Oenology and Biotechnology
Albert Mas Barón & Maria del Carmen Portillo
Dimitrios Kioroglou has a Bachelor degree in Medical laboratory Technologist from Technological Educational Institute of Larissa (Greece), and because he was always interested in microbial communication, his Bachelor thesis was on “Exchange of bacterial genes and resistance to antibiotics”. Later on he was involved in various positions, in and out the biomedical sector, where finally he decided to do a Master in Bioinformatics and Systems Biology, in Technical University of Denmark, where he acquired an extensive knowledge on computational analysis of the DNA. This interest in microbial communication urged his to pursue a PhD at the University Rovira i Virgili where he is studying, by applying bioinformatic analysis, the dynamics of microbial communities in the aging wine and their impact on the wine quality.
Project: Analysis of microbial populations in wines through classical and NGS methodologies
The wine contains a mixture of microorganisms who live and grow producing a variety of chemical compounds which define the quality, aroma and taste of the wine. In the past it was believed that the quality of the wine can be spoiled by only certain microorganisms who were known as “spoilers”. Therefore it was assumed that if these spoilers were identified with laboratory techniques in a wine sample, then the wine would get spoiled. Later on, this notion was contradicted by several research findings showing that identification of spoilers may not necessarily lead to wine spoilage. These findings had led to the conclusion that the wine quality is related to the interactions between the various microorganisms present in the wine, and these interactions cause a constant change of the wine's microbial and chemical composition. Nowadays, affordable and innovative laboratory techniques along with the increase in computational capabilities have given us the opportunity to study these dynamics. The understanding of these dynamics is based on the wine analysis in different time-points focusing on answering the following questions: a) which microorganisms are present, b) which microorganisms are active and c) what chemical compounds do they produce. The studying of these dynamics will help us understand what kind of microbial interactions could lead to wine spoilage.