Valeriu Cotea

Valeriu Cotea is a Professor in the Department of Horticultural Technologies at the Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Iasi. With over 30 years of academic leadership, he has served as Prorector (2008–2012), Prodecan (2004–2008), and currently directs the Doctoral Studies Council (CSUD) since 2016. Internationally, he is Scientific Secretary of the Oenology Commission at the International Organisation of Vine and Wine (O.I.V.) since 2018, following roles as Vice-President (2015–2018) and President (2012–2015).

His research centers on wine chemistry and authenticity, with emphasis on phenolic compounds, bioactive elements in wine, and innovative aging techniques. He investigates nanomaterials for food applications, sensory analysis of beverages, and climate-resilient viticulture. Current projects address low-alcohol wine production and regional wine authentication using isotopic ($$ \delta^{13}\text{C} $$) and phenolic profiling, particularly for Romanian wines from Cotnari and Dealu Mare.

Recent publications (2019–2023) reveal a strong trend toward interdisciplinary solutions for wine quality and sustainability. Key themes include reducing $$ \text{SO}_2 $$ through high-pressure processing, optimizing oak alternatives for aging, and novel food-wine pairings. His work integrates analytical chemistry, chemometrics, and sensory science to combat wine fraud and enhance product development.

Dr. Cotea's honors reflect his global standing:

• Corresponding Member of the Romanian Academy (2019)
• Full Member of the Academy of Agricultural and Forestry Sciences (2009)
• Corresponding Member of the Swiss Academy of Wine (2001)
• Corresponding Member of the Italian Academy of Vine and Wine (2002)

He has directed 24 research grants, including European projects like WINE DB (2001–2005) and ADVICLIM (2014–2019), focusing on wine authenticity, climate adaptation, and low-alcohol technologies. As Scientific Director of the Oenology Research Center (Romanian Academy, since 2011), he leads teams developing analytical standards for the O.I.V. and European Commission.

His laboratory infrastructure includes accredited facilities for physico-chemical wine analysis, advanced chromatography, and sensory evaluation. Through the O.I.V., he coordinates international networks like the Geisenheim Research Institute collaboration, driving global standardization in oenological practices and climate-resilient viticulture.