un vitigno esigente. L'Informatore Agrario 12:49-54 (2008).
20. Comuzzo, P., L. Tat, F. Battistutta, and R. Zironi. Dalla stabilizzazione sottrattiva alla
conservativa. Vignevini 11:64-70 (2002).
21. Comuzzo, P., and L. Tat. Alternative all'anidride solforosa in enologia - Parte I -
Tecnologia dei vini bianchi. Industrie delle Bevande 187:450-456 (2003).
22. Comuzzo, P., and L. Tat. Alternative all'anidride solforosa in enologia - Parte II -
Tecnologia dei vini rossi. Industrie delle Bevande 187:457-462, 466 (2003).
23. Comuzzo, P. L'anidride solforosa in enologia. Alternative al suo impiego nella tecnologia
dei vini bianchi. Bioagricultura 82:41-44 (2003).
24. Comuzzo, P. A proposito di anidride solforosa. Bioagricultura 84:45-47 (2003).
25. Comuzzo, P. Vini bianchi, governare l'evoluzione nel tempo. Vignaioli Piemontesi 7:4-5
(2004).

26. Comuzzo, P., L. Tat, A. Liessi, F. Battistutta, and R. Zironi. Derivati di lievito:
caratteristiche compositive e aspetti pratici legati all'impiego enologico. Rivista Internet
di Viticoltura ed Enologia 4/3:1-8. www.infowine.com (2007).
27. Comuzzo, P. L'ocratossina A nei vini. Igiene Alimenti - Disinfestazione e Igiene
Ambientale 2:5-10 (2003).
28. Tat, L., P. Comuzzo, and F. Battistutta. Utilizzo del legno nella stabilizzazione del colore
dei vini rossi: aspetti compositivi e tecnologici. Industrie delle Bevande 186:345-350
(2003).
29. Zironi, R., F. Battistutta, L. Tat, and P. Comuzzo. Esperienze di trattamento dei vini con
tannini e impiego di b-glucanasi. Notiziario ERSA 4:40-42 (2002).
30. Zironi, R., L. Tat, P. Comuzzo, and F. Battistutta. Legno, da contenitore a coadiuvante?
Vignevini 7/8:34-40 (2003).
31. Zironi, R., P. Comuzzo, and F. Battistutta. La vinificazione delle uve ottenute da
viticoltura biologica. Pytomagazine 7:133-137 (2004).
32. Zironi, R., S. Scobioala, P. Comuzzo, and F. Battistutta. Tecniche conservative di
vinificazione. Notiziario ERSA 3:48-50 (2007).
1.08 Published Scientific Conference Contribution
33. Comuzzo, P. Yeast autolysate products employment in enology: sensory and
technological aspects. In: Proceedings of the 7 th Workshop on the Developments in the
Italian PhD Research in Food Science and Technology. G.A. Farris (Ed.). pp 357-360.
Tipografia La Commerciale, Sassari (2002).
34. Comuzzo, P. Effect of yeast industrial derivatives on the aromatic fraction of wines; first
approach on model solutions. In: Proceedings of the 8 th Workshop on the Developments
in the Italian PhD Research in Food Science and Technology. S. Mannino (Ed.). pp 80-
85. Edizioni Tecnos, Milano (2003).
35. Comuzzo, P., L. Tat, F. Battistutta, S. Scobioala, and R. Zironi. Monitoring “organic
wine” quality: analytical measurements and health related compounds. In: Proceedings of
the 2 nd International Symposium for Organic Wine Growing - Regulations for Organic
Enology. pp 61-70 (2007).
36. Tat, L., F. Battistutta, P. Comuzzo, and R. Zironi. Ethyl phenylacetate as the probable
responsible of honey-like character in Aglianico del Vulture wine. Acta Horticulturae
(ISHS): 754:557-562 (2007).
37. Zironi, R., F. Battistutta, and P. Comuzzo. La valutazione della maturità dell'uva, un
mezzo per incrementare la qualità dei vini. In: La qualità nella filiera agroalimentare. S.
Tudisca, P. Fantozzi, and L. Pirrone (Eds.). pp 319-327. Centro Stampa Rubino, Marsala
(2004).
1.25 Other Articles or Component Parts
38. Zironi, R., F. Battistutta, L. Tat, P. Comuzzo, and D. Bisol. Prove a confronto di
vinificazione in bianco in iperossigenazione o in protezione totale dall'ossigeno. In: Atti
del Convegno Agriest - Vini bianchi: strategie di valorizzazione della tipicità. pp 24-31
(2004).
2.01 Scientific Monograph
39. Zironi, R., P. Comuzzo, L. Tat, and S. Scobioala. Various Chapters. In: ORWINE Code
of Good Organic Viticulture and Wine-Making. G. Trioli, e U. Hofmann (Eds.). pp 199-
202. Printed by Finidr, s.r.o, Ceský Tešín (CZ). Funded by the European Commission
under the Sixth Framework Programme for European Research & Technological
Development (2002-2006) (2009).

2.02 Professional Monography
40. Battistutta, F., and P. Comuzzo. Capitolo 6. Vino. In: Biotecnologie Alimentari. C.
Gigliotti, and R. Verga (Eds.). pp 143-161. Piccin, Padova (2007).
2.08 Doctoral Dissertation
41. Comuzzo, P. Effetto di derivati industriali di lievito sulla stabilità colloidale e sulla
percezione aromatica dei vini. PhD Thesis, University of Udine (2003).
2.11 Undergraduate Thesis
42. Comuzzo, P. Applicazione di alcune nuove tecnologie nella elaborazione dei vini rossi e
verifica di alcuni indici di valutazione delle sostanze fenoliche. Degree Thesis, University
of Udine (1998).
2.12 Final Report Research
43. Zironi, R., F. Battistutta, P. Comuzzo, A. Noacco, and M. Secchiati. Parte Seconda -
Risultati Attività Sperimentali Biennio 2004-2005. In: Il Refosco dal Peduncolo Rosso.
pp 83-127. Julia Graf, Udine (2007).
WORK EXPERIENCE
• 1991-1995: Seasonal employment as cellarman at “Fantinel Vini S.p.A.” winery,
Pradamano (UD – Italy)
• 2001: Consultant - Collaborator for the technical and administrative assistance in
viticulture and oenology at the Producer’s Association “Consorzio Tutela Vini D.O.C.
Friuli Aquileia”, Cervignano del Friuli (UD - Italy)
• 2004-2006: Friuli Venezia Giulia Regional Research Grant at the University of Udine
(Italy), Department of Food Science
• 2007-2008: Lab Technician (time contract) at the University of Udine (Italy),
Department of Food Science
• May 2008 to now: Research Grant at the University of Udine (Italy), Department of
Food Science
Teaching experiences
• Teaching experiences in Secondary (Junior) High School: Convitto Nazionale “Paolo
Diacono” (State Boarding School), Cividale del Friuli (UD - Italy); Scuola Media Statale
Piazza Garibaldi (Udine, Italy)
• National teaching experiences at University level:
• course of “Oenology I” (Wine Chemistry) at the University of Sassari (Degree Course in
Viticultural, Oenological and Food Technologies; Academic Year 2008-2009, Year 2009-
2010);
• course of “Wine Conditioning and Packaging” at the University of Udine (Specialist
Interuniversity Degree Course in Viticulture, Oenology and Wine Markets; Academic
Year 2008-2009)
• International teaching experiences at University level:
• Seminars at the University of Bourgogne (Dijon - France; 2003 and 2004);
• Lessons at the EuroMaster Vinifera (SupAgro, Montpellier - France; 2009)
RESEARCH SKILLS, COMPETENCES AND EXPERIENCES
• Mother tongue: Italian
• Other languages:
• English, excellent reading skills, good writing and verbal skills;
• French, good reading skills, basic writing and verbal skills

• Good knowledge of MS-Windows basic programs (MS-Word, Excel, Power Point) and
specific programs (ChemOffice, IsisDraw, EndNote, Photoshop)
• Good knowledge of basic statistical elaboration techniques (ANOVA, t-test, Correlation
Matrices, PCA, Correspondence Analysis), and specific softwares for data elaboration
(Statistica for Windows)
• Good knowledge of instrumental analytical techniques (direct and reverse-phase
HPLC, HPLC-gel-permeation, capillary GC, GC-mass spectrometry,
spectrophotometry), and of the main analytical techniques for wine and food analysis
• Basic knowledge of electrophoretic techniques for protein analysis (SDS-PAGE)
• Good lab management skills: management and maintenance of the lab instruments, lab
hazards management, lab harmful waste management
• Speaker in different courses, national and international conferences
• Good experience in the preparation, submission and management of National and
European Research Projects
• Assistant supervisor for the preparation of 27 University Degree Thesis and 5
University Diploma Thesis
• Co-author of 40 technical and scientific papers on national and international journals
• Ad hoc peer reviews for the journals: Journal of Agricultural and Food Chemistry,
Italian Journal of Food Science
• Awarded with the “Paolo Bertoli Award” conferred by Coldiretti Friuli Venezia Giulia
(Italy) for the PhD thesis in Oenology: Effect of yeast industrial derivatives on wine
colloidal stability and aromatic perception
• Main Research Activities: optimization of wine colloidal and phenolic stabilization by
additives and processing aids (oenological tannins, pectolytic enzymes, yeast derivatives,
plant proteins, carboxymethylcellulose, oak and other woods derivatives); optimization of
low-impact processing practices for conventional and organic winemaking
(hyperoxygenation, hyper-reduction, yeast-lactic bacteria co-inoculation, optimization of
yeast inoculation); characterization of different Italian local grape varieties
• Participation to the European Project ORWINE: FP6-022769; “Organic viticulture
and wine-making: development of environment and consumer friendly technologies for
organic wine quality improvement and scientifically based legislative framework”