- Selection and characterisation of wine yeasts.
- Use of enzymes to enhance the aroma of the wine.
- Study of the microbial population of musts and wines.
- Study of yeasts and unicellular fungi found in wine and musts.
- Determination of microbial enzymes of oenological interest.
- Use of endogenous and exogenous enzymes in winemaking to enhance the aroma of varietal wine.
- Biochemical and genetic characterisation.
- Technological aspects of the use of these enzymes.
- Use of these enzymes in other beverages of vegetal origin.