Study of enzymatic activities and antioxidant elements of biological origin for the enhancement of white and rosé wines.
OBJECTIVE: There are currently a wide range of industrial strains of Saccharomyces yeast on the market in the form of active dry yeast for wine fermentation. The lack of information about the fermentative capacities of each strain means that winemakers are often not working with the most appropriate strains for the conditions of the must they are working with, or for the type of wine they want to produce. Moreover, in the winery, Saccharomyces is almost exclusively used for wine production. It is now known that there are a multitude of enzymatic activities associated with other yeast species that have a very appreciable effect on the wine sensory profile. The general objective of this R&D project entitled “STUDY OF ENZYMATIC ACTIVITIES AND ANTIOXIDANT ELEMENTS OF BIOLOGICAL ORIGIN FOR ENHANCING WHITE AND ROSE WINES”, is to tackle this problem, focusing on a selection and characterisation of enzymatic activities of yeasts that will allow the winemaker to choose the most appropriate strains according to their winery’s requirements, in order to take all of the above into account and provide winemakers in an increasingly technological wine market with the appropriate tools for an innovative approach to winemaking. The aim is to develop different objectives by means of the most appropriate experimental approaches in each case.
CALL: CDTI. PROGRAMA PROYECTOS DE I+D (PID).
TITLE OF THE PROJECT: Study of enzymatic activities and antioxidant elements of biological origin for the enhancement of white and rosé wines.
Start date: 1/4/2013
End date: 30/6/2015