I am a Microbiologist at ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council). I have more than 20 years of experience in wine microbiology research and have published several scientific and popular articles. Recently, I investigated the interactions between yeast and lactic acid bacteria (LAB) and the impact of these interactions on wine flavor. I also explored the effect that yeast and LAB had on the volatile phenolic compounds associated with smoke taint. Currently, I am investigating the use of non-Saccharomyces yeasts as biocontrol agents.