AGR122: ANALYTICAL CHEMICAL RESEARCH OF WINE AND WINE PRODUCTS

Research on oenology issues begins with the doctoral thesis on wine tasting, applying chromatographic techniques that were new at the time. He establishes collaboration agreements with a large number of wineries, tackling problem-solving studies, including several doctoral theses. It obtains funding in competitive calls, which allows it to expand the lines of research in viticulture, as well as achieve scientific infrastructure that allows it to extend the lines of research to the agri-food field in general. It develops analytical methodologies applying very new techniques, such as electronic nose, olfactometers, etc. In the extension of research lines, it studies the compounds of interest in wine remains, as a consequence of this line, it creates a spin-off (LABORATORIOS SKINWINE S.L.) that is dedicated to the elaboration of cosmetic products from the remains of the vinification and aging of sherry wines. Likewise, the remains and finished wine products are reused to make new foods, creating another company (ALIWINE S.L.). As for management, he has been Director of the Andalusian Centre for Viticultural Research (CAIV) since its creation (1999) and is currently Director of the University Institute for Viticultural and Agro-food Research (IVAGRO) since its creation (2016). He is currently President of the Association of Oenological Research Groups (GIENOL) since its creation (2000). He has been coordinator of the Inter-University Doctorate Programme in Oenology, Coordinator of the Inter-University Master/Doctorate in Viticulture in Warm Climates and the Agro-Food Programme. He has been Director of the OTRI. Responsible for a large number of requests for scientific infrastructure with several research groups, achieving a high percentage of approval, so that they have been provided with equipment for common use, both in laboratory instrumentation, as in pilot plants.