The group's goal is to study the microorganisms involved in winemaking processes and their biotechnological applications, focusing on yeasts (Saccharomyces cerevisiae and non-Saccharomyces) and lactic acid bacteria (such as Oenococcus oeni). Their genetic and physical characteristics, nutritional needs, and interactions are analyzed using biochemical and molecular techniques. Additionally, the group investigates the biodiversity of winemaking environments and the functions of bioactive molecules produced by these microorganisms.
The Enological Biotechnology Research Group began in the 1990s, alongside the early development of enology research in Tarragona, at the Rovira i Virgili University (URV). The first studies on wine microorganisms (yeasts and lactic acid bacteria) were coordinated by Professors Albert Mas and Albert Bordons.
Currently, the group is recognized as a quality research group by AGAUR (2021-SGR-00202) of the Government of Catalonia, and the group coordinator is Professor María Jesús Torija.
The group is involved in university teaching in the following Bachelor's degrees, Master's programs, and PhD studies: