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  • 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.