Enolab, science and technology in the service of wine. Our goal is research focused on basic and applied aspects of microorganisms of oenological interest, aiming to improve wine fermentation processes, control quality, and prevent unwanted biological events.

Enolab was created about 30 years ago by Professors Sergi Ferrer and Isabel Pardo. From the beginning, the laboratory’s mission has been research on microorganisms, supported by both public and private funding, leading to major scientific projects and the publication of many scientific articles, as well as participation in conferences and symposia.

In the 1980s, classical systems were used to identify and type microorganisms—mainly yeasts and lactic acid bacteria. In the 1990s, we began to apply molecular techniques, developing new methods and systems that speed up analysis and increase its power and informativeness. We have designed PCR and sequencing primers for yeasts, lactic acid bacteria, and acetic acid bacteria to identify, type, or detect genes of technological interest, as well as DNA-DNA hybridization probes, particularly for FISH (Fluorescence In Situ Hybridization), and specific probes for developing an electronic nanochip that allows the detection of around 45 species simultaneously in a single wine sample.

The total number of oligonucleotide sequences designed for various techniques by the group now exceeds three hundred, and continues to grow. We have also developed a new method that distinguishes between live and dead cells using PCR directly on whole cells, without needing DNA extraction.

We routinely use fluorescent staining systems in our lab to observe yeast and bacterial cell viability via microscopy. These systems are fast, easy, low-cost, and require little equipment. Several of the techniques developed—either already published or in the process of publication—have been transferred to companies in the wine sector, and we provide training to their technical staff. Among the outcomes, the development of these molecular techniques has enabled: Tracking of inoculated starter cultures, microbiological control during filtration and bottling, early detection of potential spoilage, fraud prevention and studies on the dynamics of microbial species.

It has also led to the description of 4 new species of lactic acid bacteria isolated from wine, and new reports of lactic and acetic acid bacteria not previously found in wine. We have new isolates—both lactic and acetic acid bacteria—candidates for classification as new species.

We have experience isolating and characterizing lactic acid bacteria from wine, and applying them in biological acidification processes, having participated in several related scientific projects. This allows us to offer a sound scientific and training foundation.