Knowledge: biodiversity of wine yeasts and lactic acid bacteria in winemaking, selection of yeast strains to produce wine containing low sulphite and high content of bioactive compounds, theoretical principles and application of biotechnology and fermentation processes in the oenological field
Behaviors: assessing the effects of different yeast and bacteria strains on wine properties, management of biotechnological processes in the oenological sector
Skills: identifying strategies to select suitable microbial starters in winemaking, use of biotechnological tools to address the problems of oenological production, from grapes to aging and marketing of products