Wine fermentation constitutes a transient microbial ecosystem wherein numerous yeast species, originating from the grape surface, engage in interactions. This leads to an ecological succession anticipated to culminate in the ultimate dominance of Saccharomyces cerevisiae. The diversity of yeast species found in grape musts has a direct impact on the final chemical and aroma complexity of the resulting wines. Understanding the molecular and ecological interaction patterns between wine yeast communities is essential to harness diverse yeast functionalities, with the final aim of producing tailored high-quality wines.
In this seminar we will introduce the expectable phylogenetic and functional diversity in wine yeast communities, we will discuss how to engineer wine yeast communities (top-down and bottom-up), and we will finally conclude about the necessity of adopting the adequate theoretical framework to address challenging questions in applied ecology and to finally improve microbiome-based industrial processes.
Who is this course for?
This webinar is suitable for anyone interested in microbial ecology and its applications. No prior knowledge of bioinformatics is required, but undergraduate level knowledge of biology would be useful.
This event is part of a webinar series that highlights contemporary concepts, methodologies, and valuable resources for examining microbial ecosystems and their influence on the environment and human health. For additional topics within this series and registration information, please visit the following link: www.ebi.ac.uk/...
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Outcomes
By the end of the webinar you will be able to:
- Describe the microbial ecology of wine fermentations
- Explore the interface between microbial biotechnology and community ecology to address industrial challenges in microbiome-based processes
This webinar was recorded on 08 May 2024. The webinar slides are available at www.ebi.ac.uk/...
12 сен 2024
