Red Wine Technology

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. Viticulture management for red grape quality3. Acidification and pH Control in Red Wines4. The use of fumaric acid in red wine making5. Maceration and Fermentation: New Technologies to Increase Extraction6. Microbiome in red wines7. The use of pulsed light and ozone to facilitate the implantation of yeasts starters8. Use of Non-Saccharomyces Yeasts in Red Winemaking9.Yeast Biotechnology for Red Winemaking10. Potential future developments in (wine) yeast research11. Applications of bioprotection in red winemaking12. Malolactic Fermentation13. Yeast-Bacteria Coinoculation14. Use of viruses in wine technology15. Molecular Tools to Analyze Microbial Populations in Red Wines16. Barrel Aging; Types of Wood17. Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation18. New Trends in Aging on Lees19. Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines20. Wine Color Evolution and Stability21. Polymeric Pigments in Red Wines22. Spoilage Yeasts in Red Wines23. Red Wine Clarification and Stabilization24. Sensory Analysis of Red Wines for Winemaking Purposes25. Management of Astringency in Red Wines26. Aromatic Compounds in Red Varieties27. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines28. SO2 in Wines: Rational Use and Possible Alternatives29. Red Wine Bottling and Packaging30. Smoke taint in wines31. Wine dealcoholization32. Red Winemaking in Cool Climates33. Red Winemaking in Cold Regions With Short Maturity Periods34. Environmental management of a winery in a context of global warming,