Fermentation troubleshooting
Identify the microbial and process causes of fermentation anomalies and develop targeted strategies for reproducibility, stability and quality.
GIORGIO GARGARIFermOmics LabWine microbiology Omics Predictive models
From wine microorganisms to better decisions.
I integrate microbiology, multi-omics and machine learning to make fermentation, quality and stability more predictable.
○ · ○Microbiome
â–ĄMulti-omics
⌬Prediction
A change in perspective
Do not merely describe.
Anticipate.
Traditional microbiology observes what has already happened. A predictive approach integrates microbial communities, functions, metabolites and process parameters to recognise the signals that matter earlier.
The goal is to translate complex data into thresholds, risk maps and operational guidance for wineries, consortia and R&D teams.
01Sample→
02Understand→
03Integrate→
04Predict→
05Validate
Applied expertise
From a production question
to scientific evidence.
Modular support, from targeted diagnosis to a complete research and innovation platform.
Microbiome & multi-omics
Study design, sampling and integration of metagenomics, functional genomics, metabolomics, volatilomics and culturomics.
Predictive models
Turn microbial, chemical and technological data into risk indicators, biomarkers and interpretable decision-support models.
Data-driven R&D
Experimental development and validation of starters, microbial consortia, bioprotection and innovative processes under realistic winery conditions.
Fields of work
Wine as an ecosystem.
Frontier research and technology transfer across the vineyard-to-winery continuum.
Vineyard and winery microbiome
Map the soil–plant–grape–must–wine continuum and identify microbial hotspots.
Spontaneous and guided fermentation
Microbial ecology, succession and links between communities, metabolites, aroma and performance.
Malolactic fermentation beyond Oenococcus
Comparative genomics, metabolic modelling and validation of alternative lactic acid bacteria.
PIWI and sustainable innovation
Valorise the microbiota of disease-resistant cultivars, non-Saccharomyces yeasts and low-alcohol strategies.
Risk prevention
Brettanomyces, acetic acid bacteria, spoilage LAB and undesirable yeasts: from monitoring to early warning.
Designed microbial consortia
From natural interactions to more robust, controllable and functional synthetic communities.
Scientific profile
Rigorous research.
Transferable impact.
Giorgio Gargari is a microbiologist at the Department of Food, Environmental and Nutritional Sciences, University of Milan. His research combines microbial ecology, bioinformatics, biostatistics and omics technologies applied to fermentation systems.
“From descriptive microbiology to predictive microbial management, validated in real processes.”
Start with a concrete question
Which decision would you like
to make more predictable?
Fermentation, stability, microbial risk, microbiota valorisation or an omics project: together we can define the question, the required data and a realistic experimental pathway.
giorgio.gargari@unimi.it