Research at INRA is focused on the understanding of the biology of wine-associated yeasts during the fermentation of grape juice. It relies on multidisciplinary approaches including genetics and genomics of wine yeasts, system biology and quantitative analysis of metabolism, and modelisation and control of fermentation process.
The main research interests of the team are :
– to elucidate the mechanisms of adaptation of strains to their environment and to identify the genetic basis of differences in gene expression and phenotypic traits
– to understand the global functioning of metabolism, its regulation by nutrients availability, temperature and the bases of the metabolic diversity
– to develop new strains with novel technological properties by metabolic engineering, directed adaptation or breeding
– to elaborate new fermentation control strategies in order to optimize fermentation kinetics and to improve the sensory properties of wines