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.