Studies on the ecology of yeast and bacteria species in wine. Taxonomic analysis and description of new species. Development of various methodologies for the detection, identification and quantification of species present in wine: fluorescence in situ hybridisation, Enochip de det.
The aim is to develop tools for the genetic manipulation of this species: plasmids, malolactic mutants and DNA introduction systems. Comparative genomics to establish relationships between genome and resistance to wine stress factors.
Selection of Oenococcus oeni and Lactobacillus plantarum strains as malolactic cultures. Development of advanced strategies to carry out malolactic fermentation: immobilised cells, continuous deacidification, non-proliferating cells. Adaptation of strains to SO2 and pH.
This line of work is aimed at understanding the utilisation capacities of substrates present in must or wine and their effects on bacterial growth and wine characteristics.
Search for strains of lactic acid bacteria capable of degrading biogenic amines in wines. Search for enzymes responsible for the degradation of biogenic amines. Development of cellular and enzymatic systems that allow their use in wines and other foods.
Selection of lactic bacteria and yeasts to correct imbalances in the composition of musts and wines. Microorganisms can transform part of the sugars in the must into acids (lactic acid, succinic acid, etc.) or glycerol. This leads to an increase in the acidity and smoothness of the wines and a reduction in the alcohol content. This is a line of work of eminently practical interest.
