Study of enzyme activity and of antioxidant elements of biological origin for strengthening of white and rosé wines
Study of enzyme activity and of antioxidant elements of biological origin for strengthening of white and rosé wines.
OBJECTIVE: On the market there is currently a wide range of industrial saccharomyces yeast strains in the form of dry active yeast for wine fermentation. The lack of information about the fermentation capabilities of each strain often means that the winemakers do not work with strains that are the most appropriate for the conditions of the must with which they are working, or for the type of wine that want to produce. In addition, in wineries they almost exclusively use saccharomyces for wine production, when today we know that there are plenty of enzymatic activities that are associated with other species of yeasts and which have a very noticeable effect on the sensory profile of the wines. The general objective of this I+D project entitled “STUDY OF ENZYME ACTIVITY AND OF ANTIOXIDANT ELEMENTS OF BIOLOGICAL ORIGIN FOR THE STRENGTHENING OF WHITE AND ROSE WINES”, is to address this problem, focusing on the selection and characterization of enzyme activity of yeasts that allow the winemaker to choose the most appropriate strains according to the requirements at their winery. It aims to take all of the above into consideration and, in the context of a wine market that is increasing technological, make the appropriate tools available to winemakers so that they can plan their wine production innovatively. The aim is to develop different goals depending on the most appropriate experimental focus in each case.
CALL FOR PROPOSALS: CDTI. PROGRAMA PROYECTOS DE I+D (PID).
PROJECT TITLE: Study of enzyme activity and of antioxidant elements of biological origin for strengthening of white and rosé wines.
Start date: 1/4/2013
Finish date: 30/6/2015