FermOmics · Research

Wine is an ecosystem in motion.

We study who is there, what they can do, how they interact and under which conditions a microbial community leads towards quality, stability or risk.

Continuum from vineyard to fermentation and prediction
01Vineyard→
02Grape→
03Must→
04Fermentation→
05Prediction

Research lines

01

Microbial terroir

How territory, cultivar, vineyard management and winery practices select microbial communities and functions that contribute to wine identity.

02

Spontaneous fermentation

Non-Saccharomyces and Saccharomyces succession, functional turnover and connections with metabolites, aroma precursors and stability.

03

PIWI and sustainability

From the soil–plant–grape–fermentation continuum to the valorisation of microbiomes associated with disease-resistant cultivars and low-input systems.

04

Next-generation malolactic fermentation

Pangenomics, metabolic models and experimental validation to understand and select lactic acid bacteria beyond Oenococcus oeni.

05

Low-alcohol wine

Selection and sequential use of non-Saccharomyces yeasts to reduce ethanol while maintaining fermentation completion and volatile acidity control.

06

Predictive microbiology

Integration of microbial, environmental and process data to anticipate risk, performance and fermentation trajectories.

Multi-omics case

Picolit: from microbial succession to metabolic restructuring.

Shotgun metagenomics, untargeted metabolomics and network analysis described the ecological trajectory of spontaneous fermentation and the transition from a non-Saccharomyces-rich community to a Saccharomyces-dominated system adapted to fermentation stress.

Read the study

Science communication

Metagenomics and Wine

An accessible overview of how metagenomics reveals the microbiome of grapes, must and fermentation—from microbial monitoring and spoilage prevention to wine quality and more predictable process management.

Read the article on Infowine

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