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. Assesment and control of grape maturity and quality2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery3. Use of GTH in the winemaking of white varieties4. White must extraction5. White must preservation by UHPH without SO26. Use of Pulsed Electric Fields in white grape processing7. Ultrasounds to process white grapes8. Settling. Must cleaning9. Application of Hanseniaspora vineae to improve white wine quality10. Improving white wine aroma and structure by non-Saccharomyces yeasts11. Biological acidification by L. thermotolerans12. Nitrogen management during Fermentation13. Tasting the terroir of wine yeast innovation14. Malolactic Fermentation15. Pinking16. Prevention of the light-struck taste in white wine17. White wine polyphenols and health18. Enzymes applications in white wines19. NIR for white wine analysis20. Ageing on lees21. Barrel ageing of white wines22. Use of different wood species for white wine production: wood composition and impact on wine quality23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma24. A Glance through Aroma of White Wine25. Inertization and bottling26. White Winemaking in Cold Climates27. White wine production in cold regions of China28. Dealcoholization of white wines29. White wine tasting: understanding taster responses based on flavour neuronal processing

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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. Assesment and control of grape maturity and quality2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery3. Use of GTH in the winemaking of white varieties4. White must extraction5. White must preservation by UHPH without SO26. Use of Pulsed Electric Fields in white grape processing7. Ultrasounds to process white grapes8. Settling. Must cleaning9. Application of Hanseniaspora vineae to improve white wine quality10. Improving white wine aroma and structure by non-Saccharomyces yeasts11. Biological acidification by L. thermotolerans12. Nitrogen management during Fermentation13. Tasting the terroir of wine yeast innovation14. Malolactic Fermentation15. Pinking16. Prevention of the light-struck taste in white wine17. White wine polyphenols and health18. Enzymes applications in white wines19. NIR for white wine analysis20. Ageing on lees21. Barrel ageing of white wines22. Use of different wood species for white wine production: wood composition and impact on wine quality23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma24. A Glance through Aroma of White Wine25. Inertization and bottling26. White Winemaking in Cold Climates27. White wine production in cold regions of China28. Dealcoholization of white wines29. White wine tasting: understanding taster responses based on flavour neuronal processing

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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. Assesment and control of grape maturity and quality2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery3. Use of GTH in the winemaking of white varieties4. White must extraction5. White must preservation by UHPH without SO26. Use of Pulsed Electric Fields in white grape processing7. Ultrasounds to process white grapes8. Settling. Must cleaning9. Application of Hanseniaspora vineae to improve white wine quality10. Improving white wine aroma and structure by non-Saccharomyces yeasts11. Biological acidification by L. thermotolerans12. Nitrogen management during Fermentation13. Tasting the terroir of wine yeast innovation14. Malolactic Fermentation15. Pinking16. Prevention of the light-struck taste in white wine17. White wine polyphenols and health18. Enzymes applications in white wines19. NIR for white wine analysis20. Ageing on lees21. Barrel ageing of white wines22. Use of different wood species for white wine production: wood composition and impact on wine quality23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma24. A Glance through Aroma of White Wine25. Inertization and bottling26. White Winemaking in Cold Climates27. White wine production in cold regions of China28. Dealcoholization of white wines29. White wine tasting: understanding taster responses based on flavour neuronal processing

Select Guide Rating