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RESEARCH GROUP

| Laboratory of Wine Microbiology and Biotecnology

UVeg

subject

description

Research lines: - Ecology and diversity. Taxonomy. Molecular methods for detection and identification. Studies on the ecology of yeast and bacterial species in wine. Taxonomic analysis and description of new species. Development of various methodologies for the detection, identification, and quantification of organisms present in wine. Quality control. Control of the implantation of starter cultures. - Metabolism of acidic sugars and amino acids in lactic acid bacteria. This research line aims to understand the abilities of microorganisms to use substrates present in must or wine, to determine how these substrates affect the growth of bacteria, and to understand the effect of their utilization on the characteristics of wine. - Genetics, genomics, and proteomics of Oenococcus oeni. O. oeni is the species responsible for malolactic fermentation in wine, a process that enhances the qualities of red wines. Most malolactic starter cultures are strains of this species. The objective of this research line is to develop tools for the genetic manipulation of this species: plasmids for cloning, malolactic mutants, and DNA introduction systems, etc. Comparative genomics studies to establish relationships between the genome and resistance to wine stress factors. - Malolactic fermentation. Selection of O. oeni and Lactobacillus plantarum strains as malolactic cultures. Development of advanced strategies for carrying out malolactic fermentation: immobilized cells, continuous deacidification, non-proliferating cells. Adaptation of strains to SO2 and pH. - Selection and adaptation of bacteria and yeast to mitigate the effects of climate change. Correction of imbalances in the composition of musts and wines. Biological acidification of wines. Biological reduction of alcohol content. - Microbial or enzymatic systems for the elimination of toxic biogenic amines from food. Search for strains of lactic acid bacteria capable of degrading biogenic amines in wine. Search for enzymes responsible for the degradation of biogenic amines. Development of cellular and enzymatic systems that allow their use in wine and other foods.