His research is mainly related with food and wine spoilage yeasts especially concerning volatile phenol production by Brettanomyces bruxellensis. Recently he has begun to study the microbial ecology of the vineyard environment, aiming at understanding the dissemination of spoilage species by analysing the microbiota of damaged grapes. His work is published regularly in peer-reviewed journals and is co-author of several book chapters. He is frequently invited to speak in technical seminars about wine microbial stability all over the world. Since his first work in the production of sparkling wine by the continuous method, in 1986, he is winemaker for several Portuguese wineries and organizes cultural and tasting events.