Marco Lucchetta

Curriculum Vitae

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1. Pesonal Details Surname Lucchetta Name Marco Born Conegliano, April 12, 1981 Nationality Italian Personal Adress Via De Gasperi, 10

31020 San Vendemiano (TV) Italy

Telefon (0039) 347 9923129 E-mail marco@coccitech.com

marco@lucchettavini.com 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 trans-

resveratrol 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 Post-Genome 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 start-up in agriculture, beverage and food technologies).

February 2012 – to date

Professional activity as Agronomist and Oenologist.

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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 of Conegliano Valdobbiadene Prosecco area.

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

The Australian Wine Research Institute Ltd ACN 007 558 296

Corner of Hartley Grove and Paratoo Road, UrrbraeCorrespondence:

PO Box 197Glen Osmond SA 5064

AustraliaTelephone 61 8 8303 6600Facsimile 61 8 8303 6601

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:

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