By: Virgile Rose, Eco2Wine Doctoral Candidate

I wish everyone could understand the true meaning of every sip of wine they drink. Each glass represents the dedication of countless individuals—from the farmers tending the vineyards to the winemakers overseeing production, to the oenologists perfecting the flavors, and the scientists striving to enhance aroma profiles while making wine production more sustainable.

The chance to contribute to this intricate process and make a positive impact – even on a small scale – inspired me to join the ambitious Eco2Wine project. My work is not only helping the wine industry combat microorganisms that spoil wine but also enhancing the consumer experience. My research might introduce groundbreaking flavors, allowing people to rediscover wines in a whole new way, which is incredibly rewarding.

A rewarding but challenging journey

My research focuses on how microorganisms influence each other without exchanging nutrients—an area that remains at the core of my work, but it has not been without its challenges. Currently, my research focuses on two main areas. The first involves analyzing transcriptomic data to study how Saccharomyces, a well-known yeast, interacts with other yeasts that could serve as potential fermentation starters alongside S. cerevisiae in wine must. The second area explores the interactions of the spoilage yeast, Brettanomyces bruxellensis, with other yeast species that may act as biocontrol agents.

However, this second yeast can also introduce off-flavors, complicating the process. One of the biggest hurdles has been managing the vast amount of data and understanding the dynamic interactions between these microorganisms over time. To overcome this, I am refining my analytical methods and exploring computational tools that can help extract more meaningful insights from the data.

Instead of changing course, I am adapting, refining my protocols, and exploring alternative approaches to ensure I meet my research objectives.

Progress that came with support

A key to progress has been learning how to collaborate effectively. I’ve had to develop these skills both within my lab and with international project partners. Perhaps most importantly, I’ve learned the value of patience and resilience. After several failed attempts, I’ve learned to step back, reassess, and refine my approach to improve my results.

Wine, to me, is not just a drink—it’s a fusion of tradition, science, and craftsmanship. And I am excited to be a part, however small, of this journey.”

“I never lose. I either win or learn”