Mahesh Chandra

About

My research interest is to understand the growth behavior and tolerance ability of wine spoiling yeasts species (e.g. Brettanomyces bruxellensis, Zygosaccharomyces bailii, Saccharomycodes ludwigii and Schizosaccharomyces pombe) during the different stages of wine production. These yeasts pose a serious threat to wine industry, as their undesired growth may result in formation of objectionable metabolites. The unusual physiological characteristic of these species like tolerance to high concentration of ethanol, growth at low pH, strong resistance to high concentration of weak acid preservatives, molecular sulphur and osmo-tolerence are supposed to be responsible to their occurrence in wine ecosystem. Understanding the growth behavior of spoilage yeasts may give a clue to establish suitable control measure that could be adopted by the industries.

My another research interest is to study the vine microbial ecology of vineyards from different regions of wine growing area, aiming to find the origin of oenological important microorganisms, Oenococcus oeni and Saccharomyces cerevisiae.

Employment

• Universidade de Lisboa Instituto Superior de Agronomia Investigador Doutorado
  2019 - Present
• Universidade de Lisboa Instituto Superior de Agronomia Post-doc Investigator
  2011 - 2017
• Scientific and Applied Research Center Research Scientist
  2008 - 2010
• Central Institute of Medicinal and Aromatic Plants CSIR Senior Research Fellow
  2005 - 2008
• Central Institute of Medicinal and Aromatic Plants CSIR Junior Research Fellow
  2004 - 2005
• Central Institute of Medicinal and Aromatic Plants CSIR Project Assistant
  2003 - 2003
• S. M. Post Graduate College, Chandausi, MJP Rohilkhand University Lecturer
  2002 - 2003

Education

• Central Institute of Medicinal and Aromatic Plants CSIR PhD
  2003 - 2008
• Chaudhary Charan Singh University Master of Science
  2000 - 2002
• M J P Rohilkhand University Bachelor of Science
  1997 - 2000

Projects & Funding

Projects & funding information is unavailable.

Publications (35)

• Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking
  Fermentation 2024 DOI: 10.3390/fermentation10080401
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• Influence of p-Coumaric Acid and Micronutrients on Growth and 4-Ethylphenol Production by Brettanomyces bruxellensis.
  IVES Conference Series, ICGWS 2023. 2023
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• Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis
  Beverages 2023 DOI: 10.3390/beverages9030069
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• Plant origin alpha-pinene as an alternative to sulfur dioxide in wine.
  12th Simpósio de Vitivinicultura do Alentejo, held Parque do Alentejo de Ciência e Tecnologia (PACT), Évora 2023
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• Plant origin alpha-pinene as an alternative to sulfur dioxide in wine.
  12th Simpósio de Vitivinicultura do Alentejo, held Parque do Alentejo de Ciência e Tecnologia (PACT), Évora 2023
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• Vitamins and p-Coumaric acid support sulfur dioxide tolerance in Brettanomyces bruxellensis
  In 7th International Conference ICFMH (FoodMicro 2022) held in Megaron Athens International Conference Centre, Athens 2022
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• Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments
  Fermentation 2022 DOI: 10.3390/fermentation8070324
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• Alternative compounds to sulphur dioxide in winemaking to prevent Brettanomyces spoilage
  2021
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• Forest oak woodlands and fruit tree soils are reservoirs of wine-related yeast species
  American Journal of Enology and Viticulture 2020 DOI: 10.5344/ajev.2020.19067
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• Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters
  Foods 2020 DOI: 10.3390/foods9010105
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