Enhancing the colloidal structure of wine: new bioactive tools of interest
OBJECTIVE: This research project aims to develop and characterise new bioactive tools (evolved yeasts and new polymeric formulations) which improve the colloidal structure of the wine and its sensory profile. It includes validation in the laboratory and use on an industrial scale of those tools that are shown to be the most effective in accordance with the objectives envisaged.
CALL: Individual research and development project of the Center for Industrial Technological Development (CDTI).
TITLE OF THE PROJECT: “Enhancing the colloidal structure of wine: new bioactive tools of interest”
Start date: 02/02/2019
End date: 31/01/2022