• Selection and characterisation of wine yeasts.
  • Use of enzymes to enhance the aroma of the wine.
  • Study of the microbial population of musts and wines.
  • Study of yeasts and unicellular fungi found in wine and musts.
  • Determination of microbial enzymes of oenological interest.
  • Use of endogenous and exogenous enzymes in winemaking to enhance the aroma of varietal wine.
  • Biochemical and genetic characterisation.
  • Technological aspects of the use of these enzymes.
  • Use of these enzymes in other beverages of vegetal origin.
 
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