Antonio Morata 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, 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 70 articles and books, holds 3 patents, and has won 4 awards in enology.