1. Grape Maturity and Selection. Automatic Grape Selection 2. Acidification and pH Control in Red Wines 3. Maceration and Fermentation. New Technologies to Increase Extraction 4. Use of Non-Saccharomyces Yeasts in Red Winemaking 5. Yeast Biotechnology for red winemaking 6. Malolactic Fermentation 7. Yeast-Bacteria Coinoculation 8. Molecular Tools to Analyze Microbial Populations in Red Wines 9. Barrel Ageing. Types of Wood 10. Emerging Technologies. Use of Chips. Microoxigenation 11. Ageing on Lees. Use of Non-Saccharomyces Yeasts. Accelerated AOL. Lees Impregnation 12. Evolution of proanthocyanidins during grape maturation, winemaking and aging process of red wines 13. Color evolution and stability 14. Polymeric pigments in red wines 15. Spoilage yeasts in red wines 16. Red Wine Clarification and Stabilization 17. Sensory analysis of red wines 18. Management of astringency in red wines 19. Aromatic compounds in red varieties 20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines 21. SO2 in wines: rational use and possible alternatives 22. Bottling and packaging 23. Red winemaking in cool climates 24. Red winemaking in cold regions with short maturity periods
Professor of Food Science and Technology at the Universidad Politecnica de Madrid (UPM), Spain, specialized in wine technology. Coordinator of Master in Food Engineer at UPM. Professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus.