Albert Bordons

About

Albert Bordons is an Emeritus Professor at Universitat Rovira i Virgili, Spain. His research primarily focuses on the microbiological aspects of winemaking, including the roles of Oenococcus oeni and yeast species in malolactic fermentation, as well as the production and effects of succinic acid. He has published several articles addressing microbial interactions in alcoholic beverages and the modulation of yeast strains to optimize fermentation processes.