Rocco received his education in Italy (University of Turin and University of Asti/Milan) where he graduated with a BSc and a Masters' in Viticulture/Oenology. In 2009 after working vintages in Barolo and Asti (Piedmont, Italy) he moved to Australia in the Alpine Valleys Region (Victoria), where he worked for over 5 years at Gapsted Wines. In 2014 Rocco joined the NWGIC to start his PhD at the CSU. Rocco is also part of the ARC TC-IWP Australian Research Council's Training Centre for Innovative Production
Specialisation: Innovative production of lower alcohol wines
Focus area: Sequential harvest regime and reverse osmosis/evaporative perstraction application in wines
Alcohol content in wines has significantly increased over the last decades especially in warm climate countries such as Australia. Taxation, medical and social issues and sensory improvement are the reasons beyond the interest of industry to reduce the alcoholic strength of wines.
In my research I investigate viticultural and wine production approaches that will enable the production of lower alcohol wines that retain the compositional components for the enjoyment of wines that are naturally occurring at higher alcohol concentrations. My project focuses on chemical and sensorial profile changes of wines produced using sequential harvest regime and a new membrane process that combines reverse osmosis and evaporative perstraction.
The aim of the PhD project is the chemical and sensorial characterization of lower alcohol wines.