Since 2008, I have been affiliated with the Area of Enology and Fermentation Biotechnology at the Faculty of Chemistry (UdelaR), where I began my research career studying native grape yeasts with antagonistic capacity against Botrytis cinerea. I later obtained a Master’s degree in Enology from the Universitat Rovira i Virgili (Spain), focusing on the influence of different yeast strains on autolysis and the composition of sparkling wines. I completed a joint PhD program between UdelaR and URV, centered on the characterization of Hanseniaspora vineae and its application in winemaking to enhance organoleptic properties and regional identity. This work, along with previous research from our laboratory, contributed to the development and launch of the first Uruguayan commercial yeast for winemaking. Currently, I am researching native yeast strains aimed at reducing the alcohol content in wines, addressing challenges associated with climate change. I am also applying this expertise to the study of kombucha microbiota as a healthier alternative fermented beverage. My research focuses on the characterization of microbial biodiversity and its application to improving enological processes and other fermented beverages.