Antonio Morata, winner of the prestigious OIV Award in 2019, is a professor of food science and technology with a specialty in wine technology at the Universidad Politécnica de Madrid, Madrid, Spain and a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, a Joint European Diploma that includes Montpellier SupAgro, France; Geisenheim University, Germany; Udine University, Italy; Lisbon University, Portugal; Torino University, Italy; and Universidad Politécnica de Madrid, Spain. Dr. Morata’s research expertise covers a wide variety of topics including yeast selection for winemaking and repercussion in quality parameters, new fermentation biotechnologies and winemaking processes, and anthocyanin and phenolic ripeness of grapes. He has written over 100 articles, book chapters, and books, holds 3 patents, and has won 4 awards in enology.

• 1. Grape Maturity and Selection. Automatic Grape Selection2. Acidification and pH Control in Red Wines3. Maceration and Fermentation. New Technologies to Increase Extraction4. Use of Non-Saccharomyces Yeasts in Red Winemaking5. Yeast Biotechnology for red winemaking6. Malolactic Fermentation7. Yeast-Bacteria Coinoculation8. Molecular Tools to Analyze Microbial Populations in Red Wines9. Barrel Ageing. Types of Wood10. Emerging Technologies. Use of Chips. Microoxigenation11. Ageing on Lees. Use of Non-Saccharomyces Yeasts. Accelerated AOL. Lees Impregnation12. Evolution of proanthocyanidins during grape maturation, winemaking and aging process of red wines13. Color evolution and stability14. Polymeric pigments in red wines15. Spoilage yeasts in red wines16. Red Wine Clarification and Stabilization17. Sensory analysis of red wines18. Management of astringency in red wines19. Aromatic compounds in red varieties20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines21. SO2 in wines: rational use and possible alternatives22. Bottling and packaging23. Red winemaking in cool climates24. Red winemaking in cold regions with short maturity periods

Antonio Morata, winner of the prestigious OIV Award in 2019, is a professor of food science and technology with a specialty in wine technology at the Universidad Politécnica de Madrid, Madrid, Spain and a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, a Joint European Diploma that includes Montpellier SupAgro, France; Geisenheim University, Germany; Udine University, Italy; Lisbon University, Portugal; Torino University, Italy; and Universidad Politécnica de Madrid, Spain. Dr. Morata’s research expertise covers a wide variety of topics including yeast selection for winemaking and repercussion in quality parameters, new fermentation biotechnologies and winemaking processes, and anthocyanin and phenolic ripeness of grapes. He has written over 100 articles, book chapters, and books, holds 3 patents, and has won 4 awards in enology.

• 1. Grape Maturity and Selection. Automatic Grape Selection2. Acidification and pH Control in Red Wines3. Maceration and Fermentation. New Technologies to Increase Extraction4. Use of Non-Saccharomyces Yeasts in Red Winemaking5. Yeast Biotechnology for red winemaking6. Malolactic Fermentation7. Yeast-Bacteria Coinoculation8. Molecular Tools to Analyze Microbial Populations in Red Wines9. Barrel Ageing. Types of Wood10. Emerging Technologies. Use of Chips. Microoxigenation11. Ageing on Lees. Use of Non-Saccharomyces Yeasts. Accelerated AOL. Lees Impregnation12. Evolution of proanthocyanidins during grape maturation, winemaking and aging process of red wines13. Color evolution and stability14. Polymeric pigments in red wines15. Spoilage yeasts in red wines16. Red Wine Clarification and Stabilization17. Sensory analysis of red wines18. Management of astringency in red wines19. Aromatic compounds in red varieties20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines21. SO2 in wines: rational use and possible alternatives22. Bottling and packaging23. Red winemaking in cool climates24. Red winemaking in cold regions with short maturity periods

Antonio Morata, winner of the prestigious OIV Award in 2019, is a professor of food science and technology with a specialty in wine technology at the Universidad Politécnica de Madrid, Madrid, Spain and a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, a Joint European Diploma that includes Montpellier SupAgro, France; Geisenheim University, Germany; Udine University, Italy; Lisbon University, Portugal; Torino University, Italy; and Universidad Politécnica de Madrid, Spain. Dr. Morata’s research expertise covers a wide variety of topics including yeast selection for winemaking and repercussion in quality parameters, new fermentation biotechnologies and winemaking processes, and anthocyanin and phenolic ripeness of grapes. He has written over 100 articles, book chapters, and books, holds 3 patents, and has won 4 awards in enology.

• 1. Grape Maturity and Selection. Automatic Grape Selection2. Acidification and pH Control in Red Wines3. Maceration and Fermentation. New Technologies to Increase Extraction4. Use of Non-Saccharomyces Yeasts in Red Winemaking5. Yeast Biotechnology for red winemaking6. Malolactic Fermentation7. Yeast-Bacteria Coinoculation8. Molecular Tools to Analyze Microbial Populations in Red Wines9. Barrel Ageing. Types of Wood10. Emerging Technologies. Use of Chips. Microoxigenation11. Ageing on Lees. Use of Non-Saccharomyces Yeasts. Accelerated AOL. Lees Impregnation12. Evolution of proanthocyanidins during grape maturation, winemaking and aging process of red wines13. Color evolution and stability14. Polymeric pigments in red wines15. Spoilage yeasts in red wines16. Red Wine Clarification and Stabilization17. Sensory analysis of red wines18. Management of astringency in red wines19. Aromatic compounds in red varieties20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines21. SO2 in wines: rational use and possible alternatives22. Bottling and packaging23. Red winemaking in cool climates24. Red winemaking in cold regions with short maturity periods