Stellenbosch University, South Africa
Benoit Divol was born in Paris, France in 1977. Nineteen years later, he moved to Bordeaux where he developed a passion for wine not only as a noble yet social beverage but also as a fascinating research topic. Among other degrees, he obtained a PhD in 2004 with a thesis focusing on the microbiology of noble late harvest wines from the famous Sauternes region. The next year, he relocated to Stellenbosch, South Africa for a postdoctoral fellowship at the Institute for Wine Biotechnology.
In 2007, he was appointed as a researcher and later promoted to
Senior Lecturer (2013) and thereafter Associate Professor (2017).
He also acted as Head of the Department of Viticulture and
Oenology, Stellenbosch University between 2017 and 2019.
His research 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 enological interest (e.g. aroma compounds), the yeast cell wall composition and extracellular enzymes.