- Diet, nutrition, growing and mental health
- Molecular bioactivity of foods
- Oenological biotechnology
- Microbial biotechnology of foods
- Nutrigenomics
- Cheminformatics and nutrition
- Oenological technology
- Vitiviniculture
SERVICES
- Analysis and control of microorganisms population of oenological interest: wines, vinegars
- Advice in industrial fermentations
- Analysis of the lipid composition of yeast (Saccharomyces and Non-Saccharomyces), lactic acid and acetic acid bacteria
- Selection of yeast, lactic acid and acetic acid bacteria as starters of industrial fermentation processes wines, vinegars, olives, ...
- Low temperatures fermentations
- Secondary fermentation and stuck fermentations
- Lipid composition of wine yeasts
- Dehydration and rehydration of wine yeasts
- Application of Non-Saccharomyces yeasts
- Identification and characterization of lactic acid bacteria, acetic acid bacteria, and yeasts in dairy foods
- Vinegars production
- Preparation of table olives
- Wines and sparkling wines production
- Responsible: Nicolas Andre Louis Rozès
- 977 55 82 80
- nicolasrozes(ELIMINAR)@urv.cat