Jenny Bellon

Influence of novel yeast on the chemical and sensorial properties of wine. Using molecular methods for studying wine yeast ecology.

Paul Henschke

Wine microbiology and biotechnology with emphasis on fermentation management and flavour development with conventional and non-conventional yeast and bacteria. Microbiology of wine spoilage.

Simon Dillon

Yeast interactions with red wine phenolics, wild and non-conventional yeast fermentation