Web Access Research Portal

Researcher: Longo, R (Dr Rocco Longo)

Fields of Research

Beverage chemistry and beverage sensory science
Oenology and viticulture
Sensor technology (incl. chemical aspects)
Analytical spectrometry
Quality assurance, chemometrics, traceability and metrological chemistry
Food engineering

Research Objectives

Alcoholic beverages
Wine grapes
Industrial instruments

Career Best Publications

A comparative study of partial dealcoholisation versus early harvest: effects on wine volatile and sensory profiles; Food Chemistry
A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors; Critical Reviews in Food Science and Nutrition
Changes in volatile composition and sensory attributes of wines during alcohol content reduction; Journal of The Science of Food and Agriculture
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation; Journal of The Science of Food and Agriculture
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches; Food Research International

Research Publications

A comparative study of partial de-alcoholisation versus early harvest. Effects on wine volatile and sensory profiles; 10th In Vino Analytica Scientia Symposium
A comparative study of partial dealcoholisation versus early harvest: effects on wine volatile and sensory profiles; Food Chemistry
A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models; Food Control
A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors; Critical Reviews in Food Science and Nutrition
An Italian wins the 2019 Wine Australia Award
Australian Pinot Noir wine benchmarking: understanding from a terroir concept approach; Crush 2018: the Grape and Wine Science Symposium
Australian Pinot noir wine benchmarking: understanding from a terroir concept approach; 2018 Winemakers Symposium
Avoiding the need to stop the press
Changes in volatile composition and sensory attributes of wines during alcohol content reduction; Journal of The Science of Food and Agriculture
Cover image: Journal of The Science of Food and Agriculture, Volume 97, Issue 1
Discrimination of juice press fractions for sparkling base wines by a UV-Vis spectral phenolic fingerprint and chemometrics; Beverages
Dr Rocco Longo is working on two wine projects at TIA
Effects of harvest timing and technological approaches on volatile compounds and sensory profiles of lower alcohol wines
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation; Journal of The Science of Food and Agriculture
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle; Crush 2018: the Grape and Wine Science Symposium
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle; 2018 Winemakers Symposium
Integrated strategies to moderate the alcohol content of wines; Wine and Viticulture Journal
Is it the age or the autolysis? Pulling apart where sparling wine character comes from; 17th Australian Wine Industry Technical Conference
Is it the age or the autolysis? Pulling apart where sparkling wine character comes from; 17th Australian Wine Industry Technical Conference (AWITC)
Low alcohol wines: blending with an early harvest or dealcoholisation of a later harvest?; Wine & Viticulture Journal
Manipulating maturation in sparkling wines and 'autolytic character'
Pinot Noir provenance; Pinot Noir Wine Symposium
Poster 122. A new in-line system to monitor total phenolic content in sparkling wine press juice fractions; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Poster 86. Manipulation of yeast autolysis: effects on volatile profiles of Méthode Champenoise sparkling wines; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the Pivot Profile method using wine professionals; Foods
Provenance of Pinot Noir drivers of regionality; Australian Wine Research Institute (AWRI) webinar
Researchers make low-alcohol wine
Rocco Longo will base his PhD on low alcohol wines
SPME method optimized by box-behnken design for impact odorants in reduced alcohol wines; Foods
The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine; Fermentation
The magician of the sparkling wine is from Varapodio ( di Varapodio il mago dello spumante)
The search for low alcohol wine
TIA's Pinot Noir Provenance project researches the wine's character
Understanding regionality and terroir in Australian Pinot noir; 13th International Terroir Congress
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches; Food Research International
Wine Australia Award

Research Projects

A new tool for in-line and real-time grape juice assessments; Department of Agriculture and Water Resources (DAWR)
Building and measuring the quality of fine Australian sparkling wines, through identification of the impact compounds responsible for autolytic character in sparkling wine, and novel winemaking tech; Wine Australia (WineAust)
Pinot Noir provenance: Australian benchmarking to support growing, making, perception of quality, and marketing to add value to the Pinot Noir supply chain; Wine Australia (WineAust)
10th In Vino Analytica Scientia Symposium in Salamanca, Spain
PhD Scholarship
PhD Scholarship

Research Candidate Supervision