Benoit Divol’s research programme focuses on the physiology, ecophysiology and biochemistry of wine yeasts. He investigates the adaptation of different yeast species to the grape juice/wine environment together with their impact on wine properties. This includes the study of their nutritional requirements, the metabolism of nutrients into metabolites of oenological interest (e.g. aroma compounds), the yeast cell wall composition and extracellular enzymes.
Primary focus: Biology/Biotechnology of wine microorganisms
Secondary focus: Wine production and analytics; Microbial diversity, ecology & evolution

QUALIFICATIONS
2010 Habilitation à Diriger les Recherches en Œnologie (DSc in Oenology) – Université de Bordeaux, France
2004 Doctorat en Génie des Procédés et de l’Environnement (PhD in Process and Environmental Engineering) – Institut National Polytechnique de Toulouse, France
2001 Diplôme d’Etudes Approfondies en Œnologie et Ampélologie (MSc in Oenology and Ampelology) – Université de Bordeaux, France
2000 Diplôme National d’Œnologue (4-year BSc degree in Oenology) – Université de Bordeaux, France
1999 Diplôme d’Ingénieur des Techniques Agricoles (5-year Engineer degree in Agriculture) – Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux, France

WORK EXPERIENCE

Since 2022 Full Professor, South African Grape and Wine Research Institute (SAGWRI), ex. Institute for Wine Biotechnology (IWBT) (research activities) and Department of Viticulture and Oenology (DVO) (teaching activities)

2017 – 2021 Associate Professor (SAGWRI and DVO)
2017 – 2019 Head of Department (DVO)
2013 – 2017 Senior Lecturer (IWBT and DVO)
2007 – 2013 Researcher (IWBT)
2005 – 2007 Post-doctoral fellow (IWBT)

JH Neethling building, Room 2010D, Victoria street, Stellenbosch 7600, South Africa