Last 27th June 2022, our PhD student Helena Roca Mesa has presented in the Faculty of Oenology her thesis "Optimización del uso de levaduras no-Saccharomyces en fermentaciones mixtas: requerimientos nutricionales e interacciones microbianas". Directors: M. Jesús Torija and Gemma Beltran. She has got the maximum qualification. Congratulations, new Doctor !!
Research done by our groups of Oenology in Universitat Rovira i Virgili is ranked number 19 worldwide, according a bibliometric study of scientific literature on wine and grapes in the period 2016-2020, and we are number 12 in the period 1950-2020:
Cimini A, Moresi M (2022) Research trends in the oenological and viticulture sectors. Aust J Grape Wine Res 26 feb, 1-17. https://doi.org/10.1111/ajgw.12546 (open access)
Congratulations !!
Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review
Albert Mas, M. Carmen Portillo
International Journal of Food Microbiology 367 (2022) 109592
This review focuses on the alternatives to current commercial yeast starters, mainly based on the local multispecies starters or controlled spontaneous fermentations, considering the advantages and limitations of each strategy. Also, an ancestral technique based on the use of pre-fermented must (Pied-de-Cuve) is presented, because it provides certain microbial control to the alcoholic fermentation while allows the development of autochthonous microorganisms that might confer microbial typicity to the produced wines.
All researchers working in Wine Microbiology are invited to submit their articles to this Special Issue.
The Guest Editors are our colleagues Albert Bordons and Cristina Reguant.
More information in https://www.mdpi.com/journal/foods/special_issues/recent_wine_microbiology
Today 27th November 2024, our PhD student Katherine Bedoya Alvira has presented in the Faculty of Oenology her thesis " Microbiologi...
