His research makes use of spectroscopy (light) applications and strong chemometrics tools (algorithms) to quantify phenolic content and composition in grapes and wines. The main research focus is on developing tools for in-line monitoring of phenolic extraction during fermentation as well as phenolic evolution during aging using non-invasive direct techniques.

Dr. Jose Luis Aleixandre-Tudo moved to South Africa in 2013 after the completion of his PhD in red wine phenolics at the Universitat Politecnica de Valencia (UPV) in Spain. After enrolling at the Department of Viticulture and Oenology (DVO) at Stellenbosch University he started to develop tools to efficiently measure phenolics during the winemaking process.

JH Neethling Building, Room 1018, Victoria Street