Wine Microbiology and Microbial Biotechnology

The Wine Microbiology and Microbial Biotechnology Laboratory, is jointly headed by Assoc Prof Vladimir Jiranek and Dr Paul Grbin, and has as it's main research aims the detailed understanding of the function of yeast and bacteria in highly challenging environments such as the wine fermentation as well as the contribution of these and spoilage organisms to product composition.

Our internationally recognised and linked group, constitutes some 15 researchers (Postdoctoral fellows; Visitors; PhD, MSc and Honours students) and is housed in the new $30 million Wine Innovation Central Building. We are funded by the Australian Research Council, The Grape and Wine Research and Development Corporation and industry groups.

The following are our key project areas which are aimed at understanding yeast at a fundamental level as well as tackling aspects of wine quality, process efficiency and sustainability:

• The physiological and evolutionary response of Saccharomyces cerevisiae to challenging environements (high osmolarily/ethanol content, nutrient limitation, temperature extremes).
• Wine yeast characterisation and optimisation
• Enzymes and activities of lactic acid bacteria
• Fermentation and process technology in beverage fermentations
• Microbiology of winery wastewater

In addition, we are lead participants in the Waite Research Institute's initiatve in Innovative Microbials, which seeks to bring together a broad range of expertise to facilitate improvements in existing fermentation processes (e.g. wine, beer, bioethanol), develop microbial derivatives for the food, feed and industrial sectors, as well as develop novel biotransformations for significant value adding to basic substrates.