The group has worked on malolactic fermentation and the development of methodologies to accelerate and facilitate this process. The metabolism of sugars and organic acids and the synthesis of aromatic compounds in the species Oenococcus oeni has been studied, and several approaches have been developed to carry out malolactic fermentation using O. oeni as a starter culture. Previous experience with this species, which is difficult to culture, allows us to approach its manipulation in the current project with a high chance of success. A total of nine SCI articles have been published on these topics.

The group has also addressed the problem of the generation of biogenic amines by lactic acid bacteria (LAB) in wine. We have studied which bacteria are responsible for producing these amines, at what point during winemaking they are formed, and which oenological or physiological factors affect the expression of genes encoding amino decarboxylases or the activity of the enzymes. This has enabled us to acquire both basic and applied knowledge of biogenic amine formation in wine, and to develop rapid analysis and diagnostic tools.

Moreover, we have recently been working on the discovery and characterization of microbial systems of wine origin capable of degrading these amines directly in the wine.

The main research lines we have focused on are:

• Characterization of the microbiota present in grapes and wine: identification of yeasts and lactic acid bacteria and study of their roles in fermentation.
• Microorganism taxonomy: description of wine microbiota and development of rapid detection and quantification techniques.
• Genetics of wine-related microorganisms: development of genetic tools for the selection and improvement of microorganisms through molecular and conventional genetic systems.
• Metabolism of lactic acid bacteria: basic and applied studies of bacterial metabolism to control metabolite generation.
• Starter culture selection: isolation, selection, identification, and cultivation of yeasts and bacteria for use as fermentative starters.
• New technologies to promote malolactic fermentation (MLF): alternative systems to trigger MLF using continuous, immobilized, or high-cell-density cultures.
• Biological acidification of musts and wines: use of lactic acid bacteria as an alternative to chemical acidification.
• Immobilization technologies for bacteria and yeasts: to perform alcoholic and malolactic fermentation in difficult wines, completing them quickly and safely.
• Systems to reduce biogenic amines in wine: inoculation with selected starter cultures to prevent the synthesis and even degrade biogenic amines in wine, especially histamine.