Yeast validation and study of beer preservatives without previous microbiological stabilization

OBJECTIVE: Study of preservatives in craft beer without previous microbiological stabilization, in order to provide alternative maintenance to the finished product, in addition to the use of oenological yeasts for brewing.

This project benefits from financial support from the European Union through funds from the ERDF and the Junta de Comunidades de Castilla-La Mancha.

CALL: Innova-Adelante Program of the Junta de Comunidades de Castilla-La Mancha. Project for the development, implementation or commissioning of new goods or services.

TITLE: New tool for monitoring and traceability of wine in barrels.

Start date: 02/10/2021

End date: 30/09/2023

ACRONYM: CERVESTAB