Dr. Cristobal Onetto

Dr. Cristobal Onetto is a microbiologist and enologist with over fifteen years of professional experience spanning research and commercial winemaking. His work integrates applied microbiology with enological practice, contributing to advancements in fermentation science and the broader field of fermented beverage production.

Dr. Onetto earned his PhD in Microbiology from the University of Adelaide, Australia. His international winemaking experience includes roles in Chile, Spain, and Australia, providing a global foundation for his research in fermentation performance and microbial ecology. Prior to joining the Department of Food Science and Technology, he served as a Senior Research Scientist at the Australian Wine Research Institute (AWRI), where he led and collaborated on numerous industry-directed projects examining microbial physiology, genetics, fermentation kinetics, and the ecological dynamics of yeast and bacterial communities. His research portfolio also extends to grapevine genetics and the study of viticultural pathogens.

Dr. Onetto’s scholarly interests focus on microbial interactions within fermentation ecosystems, yeast and bacterial physiology and genomics, and the molecular and ecological determinants of fermentation efficiency and product quality in fermented beverages.