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The project is part of the group's ongoing research line, aimed to provide knowledge bases and derived technological strategies to improve the efficiency of wine yeasts in all the industrial processes where they participate: dry active biomass production and wine fermentation. The specific objectives of this project are oriented to study the integration of the different nutrient signaling pathways and mechanisms of adaptation to oxidative stress in industrial conditions, and to characterize and improve the technological performance of non-conventional yeasts of oenological interest.