- Application of lactic acid bacteria for the modification of the acidity of the wine: acidification of low-acid wines and deacidification of wines (malolactic fermentation). Isolation and selection of strains for malolactic fermentation.
- Optimisation of parameters for malolactic crop production.
- Inoculation and monitoring of starter cultures in winemaking.
- Metabolism and physiology of lactic acid bacteria involved in malolactic fermentation.
- Identification and physiological and molecular characterisation of lactic acid bacteria.
- Genetic manipulation of lactic acid bacteria from wine.
- Study of the effect of lactic acid bacteria phages in winemaking.