Welcome

Welcome to the website of the Wine Biotechnology research group of the Rovira and Virgili University. The group has been recognized by AGAUR (2017 SGR 26). The group laboratories and main resources are located in the Campus Sescelades, at Tarragona (Catalonia, Spain). The members of the group are affiliated to the Department of Biochemistry and Biotechnology and the Faculty of Enology. This website is intended to provide some useful information about our research activities and group members.

The research lines of the group are focused on the study of the main microorganisms involved in wine fermentation, yeasts and lactic acid bacteria. A common and transversal characteristic of both research lines is the use of molecular biology techniques for the identification and monitoring of the physiological changes of those microorganisms. 

The research line focused on yeasts investigates topics as diverse as the yeast nitrogen nutrition, adaptation of yeasts to climate change conditions, production of bioactive compounds or interactions between yeasts of different species. The research line focused on lactic acid bacteria analyzes the interactions between bacteria and yeasts, the response of these bacteria to the stress produced by ethanol and also the ecology and biotechnological potential of lactic acid bacteria in other fermented foods, as table olives. 

For many years, the group had another active line of research focused on acetic acid bacteria and its role on vinegar and other seasonings.

Dra. M. Jesús Torija, Coordinator of the group