Antonio Morata, Professor in the Department of Food Science and Technology at the Polytechnic University of Madrid (UPM), specialising in wine technology and biotechnology. He is Coordinator of the Ms of Food Engineering at the UPM, professor of oenology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus+, as well as representative in the EMaVE consortium. He is the Spanish delegate of the expert groups in Microbiology and Wine Technology of the International Organisation of Vine and Wine (OIV), author of more than 70 research articles, 4 books, 7 book chapters and 3 patents, as well as reviewer of numerous international journals.
Contact and Social Networks :
Email : antonio.morata@upm.es
LinkedIN profile : Antonio Morata
On our websites:
- Use of ultrasounds to accelerate aging on lees of red wines
Ageing on lees (AoL) improves red wine quality by enhancing softness, reducing astringency, and increasing body through polysaccharides and mannoproteins. AoL also protects color and aroma, complementing barrel ageing for complex, balanced wines, though it’s a slow process. - Use of Pulsed Light for Grape Sanitization
Pulsed light (PL) technology, first used in Japan in the 1970s, harnesses UV light to inactivate microbial DNA and disrupt cell membranes, offering antimicrobial benefits. With high energy intensity and minimal temperature rise, it’s a non-thermal preservation method. - Use of Ultra-High Pressure Homogenization to control microbial populations in grape musts
UHPH sterilizes must at low temperatures, eliminating microorganisms without affecting sensory quality. It reduced sulfite use and resulted in fruitier wine, offering potential for new fermentation methods with non-Saccharomyces yeasts and co-inoculations. - Innovative methods of extracting mannoproteins from lees and accelerating autolysis
Antonio Morata from UPM demonstrates that ultrasound can accelerate yeast autolysis in red wines, a process typically taking 7-12 months, to just minutes. This method enhances wine body, structure, and protects varietal aromas and color. - Acidification Biotechnologies: how to improve pH and freshness while reducing SO2
Acidification biotechnologies like L. thermotolerans reduce pH and alcohol content, enhancing wine freshness and molecular SO2 efficiency. Using non-Saccharomyces yeasts also improves sensory profiles, addressing issues like flat aromas and high alcohol content.
