Department of Agriculture, Food, Environment and Forestry (DAGRI) - University of Florence, Firenze, Italy;
Paola Domizio is a professor of Food Technology in the Department of Agriculture, Food, Environment, and Forestry (DAGRI) at the University of Florence. She coordinates the Master's Degree Program in “Sustainable Innovation in Viticulture and Oenology” at the University of Florence. She is a lecturer in: • “Planning and Management of the Winemaking Process” in the Inter-University Florence-Pisa Master's Degree Course in “Sustainable Innovation in Viticulture and Oenology”. • ""Stabilization and Conditioning of Wines"" in the undergraduate courses in ""Viticulture and Oenology"" at the School of Agriculture at the University of Florence. During her teaching and research activities, she spent several periods abroad at the Biotechnology Research Institute (CNR) in Montreal, Canada, and the Department of Viticulture and Enology at the University of California, Davis. Her research has mainly focused on: • Purification and chemical characterization of glycoproteins released by yeasts during alcoholic fermentation, as well as the evaluation of their impact on the stability of fermented beverages. • Evaluation of the impact of non-Saccharomyces yeasts and their derivatives on wine quality and stability • Evaluation of yeast enzymatic activities and formation of secondary compounds and aromas in winemaking processes • Evaluation of the chemical and physical parameters involved in wine colloidal stability. She has produced more than 80 scientific contributions published in peer-reviewed journals with an impact factor, as well as in national and international journals related to the oenological sector. Different contributions have been presented at national and international conferences.

Chemistry Research Centre-Vila Real (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, Portugal;
Alice Vilela holds a degree in Enology, a Master's degree in Genetics and Species Improvement, and a PhD in Microbiology from the University of Trás-os-Montes e Alto Douro (UTAD). She began her teaching career at UTAD in 1999 and is currently an Assistant Professor in the Department of Agronomy at the School of Agricultural and Veterinary Sciences (ECAV). Her teaching experience encompasses undergraduate, master's, and doctoral courses, and she serves as the head of several curricular units, advising students across three teaching cycles. She is involved in university management activities, holding leadership positions as Director of the Master's Degree in Oenology and Viticulture and Vice-Director of the Bachelor's Degree in Oenology. She is the Director of the UTAD Tasters panel. Actively participates in disseminating knowledge, organizing and participating in international and national events, and university extension activities within and outside Portugal. Participated in more than 20 strategic projects with competitive financing and national and global partnerships. Her research focuses on the bioreduction of volatile acidity in wines, biodealcoholization of wines, sensory evaluation of food and wines, and development of sensory tests. With an h-index of 26, she has published 90 articles in international scientific journals, 14 technical articles, 24 book chapters, and over 100 conference proceedings. She is an active reviewer for several SCI journals, including Food Research International, Journal of the Science of Food and Agriculture, Food Chemistry, Journal of Gastronomy and Food Science, and several MDPI journals (Foods, Fermentation, Beverages, and Molecules). Additionally, she serves as an Academic Editor and is a member of the Editorial Board of several SCI journals. In 2021-2024, Stanford University, USA, recognized her as among the world's 2% most cited scientists.

Institute of Sciences of Food Production, National Research Council (CNR) of Italy, Foggia, Italy;
Vittorio Capozzi is Senior Researcher at the Institute of Sciences of Food Production, Italian National Research Council (CNR). He got his PhD in Biotechnology of Food Products, discussing a thesis about the molecular biology of lactic acid bacteria . During his Ph.D., he spent 9 months in Dijon (France), working at the Institut Jules Guyot, Université de Bourgogne and at the National School of Biology Applied to Nutrition and Food. He has post-doc experiences in the following institutions: Agricultural Research Council (CRA) of Italy, University of Foggia, Science Institute of Vine and Wine of the Bordeaux University (visiting), Free University of Bozen, Edmund Mach Foundation.

LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, School of Agriculture, University of Lisbon, Tapada da Ajuda, Lisboa, Portugal;
Manuel is an Associate Professor at the Instituto Superior de Agronomia (ISA), University of Lisbon, teaching classes related with Food and Wine Microbiology since 1987. His research is mainly related with food and wine spoilage yeasts, microbial ecology of the vineyard environment and wine tasting methods. He recently begun to uncover the ancestral winemaking techniques to valorise wine historical heritage. He believes that wine is more than just a drink and to be properly appreciated other tasting approaches using emotional responses should be used. Since his first work in the production of sparkling wine by the continuous method, in 1986, he is winemaker in several Portuguese wineries and organizes cultural and gastronomic events. The divulgation book “Mastering the art of enjoying wine, from Enology to Enosophy” is the reflect of his ideas about the wine world.