Keyword: Fermentation

• Molecular and Cellular Biology

We study the transcriptomic and proteomic adaptation of yeasts to changing nutrient environments, as well as their domestication and fermentation to better understand yeast performance and potentially develop strategies and predictions of fermentation efficiencies and flavour compound production during alcoholic fermentations. We also look at yeast diversity and the unique flavour compounds that could expand product diversity in the wine, beer and cider industries.