Personale docente

Matteo Marangon

Professore associato confermato

AGR/15

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

Telefono: 0498272873

E-mail: matteo.marangon@unipd.it

  • Su appuntamento

2002: Laurea triennale in Scienze e Tecnologie Agrarie conseguita presso l’Università degli Studi di Padova
2004: Laurea specialistica cum laude in Scienze e Tecnologie Agrarie conseguita presso l’Università degli Studi di Padova
2008: Dottorato di ricerca in Viticoltura, Enologia e Marketing delle Imprese Vitivinicole presso l’Università degli Studi di Padova
2008 –2010. Postdoctoral Research Fellow presso The Australian Wine Research Institute, Adelaide, South Australia
2011 –2012: Research Scientist presso The Australian Wine Research Institute, Adelaide, South Australia
2013 –2014: Senior Research Scientist presso The Australian Wine Research Institute, Adelaide, South Australia
2014 –Agosto 2016: Insegnante Universitario e Responsabile del nuovo Master in Viticoltura ed Enologia presso Plumpton College/Università di Brighton in Inghilterra
Da Settembre 2016 – Agosto 2019: Ricercatore a tempo determinato di tipo B (SSD AGR/015) presso il DAFNAE, Università degli studi di Padova
Da Settembre 2019 –Attuale: Professore Associato (SSD AGR/015) presso il DAFNAE, Università degli studi di Padova
Da Ottobre 2020- Attuale: Presidente del Corso di Laurea Magistrale in Italian Food and Wine
Il Dr Marangon ha accumulato esperienza pratica in enologia avendo lavorato come assistente enologo per sette vendemmie in aziende del nord-est d’Italia. In termini di ricerca, il Dr Marangon si occupa principalmente dei colloidi dei vini, e in particolar modo dello studio della struttura tridimensionale delle proteine dei vini, delle interazioni delle proteine con altri componenti del vino, e dello studio approfondito dei meccanismi di formazione della torbidità proteica. Le informazioni generate durante queste ricerche di base sono state utilizzate dal Dr Marangon per proporre e testare soluzioni alternative alla bentonite per la stabilizzazione proteica dei vini.

DE ISEPPI A, MARANGON M*, VINCENZI S, LOMOLINO G, CURIONI A, & DIVOL B. (2021). A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. LWT, 136, 110274.
MARASSI V, MARANGON M*, ZATTONI A, VINCENZI S, VERSARI A, RESCHIGLIAN P, RODA B, & CURIONI A (2021). Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection. Food Hydrocolloids, 110, 106204.
ARAPITSAS P, UGLIANO M, MARANGON M, PIOMBINO P, ROLLE L, GERBI V., ... & MATTIVI F (2020). Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs. Journal of Agricultural and Food Chemistry, 68(47), 13353-13366.
DE ISEPPI A, LOMOLINO G, MARANGON M*, CURIONI A (2020). Current and future strategies for wine yeast lees valorization. Food Research International, 109352.
SIMONATO B, MARANGON M*, VINCENZI S, VEGRO M, & PASINI G (2020). Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy. Journal of the Science of Food and Agriculture, 100(13), 4978–4986.
DI GASPERO M, RUZZA P, HUSSAIN R, HONISCH C, BIONDI B, SILIGARDI G, MARANGON M*, CURIONI A, & VINCENZI S (2020). The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols. Molecules, 25(7), 1646.
DE ISEPPI A, CURIONI A, MARANGON M*, VINCENZI S, KANTUREEVA G, LOMOLINO G (2019). Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain. Journal of the Science of Food and Agriculture, 99(13), 5702-5710.
MARANGON M, VINCENZI S, CURIONI A (2019). Wine fining with plant proteins. Molecules, 24(11), 2186.
RUZZA P, HONISCH C, MARANGON M, CURIONI A, BAKALINSKY A, & VINCENZI, S. (2019). Influence of the reducing environment in the misfolding of wine proteins. In Advances in Protein Chemistry and Structural Biology (Vol. 118, pp. 413-436). Academic Press.
DE MATOS A D, MARANGON M*, MAGLI M, CIANCIABELLA M, PREDIERI S, CURIONI A, VINCENZI S (2019). Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chemistry. 286, 78-86.
MARANGON M, VEGRO M, VINCENZI S, LOMOLINO G, DEISEPPI A, CURIONI A (2018). A novel method for the quantification of mannoproteins in wine by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA). Molecules. 23(12), 3070.
DE MATOS A D, MAGLI M, MARANGON M*, CURIONI A, PASINI G, VINCENZI S (2018). Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply. European Food Research and Technology. In press
CRUMPTON M, ATKINSON A, MARANGON M (2018). Effect of carboxymethyl cellulose added at dosage stage on the foamability of a bottle-fermented sparkling wine. Beverages., 4(2), 27.
CRUMPTON M, RICE C J, ATKINSON A, TAYLOR G, MARANGON M* (2018). The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English Sparkling Wine. Journal of the Science of Food and Agriculture, 98 (3), 1171-1178.
DE MATOS A D, CURIONI A, BAKALINSKY A T, MARANGON M, PASINI G, VINCENZI S (2017). Chemical and sensory analysis of verjuice: An acidic food ingredient obtained from unripe grape berries. Innovative Food Science & Emerging Technologies, 44, 9-14.

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