Improving the colloidal structure of wine: new bioactive tools of interest

Improving the colloidal structure of wine: new bioactive tools of interest

OBJECTIVE: This research project pursues the development and characterization of new bioactive tools (evolved yeasts and new polymeric formulations), resulting in an improvement of the colloidal structure of the wine and its profile Sensory. It includes laboratory-scale and industrial-scale validation of tools that are more effective in line with the intended objectives.

CALL: Individual research and development project of the Center for Industrial Technological Development (CDTI).

PROJECT TITLE: “Improving the colloidal structure of wine: new bioactive tools of interest”

START DATE: 02/02/2019

END DATE: 01/31/2022

ACRONYM: WINEBALANCE

Project Data Sheet