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Lactic Acid Bacteria Acetic Acid Bacteria |
Group’s History The
Oenological Biotechnology research group was created in 1995 within the
Oenology Unit of the Reference Centre of Food Technology (CeRTA). It has been
considered by the Catalonian Government as a group of excellence (2005). The
speciality of the research group is the microbiological control of wine
fermentations by means of Molecular Biology techniques. Initially, the main
micro organisms studied were yeast and lactic acid bacteria, due their
importance in wine production. Alcoholic fermentation is essential and done
by yeast and the malolactic fermentation, recommended in some wines and
carried out by lactic acid bacteria. For this reason, we have developed rapid
and reliable molecular techniques for the identification at species and
strain level in yeast and lactic acid bacteria. These tools have been
especially useful to make ecological studies and to identify some strains
with a great oenological potential. Somee of these strains have been used as
commercial starters. Finally,
some rapid techniques have also been developed for the acetic acid bacteria
analysis. These microorganisms, that are considered main responsible for some
wine spoilage, had been practically ignored, although there is a clear
necessity to control them during the vinification. On the other hand, these
microorganisms are responsible for the acetification process, which is the
main process for the production of vinegar. Furthermore,
in all the cases, the microorganisms have to face an aggressive environment.
The group has also focused its research in analyzing the biochemical and physiological
mechanisms of the microorganism adaptation to wine making. Summarizing,
the most important results are: -
Development of rapid molecular
techniques for the identification of microorganisms. -
Industrial ecological studies. -
Selection and characterization of
fermentation starters. -
Biochemistry and Physiology of the
wine making. All these
studies have been reflected in more than 80 papers in specialized journals
and book chapters, over 100 congress communications, more than 25 contracts
with enterprises and competitive projects (Autonomic, State and European), 2
patents. Moreover,
some agreements have been set up with research groups from different
countries that have provided different international projects ( This
research has been complemented with a formative activity that has been
reflected in the number of defended thesis and some others to be defended
shortly. Moreover, this group has been especially active in initiating the
Doctorate Program in Oenology, an Interuniversity Doctorate Program (7
universities in |