In this laboratory, based at the Agraria facility in Bologna and at the Cesena Campus, research, teaching and third-party activities are contextually carried out.
Products and processes of the wine and beverage sectors are developed in the Laboratory, including the physicochemical and sensory analysis of products and by-products of the wine chain (e.g., wines, musts, vinegars, lees, pomace, etc.) and beverages (e.g., beer, juices, soft-drinks, etc.). From the compositional point of view, special attention is paid to functional components (e.g., polyphenols, mannoproteins, flavorings, etc.), technological (e.g., process markers, shelf-life and transport studies) and possible contaminants (e.g., metals, toxins, etc.) also in relation to sensory (e.g., consumer preference), regulatory and management aspects (e.g., organic, designations, etc.).
Research topics
• Authenticity and wholesomeness of products in the wine and beverage supply chain
• Valorisation of waste and by-products of the wine supply chain
• Sustainability of oenological processes
• Climate change adaptation strategies in the wine sector
• Technological innovation in the beverage and spirits sector.
Instrumentation available to the laboratory
• Liquid and gas chromatography (HPLC-DAD-RI-FLD, GC-FID/MS)
• Visible and infrared spectroscopy (UV-Vis, NIR, MIR)
• Electronic nose
• Sensory room
• Pilot plants for winemaking and experimental brewing.
Services and consulting
LEBS performs consulting for industrial innovation needs in collaboration with the Units (i) Safety and Quality, (ii) Food Processes and Products of CIRI Agro (Cesena Technopole).
Educational Activities and Training
LEBS offers its resources to support:
• Tutorials of three-year and master's courses in the field of oenology and food technology
• Preparation of undergraduate and doctoral theses
• Development of research projects of post-doctoral fellows.