Antonio Morata

Technical University of Madrid

Antonio Morata is a Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain, specialized in wine technology. He is a coordinator of the module of enology and winemaking in the master’s program in viticulture and enology and a coordinator of the master’s program in food engineering at UPM. Dr. Morata is also a Professor of Enology and Wine Technology at the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus+. He is a Spanish delegate to the group of experts in wine technology and the president of wine microbiology for the International Organizations of Vine and Wine (OIV). He has authored more than eighty-five research articles, seven books, six journal special issues, and twenty-three book chapters. Dr. Morata was listed among the top 2% of scientists worldwide by Stanford University, USA, in 2022–2023.

Antonio Morata

4books edited

8chapters authored

Latest work with IntechOpen by Antonio Morata

New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant focus on wine biotechnology. It includes numerous figures and tables with many practical data illustrating the contents and applications. This book is designed to help researchers and scientists develop or improve applications and new processes in fermentation industries for the production of beverages.

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