Metabolism, genetics and biotechnology of wine yeasts. MICROWINE.

Our group specialises on wine yeast biotechnology. We have experience in genetic engineering, molecular biology, genomics, transcriptomics, and quantitative analysis of wine yeast metabolism. The group was constituted in 2008 when two researchers with a long experience in microbiology and food biotechnology joined the institute (ICVV). In relation with wine biotechnology, the IP has experience in basic and applied studies on yeast autolysis, mannoprotein release, and genetic improvement (both genetic engineering and conventional genetic improvement). Current research lines are described under “Objectives” below. Our funding comes mostly from competitive calls (mainly Spanish Ministry for Economy and Competitiveness), although studies closer to market are funded by research contracts with wine and wine related companies.