Optimisation of the application of yeasts and bacteria of oenological interest

OBJECTIVE: The company AGROVIN S.A. is undertaking this ambitious R&D&I project in an attempt to develop tools useful for oenological processes in the fundamental areas of oenological microbiology and oenotechnics. The project aims to carry out a study of new applications of yeasts in oenology looking for minimum production of biogenic amines, feasibility studies of inoculation of lactic bacteria, digital control of fermentation, preparation of activated carbon for use in the oenological industry, industrial scale-up of Oenococcus oeni, genotypic characterisation of wine yeasts, combined use of micro-oxygenation and tannins or oak chips on the colour and polyphenolic content of Monastrell wines and a characterisation of enzymatic and polyphenolic activities in winemaking.

CALL: CDTI-R&D PROJECTS PROGRAMME (PID).

TITLE OF THE PROJECT: Optimisation of the application of yeasts and bacteria of oenological interest.

Start date: 1/10/2006

End date: 31/12/2007