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
