RESEARCH AND DEVELOPMENT 2003-2011
Application of selected yeasts to the Oenological Industry. University-Company Agreement. Higher Technical School of Agricultural Engineers, Polytechnic University of Madrid (2003-2004).
Application of selected yeasts in red wine making. University-Company Agreement. School of Agricultural Engineering, Polytechnic University of Madrid (2004-2005).
Development of a rapid method to quantify aromatic precursors in musts and wines. University-Company Agreement. University of Castilla-La Mancha (2004-2006).
Development of diagnosis tools for Brettanomyces monitoring in wineries. Project CRAFT Coop-CT-2003-508445. Participants: Dr. Moller und Schmeltz GMBH, Bionostra, Centre Technique Interprofessions de la Vigne et d vin, Chambre d’Agriculture de la Gironde, Agrovin, Universite Victor Segalen (Bordeaux II), Universite de Montpellier I (Centre de Recherche et de Formation en Œnologie), DSMZ- deutsche Sammlung von Mikroorganismen und Zellkulturen GMBH, Consejo Superior de Investigaciones Científicas, (2004-2007).
Proposals for improving the industrial application of active dry yeasts in the wineries of Castilla La Mancha by studying their implementation and feasibility. FEDER Project. University of Castilla-La Mancha (2005-2008).
Selection of oenological yeasts with Killer effect against Brettanomyces bruxelliensis. Application to musts and wines. University-Company Agreement. Department of Microbiology III, Universidad Complutense de Madrid (2005-2006)
New applications of treatment with inactivated yeasts in oenology: Effect on the content of biogenic amines. Petri Project. Institute of Industrial Fermentations IFI-CSIC (2006-2007).
Feasibility studies for an inoculation in wines aimed at carrying out malolactic fermentation. University-company agreement. Department of Microbiology, Faculty of Biological Sciences. University of Valencia (UVEG) (2006-2007).
Optimisation of yeasts for oenological use. Research Group, Dept. of Biomedical Sciences, Microbiology Area, University of Extremadura (UEX). Research Group, School of Agricultural Engineering, Polytechnic University of Madrid (UPM). Inmoempresa Programme, Junta de Castilla La Mancha (2007-2008).
Quality control of industrial production in the form of active dry yeast and implementation in winemaking of two yeast strains: BM58 (CECT13003) and BM60 (CECT13004). Institute of Agrochemistry and Food Technology IATA-CSIC (2008-2009)
Production of red musts from warm areas with high implantation of selected wine yeasts. CENIT Project: Development of viticultural and oenological strategies and methods in the face of climate change. Application of new technologies to improve the efficiency of the resulting processes DEMETER. School of Agricultural Engineering, Polytechnic University of Madrid (2008-2011).
Selection and improvement of lactic bacteria strains to develop malolactic fermentation in the new winemaking conditions due to climate change. CENIT DEMETER Project. Department of Microbiology, Faculty of Biological Sciences, University of Valencia (UVEG) (2008-2011).
Nitrogen nutrients in alcoholic fermentation: need and effect on its development. Rovira i Virgili University (RiV) Institute of Agrochemistry and Food Technology IATA-CSIC. CENIT Project: DEMETER (2008-2011).
Aspects that influence the quality of sparkling wines produced using the traditional method. Rovira i Virgili University (RiV) Institute of Agrochemistry and Food Technology IATA-CSIC. CENIT Project: DEMETER (2008-2011).
Use of Killer strains for the biological control of Brettanomyces bruxelliensis in wine fermentations. University-Company Agreement. Department of Microbiology III, Complutense University of Madrid (2009-2010).