Optimization of the use of yeast and bacteria of oenological interest

Optimization of the use of yeast and bacteria of oenological interest

OBJECTIVE:The company AGROVIN S.A. undertakes this ambitious I+D+i project with the aim of developing tools that are useful for oenological processes. The main areas that the project focuses on are oenological microbiology and oeno-technology.  The project aims to carry out a study of new applications of yeast in winemaking looking to generate minimal production of biogenic amines. It also aims to do studies into the feasibility of the inoculation of lactic acid bacteria, the digital control of the fermentation, the preparation of activated carbon for use in the wine industry, the scaled industrial use of oenococcus oeni, genotypic characterization of wine yeast, the effect of combined usage of micro-oxygenation and tannins or oaks chips on the colour and polyphenolic content of Monastrell wine, and a characterization of enzyme and polyphenolic activates in the creation of wines.

CALL FOR PROPOSALS: CDTI-PROGRAMME I+D PROJECTS (PID).

TITLE OF THE PROJECT: Optimization of the use of yeast and bacteria of oenological interest.

Start date: 1/10/2006

Finish date: 31/12/2007

Technical details of the project