Knowledge: spectrophotometric and chromatographic methods (HPLC, GC, GC-MS) for the determination of grape and wine components (polyphenols, volatiles, organic acids, sugars, aminoacids); principles, characteristics and management of non-destructive sensors for grape and wine analysis
Skills: samples preparation, management of analytical instruments and processing of results
Behaviors: ability to make decisions on the most appropriate analyses in order to manage grape ripening and to control the stages of the winemaking process