Lessons Yeast and Lactic Acid Bacteria (LABs) Systematics Phylogenesis of the microorganisms with oenological interest Genetics of S. cerevisiae Genetics of O. oeni Dynamic of Yeast and LABs Populations during must/wine fermentation Non-Saccharomyces wine yeasts Bimolecular Analysis of the microorganisms with oenological interest: · Nucleic acids extraction from oenological substrates · DNA sequencing: Sanger and Pyrosequencing approaches · Molecular tools for the yeasts and LABs identification · Molecular tools for the typing of yeasts and LABs Microbial Biotechnology Recombinant DNA technology Genome editing in yeast: the CRISPR/Cas9 system Wine Biotechnology Laboratory classes 1. Yeast isolation from musts 2. Extraction and purification of DNA 3. PCR of the ribosomal regions ITS and electrophoretic separation of the PCR products on agarose gel 4. Typing of the S. cerevisiae species 5. Example of the use of the CRISPR/Cas9 system in S. cerevisiae: dS. cerevisiae transformation by electroporation, selection of mutants by replica plating.