The research group has several well-defined research lines:
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Study of the synthesis of bioactive compounds derived from aromatic amino acids during alcoholic fermentation.
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Optimization of the fermentation process to address winemaking challenges related to climate change.
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Study of the interactions between yeasts and lactic acid bacteria.
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Reuse of winemaking by-products with the aim of achieving more sustainable vinification processes.
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Development of microbiological identification techniques.
We study the genetic and physiological characteristics, as well as the nutritional needs of wine microorganisms, their species and strain diversity, and their interactions at both cellular and molecular levels, all in relation to their roles in fermentation processes. The main microorganisms we work with are yeasts (both Saccharomyces cerevisiae and non-Saccharomyces) and lactic acid bacteria (especially Oenococcus oeni), responsible respectively for alcoholic and malolactic fermentation in wine. Among the applications of these microorganisms, we also study the functions of certain bioactive molecules they produce, such as yeast-derived melatonin.
For these studies, we use biochemical and molecular techniques, including systems biology, genomics, transcriptomics, proteomics, and metabolomics. We also use high-throughput sequencing technologies to study the biodiversity of environments related to winemaking.
The group has previous experience in studying the ecology and biotechnological potential of lactic acid bacteria in other fermented foods, such as table olives. For many years, the group also maintained an active research line focused on acetic acid bacteria and their role in vinegar and other condiments.
The main outcomes of all this research in recent years have been these publications in scientific journals and these PhD theses.