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Dernière mise à jour : Mai 2018

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AROMAGENESIS [2018-2021] : Generation of new yeast strains for improved flavours in beer and wine

The SPO research unit is a partner of AROMAGENESIS, an European program of doctoral training in yeast biotechnology that started in the spring of 2018.

Le european project AROMAGENESIS  is a Joint Doctoral Training Progamme made up of 7 academic laboratories and 3 industrial partners.

This project aims to train the next generation of researchers to provide knowledge and expertise for two major industries in the EU, namely the beer and wine industries. Yeasts belonging to the Saccharomyces stricto sensu group are the workhorses of these industries and an understanding of how yeasts contribute to the complex flavours and aromas of beer and wine is essential for the improvement of existing fermentation technology and for the development new flavoursome beverages. The research objectives of the consortium is to examine the biochemistry and genetics of the production of flavour compounds in yeasts used in wine and beer fermentations, to generate new strains of yeasts with improved or more varied flavour profiles and to develop novel approaches to expanding flavour profiles through co-fermentation of different yeasts.
The network will provide a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers through individual mentored research training in both academic and industrial institutions, through inter- and intra-sectoral exchanges and secondments and through academic workshops. The involvement of industry leaders in the consortium ensures that ESRs will be exposed to real challenges facing fermentation industries and through training in Innovation and Entrepreneurship, ESRs will develop the skills to provide solutions to these challenges. Scientific discourse and communication will be a cornerstone in the training network. ESRs will be encouraged to communicate their ideas with scientific peers and with the public at large to promote an understanding of the role scientific endeavor in the economic development of two of our most important EU industries. The research developed in this project will provide scientific innovation and new and exciting opportunities for the major fermentation industries and for emerging craft beer brewing SMEs.

As part of this project, UMR SPO welcomes Irene de Guidi  (Università degli Studi di Catania, Italy) and Rafael Jimenez-Lorenzo (University of Valencia, Spain) to prepare their doctorate.

December 2018: The Annual Meeting of the Project, hosted by The Institute of Agrochemistry and Food Technology (IATA) in Valencia, was held from 10th to 14th December in Valencia.

Almost the whole INRA-ITN Aromagenesis Team of UMR SPO (Carole Camarasa, Jean-Roch Mouret, Jean-Luc Legras, Alexandre Chamas; ESRs: Rafael Jimenez-Lorenzo and Irene de Guidi) participated to the meeting, and gave talks to the Aromagenesis ESRs about “Yeast in wine fermentation. Characterization of aroma metabolism” (CC, JRM) and “Current approaches to investigate the yeast genome” (JLL, AC). Moreover, the ESRs Rafael Jimenez-Lorenzo and Irene de Guidi presented their projects to the Consortium and attended the talks of all the principal investigators of the Aromagenesis project (D. Delneri, university of manchester; O. Severn, Singer Instruments; A. Gottlieb, Novozymes; V. Ferreira, University of Zaragosa; U. Vrhovsek and S. Carlin, FEM; A. Querol, JM Guillamón and E. Barrio, University of Valencia;  U. Bond, university of Dublin).

team aromagenis Valencia

The meeting ended by the visit of Dominio de la Vega and Murviedro Wineries in Requena.

The project is funded by the European Union H2020 Marie Skłodowska-Curie actions and runs from December 2017 to November 2021.


Contact UMR SPO : Carole Camarasa (

More information on the website AROMAGENESIS