Ramón Mira De Orduña heidinger
Associate Professor
104 Food Research Lab
(315) 787-2266
Email: rm369@cornell.edu
Departments
- Food Science
Concentrations
- Arginine
- Acetaldehyde
- Wine Analysis
- Acetobacter
- Malolactic Fermentation
- Arginin Deiminase Pathway
- Vinegar
- Winemaking, Enology, Wine Microbiology, Wine Technology, Industrial Microbiology, Fermentations
- Enological Yeast
- Oenococcus
- Enzymatic Analysis
- Ethyl Carbamate
- Wine Lactic Acid Bacteria
- Lactobacillus
- Simultaneous Alcoholic and Malolactic Fermentations
- Wine, Enology, Fermentations, Bacteria, Yeast
- Wine
- Candida
- Co-inoculation
- Iron
Graduate Fields
- Food Science and Technology
Education
-
Doctorate
Massey University
2001 -
Master of Science
Eberhard-Karls Universität Tübingen
1997 -
Bachelor of Science
Eberhard-Karls Universität Tübingen
1993
Overview
Ramon Mira de Orduna received a Diplom in Biology (MS equivalent) from the Universitaet Tuebingen (Germany) and a PhD in Microbiology from Massey University (Aotearoa - New Zealand). After post-doctoral studies at the Cool Climate Oenology and Viticulture Institute at Brock University (Canada) he held an appointment as Assistant Professor at the University of Guelph (Canada) from 2002 to 2007. He has joined the Cornell faculty in 2007 and is a member of the Field of Food Science & Technology.
Research Focus
My research studies wine microbiology with a focus on the growth, physiology and enological relevance of wine lactic acid bacteria and their interaction with enological yeast.