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Wine Microbiology and Microbial Biotechnology

The research of the Wine Microbiology and Microbial Biotechnology Group is aimed at understanding the metabolism and genetics of industrial microorganisms and improving their performance in the winemaking brewing and food industries.

Major Research Themes

• Yeast Nutrition During High Stress Fermentations (Vlad Jiranek, Paul Grbin)
• Optimisation Of Yeast by Directed Evolution, Breeding and Recombinant Techniques (Vlad Jiranek, Paul Grbin).
• Wine Spoilage Microbiology (Paul Grbin, Vlad Jiranek)
• Grape and Wine Microflora (Paul Grbin, Eileen Scott)
• Lactic Acid Bacteria Enzymology (Paul Grbin , Vlad Jiranek, Ford)

For information about studying in this field please visit our Student Services page.