Professor of Enology 

The focus of Fererico’s research lies in the broad areas of grape and wine chemistry and biochemistry and their sensory implications, with especial emphasis on applied research. He has been involved in research projects focused on the impact of irrigation techniques, especially Regulated Deficit Irrigation.He is also interested in the chemical and sensory aspects arising from intrinsic variations of berry size in red wine cultivars, and their impact during winemaking. Current and ongoing research projects include studies on the extraction of phenolics of sensory relevance during the course of different maceration techniques in red wines (cold soak, extended maceration, saignée, cofermentation, stem and whole cluster additions), coupled with other regulating factors (grape maturity and composition, ethanol content, SO2 dosis), and their sensory impact as evaluated by formal sensory evaluation techniques.