Université de Bourgogne, Dijon, França.
My research focuses on three main fields: understanding microbial interactions between Saccharomyces and wine lactic acid bacteria in order to better control MLF. Using molecular approaches I study the Oenococcus oeni response to environmental stresses with a special focus on acidic stress and temperature stress. Concerning acidic stress I am studying the biogenic amine metabolism which might be involved as a stress response towards low pH in wine.
Another main research field concerns the study of the spoilage microorganism Brettanomyces. I am studying the physiological state call Viable But Not Cultivable. Now I am developing specific detection methods for Brettanomyces.
I am currently professor at the Institut Universitaire de la Vigne et du Vin Jules Guyot (University of Burgundy), where I am the director of the Laboratory REVV.