Unravelling the killer activity of Lachancea species against the wine spoilage yeast Brettanomyces bruxellensis
The wine industry faces many challenges including spoilage, mostly attributed to Brettanomyces bruxellensis as the main spoilage yeast.
WAC–IVAS 2026 – Session 4: Biotechnology, microbiology and Genetic approaches towards better grape and wine quality
Wine microbiology in a changing environment: leveraging microbial biodiversity for biotechnological innovation
From the vineyard to the cellar, microorganisms influence soil health, vine growth, fermentation processes, and the chemical and sensory characteristics of wine.
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