Marco Lucchetta
Curriculum Vitae
2
1. Pesonal Details
Surname
Lucchetta
Name
Marco
Born
Conegliano, April 12, 1981
Nationality
Personal Adress
Italian
Via De Gasperi, 10
31020 San Vendemiano (TV)
Italy
(0039) 347 9923129
marco@coccitech.com
marco@lucchettavini.com
Telefon
E-mail
2. Education
April 20, 2012
P.h.D. in Oenology and Viticulture with
collaboration at AWRI (Australian Wine
Research Institute – Australia). Faculty of
Agriculture, University of Padua.
Title of the thesis: New approaches for protein
stabilization of white wines.
Advisor: Prof. Andrea Curioni
July 27, 2007
Master Degree (2 years Postgraduate
Education) in Science and Technology of
Agriculture.
Faculty of Agriculture, University of Padua.
Mark: 110/110 summa cum laude
Thesis: “Analysis of the Capacity of
Fithopathogenic Fungi to remove Must
Proteins”
Advisor: Prof. Francesco Favaron
Jannuary 2006 –
August 2006
Erasmus Fellowship at the “Ecole Nationale
Supérieure Agronomique de Montpellier”
(France)
September 24, 2004
Bachelor in Science and Technology of
Viticulture and Oenology
Faculty of Agriculture, University of Padua.
Mark: 110/110 summa cum laude
Thesis: “Molecular Determination of Natural
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Microflora of Must used for the Production of
Friulano passito D.O.C.”
Advisor: Prof. Viviana Corich
De Bernard Award for the best Thesis in Wine
research over all the Academic Year
2001
Technical Degree in Wine, Agriculture and
Oenology
G.B. Cerletti Institute
Conegliano, Italy
Mark: 90/100
3. Research
activity
January 2012 to date
Studies and applications of metal oxides into
protein stabilization of white wines.
Reuse, valorisation and using of biomasses from
viticulture activity in the productive hilly land
of Conegliano Valdobbiadene DOCG.
Studies and applications on using natural
molecules against fungi disease of Vitis vinifera.
January 2008 –
December 2012
Studies on the relationships between grape
protein
characteristics
(in
particular
hydrophobicity) and their interactions with
tannins, as affected by other wine compounds
and winemaking.
Identification, isolation and characterisation of
proteases from phytophatogenic fungi and study
of their ability to degrade the grapes proteins.
Studies on the possibility to use polysaccharides
to increase wine protein stability.
Polygalacturonases from fungi: studies and
application in wine and juice industry.
January – July 2009
Research activity at the Australian Wine
Research Institute (AWRI). Evaluation of
different techniques for the protein stabilization
in white wines.
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Febbruary 2005 –
July 2007
Collaboration to Biotech II Project (founded by
CNR) Biotechnology for the development of
vegetable quality production:
Capacity of phytopatogenic fungi to contrast the
plant’s defence mechanisms (PR proteins,
polyphenols)
2003 - 2004
Molecular characterization of Natural Yeast
Populations on Dried Friularo Grapes for
Passito Wine Production. Evaluation of yeast
resistance to high sugar concentrations and
production of secondary compounds.
4. Article
published in
scientific journal
June 2013
“Use of Zirconium Dioxide during Fermentation
as an Alternative to Protein Fining with
Bentonite for White Wines” M. Lucchetta, K.
F. Pocock, E. J. Waters and M. Marangon.
American Journal of Enology and Viticulture
ajev.2013.12143.
June 2012
“Protein stabilisation of Chardonnay juice by
addition of carrageenan and pectin” M.
Marangon, M. Lucchetta, D. Duan V.
Stockdale, A. Hart, P. Rogers, E.J. Waters.
Australian Journal of Grape and Wine Research
18, 194-202, 2012.
January 2011
“Protein stabilisation of white wines using
zirconium dioxide enclosed in a metallic cage”
M. Marangon, M. Lucchetta and E.J. Waters.
Australian Journal of Grape and Wine Research
17, 28-35, 2011.
August 2009
“Heating and reduction affect the reaction with
tannins of wine protein fractions differing in
hydrophobicity” M. Marangon, S. Vincenzi, M.
Lucchetta and A. Curioni. Analytica chimica
acta, vol. 660; p. 110-118, ISSN: 0003-2670
March 2009
“The role of grape polyphenols on transresveratrol activity against Botrytis cinerea and
of fungal laccase on the solubility of putative
grape PR proteins” F. Favaron, M. Lucchetta,
A.T. Pais da Cunha and L. Sella, Journal of
Plant Pathology (2009), 91(3), 567-576.
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5. Books
published
May 2011
“Ricerca e sviluppo di tecniche innovative per la
stabilizzazione proteica dei vini bianchi” M.
Lucchetta, S. Vincenzi, F. Favaron and A.
Curioni in Territori di Vini – Research Projects
for the wine making sector. Progetto Verde
S.R.L.
6. Research
reports
June 23-28, 2013
“Effect of structurally related essential oil
components on growth of Botrytis cinerea” XVI
International Botrytis Symposium Programme,
Bari (Italy).
September 15-17,
2011
“Characterization
of
Botrytis
cinerea
polygalacturonase and laccase during grape
berries infection”. In: Botrytis-Sclerotinia PostGenome Workshop. Lyon-France.
July 3-8, 2010
“Protein stabilization of white wines using
zirconium dioxide enclosed in a metallic cage”
14th Australian Wine Technical Conference.
Adelaide (South Australia).
June 16-18, 2010
“Protein stabilization of white wines using
zirconium dioxide enclosed in a metallic cage”
Third International Symposium MACROWINE
2010 on Macromolecules and Secondary
Metabolites of Grapevine and Wines. Torino
(Italy).
June 16-18, 2010
“Proteins from grape berries infected by Botrytis
cinerea are likely removed through an
insolubilization mechanism rather than by
proteolytic activity” Third International
Symposium
MACROWINE
2010
on
Macromolecules and Secondary Metabolites of
Grapevine and Wines. Torino (Italy).
July 2-4, 2009
“Protein and tannins of white wine: is
hydrophobicity the driving force for their
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interactions?” In Vino Analytica Scientia.
Angers (France).
September 10-12,
2008
“Grape Protein Functionality in Relation to
White Wine Hazing” 13th Workshop on the
Development in the Italian PhD Research on
Food Technology and Biotechnology, University
of Turin.
June 4-6, 2008
“Addition of tannins to wine protein fractions
differing in hydrophobicity results in different
turbidity values, which can be affected by
protein heating and sulphate”
II International Symposium on Macromolecules
and Secondary Metabolites of Grapevine and
Wine. Montpellier (France).
September 18-21,
2007
“Grape Berry Proteins Act as Scavengers of
Grape
Polyphenols
and
Protect
Polygalacturonase Activity of Botrytis cinerea
from Inhibition” . XIV National Congress of the
Italian Society of Plant Pathology (Società
Italiana di Patologia Vegetale -S.I.Pa.V.-)
Perugia (Italy).
September 12-16,
2006
“Some possible mechanisms Deployed by
Fungal Pathogens to Prevent the Effects of Plant
PR-proteins” .
XIII National Congress of the Italian Society of
Plant Pathology (Società Italiana di Patologia
Vegetale -S.I.Pa.V.-) Foggia (Italy).
September 12-16,
2004
“Characterization of Natural Yeast Populations
on Dried Friularo Grapes for Passito Wine
Production”.
FOODMICRO
International
Congress. Portorose (Slovenia).
7. Working
Experiences
March 2013 - to date
Chairman of Coccitech SRL (Innovative startup in agriculture, beverage and food
technologies).
February 2012 – to
date
Professional
Oenologist.
activity
as
Agronomist
and
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October 2009 – to
date
Management of the project “Vini Veneti D.O.C.
in Brasile, Canada, Svizzera e U.S.A. –
TRADIZIONE E QUALITA’.
Marketing, selling and management of the
company LUCCHETTA MARCELLO Soc.
Agr.
September 2006 –
December 2006
Work at Baron Philippe de Rothschild S.A.
company (Pauillac – France)
Assigned Work Responsibility:
- Grapes reception (quality check,
automatic machines control, use of
additives)
- Red and White Wine production
(preparation and yeasts addition,
pumping over, rackings, quality control)
- Experimental
Research
(microxygenation and use of different
kinds of yeasts and bacteria)
- Aging wines (barriques management)
August 2003 –
October 2003
Working Stage at Brancaia in Maremma
company (Grosseto – Italy)
Assigned Work Responsibility:
- Grapes maturity check
- Grapes reception and tratments
- Red wine production
- Wine quality control
Other Working
Experience
Work on my Family Farm
Responsibility:
- In the field: pruning, sowings, mills,
ploughings,
construction
a
new
viticultural installations.
- In the cellar: red and white wine
production, production of sparkling and
sweet wines, selling wine, marketing)
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8. Other
Professional
Experiences
February 2012 to
date
Chairman of viticulture commission
Conegliano Valdobbiadene Prosecco area.
of
June 2011 to date
Member of board directors of Conegliano
Valdobbiadene Prosecco DOCG Consortium
(www.prosecco.it).
July 2007 to date
Member of board directors of Colli di
Conegliano
DOCG
Consortium
(www.colliconegliano.it).
May – June 2012
Teaching assistant. 20 hours of teaching at the
“corso di laurea in scienze e tecnologie viticole
ed enologiche” of the course: “Patologia
Vegetale 1” University of Padua.
May – June 2011
Teaching assistant. 20 hours of teaching at the
“corso di laurea in scienze e tecnologie viticole
ed enologiche” of the course: “Patologia
Vegetale 1” University of Padua.
March-May 2010
Teaching assistant. 20 hours of teaching at the
“corso di laurea in scienze e tecnologie viticole
ed enologiche” of the course: “Enologia III”
University of Padua.
September –
December 2009
Teaching assistant. 20 hours of teaching at the
“corso di laurea in scienze e tecnologie
alimentari” for the course: “Processi delle
tecnologie alimentari: enologia” University of
Padua.
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March 30, 2006
Student Forum Exposition AgroM (Ecole
Nationale
Supérieure
Agronomique
de
Montpellier): Les variétés et semences bio pour
les agricultures à faibles intrants: situation et
perspectives
(Evolution and Prospective of Organic Farming
in Grape Growing)
August 2006
Stage at National Office of Agriculture in
Vaucluse (France): Management of soil in
Grape Growing
June 2006 – July
2006
Stage at L’Ecole Nationale Supérieure
Agronomique de Montpellier: Recycling of
Biomasses, Production and Recycling of
Biodegradable Plastics.
September 2000
Stage at the Cantina Sociale Colli del Soligo
(Treviso – Italy)
Assigned Work Responsibility:
- Production of white wines
- Production sparkling wines
Languages and Computer Skills
Languages
English (fluent), French (fluent), Portuguese
(medium level).
Computer Skills
Every OS (Windows, Mac, Linus), Word,
PowerPoint,
Excel,
Autocad,
Archicad,
Photoshop, Illustrator, Tex and LaTex,
MathLab.
Everything contained in the former curriculum vitae corresponds to the truth (art. 46 e 47 del
D.P.R. 445/2000 of the Italian Law).
I hereby authorise the use of my personal information in accordance with the provisions for
privacy D.lgs 196/2003
Marco Lucchetta
3 December 2009
To whom it may concern
Marco Lucchetta spent 6 months in my research group at the Australian Wine Research Institute (AWRI) from
February to August this year. Marco was a visiting PhD student from the University of Padova and worked
within the Protein Stabilisation project group at the AWRI that I lead.
Marco was involved in two main research projects at the AWRI, both related to assessing the performance and
mode of action of new absorbents for protein that have potential to replace bentonite. Specifically, Marco was
involved in micro (500 mL) and small (20L) scale experimental winemaking, routine and highly specialised
wine analysis and sensory assessment of wines. His laboratory skills and intellectual input led to highly
successful outcomes and we are likely to write at least two papers form these projects. He also participated in
regular protein team meetings at the AWRI and in the following events held by the Adelaide research
community:
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3th February 2009. Symposium “Proteins and their amazing Technicolor display technologies” by
APG (Adelaide Protein Group) University of Adelaide.
25th March 2009. Seminar room - AWRI “A dirty business: analysis of soils and leaves by NIR” Dr.
D.Cozzolino, AWRI.
2nd April 2009. Seminar room - AWRI “The diversity and significance of yeasts and bacteria on
wine grapes” Dr. G.H. Fleet, University of new South Wales.
22th April 2009. Industrial application – AWRI – “From philosophy to practicality” Dr. P. Godden
et al, AWRI.
23th April 2009. Seminar room - AWRI “Normacorc Research Initiative: oxygen’s role in wine
evolution after bottling”. Dr. S. Vidal , Nomacorc, France.
1st May 2009. Seminar room - Plant Genomics Centre “Structure of proteins by crystallography”
Dr. I. Menz, School of Biological Science – Flinders University.
7th May 2009. Seminar room AWRI “Mouthfeel and aroma of grape and wine” Dr. H. H. Chong –
Gallo winery.
21th May 2009. The Burnside Ballroom (Tusmore – Adelaide) “AWRI4 – Creating, innovating,
rewarding. AWRI Management team and External consultants
28th May 2009. Seminar room AWRI “Determing the structures of wine haze proteins” Dr. I. Menz
– School of Biological Science – Flinders University.
Marco has a unique and rare combination of skills- a practicing winemaker with an authentic ‘feel’ for wine and
a understanding of the issues facing the wine industry as well as being an accomplished, skilled, and innovative
scientist. It was a great pleasure to have him at the AWRI.
If you require any further information, please do not hesitate to contact me.
Sincerely,
Dr Elizabeth Waters
Research Manager-Biochemistry
The Australian Wine Research Institute Ltd ACN 007 558 296
Corner of Hartley Grove and Paratoo Road, Urrbrae
Correspondence:
PO Box 197
Glen Osmond SA 5064
Australia
Telephone 61 8 8303 6600
Facsimile 61 8 8303 6601