Research focuses on the following topics:
- Application and implementation of spectroscopic and electrochemical methods for the quality of wines and oenological products;
- study of wine oxidation: mechanisms, chemical structures involved, antioxidants and oxidation by-products.
- Analytical characterization of polyphenolic compounds as natural antioxidants in wine.
- Shelf-life studies and oxidability tests under different temperature, packaging and oxygen exposure conditions. Thermodinamic and kinetic models for the oxidation in wines.
- Analytical profiling of oenological tannins: determination of their antioxidant capacity in vitro and under oenological conditions; technological exploitation in winemaking.
- Fast analytical methods for in-line and on-line quality control along the supply chain.
- Wine stabilization technologies.
- Oenological wastes recovery and by-products valorization.
- Impact of climate changes on wine quality.
