0000-0002-7646-9345 About
Prof. Dr. Juan Moreno is a Full Professor and Professor Emeritus at the University of Córdoba (Spain), where he earned his PhD in Chemistry (1986). With a career spanning over four decades, he has become a leading authority in Enological Chemistry, serving as the Principal Investigator of the "Vitenol" research team (ceiA3) since 2007. His research focuses on the metabolic characterization of native yeasts and the advanced analytical profiling of wine aromas. He is a specialist in high-sensitivity techniques, specifically SBSE-TDU-GC-MS, for the study of volatile compounds and aroma precursors.
His scientific impact is underscored by the highly cited study Bueno et al. (2003) on cryomaceration and his internationally acclaimed book "Enological Chemistry" (Elsevier, 2012), which received the prestigious OIV Award. In recognition of his contributions to the field, he was also honored with the Best Paper Award by the American Society for Enology and Viticulture (ASEV) in 2018.
Research Interests & Expertise
• Advanced Analytical Enology: Development and application of high-sensitivity methods for the characterization of volatile profiles and aroma precursors in grapes and wines, with a focus on SBSE-TDU-GC-MS techniques.
• Wine Microbiology & Metabolism: Study of the metabolic activity of native yeasts (Saccharomyces and flor yeasts) and their influence on the organoleptic identity of wines during fermentation and biological aging.
• Aroma Chemistry: Investigation of the chemical transformations of volatile compounds, specifically in traditional Sherry-style wines and under different aging conditions (oxidative vs. biological).
• Pre-fermentative Technologies: Analysis of the impact of cryomaceration and temperature control on the extraction of aromatic compounds, following the foundational research established in Bueno et al. (2003).
• Sustainable Enology & Biotechnology: Optimization of enological processes and the study of yeast immobilization systems to enhance wine quality and process efficiency.
Head line.
Full Professor & Honored Professor of Enological Chemistry | Head of Vitenol Research Group | Specialist in SBSE-TDU-GC-MS
Employment
-
Universidad de Córdoba Full Professor2007 - Present
Education
-
Universidad de Córdoba Ph. D.1983 - Present
Projects & Funding
Projects & funding information is unavailable.
Publications (171)
- An IoT Barrel Bung to Monitor the Flor Yeast Film During the Biological Aging of Wines Save
- Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production Save
- Exploring Static Biological Aging as a Method for Producing Low-Alcohol ‘Fino’ Type White Wines Save
- Oenological Potential of Lachancea thermotolerans and Hanseniaspora uvarum from High-Sugar Musts: Impacts on Fermentation and Wine Volatilome Save
- Volatilome Analysis for Differentiating Terroir Expression: A Case Study of Three Wineries in a Limestone-Rich, Warm-Climate Region Save
- Selection of Non-Saccharomyces Yeasts from Extreme Oenological Environments for Potential Use in Winemaking Save
- Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production Save
- The Effects of Flocculant Yeast or Spontaneous Fermentation Strategies Supplemented with an Organic Nitrogen-Rich Additive on the Volatilome and Organoleptic Profile of Wines from a Neutral Grape Variety Save
- Application of an Electronic Nose to the Prediction of Odorant Series in Wines Obtained with Saccharomyces or Non-Saccharomyces Yeast Strains Save
- Influence of Terroir on Microbial Diversity and Wine Volatilome Save