Microflora

MICROFLORA® offers cutting-edge analytical services for the analysis of grape and wine micro-organisms: species and strain identification, phenotypic characterisation, research into spoilage micro-organisms, etc..

The transfer unit's skills also enable it to answer microbiology questions from other sectors, mainly the food industry.

The unit also supports winegrowers in their experiments through customised studies. MICROFLORA® sets up, monitors and analyses microbial ecology studies, from the berry to the finished wine. Our expertise also covers the isolation and selection of microorganisms of oenological interest, in particular for the selection of indigenous strains of S. cerevisiae or O. oeni.

• Oenology and winemaking
• Wine environment
• Beverages

• Quantification of microorganisms by quantitative PCR: B. bruxellensis, biogenic amine-producing bacteria, total yeasts, lactic acid bacteria, acetic acid bacteria, S. cerevisiae, etc.
• Isolation, identification and characterisation of microorganisms of oenological interest with a view to selecting strains of S. cerevisiae or O. oeni
• Comparison of the diversity of yeast species in spontaneous fermentations and with the use of tank ends
• Control of yeast and bacteria implantation during vinification
• Microbiological testing of wine and oenological products
• Development of innovative tools for oenology diagnostics

MICROFLORA® offers tailor-made, personalised training courses, either on site or in the laboratory, covering theoretical aspects (the latest scientific advances or general information) as well as practical aspects (traditional microbiology as well as molecular biology).

• Reminders and new acquisitions in wine microbiology.
• Equipping your laboratory for the practice of Microbiology
• Brettanomyces bruxellensis: general information, analysis methods and the latest scientific advances.
• Microbiology in the cellar