Antonio Morata

Antonio Morata
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Antonio verified their affiliation via an institutional email.
Universidad Politécnica de Madrid | UPM · Food Technology

Doctor of Engineering

About

203
Publications
143,651
Reads
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5,348
Citations
Introduction
Currently working in emerging technologies of food processing and preservation applied to wine technology. In general wine technology and biotechnology applications to improve maceration, fermentation and ageing: Technologies to increase the extraction of phenolic compounds, formation of stable pigments and use of non-Saccharomyces.
Additional affiliations
July 2010 - July 2017
Gansu Agricultural University
Position
  • Professor
Description
  • Invited professor in summer courses and research cooperation
October 2008 - November 2021
Institut Agro Montpellier
Position
  • Professor
Description
  • Professor of enology and wine processing in Euromaster Vinifera
January 2005 - April 2021
Universidad Politécnica de Madrid
Position
  • Professor
Description
  • Lectures: -Bachelor: Food Technology, Unit Operations & Enology, Emerging non-Thermal Technologies (UPM) -Ms Food Engineer: Inst. Analysis, Winemaking (UPM) -EuroMs Vinifera: Wine composition, Wine Processing (Supagro, France)
Education
September 2001 - September 2004
January 2000 - March 2004
Universidad Politécnica de Madrid
Field of study
  • Food Technology
February 1999 - December 1999
Universidad Politécnica de Madrid
Field of study
  • Viticulture and enology

Publications

Publications (203)
Article
Full-text available
Vitis vinifera (variety Tempranillo) grapes were subjected to high hydrostatic pressure (HHP) treatments of 200, 400 and 550 MPa for 10 min, and its effect on microbial populations, phenol extraction and wine quality was examined. At ≥400 MPa, the wild yeast population was strongly reduced from 104 to Anthocyanin extraction was also increased, prod...
Article
Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces cerevisiae is a yeast species specialised in metabolising media with high sugar contents and small quantities of nitrogenous compounds. In the past, musts were fermented by yeasts indigenous to the grape microbiota, but nowadays most are inoculated with selected yeast st...
Article
Ageing on lees involves ageing the wine in contact with yeast cells after fermentation. If combined with the addition of oak chips, it can soften the wood flavour and increase the aromatic complexity of wine. The aim of the present work is to optimise both ageing techniques through selection of an adequate Saccharomyces cerevisiae strain. The study...
Book
Full-text available
Levaduras para vinificación en tinto recopila mas de 30 años de investigación en la selección de levaduras vínicas, es un libro útil como texto docente pero que también aporta información actual y de aplicación práctica para la consulta y formación del enólogo. Contiene 405 referencias bibliográficas actuales, la mayoría procedentes de revistas SCI...
Article
Ozonated water (4 ppm) has been used to sanitize red grapes (cv Tempranillo, Vitis vinifera L.) after destemming and to facilitate the implantation of the non-Saccharomyces yeast Lachancea thermotolerans in the absence of sulphites. The implantation of L. thermotolerans in ozone fermentations was more successful with a higher acidification (+13% of...
Article
Full-text available
The utilisation of non-Saccharomyces yeasts in co-inoculation and non-thermal technologies for must sterilisation is becoming increasingly prevalent due to their notable utility and potential. This new approach optimises the fermentation process and contributes to facilitating the production of wines with distinctive characteristics, improving thei...
Article
Biological acidification and bioprotection are interesting tools to overcome some problems of climate change and fit some consumer requirements for fresher wine styles. Juices of Airén (Vitis vinifera L.) were fermented by Lachancea thermotolerans (Lt) and Metschnikowia pulcherrima (Mp) starters and compared with Saccharomyces cerevisiae (Sc). Ferm...
Preprint
Full-text available
The utilisation of non-Saccharomyces yeasts in co-inoculation and non-thermal technologies for must sterilisation is becoming increasingly prevalent due to its notable utility and potential. This approach optimises the fermentation process, facilitates the production of wines with distinctive characteristics and enhances their stability. Two trials...
Article
Full-text available
Microorganisms in vineyards and the surrounding soil can alter the composition of the final wine. The microbial community changes at the beginning of the winemaking process, and different types of wine yeasts dominate the grape juice and wine environment. Weather extremes related to climate change can disrupt the microbial balance in the wine, lead...
Article
Full-text available
The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell-shaped pottery vessels but has so far not been found with residues consisten...
Article
The aim of this work was to develop isotonic drinks free of chemical additives and based on grape juice as a source of carbohydrates, pigments and rich in antioxidants, mixed with herb and spice extracts to improve the taste of the drinks. The color evolution, pH and acidity, sugar content, anthocyanin content, antioxidant activity and sensory prop...
Article
https://www.acenologia.com/tecnologias_emergentes_no_termicas_aplicadas_a_la_elaboracion_de_vino/ Las tecnologías no térmicas de procesado de alimentos son cada vez más habituales en las diferentes industrias alimentarias, y en concreto en el sector enológico, por su versatilidad, potencial, eficacia, sostenibilidad ambiental y respeto a las carac...
Article
Full-text available
Context & aim: The two major categories of Port wines, Tawny and Ruby, are defined by their ageing conditions, with associated oxidative conditions being much more pronounced in the case of the former than the latter. The main aim of this study was to determine if, independently of the producer, all Port wines can be grouped into these styles based...
Chapter
Full-text available
Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that uses continuous pumping at 200–600 MPa (generally 300), and then the fluid is depressurized against a special valve made with highly resistant alleys and coated with diamond powder. The UHPH process is able to sterilize grape juice or whatever food fluid and at the...
Article
Full-text available
Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that can eliminate wild microorganisms from grape juice facilitating the use of non-competitive non-Saccharomyces yeast in fermentation to modulate the sensory profile. The use of UHPH processing in must from Verdejo variety grapes (Vitis vinifera L.) produces a more va...
Article
Full-text available
The use of unconventional yeasts, also called non-Saccharomyces yeasts, is a hot topic in current enology due to the improvement that can be produced in the sensory profile during fermentation. However, the use of these yeasts have problems due to difficulties in the implantation and competition with wild Saccharomyces yeasts. Ultra-High Pressure H...
Article
Full-text available
UHPH treatment of Vitis vinifera must for winemaking leads to fragmentation of colloidal particles into smaller structures. The shear and fracture forces experienced by grape juice during valve pressurization are sufficient to reduce the particle size of grape juice to below 500 nm. As a result, the applied force can disrupt bacterial and yeast cel...
Article
Full-text available
Hanseniaspora spp apiculate yeasts can be found on ripe grape skins and during the first six days of the alcoholic fermentation. Generally, these yeasts have poor characteristics for its industrial application in winery as they are related with low fermentative power, low resistance to SO2 and even high volatile acidity production. However, some sp...
Article
Full-text available
Sunlight and microclimate inside the clusters’ zone are key factors in berry development and must composition. Plant geometry and training system should be joined with a proper sunlight and temperature cluster microclimate and, also in the rest of the plant. Berry temperature can vary between 2 and 10 ºC or even more in inner clusters, depending on...
Article
Full-text available
The physical-chemical composition, sensory characteristics, and nutritional value of the grape juice can provide sports drink (isotonic beverage) with antioxidant compounds that complement the beneficial effect of these drinks to the rehydration and replacement of minerals and carbohydrates, during physical activity. Grape juice contains mainly wat...
Article
Full-text available
In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnologies allows to control or manage such problems. Emerging non-Saccharomyces as Lachancea thermotoleran...
Article
Full-text available
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole grapes or bunches can be processed by High Hydrostati...
Article
Full-text available
The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, combined with lemon juice and natural flavors from herb and spice extracts. The ingredients were dilut...
Article
Full-text available
Pulsed light is an emerging technology used to limit the proliferation of microorganisms in food matrices. The treatment consists on the emission of ultra-short high intensity white light pulses. The light is composed by ultraviolet, visible and near infrared spectra. Its use in enology allows the winemaker to carry on ternary (simultaneous) and se...
Article
Full-text available
Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, together with the temperature, lead to the death of...
Article
Full-text available
Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and the International Organization of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in the reduction in SO2 doses by controlling LAB and other bacteria and by preserving molecular SO2 due to...
Article
Full-text available
On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing ac...
Article
Full-text available
Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory characteristics to wine by contributing high levels of acetate esters and can increase the mouthfeel and body...
Conference Paper
Full-text available
In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing alcoholic wines, with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of L. thermotolerans (Lt)...
Article
Full-text available
The use of non-Saccharomyces in wine production has increased steadily since the commercial introduction of the first non-Saccharomyces strains produced as dry active yeasts at the beginning of the century by CHR Hansen and Lallemand (2004–2007) [...]
Conference Paper
Full-text available
Hanseniaspora Vineae is an apiculate yeast that produces fruity and floral aromas due to the high amount of acetate esters it releases, mainly 2-phenylethy lacetate [1]. In addition, the H.vinea especies are capable of fermenting up to 10% ethanol content[2], which is a clear advantage in comparison to other yeasts of the genus Hanseniaspora/Kloeck...
Conference Paper
Full-text available
Ultra High Pressure Homogenization (UHPH) consists of continuous pumping of must at pressures above 200 MPa, usually 300 MPa, and its subsequent instantaneous depressurization to atmospheric pressure after passing through a special valve. In the valve, the intense impact forces and shear stresses, together with the temperature, lead to the death of...
Article
Full-text available
Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ‘‘green’’ technology for agri‐food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicoch...
Article
Full-text available
The treatment of grapes with pulsed light is an emerging technique to reduce the populations of native microorganisms and thus implement fermentative biotechnologies in a more controlled manner with selected yeasts and bacteria. These biotechnologies can modify the profile of wines as the microbial populations thrive in different ways and produce d...
Article
The use of non-Saccharomyces yeast in the winemaking industry and even more their co-inoculations to maximize their growth and to express phenotypic characteristic is gaining more and more relevance. This study aimed to shed light on the biocompatibilities between Lachancea thermotolerans and Hanseniaspora spp., using different types of nutrients a...
Book
Grape and Wine is a collective book composed of 18 chapters that address different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances, hot topics and recurrent problems in the wine industry and aims to be helpful for the wine sector. Topics covered include pest control, pes...
Article
Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately,...
Article
Full-text available
Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its...
Article
Full-text available
Beer is an alcoholic beverage produced by the metabolism of yeasts and made from water, malt, and hops. In recent years, the interest in craft beers has increased considerably due to the demand for new beverages and the consumer's willingness to pay higher prices. This article explores the sensorial changes produced in craft beers by using differen...
Article
Full-text available
The present study aimed to develop a natural beverage with interesting phytochemical composition and biological activity based on grape juice without added sugars or artificial additives. Two groups of blends were made by diluting concentrate grape juice with a sugar content of 65 °Brix with two different mineral waters (BA: Bezoya with low mineral...
Article
Full-text available
A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use of SO 2 . The UHPH treatment of the must was carried out continuously at a pressure of 300 MPa and reaching a maximum temperature of 77 °C for less than 0.2 s. The colloidal structure of the UHPH must w...
Article
Impact of applying monosilicic acid to grapevines during ripening on chemical composition of Mencía red wines in an area where fungal diseases during summer are common was examined. The foliar application of monosilicic acid to grapevines led to a less oxidized wine, with lower levels of acetic acid, acetaldehyde, ethyl acetate and diacethyl; this...
Chapter
White grape processing before fermentation is usually done by grape selection according to several criteria of technological maturity, healthiness, and sensory profile. Later, the juice must be separated from the skins, seeds, and rachis. The separation of the rachis before juice extraction is optional and depends mainly on the skin maceration time...
Chapter
Currently, one of the major concerns in the wine industry is the high use of sulfur dioxide (SO2) during white winemaking as an antimicrobial and antioxidant agent. Ultra high pressure homogenization (UHPH) is an emerging nonthermal technique for continuous processing of liquid foods that could partially or totally replace the use of this enologica...
Chapter
Lachancea thermotolerans is a frequent yeast in the indigenous microbiota of grapes. Its main ability is the metabolization of sugars into lactic acid by using the lactate dehydrogenase enzyme, naturally decreasing wine pH during fermentation and improving wine freshness. The acidity improvement can range between 0.1 and 0.5 pH units in relation to...
Chapter
In recent decades, much research on nonthermal food processing technologies has been carried out to combat spoilage and pathogenic microorganisms, reduce the use of chemical preservatives, improve the functionality of foods, and optimize process efficiency. One of these innovative technologies that aim to achieve these objectives is pulsed electric...
Chapter
Pulsed light for sanitation of berries is considered a non-thermal technology able to control the microbial population of ready-to-eat vacuum-packed products. This technology has also been evaluated as pre-treatment for grapes in order to reduce native microorganisms located in the pruina of grapes. The reduction of microorganism counts would allow...
Article
Full-text available
Over the last few years, the dealcoholization of wine has piqued the interest of winemak-ers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholiza-tion of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile compositio...
Article
Full-text available
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gen...
Chapter
Full-text available
Lachancea thermotolerans is a yeast species that works as a powerful bio tool capable of metabolizing grape sugars into lactic acid via lactate dehydrogenase enzymes. The enological impact is an increase in total acidity and a decrease in pH levels (sometimes >0.5 pH units) with a concomitant slight reduction in alcohol (0.2–0.4% vol.), which helps...
Book
White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the tech...
Article
Full-text available
Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and sug-ar at harvest time. The most common procedure so far to improve the acidity and reduce the fi-nal pH of wines is to use tartaric acid, but wine can also be acidified microbiologically using Lachancea thermotolerans yeasts, a natural bio-tool that acidifi...
Article
Full-text available
Non-thermal technologies for food applications comprises technologies such as ultrasound, cold plasma, high-pressure, pulsed electric field, ozone, UV, electrolyzed water, and pulsed UV light. The development of these technologies has been growing in the last decade due to its successful application in sanitization, but also as processes that can i...
Article
Full-text available
Hanseniaspora vineae is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of H. vineae, compared to pure fermentations of S. cerevisiae in Tempranillo and Albillo rosé wines. Fermentations were carried...
Article
Full-text available
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservativ...
Article
Full-text available
New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied...
Article
Full-text available
Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates th...
Article
Full-text available
Citation: Gutiérrez, N.; López-de-Silanes, L.; Escott, C.; Loira, I.; del Fresno, J.M.; Suárez-Lepe, J.A.; Morata, A. The Effect of Elicitors and Canopy Management in the Chemical
Article
Full-text available
Global warming is causing serious problems, especially, in warm regions, where musts with excess sugars and high pH produce wines with decreased freshness and unstable evolution. This study aimed to determine biocompatibility between yeast species, the capacity for microbiological acidification, and the aromatic profile produced in ternary fermenta...
Conference Paper
Full-text available
The use of Ultra High Pressure Homogeneization to contro microbial populations and oxidative enzymes.
Article
In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments’ reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is...
Conference Paper
Aging on lees (AOL) is a powerful technique to protect varietal aroma and color. Simultaneously, helps to soften tannins and increase and improve wine body and structure. AOL is complementary to barrel aging modulating the wood impact and protecting wine from oxidative conditions. The main drawback is that the yeast autolysis developed during AOL i...
Article
Full-text available
Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vi...
Article
Full-text available
Beverage processing is open to new technologies; among them, nonthermal physical technologies such as discontinuous hydrostatic pressure (HHP), ultrahigh-pressure homogenization (UHPH), pulsed electric field (PEF), ultrasound (US), atmospheric pressure cold plasma (APCP), or pulsed light (PL) are growing increasingly in the food industry [...]
Article
Full-text available
Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce th...
Article
Full-text available
Non-Saccharomyces yeast species are currently a biotechnology trend in enology and broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, s...
Cover Page
Full-text available
The cover image for the full Vol6 of Fermentation MDPI is the graphical abstract of our article 'Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine' July 2020Fermentation 6(3):66 DOI: 10.3390/fermentation6030066