• Study of the impact of metabolic regulation on the longevity of S cerevisiae yeast during the wine fermentation process.
• Identification of the molecular mechanisms involved in the response to oxidative damage during the industrial use of wine yeasts.
• Identification of artificial chemical compounds and nutraceuticals capable of attenuating oxidative damage and delaying maturation.

Molecular study of the stress response of wine yeasts during their industrial use and its relevance to fermentation efficiency

Study at the molecular level of the stress response of wine yeasts during their industrial use and its relevance to fermentation efficiency. The group mainly focuses on the characterisation of the oxidative stress response and its relationship with yeast longevity.