The beginnings of the research group in Oenological Biotechnology can be found around the '90s along with the beginnings of research in Oenology in Tarragona, at the Rovira i Virgili University (URV). The first works on wine microorganisms (yeasts and lactic acid bacteria) were coordinated by professors Albert Mas and Albert Bordons.
Currently, the group is recognized as a quality research group by the AGAUR (2021-SGR-00202) of the Generalitat of Catalonia and the main objective of the group is the study of the microorganisms involved in the production and deterioration of wine, both in cellular and molecular level. Also the biotechnological applications of these microorganisms and their functional molecules.