Meet the DCs

About Saverio and His Academic Background

Saverio Castelli is an Italian enologist with a strong interest in the microbiology of fermented beverages. He obtained his degree in Viticulture and Oenology from the University of Florence, where he developed a solid scientific foundation in wine production and fermentation processes.

He subsequently pursued advanced training at the Institut des Sciences de la Vigne et du Vin (ISVV) in Bordeaux, where he completed two master’s degrees in oenology and wine science with a strong research‑oriented focus.

During his first master’s programme, he began specialising in microbiology through an internship at Château Margaux, where he worked on microbiological strategies to reduce the use of sulfur dioxide at encuvage. This experience marked the beginning of his interest in sustainable practices in winemaking.

He continued this work during his second master’s degree, focusing on glycerol degradation metabolism in lactic acid bacteria. This research strengthened his expertise in microbial physiology and its impact on beverage quality and stability.

About His Research

Saverio’s PhD research is part of the SpoilControl project, an international doctoral network funded by the Horizon Europe Marie Skłodowska‑Curie Actions. 

Within this framework, Saverio works as Doctoral Candidate 1 (DC1) at the Institute of Sciences of Food Production (ISPA‑CNR, Italy), where his research focuses on acetic acid bacteria (AAB). These microorganisms are key contributors to spoilage in a wide range of fermented beverages, including wine, beer, cider, kombucha, and kefir, as they oxidise ethanol into acetic acid and other undesirable compounds that negatively affect sensory quality.

In the context of fermented beverage production, AAB can develop at different stages of processing and storage, influenced by complex interactions between oxygen availability, microbial communities, and matrix composition. Their presence can lead to recurrent spoilage issues, particularly in production systems moving toward reduced chemical inputs and more sustainable practices. However, the mechanisms governing their diversity, contamination, and persistence remain only partially understood. Saverio’s work aims to clarify how these bacteria originate, adapt, and proliferate in real production environments.

His research combines laboratory‑based microbiology with the analysis of samples collected from real industrial settings. By isolating AAB using different culture media and characterising them through microscopy, phenotypic assays, and molecular typing, he explores both inter‑ and intra‑specific diversity. This work is complemented by the development and application of large‑scale tools such as culturomics, genomics, and metagenomics. A major objective is to build a comprehensive collection of acetic acid bacteria strains from multiple fermentation processes, providing a basis for deeper investigations into their behaviour and spoilage potential. Particular attention is given to the influence of environmental conditions, microbial interactions, and beverage composition on bacterial development, as well as to their adaptation to stresses and antimicrobial treatments.

Ultimately, his research aims to contribute to the development of effective, sustainable, and practical strategies to control acetic acid bacteria. This includes improving detection methods, exploring biocontrol approaches, and supporting the creation of guidelines for industry stakeholders to better manage spoilage risks.

Saverio’s work specifically focuses on:

• Collecting and analysing samples from different fermented beverage industries (wine, beer, cider, kombucha, kefir).
• Building a representative collection of acetic acid bacteria strains from multiple processes.
• Characterising AAB diversity using microbiological, microscopic, and molecular approaches.
• Investigating the biotic and abiotic factors influencing AAB development and spoilage potential.
• Studying microbial interactions involved in AAB behaviour.
• Understanding the origin, dynamics, and adaptation of AAB in real production environments.
• Evaluating the impact of beverage matrix composition on bacterial growth and activity.
• Assessing strategies to detect, control, and prevent AAB‑related spoilage.

His work connects closely with other SpoilControl work packages, particularly those dedicated to microbial monitoring, spoilage characterisation, and the development of innovative treatments, contributing to a comprehensive approach to improving the quality, safety, and sustainability of fermented beverages.

Motivation for the Project

Saverio has been interested in fermented beverages for several years, particularly from a microbiological perspective. His academic path progressively led him to explore the complex interactions between microorganisms and fermentation environments, shaping his interest in applied microbiology.

He was especially motivated by the observation that acetic acid bacteria, despite their important role in spoilage, remain relatively understudied compared to other microbial groups. This gap in knowledge represents a valuable opportunity to generate impactful scientific insights with direct relevance to the beverage industry.

The SpoilControl project strongly appealed to him because of its multidisciplinary, international, and applied nature, combining microbiology, fermentation science, and industrial collaboration. The opportunity to contribute to the development of more sustainable and innovative strategies for controlling spoilage, while working within a European network of academic and industrial partners, is what ultimately motivated him to join this project.