Personale docente

Matteo Marangon

Ricercatore a tempo determinato di tipo B

AGR/15

Indirizzo: VIALE DELL'UNIVERSITÀ, 16 - LEGNARO PD . . .

E-mail: matteo.marangon@unipd.it

  • Su appuntamento

GAZZOLA D, VINCENZI S, MARANGON M, PASINI G, CURIONI A. 2017. Grape seed extract: the first plant-based fining agent endogenous to grapes. Aust. J. Grape Wine Res. In press

MARANGON M, NESBITT A, MILANOWSKI T. 2016. Global Climate Change and Wine Safety". In: Wine Safety, Consumer Preferences, and Human Health. Editors: M. Victoria Moreno-Arribas & Begoña Bartolomé Suáldea. Springer International Publishing, pp 97-116.

VAN SLUYTER SC, McRAE, JM, FALCONER, R J, SMITH, PA, BACIC, A, WATERS EJ, MARANGON M. 2015. Wine Protein Haze: Mechanisms of Formation and Advances in Prevention. J. Agric. Food Chem. 63, 4020-4030.

MARANGON M, VAN SLUYTER SC, WATERS EJ, MENZ RI. 2014. Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins. PlosOne, 9(12), e113757.

LUCCHETTA M, POCOCK KF, WATERS EJ, MARANGON M. 2013. The use of zirconium dioxide during fermentation as an alternative to protein fining with bentonite for white wines. Am. J. Enol. Vitic. 64, 400–404.

MARANGON M, STOCKDALE VJ, MUNRO P, TRETHEWEY T, SCHULKIN A, HOLT HE, SMITH PA. 2013. Addition of carrageenan at different stages of winemaking for white wine protein stabilization. J. Agric. Food Chem. 61, 6516–6524.

GAZZOLA D, VAN SLUYTER SC, CURIONI A, WATERS EJ, MARANGON M. 2012. Roles of Proteins, Polysaccharides and Phenolics in Haze Formation in White Wine via Reconstitution Experiments. J. Agric. Food Chem. 60, 10666–10673.

MARANGON M, VAN SLUYTER SC, et al. 2012. Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization. Food Chem. 135, 1157-1165.

MARANGON M, LUCCHETTA M, DUAN D, STOCKDALE VJ, HART A, ROGERS PJ, WATERS EJ. 2012. Protein removal from a Chardonnay juice by addition of carrageenan and pectin. Aust. J. Grape Wine Res. 18, 194-202.

MARANGON M, SAUVAGE F-X, WATERS EJ, VERNHET A. 2011. Effects of Ionic Strength and Sulfate upon Thermal Aggregation of Grape Chitinases and Thaumatin-like Proteins in a Model System. J. Agric. Food Chem. 59, 2652–2662.

MARANGON M, VAN SLUYTER SC, NEILSON KA, CHAN C, HAYNES PA, WATERS EJ, FALCONER RJ. 2011. Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation. J. Agric. Food Chem. 59, 733–740.

MARANGON M, LUCCHETTA M, WATERS EJ. 2011. Protein stabilization of white wines using zirconium dioxide enclosed in a metallic cage. Aust. J. Grape Wine Res. 17, 28-35.

VINCENZI S, MARANGON M, TOLIN S, CURIONI A. 2011. Protein evolution in a white wine during the early stages of winemaking and its relations with wine stability. Aust. J. Grape Wine Res. 17, 20-27.

FALCONER RJ, MARANGON M, et al. 2010. Thermal Stability of Thaumatin-like protein, Chitinase and Invertase Isolated from Sauvignon Blanc and Semillon Juice, and their Role in Haze Formation in Wine. J. Agric. Food Chem. 58, 975–980.

MARANGON M, VINCENZI S, LUCCHETTA M, CURIONI A. 2010. Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity. Anal. Chim. Acta 660, 110–118.

VAN SLUYTER SC, MARANGON M, et al. 2009. Two-Step Purification of Pathogenesis-Related Proteins from Grape Juice and Crystallization of Thaumatin-like Proteins. J. Agric. Food Chem. 57, 11376–11382.

MARANGON M, VAN SLUYTER SC, HAYNES PA, WATERS EJ. 2009. Grape and Wine Proteins: their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis. J. Agric. Food Chem. 57, 4415-4425.

- Uso di biostimolanti in vigna e loro effetto sull'accrescimento della vite
- Uso di biostimolanti in vigna e loro effetto sulla composizione delle uve e dei vini