معرفی
Dr. Mario Staver is a Professor of Professional Studies specializing in enology and viticulture, focusing on wine production techniques, yeast proteins, and sensory analysis. He teaches courses such as Economic Objects in Agriculture, Wine Service and Enogastronomy, and Winery Operations. His research emphasizes sustainable winemaking, maceration effects on wine quality, and phenolic/aroma compound analysis in Istrian grape varieties like Teran and Malvasia Istarska.
Key research areas include protein stability in white wines, oxygen management during maceration, and the impact of terroir on grape quality. His work spans 30+ years, with notable contributions to chestnut-based beer production and aroma enhancement in Malvasia grapes. He currently advises multiple winemaking projects and collaborates with the Institute of Agriculture and Tourism in Poreč, Croatia.
Lab affiliations include the Wine Quality and Technology Lab, focusing on proteomics/metabolomics applications. Future projects aim to optimize low-impact winemaking technologies and expand studies on indigenous yeast strains in Croatian wine regions.
