José Miguel Hernández-Hierro is an Associate Professor at the Universidad de Sevilla, where he runs the Food & Color Laboratory. His research focuses on the spectroscopy of agricultural products (especially oeneological products) and grape and wine chemistry.
In the second part of our interview with José Miguel Hernández Hierro, an associate professor at the Universidad de Sevilla, he discusses the scalability challenges in this work, touching upon variables such as raw material variability, extraction efficiency, and storage stability.
Can grape pomace be a plant-based alternative to help improve wine stability and sensor quality? José Miguel Hernández-Hierro, who is an associate professor at the Universidad de Sevilla, explains why it might.
